I love santokus

[A.L.]

I got Victorinox wood handle santoku that I use for pretty much everything. Not the fanciest knife but very care free and effortless to use.

 

[RokJok]

From top:
Spyderco santoku
Murray Carter Wabocho
Vanadium steel slicer (santoku after a growth spurt)

Different angle to show lamination line between core & cladding on the Carter Wabocho.

 

[garry3]

 

[Mitchell Knives]

I make santokus every now and then, and use one regularly in my own kitchen.

 

[jnaught]

This is my wife's favorite of the knives I've made. She doesn't like long knives. I'm working on a batch of these (in monosteel) for some gifts. We'll see how they turn out!

https://imgur.com/bwQjWpu

 

[roaduck]

Gorgeous knife jnaught - well done mate !

 

[RokJok]

Rather than retype the entire thing, here's a link to a semi-santoku knife in the Cheapskates thread:

Post in thread 'Cheapskate Heroes'

Mar 9, 2024

Tomodachi 8" santoku'ish chef's knife by Hampton Forge. Well under $10 retail new. I inevitably found this one at a thrift store. So price was very likely $3 tops.

But it can be honed to stupid sharp. Steel feels soft (no surprise) on diamond plates & a worn old Dexter diamond sharpening rod. A few licks on a fat ceramic rod refines the edge even more.

Handle is ergo enough to be comfortable in hand. The hard plastic has just a touch of satin finish, so hopefully avoids slipperiness. Downside is that the 0.072" (1.8mm) at ricasso blade has very sharp square...

• RokJok

• 

 

[RokJok]

For more santoku eye candy, scroll down past the bio on Blade Gallery's Michael Rader page to the Previously Sold section. His handles are often impressive examples of woodworking precision.

BladeGallery: Fine handmade custom knives, art knives, swords, daggers

www.bladegallery.com

 

[acaptainnn]

My new Santuko 165mm,s of San Mai and less than 50 bucks. It is Sharp and thin.

 

[RPZIP]

I just bought a small Masamune Santoku while fishing out on the Bay. Looking forward to using it.

 

[Rob Babcock]

Interesting! Those are some some lovely knives. I've never had much use for santokus myself, but then I have at least a dozen 240mm gyutos. I rarely use anything but a gyuto, just for a few specialized tasks where a suji or petty are required, for for crusty batard.

 

[Alex Topfer]

I think this is broadly a santoku? 80crv2 and Tasmanian blackwood

 

[RPZIP]

Small Masamune 5" molybdenum stainless. Very sharp as delivered. Noteworthy is the handle size both in width and depth - quite large for the blade size but well proportioned if you want more control cutting harder items like sweet potatoes etc

Verdict. I like it!

Works great, very cheap discounted with free shipping from Japan. Highly recommend for entry level cooks, quality beater, reduced abuse or theft stress.

 

[VCM3]

 

[RPZIP]

Really enjoying using the 5" Masamune santoku - I forgot to mention that it is double bevel. The handle, as I did mention, is quite large for this size of a knife. I like it as it offers excellent control that would aid cutting harder items like sweet potatoes, beets etc.

This time cabbage, asparagus, onion and potato which it devoured easily. Ground beef, peas, Sunday leftover chuck roast gravy thrown in the pot with it....

 

[RokJok]

A very rarely used Kyocera ceramic santoku that I got a bit of response from when trying to sharpen it with a 1200 grit diamond rod. I find the ceramic to be an odd material in that before sharpening it didn't feel sharp, but would still cut. It also doesn't seem to respond well to sharpening. It'll be interesting to see if and how the 1200 grit micro-serrations change cutting food, if at all.