Top 8+ Best Santoku Knife: Japanese Knives Reviewed by Experts

What is the best Santoku knife for your kitchen? With so many sizes, steels, and handle styles, it can feel overwhelming to pick the right Santoku knife for your kitchen. The key is matching the knife to your cooking style and the tasks you do most.

If you’re short on time, here’s a quick overview of the best Santoku knives:

• #1 – Overall Performance: Santoku SG-2 Kurouchi Tsuchime 180mm
• #2 – Best Value for Money: Santoku VG-1 Damascus Western Handle
• #3 – Best Sharpness: Santoku Blue Steel #2 Kurouchi Buffalo Teak Handle
• #4 – Best Toughness: Santoku HAP-40 Polished Western Green Handle
• #5 – Aesthetic Choice: Santoku Blue Super Damascus Buffalo Magnolia Handle

How We Rated and Reviewed the Best Santoku Knives

Choosing the best santoku knife requires more than looking at specs on paper. To give readers fair and practical advice, we tested knives in real kitchens and consulted trusted sources. The process combined hands-on use, chef input, and verified customer feedback.

• Testing Method: Each knife was tested in real kitchens. We checked sharpness on tomatoes, onions, and fish fillets, weight and balance during chopping, and comfort of the handle. We also assessed durability and ease of sharpening.
• Sources Consulted: Professional chefs shared their experiences. Japanese knife makers explained steel and design details. Verified customer reviews confirmed real-world performance.
• Review Process: Knives were scored across the same categories, compared by price, size, and performance, and only top models made the final list. These are tried, tested, and trusted for everyday cooking.

Quick Overview: Top 8+ Best Overall Santoku Knives in 2025

Santoku knives continue to be one of the most popular Japanese-style blades for both home cooks and professionals. They are lighter than Western chefs’ knives, with a flat profile and a wide blade that makes them excellent for chopping vegetables, slicing meats, and handling herbs with precision. 

After testing and evaluating the collection at Lewis Knife, here are the best santoku knives, compared by steel, blade length, price, and unique features.

In-Depth Reviews of Top-Rated Santoku Knives

As a professional Japanese chef, I have used many santoku knives in different kitchens. Each steel, finish, and handle design makes the knife feel different in hand. For 2025, these are the santoku models from Lewis Knife that stood out to me after testing.

Santoku Blue Steel #2 Kurouchi Buffalo Teak Handle 165 mm

Blue Steel #2 is a traditional Japanese carbon steel, and this santoku shows why it remains popular. The kurouchi finish gives the blade a rustic look while adding some protection against rust. The teak handle feels strong and balances the blade well.

Specifications

What I like about this santoku knife

When I sliced daikon and carrots, the edge went through without resistance. Blue Steel #2 takes a very sharp polish, which I enjoy when preparing sashimi garnishes. However, I dried it right away after washing to avoid rust. I recommend this knife to chefs who want maximum sharpness and are comfortable maintaining carbon steel.

Santoku Blue Super Damascus Buffalo Magnolia Handle 165 mm

This knife combines high-carbon Blue Super steel with a Damascus finish. The pattern makes it beautiful, and the steel inside gives it long edge retention. The magnolia handle keeps the weight light.

Specifications

What I like about this santoku knife

When I chopped onions and herbs, the edge stayed sharp even after a full prep session. I also noticed food stuck less because of the Damascus cladding. The light handle makes this knife easy to maneuver. It’s ideal for cooks who want a santoku that looks refined but still cuts like a workhorse.

Santoku HAP-40 Polished Western Green Handle 170 mm

HAP-40 is a powder steel with extreme hardness. This santoku felt powerful in my hand, especially for heavy-duty prep. The Western handle gave it more weight, which some cooks prefer.

Specifications

What I like about this santoku knife

The first time I used it on chicken breasts and dense root vegetables, the edge stayed keen without chipping. HAP-40 can be harder to sharpen, but it lasts much longer between sessions. I recommend it for professionals who want a strong daily knife that can handle long hours.

Santoku SG-2 Damascus Buffalo Wenge Handle 180 mm

SG-2 is another powder stainless steel known for high performance. This knife has a Damascus finish and a wenge handle that feels elegant.

Specifications

What I like about this santoku knife

When I used this knife on sashimi slices, the edge stayed razor sharp. It’s also stainless, so I didn’t need to worry as much about rust. The only drawback is the price, which places it in the premium range. I see this as a knife for collectors or professionals who want performance with less maintenance.

Santoku SKD11 Nashiji Ebony Handle 165 mm

SKD11 is a semi-stainless steel that balances carbon sharpness with easier care. The Nashiji finish helps reduce food sticking.

Specifications

What I like about this santoku knife

I noticed that when slicing eggplants and potatoes, food released more easily thanks to the Nashiji texture. The ebony handle gives it a heavier feel, which some chefs like for control. I recommend this for serious cooks who want a semi-stainless blade with long edge life.

Santoku VG-1 Damascus Western Handle 170 mm

VG-1 is a stainless steel that is easy to sharpen and maintain. This santoku has a Damascus pattern and Western-style handle, which makes it familiar to cooks used to German knives.

Specifications

What I like about this santoku knife

It felt light and easy to use when chopping garlic, onions, and herbs. I didn’t need to worry about rust, and sharpening was simple. At this price, it’s a strong choice for beginners who want a reliable Japanese knife without spending much.

Santoku VG-1 Polished Western Mahogany Handle 170 mm

This is another VG-1 model, but with a polished finish and mahogany Western handle. It feels more traditional in design and grip.

Specifications

What I like about this santoku knife

I found it comfortable for long prep sessions. The handle sits well in the palm, and the blade gives steady performance. It’s not as sharp as carbon steel, but it’s perfect for home cooks who want something practical and long-lasting.

Santoku White Steel #2 Kurouchi Buffalo Magnolia Handle 150 mm

White Steel #2 is one of the sharpest carbon steels available. This santoku is compact at 150 mm, making it ideal for precise cuts.

Specifications

What I like about this santoku knife

It excelled when I made thin vegetable sheets and delicate garnishes. The short blade gave me more control, but it’s less suited for big tasks. This knife is great for sushi chefs or anyone who values precision over size.

Expert tips

After using all eight knives, I can say each one has its place. For beginners, the VG-1 models are easy to start with. For professionals, SG-2, SKD11, and HAP-40 give long-lasting sharpness. For traditionalists, Blue Steel #2 and White Steel #2 offer the sharpest experience, with the trade-off of higher maintenance.

These impressions will help you match the best santoku knife to your cooking style and needs. 

Quick Comparison: Santoku vs Western Chef’s Knife

If you’re unsure whether to choose a Santoku vs a Western chef knife, the table below shows their differences in design, purpose, and handling:

Key takeaway:

• Santoku works best for cooks who want quick, precise cuts on vegetables, light meats, or fish.
  
  
• Western chef’s knife is ideal for general tasks, from slicing large meats and vegetables to filleting fish, and suits users comfortable with rocking motions.

How to Choose the Right Santoku Knife

Santoku knives share a similar design, but the details, like length, steel type, and handle, make a big difference in how they perform. Below are the key factors to guide your decision, along with practical dos and don’ts for long-term use.

Blade Length: 5", 6", or 7"

Santoku knives usually come in three common lengths. The right size depends on your hand size, cooking space, and the type of ingredients you cut most often.

5-inch santoku knife (130 mm)

Compact and easy to control, this size works well for small kitchens or cooks with smaller hands. It shines in tasks like slicing herbs, mincing garlic, or prepping smaller vegetables. The trade-off is less efficiency when cutting large items.

6-inch santoku knife (150 mm)

A balanced choice for most home cooks. It handles everyday prep without feeling heavy. This length is versatile enough for chopping onions, dicing carrots, and trimming proteins.

7-inch santoku knife (180 mm)

The most common and practical size. It gives you more reach and works well for larger vegetables like cabbage or watermelon. Professional chefs often choose this length for efficiency, but beginners may find it slightly harder to control.

Tip: If you are unsure, start with a 7-inch santoku. It offers the best mix of versatility and power for daily cooking.

Blade Material

The steel you choose affects sharpness, maintenance, and durability. Some steels are low-maintenance, while others demand more care but reward you with exceptional sharpness.

Stainless Steel (VG-1, VG-10, AUS-10, SG-2)

Rust-resistant and low maintenance. Stainless steel is perfect if you don’t want to worry about wiping the blade constantly. Many stainless santokus are ideal for beginners or busy home kitchens.

Carbon Steel (White #2, Blue #2, Blue Super)

Sharper and easier to hone, carbon steels are loved by traditionalists. However, they react to moisture and need immediate drying and oiling. If you want razor-sharp performance and don’t mind extra care, carbon is the choice.

Powder Steels (HAP-40, R2/SG-2)

High-performance steels with extreme edge retention. These steels are hard and durable, but more difficult to sharpen. They suit professionals who demand consistent results.

Tip: Think about your routine. If you want simplicity, choose stainless. If you value sharpness and precision, carbon steel will reward your effort.

Read more: How to Choose a Japanese Knife: The Expert Guide for Beginners

Edge Type

Most santoku knives today are double-bevel, sharpened on both sides. This design makes them easier for both right- and left-handed cooks.

• Double-bevel edge: Standard for most modern santokus. It’s sharpened on both sides, making it easy for right- and left-handed cooks. Double-bevel edges are forgiving and easy to sharpen.
• Single-bevel edge: Rare in santokus, but sometimes found in specialized Japanese knives. These edges give unmatched precision but require training and skill.

Tips: For most users, a double-bevel santoku is the best option.

Maintenance and Care

Santokus stay sharp and safe only if they’re cared for properly. Basic habits prevent chips, rust, and dull edges.

• Sharpening: Use a whetstone for the best results. Stainless and carbon steels respond well to regular honing and sharpening santoku knife at 12–15 degrees per side.
• Cleaning: Always wash by hand. Do not put santoku knives in the dishwasher, as heat and detergent damage the edge.
• Storage: Store in a wooden block, magnetic strip, or sheath. Avoid tossing it in a drawer, where the edge can dull quickly.
• Carbon Steel Care: Wipe dry immediately after use and apply a light coat of oil if storing for long periods.
• Final Words

Choosing the best santoku knife comes down to how you cook, what size feels right in your hand, and how much care you want to give your knives. A stainless santoku is easy to maintain and suits daily use, while a carbon steel santoku rewards you with extra sharpness if you can manage upkeep. Beginners may prefer a budget-friendly option, while professionals may opt for Japanese brands featuring premium steel. Both choices are valid. 

When you know the strengths and trade-offs, you can buy a santoku knife that will serve as a trusted tool in your kitchen for years.