ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cutlery › Asian & Santoku Knives

Asian & Santoku Knives

Tojiro-DP Chef's Knife 9.4" (24cm)

outstanding for the price, great way to get into Japanese blades

captainbligh

Pros: affordable. light, thin and sharp.

Cons: need to learn to treat it right

A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch it up, you need to be willing to look at using stones or ceramic hone rather than an old ridged steel. feels quite light in the hand, well balanced, easy to use for a whole shift. 
A Cut Above
A Cut Above
One dimensional
One dimensional

Shun Classic 7 1/2 Inch Wide Santoku

Pros: Amazing for veggies & fruits w/large surface area. Substitute for a Chinese cleaver (sort of)

Cons: Blade is too wide/awkward for most slicing tasks, veggies or otherwise. Edge is incongruent with blade

6.5 inch shun nakiri
6.5 inch shun nakiri
341 Results
Kikuichi 9.5" Nickel Sweden Warikomi Damascus Chef's Knife

Kikuichi 9.5" Nickel Sweden Warikomi Damascus Chef's Knife

“The Kikuichi Swedish Damascus Warikomi 9.5 inch is a fine example of Japanese craftsmanship.  Everything from the hand forged blade to the precise, yet, simple handle drips with quality.  With a price tag that tops $265 dollars, this is not a knife that should be thrown into the knife drawer.  It comes with a plastic sheath and its own box that should be used as the storage place...” --Virgil

100% Positive Reviews
Tojiro-DP Chef's Knife 9.4" (24cm)

Tojiro-DP Chef's Knife 9.4" (24cm)

“A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch it up, you need to be willing to look at using stones or ceramic hone rather than an old ridged steel. feels quite light in the hand, well balanced, easy to use for a whole shift.  ” --captainbligh

100% Positive Reviews
Shun Premier Chef's Knife, 8-Inch

Shun Premier Chef's Knife, 8-Inch

“ Got it on sale and is a really nice looking knife. It stays in the house. My other Shuns are in the knife kit and both missing tips. ” --MC Storm

100% Positive Reviews
Yoshihiro Kasumi Mioroshi 8.25"(210mm)- It Is Thinner, Lighter and Longer Than the Deba

Yoshihiro Kasumi Mioroshi 8.25"(210mm)- It Is Thinner, Lighter and Longer Than the Deba

The Mioroshi is a filet knife. It is thinner, lighter and longer than the deba. It can be used more efficiently than the deba because of the thinner and lighter blade. But it should not be used as a butcher knife or to cut through thick bones. Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or...

Togiharu Hammered Texture Damascus Gyutou 9.4" (24cm)

Togiharu Hammered Texture Damascus Gyutou 9.4" (24cm)

Style: Gyutou, Steel Type: Stain-Resistant Steel, Saya Cover: Not Included, Blade: Double-Edged, Handle Material: Hardwood, Hardness Rockwell C scale: 58. Available Sizes: 8.2", 9.4".

Wusthof Ikon 7-Inch Santoku Hollow Edge, Blackwood

Wusthof Ikon 7-Inch Santoku Hollow Edge, Blackwood

“ Pretty good knife. I love Wusthof because of their high quality German steel and the research they put into ergonomics. This knife is for anyone who likes a knife with weight and a good feel. The blade isn't super sharp and I usually end up sharpening mine a few times a day, but it's as good as German steel gets. Anyone who wants a santoku that keeps a super sharp edge, should go Japanese....” --slowjuicerdave

100% Positive Reviews
ZHEN Japanese VG-10 67 Layers Damascus Gyuto Chef Cutlery Knife, 8-Inch

ZHEN Japanese VG-10 67 Layers Damascus Gyuto Chef Cutlery Knife, 8-Inch

This super sharp VG-10 Japanese stainless steel knife are clad with 67-layer Damascus dragon pattern on both sides. This design could increase toughness, improve rust and stain resistance and prolong knife life. The gyuto style tip design makes the knife more easy to do the slicing job. The prefect weight balanced full length handle are made of PAKKAWOOD which is durable, non-slip, easy to...

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Santoku Chef's Knife 7 In

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Santoku Chef's Knife 7 In

"Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Santoku Chef's knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques...

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef's Knife 6.5 In

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef's Knife 6.5 In

"Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef's knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of...

ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cutlery › Asian & Santoku Knives