There are many types of kitchen knives out there. However, the Santoku knife is the most fundamental, all-purpose knife and has become a household staple in Japan.
It was originally developed during the Meiji period by combining the Western chef’s knife (gyuto)—introduced from abroad—with features of the traditional Japanese vegetable knife (nakiri).
Although the Santoku knife is used daily in many homes, some people may choose one without much thought.
This time, we will introduce a range of appealing Santoku knives in a ranking format, organized by category. Our goal is to help you find the perfect fit for your kitchen preferences.
Key Points to Consider When Choosing a Santoku Knife
First, let’s take a quick look at the key points to consider when choosing a kitchen knife.
Differences in Materials
Although we often refer to them simply as “knives,” the material a knife is made from can greatly influence its performance.
We’ve put together a detailed overview of different knife materials in the article below.
((Material Article))
Here’s a brief summary of each material’s key characteristics.
| Material | Advantages | Disadvantages |
|---|---|---|
| Carbon Steel | -Can be sharpened to an extremely keen edge, offering excellent cutting performance -Easy to sharpen and maintains its edge for a long time | -Prone to rust, requiring thorough drying and regular upkeep after use -Harder to handle than stainless steel, and can develop black discoloration |
| Stainless Steel | -Resists rust and is easy to maintain -Excellent hygiene, widely used in professional kitchens | -May have slightly lower cutting performance compared to carbon steel -Certain stainless steels (e.g., ZDP189) can rival or surpass carbon steel -Some alloys can be harder to sharpen |
| Damascus Steel | -Unique layered patterns from combining multiple steels, providing a beautiful aesthetic that satisfies ownership desires -Depending on the steel combination, it can balance hardness and toughness for better sharpness and durability | -Often more expensive -Depending on the steels used, it can be prone to rust and require extra care, especially for the carbon steel layers |
| High-Speed Steel (HSS) | -Offers high hardness and wear resistance, helping the blade retain sharpness longer -The edge is less likely to dull, reducing the need for frequent sharpening | -Requires specialized whetstones and techniques for sharpening, making it more difficult -Generally more expensive than stainless steel |
| Ceramic | -Will not rust and doesn’t carry a metallic odor -Extremely lightweight, minimizing hand fatigue even with prolonged use | -Less impact-resistant, so the blade can chip or crack more easily -Difficult to resharpen; may require specialized tools or manufacturer maintenance |
There is a wide variety of classifications even within the broad categories of carbon steel and stainless steel. For example, carbon steel exhibits significant differences depending on the specific type.
Similarly, the hardness and ease of maintenance of stainless steel vary depending on the blend and composition. It is a field with remarkable depth and complexity.
Manufacturing process also makes a significant difference
Not only does the choice of material matter, but the manufacturing process also plays a crucial role. One key distinction is whether the blade is single-edged or double-edged.
| Type | Advantages | Disadvantages |
|---|---|---|
| Single-Edged | -The blade tip can be extremely sharp, allowing for precise and delicate cuts. -Excels in specialized tasks like filleting fish or preparing sashimi due to its superior cutting performance. -Optimized for either right-handed or left-handed use, enabling smoother slicing. | -You must choose a knife tailored to your dominant hand; typically, different versions are made for right- or left-handed users. -Sharpening is more specialized and challenging, requiring skill with blade angles and whetstone techniques. -Less versatile, mainly intended for specific purposes. |
| Double-Edged | -Highly versatile, suitable for a wide variety of ingredients such as meat, vegetables, and fish. -Relatively simple to sharpen thanks to its symmetrical design, making maintenance easier. -Can be used by both right- and left-handed users. | -The blade angle may be larger than a single-edged knife, sometimes resulting in slightly less cutting precision and delicacy. -Depending on the ingredient, it may not slice as smoothly as a single-edged knife (lacking the specialized design of single-edged blades). |
Essentially, Santoku knives are designed for home use with an emphasis on ease of handling, which is why they typically come in a double-edged style.
However, single-edged Santoku knives do exist. For everyday cooking at home, we recommend using a double-edged Santoku.
Even among double-edged knives, the blade manufacturing process can vary significantly.
Some are made entirely of carbon steel—often called “full carbon steel” knives—while others sandwich a carbon steel core between stainless steel or similar materials.
These are known as warikomi (inserted core) or three-layer knives.
| Type | Advantages | Disadvantages |
|---|---|---|
| Double-Edged All-Steel Knife | -The entire blade is made from the same steel, giving it uniform hardness and stable cutting performance. -Sharpening is simpler because the same material extends from the edge to the spine. | -If very hard steel is used, it may be more prone to chipping. -All-steel (e.g., carbon steel) versions are prone to rust and require frequent upkeep. -The cost range can vary widely depending on the specific material. |
| Double-Edged Clad Steel Knife | -Uses a high-hardness steel core for the cutting edge, sandwiched between layers of flexible stainless steel or soft iron, achieving both sharpness and durability. -If the outer layers are stainless steel, it is more resistant to rust. | -The more complex construction generally increases manufacturing costs. -Because the core and outer layers differ in hardness, sharpening requires attention to the core material. -While the outer layers provide flexibility, a chipped core can be difficult to replace. |
Taking into consideration the materials and manufacturing processes, we plan to rank these knives based on three key factors: “sharpness,” “beauty of its appearance,” and “overall balance.”
A Comprehensive Ranking of the Best Santoku Knives
まずは「切れ味」「手入れのしやすさ」「見た目の美しさ」といった総合的な観点から魅力的な包丁をお伝えします。
First Rank：Jikko Hamono 【CT】 Blue Paper Super Santoku Knife
| Sharpness | ★★★★★ |
| Edge Retention | ★★★★☆ |
| Ease of Maintenance | ★★★☆☆ |
| Visual Appeal | ★★★★★ |
| Price | $250 |
Jikko Hamono is a long-established knife maker located near Shijo-Horikawa in Kyoto. With over a century of history and expert craftsmanship, they manufacture and sell high-quality knives.
The Jikko Hamono 【CT】 Blue Paper Super Santoku Knives features a super-sharp core of Blue Paper Super steel and is cladded on both sides with rust-resistant stainless steel, forming a three-layer construction.
The defining feature here is a sharpness that seems almost beyond what you’d expect for home use. With its three-layer construction, most of the blade resists rust; however, the cutting edge is made of Aogami Super (a carbon steel), so it does require proper care.
The handle is made from plywood in a Western style, boasting a design that appeals to women as well. You can even have the blade engraved, making it an excellent choice for commemorative gifts.
When I tried it out, I was immediately surprised by how incredibly sharp it is. I can slice through onions with almost no effort. The materials are rust-resistant, making maintenance easy. The weight and balance are great, so my wrist doesn’t get tired even during extended use. It’s a bit on the expensive side, but I’m very satisfied with my purchase.
The sharpness is on a completely different level compared to my old knife—cutting vegetables and meat is a breeze. It has a comfortable grip that fits nicely in my hand, so I don’t feel fatigued while cooking. The stainless cladding makes it resistant to rust, and it has an elegant look, so I can see myself using it for a long time.
Second Rank：【SG2 Wa】(R2) Santoku Knife
| Sharpness | ★★★★★ |
| Edge Retention | ★★★★☆ |
| Ease of Maintenance | ★★★☆☆ |
| Visual Appeal | ★★★★☆ |
| Price | $300 |
Second place also goes to a Jikko knife, specifically from their SG2 series.
Knives in the SG2 series feature a three-layer construction, with a core of powdered high-speed steel (often referred to as “powdered HSS”) sandwiched between two layers of stainless steel.
Powdered high-speed steel, used as the core material, starts as high-speed steel—commonly used in cutting tools—and is further refined via powder metallurgy.
Conventional high-speed steel is produced through casting, which can lead to uneven distribution of metal elements and carbides. However, powder metallurgy uniformly sinters extremely fine particles, resulting in an even dispersion of carbides, fewer impurities, and more consistent quality overall.
Specifically, this steel contains higher amounts of alloying elements like tungsten, molybdenum, chromium, and vanadium, achieving exceptional hardness and wear resistance.
The powdering and sintering processes also create a more uniform microstructure. As a result, compared to other high-speed steels, it offers higher hardness, better chip resistance, and maintains its sharp edge longer.
Professional chefs and serious cooks appreciate its “long-lasting sharpness” and minimal wear when sharpening.
Because of its extremely high hardness, though, it can be challenging to sharpen on a standard whetstone, and proper technique is essential—this is one of its drawbacks. Even so, the three-layer construction helps limit rust to roughly the first 5 millimeters of the blade’s edge.
The handle features a traditional Japanese aesthetic, using magnolia wood and a black water buffalo horn ferrule, embodying the classic look of a traditional Japanese knife.
It has a simple appearance, but once I started using it, I was blown away by the characteristic sharpness and easy handling of SG2 powdered steel. Even tough vegetables slice effortlessly, which really saves time, and the comfortable grip means I don’t get tired even during longer prep sessions. There’s no Damascus pattern, but I love its understated, elegant look. Though it’s on the pricier side, it’s made my everyday cooking so much more enjoyable, and I feel it was well worth the investment.
Customer Review (Female, 30s)
I chose this knife as a birthday present for a friend who loves to cook, and it was a huge success. She was amazed at how easily it slices through even the hardest ingredients with minimal effort. Adding a custom engraving made it feel extra special, and despite its simple design, it adds a refined touch to the kitchen. High-quality knives can be a splurge if you’re buying them for yourself, so she was especially thrilled. She said it’s made her daily cooking even more fun, and I’m really glad I decided on this gift.
Third Rank：Seki Magoroku 15000ST Santoku Knife 165mm
| Sharpness | ★★★★☆ |
| Edge Retention | ★★★☆☆ |
| Ease of Maintenance | ★★★☆☆ |
| Visual Appeal | ★★★★☆ |
| Price | $250 |
Seki Magoroku is a long-established knife brand originating from Seki City in Gifu Prefecture, a region renowned for its cutlery. By blending traditional swordsmithing techniques with modern manufacturing methods, they’ve achieved both exceptional sharpness and durability. With a wide product lineup, their knives are used by everyone from professional chefs to home cooks.
The Seki Magoroku 15000ST Santoku Knife features a strikingly elegant wave pattern created by the contrast between the spine and the cutting edge of the blade.
Its core material is a special type of steel known as high-carbon stainless steel, which contains relatively higher carbon content compared to typical stainless steels. This composition improves hardness and wear resistance, resulting in excellent sharpness and edge retention while still maintaining a good balance of ease of use and maintenance.
In practice, elements like chromium, molybdenum, and vanadium are often added, and this type of steel is commonly used in a variety of knives ranging from household to professional levels.
However, because it’s more prone to rust than standard stainless steel, it’s important to thoroughly wipe off any moisture after washing and store it in a dry environment. In fact, some reviewers have noted that rust appeared in as little as three days when the knife wasn’t properly cared for.
I thought both the sharpness and overall feel were excellent, but by the third day of use I noticed what looked like rust forming on the blade. I’m disappointed.
I decided to upgrade my old knife to the Seki Magoroku series. As soon as I held it, I appreciated how well-balanced it is and how stable the grip feels in my hand. The blade glides smoothly through ingredients, so slicing tomatoes and onions is a breeze. The classic Seki Magoroku sharpness and the clean, simple design really elevate the look of my kitchen. I’m confident it will stand the test of time—buying it was definitely the right choice.
Ranking of Santoku Knives with Excellent Sharpness
Next, we’ll introduce Santoku knives that focus specifically on functionality.
First Rank：Yoshida Hamono「ZDP Composite Santoku Knife (Black) with Rosewood Handle and Shinogi
| Material | ZDP189 |
| Blade length | 180mm |
| Price | $300 |
ZDP189 is a stainless steel manufactured by Hitachi Metals, boasting an HRC hardness of 67, which actually surpasses that of most carbon steels.
Among the various knives made with ZDP189, Yoshida Hamono sets itself apart through its cryogenic treatment that goes beyond standard sub-zero processing, achieving a hardness of 67. This ensures top-tier hardness and outstanding sharpness.
However, it’s notably difficult to sharpen, often requiring professional sharpening services—making it a challenging choice for beginners. It’s safe to say this knife is designed with ultimate sharpness in mind.
While it excels at cutting softer foods like sashimi or meat without crushing the fibers, the extremely hard steel is vulnerable to chipping if used on frozen items or very hard produce like pumpkins. Handle it with care to avoid damage.
I had high hopes for a knife made from ZDP189 steel, and it exceeded my expectations. The black forged-style finish is beautiful, and the rosewood handle with a ‘shinogi’ ridge provides exceptional stability in my grip. It slices effortlessly through everything from vegetables to meats, making meal prep noticeably easier.
Second Rank：Takeshi Saji Blue Paper Super Black-Finished Hammered Santoku with Ironwood Handle (180mm)
| Material | Blue Paper Super |
| Blade length | 180mm |
| Price | $500 |
Saji Uchihamono is the brand of blacksmith Takeshi Saji, who works in the Echizen cutlery region of Fukui Prefecture (mainly in Echizen City, formerly known as Takefu). Echizen cutlery has a history spanning over 700 years as a traditional craft, and while Saji Uchihamono preserves these time-honored techniques, it’s also recognized for its artistic finishes and unique handle designs.
Among carbon steels, Blue Paper Super is used for these knives—widely regarded for its exceptional sharpness. Although it boasts high hardness and superior cutting performance, it is prone to rust. For that reason, you need to wash it promptly after use, thoroughly dry it with a paper towel, and store it in a low-humidity environment.
If the blade becomes chipped or otherwise damaged, it requires a skilled hand to re-sharpen—often using a diamond whetstone or other appropriate stones at the correct angle. Because of this, it can be a challenging knife for beginners to maintain.
When I first tried it, I was amazed by its razor-sharp edge. It glides effortlessly even through soft foods like tomatoes, producing clean slices and making cooking more enjoyable. The design of the handle also feels very ergonomic, so I can prep for longer periods without getting tired. Every time I pick it up, I’m reminded of the incredible craftsmanship that went into making it. As someone who loves to cook, I can already tell this will be my trusty companion in the kitchen.
Third Rank：Sakai Ichimonji Mitsuhide “Kirameki” Powdered High-Speed Steel Santoku Knife
| Material | High-Speed Steel |
| Blade length | 175mm |
| Price | $400 |
Sakai Ichimonji Mitsuhide is a knife manufacturer and brand based in Sakai, Osaka Prefecture—an area with a long-standing tradition of blacksmithing. Cutlery from Sakai has a history spanning around 600 years, earning high acclaim both in Japan (particularly among professional chefs of Japanese cuisine) and worldwide.
Although this model is made entirely of stainless steel to resist rust, it utilizes high-speed steel (HSS) to achieve sufficient hardness—offering cutting performance that more than meets the needs of home cooking.
While it’s on the pricier side, the rust-resistant material, long-lasting sharpness, and ease of handling make it an excellent choice. However, because of the blade’s high hardness, sharpening it on a standard whetstone can be challenging, which is a downside.
I recently decided to make the investment, and the cutting power of the powdered HSS Damascus blade truly amazed me. The hammered finish gives the knife a luxurious look, and the balance in my hand is outstanding, making daily cooking so much more comfortable. Whether I’m slicing vegetables into thin strips or cutting meat, it glides through effortlessly without requiring much force, and I feel like the quality of my dishes has improved. It’s worth every penny and has brought me a great deal of satisfaction.
Ranking of the Most Beautiful Santoku Knives
Next, we’ll take a look at Santoku knives that stand out for their stunning appearance.
First Rank：Michael BRAS Knife No.4
| Material | High Carbon Stainless Steel |
| Blade length | 160mm |
| Price | $400 |
The Michel Bras series is a line under the Seki Magoroku brand. There are ten knives in total, each serving a different purpose, and No.4 is the Santoku knife in this collection.
Its core material is high-carbon stainless steel, clad on both sides with a softer stainless steel, creating a three-layer construction. This maintains sharpness while also providing a touch of flexibility.
The standout feature is, without question, the jet-black blade. Paired with the white wooden case that carefully protects the blade, the entire set radiates a breathtaking level of elegance—even during storage.
The moment I opened the box, I was captivated by its beauty. Its simple lines and subtle sheen truly elevate the joy of cooking. When I actually tried it, I found it very easy to control, thanks to the comfortable grip, and I was amazed at how smoothly it slices through ingredients. The balance is neither too light nor too heavy, so even longer prep sessions don’t tire out my hand. A perfect blend of design and functionality, it makes everyday cooking more enjoyable, and my dishes seem to turn out even better.
Holding it in my hand, I was immediately drawn to its refined design. It has a subdued luster and simple lines, yet carries a solid weight and an easy-to-grip handle for outstanding stability in the kitchen. Even when cutting tougher ingredients, it glides through smoothly, and I could really feel the excellent sharpness. It’s more than just a pretty face—its functionality makes daily cooking so much more enjoyable. I can see myself using this knife for a long time; I feel it was a great purchase.
第2位：Shun Classic Santoku175mm
| Material | Stainless Composite Material (Core: VG-MAX) |
| Blade length | 175mm |
| Price | $250 |
The Damascus pattern is incredibly beautiful, so much so that it’s hard to look away.
A Damascus knife is made by forging together multiple layers of steel to create the wavy pattern on its surface. Contrary to popular belief, “Damascus steel” isn’t a specific type of steel in itself.
The Seki Magoroku Shun Classic Santoku Knife achieves its stunning Damascus pattern through a 33-layer construction, layering stainless steel of varying hardness.
Its core material is VG-MAX, a type of stainless steel that’s an upgraded version of premium steels like VG-10. By incorporating a balanced mix of elements such as high carbon content, chromium, and vanadium, VG-MAX achieves excellent hardness, wear resistance, and corrosion resistance. As a result, it maintains a sharp edge for a long time and is highly resistant to rust.
I recently started cooking at home more often and decided to splurge on this knife. The wavy pattern on the blade is so beautiful—I feel happier just looking at it. In actual use, it strikes a great balance between lightness and stability, and it slices cleanly through tomatoes and other soft vegetables with ease, giving neat, smooth cuts. The handle is slim enough to fit my hand well, and I love how it doesn’t tire my grip even after long periods of use. With both style and functionality, it’s really beginner-friendly and makes cooking even more fun.
I was drawn by its unique wave pattern, and the real thing looks even more stunning in person—just holding it puts me in a good mood. The blade is incredibly sharp; it glides through tougher vegetables and meat with very little effort. I also appreciate how the handle’s shape fits my hand, so even lengthy prep sessions don’t wear me out. Combining luxurious looks with top-notch functionality, it’s a knife I’m truly glad I purchased. I’d definitely recommend it to my friends who love to cook.
Third Rank：Sakai Takayuki AUS10 Mirror Damascus Santoku 170mm
| Material | AUS10 |
| Blade length | 170mm |
| Price | $200 |
Sakai Takayuki is a long-established knife brand based in Sakai City, Osaka Prefecture.
Sakai’s knife-making heritage spans over 600 years, and by blending traditional craftsmanship with modern manufacturing techniques, they’ve produced numerous high-quality knives known for their outstanding sharpness.
This particular model is a Damascus knife—often referred to as a “polished” or “mirror-finish” type—where the layered steel pattern is visible across the entire blade.
The core material is AUS10 steel, which is both rust-resistant and offers excellent cutting performance.
The moment I opened the box, I was struck by how beautiful the blade’s pattern is. The way it shifts with the light is absolutely captivating. When I tried it out, the sharpness exceeded my expectations, slicing through tougher ingredients smoothly. The handle is very comfortable, making it easy to control, and I’m glad I decided to splurge on it. It combines the beauty of the Damascus pattern with real functionality, so I’d recommend it even for beginner cooks like myself.
Summary
Santoku knife is an indispensable, all-purpose tool for home cooking. Consider factors like sharpness, edge retention, and visual appeal to find a Santoku that perfectly suits you.
It can dramatically boost your motivation in the kitchen and transform your everyday cooking
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