Santoku question

M

mr_dove

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Apr 12, 2004
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I'm nearing a decision on the purchase of a nice kitchen knife. I have a few questions about Santoku knives though.

1. Is the amount of curvature that the blade has fairly uniform between knife makers? I'm looking to find something with a bit more flatness at the bottom of the blade (belly?). At first I thought that they were all different but I've seen the same knife look different in different pictures depending on the angle of the photo.

I'm leaning towards the Hattori and Shun although the Hattori is a tad more than I wanted to spend.

2. The Santoku is a japanese blade. Do the german knife makers use their same german steel to make the japanese blade to do they use a japanese steel like Hattori and Shun?

This statement is mostly based on statements I've read about the steel of companies like Wustoff and Henckels being softer than the japanese steel.

Some of the german knive makers "appear" to have less curvature to the blade. That could just be the angle of the photography though.
 
I just got a Spyderco Santoku a couple weeks ago>
quoted as Rc 59-60. The MBS-26 steel is close to VG-10 composition, and seems to hold and edge very well (for the two weeks I've had it.)
It has an amazing edge and perfect shape for me:
http://www.spyderco.com/catalog/details.php?product=67
You can get it online for under 40.00.
It's not a pretty knife, but works very well.

That's what I recommend.
 
The German makers do have a different belly than the traditional style. I preffer the Shun because it has a better rocking motion.
The German companies still use the same stock that they use in all their other knives. It's still great steel. The Henkles will sharpen more easily than the Wustof, though.
As for me, I actually like this Messermeister more:
P_357162_1058006.JPG

It is thicker at the top, so that you can more easily scoop with it after chopping. It also has a very useable belly for great rocking. It has good balance for being a stamped blade.
-KC
 
I have an economy henckels santoku, and it is the only knife I really use in the kitchen. The steel is so-so, but it sharpens up really well, it just doesn't stay that way for more than a day or two of heavy kitchen duty. I only paid about 14 bucks for mine, at tj maxx, so I'm pretty happy, overall.
 
Dijos said:
I have an economy henckels santoku, and it is the only knife I really use in the kitchen. The steel is so-so, but it sharpens up really well, it just doesn't stay that way for more than a day or two of heavy kitchen duty. I only paid about 14 bucks for mine, at tj maxx, so I'm pretty happy, overall.
Click to expand...

$14!? That is weigh low for a Henkles. Is it the International version? That I could understand. That also sounds more like their international line if you can't keep it sharp for an entire week.
-KC
 
I had to go look, but yes it is! I havve a regular chef's knife from them, but it is cracked perpendicular to the edge about halfway to the spine (differential tempering?) anyway,,
 
I think you get a much better deal with the Japanese manufactures. I am not a big fan of the German Henckels and Wuesthof. They are not bad, but I think for a similar price you get much higher quality e.g. from Shun or Al Mar for that matter. I do like the Messermeister and Schaaf, but still I don't think they beat the japanese kitchen knives. The softer German steels will hold up to banging around much better (suited for somebody like my mother) and they are probably a little more corrosion resistant, but I think for somebody who takes care of their knives the VG steel series or even virgin carbon steels are much better. Not to mention that the patterned clading (avoiding the term damascus) is very pretty, too.
 
Sorry, I have no experience with them. However I have many Spyderco products, including their kitchen knives, and they are top-notch.

I stand by my reccomendation.
 
I have a Henkel's Pro S Santuko... love it, its just about the only knife I use. Maybe it doesn't stay sharp as long as my premium steel folders... but it sharpens fast and easy. Steel seems really good though.. I think Pro S is their top of the line for regular commercial sale.

But what I wanted to ask is, if you get a Shun - review it for us! I've been eyeing them, basically because they look so good, and I want to know if they are any good!
 
To answer the question nobody did, the Germans use the same steel in their santokus that they use on their other knives. The Japanese use the same steel in theirs as they do in their Western style knives. In other words, the Japanese use harder steel and make thinner blades with better balance to the knives.

Santoku means three virtues (tip for coring, edge for slicing and heel for chopping) so it really is a compromise. It does none of those tasks as well as the knives that were designed to do them. The flat belly compared to chef knives is there to assist in the slicing part of the three virtues.

It is fair to say you will get what you pay for. The Hattori (or Ryusen, same knife) is thinner, harder and better balanced than the Shun. That's why it costs more. It is easily worth it since knives aren't something you need to replace often.

Before you jump into a santoku, why not pose the question at http://www.foodieforums.com. We have kitchen cutlery forum that is inhabited by people quite knowledgeable on the subject, both amateur and professional. You may learn some things you didn't know.
 
I like the Masahiros. I picked up their santoku at the Peppercorn on the Boulder Mall for Christmas. Another place to find some good Japanese knives is at the Spyderco Outlet store over around Wheat Ridge. Spyderco has their kitchen knives made for them in Seki Japan and their outlet store sells knives from several japanese manufacturers. I think that I got a better deal at the Peppercorn which is real surprising.

On the other hand I don't find the santoku design all that desireable. In most cases I like a longer bladed chefs knife more. I would look for a japanese made chefs knife instead.
 
you could always contact a knifemaker who makes Santokus and get it made to precisely the shape/size you want....with the steel you want....and the handle material you prefer. But what do I know....?

:D :p

Santokus
 
If Mr Koster's kitchen blades don't make you happy (yeah, right! ;) :rolleyes: ), check out the work of Shinichi Watanabe in Japan at the link below. Extraordinary knives at very reasonable prices for the quality you get.

http://watanabeblade.com/english/standard/index.htm

Here's a review of a santuko from him with pics:
http://www.knifeforums.com/ubbthreads/showflat.php?Cat=&Board=Kitchen&Number=578640&Forum=f79

You can search for comments on his work in the Kitchen Knife Forum here:
http://www.knifeforums.com/ubbthreads/postlist.php?Cat=&Board=Kitchen

As noted, Japanese blades are thinner and made of harder steel. I got a santoku from Shinichi for my wife when he was visiting the USA. The knife is made with blue steel core & wrought iron outer. It is beyond insanely sharp. Other folks who have ordered blades from him report shipping from Japan to US addresses in approximately a week or so.
 
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