Kai Santoku Knife

Last updated date: November 7, 2019

DWYM Score
9.3


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We looked at the top Santoku Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Santoku Knife you should buy.

Overall Take

In our analysis of 38 expert reviews, the Kai Kai Santoku Knife placed 6th when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note November 26, 2019:
Checkout The Best Santoku Knife for a detailed review of all the top santoku knives.

Expert Summarized Score
9.5
9 expert reviews
User Summarized Score
8.8
578 user reviews
Our Favorite Video Reviews
What experts liked
This high-performance knife is designed using a 1 k6 high carbon stainless steel material for superior edge retention
- The Kitchennin
The knife is polished using a process called bead polish which gives the shine to the blade without damaging the sharpness of the blade.
- Cookware Stuffs
High carbon stainless steel
- Sullivan Steak House
This knife is also very comfortable to use since it has the clean polypropylene blend. It also ensures the safe grip and prevents the knife from slipping out of your hand while cutting.
- My Reviews 4 You
The blade has a beautiful brushed bead-blasted finish and a single-bevel edge for a traditional Japanese look and is stamped with the Japanese characters for “Wasabi.” It comes pre-sharpened and is ready to use right away.
- Wise Pick
The bolster provides great balance for the knife, and coupled with its light weight and sharpness, it makes for seamless handling when slicing or mincing. It is noticeably effective when you are dealing with any type of fish.
- Consumer Epic
The blade of this knife has been made using a very high-grade carbon stainless steel that has been further bead- blasted in order to give the knife an alluring and shiny finish.
- Ktchn Dad
The 16-degree edge ensures that the knife is sharp enough.
- Japanese Knife Failures
Carbon reinforced stainless steel blade
- Knife Sharpener Guy
What experts didn't like
The edge might rust if not well taken care of
- The Kitchennin
Needs careful handling and storage to reduce risk of chips to blade edge
- Sullivan Steak House
One downside is that the back of the knife where you rest your fingers when cutting is shaped with a bit of a harsh squared edge and can be uncomfortable when you’re using this knife for extended periods of time.
- Wise Pick
The knife is not full tang.
- Japanese Knife Failures
Special knife sharpeners are required
- Knife Sharpener Guy

From The Manufacturer

Santoku, or three virtues is a blade style perfect for chopping, mincing and dicing vegetables. Our 6-1/2-inch Wasabi Black is the handly knife you'll turn to again and again in your kitchen. Our Wasabi line of knives are made in the traditional Japanese blade styling. Each knife features unsurpassed cutting performance due to the Daido 1K6 high-carbon, stainless which maintains superior edge retention. To reduce food sticking, the blades are sharpened on a single side. Although it has a traditional blade-style, it is paired with a uniquely modern handle material, polypropylene blended with bamboo powder, and impregnated with an antibacterial agent for super clean food preparation. From the Manufacturer Santoku, or three virtues is a blade style perfect for chopping, mincing and dicing vegetables. The 6-1/2-inch Wasabi Black is the handly knife you'll turn to again and again in your kitchen. The Wasabi line of knives are made in the traditional Japanese blade styling. Each knife features unsurpassed cutting performance due to the Daido 1K6 high-carbon, stainless which maintains superior edge retention. Although it has a traditional blade-style, it is paired with a uniquely modern handle material, polypropylene blended with bamboo powder, and impregnated with an antibacterial agent for super clean food preparation.

Overall Product Rankings

1. KYOKU Santoku Chef Knife with Sheath Case
Overall Score: 9.9
Expert Reviews: 0
2. Gunter Wilhelm Santoku Knife
Overall Score: 9.7
Expert Reviews: 0
3. DALSTRONG Hyper Steel Santoku Knife
Overall Score: 9.6
Expert Reviews: 2
4. Mercer Culinary Granton Edge Santoku Knife
Overall Score: 9.4
Expert Reviews: 0
5. MAD SHARK Santoku Knife
Overall Score: 9.3
Expert Reviews: 3
6. Kai Santoku Knife
Overall Score: 9.3
Expert Reviews: 9
7. Victorinox Santoku Knife
Overall Score: 9.3
Expert Reviews: 3
8. Zelite Infinity Santoku Knife
Overall Score: 9.3
Expert Reviews: 8
9. PAUDIN Santoku Knife
Overall Score: 9.2
Expert Reviews: 3
10. Mercer Culinary Renaissance Santoku Knife
Overall Score: 5.8
Expert Reviews: 1

An Overview On Santoku Knives

“Don’t play with knives” is common advice for young children, but the rules get a little looser once you’re an adult, especially when you’re cooking. You can’t chop your onions or julienne your carrots with any old knife — you’ve got to try out a few different designs and brands to discover the best knife for the job.

Simplemost Media

Knives come in many different styles to match different purposes. Chef’s knives are the workhorses of the kitchen: they run up to 14” long and are used for everything from chopping nuts to slicing herbs. Paring knives are much smaller and used peel and cut small fruits and veggies. You can use heavy meat cleavers to split chicken or beef from a bone, and create perfect single servings of fish with delicate fillet knives. Then there are Santoku knives. 

“The Japanese Santoku knife is highly versatile,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine. “It is similar to the Western chef’s knife in many ways, including the general shape of the blade, which is tapered toward the point from a broad blade, meant for rocking the blade while cutting or chopping so that the knife blade never fully leaves the cutting board.”

Simplemost Media

For many home cooks, Santoku knives are less intimidating than chef’s knives. They’re shorter and have a curved “sheep’s foot” tip that forms a gentle point. They usually have a more balanced weight distribution, so they’re a bit easier to grip. 

Many Santoku knives also have a “Granton edge,” which refer to the dimples on the surface of the blade’s edge that help prevent ingredients from sticking to the blade. “Because of the Granton edge, these are best sharpened by a professional,” Chernoff says.

Overall, Santoku knives are very user-friendly and an asset to any kitchen. “Even its name tells you what it is meant to do,” says Chernoff. “Santoku means ‘three uses:’ mince, slice and dice.” 

Simplemost Media

So how do you choose a great Santoku knife? First, figure out if the knives you’re looking at are forged or stamped. Forged knives are crafted from a single piece of hot steel that’s been cut into shape. They’ve got bolsters, which are thick sections of steel that provide a seamless transition from the blade to the handle. They’ve also got heels, which are the thickest piece of the blade right above the handle. A knife heel is designed to chop hard foods like carrots or nuts. 

Forged knives are more expensive than stamped knives, which are machine-made. They have equal thickness throughout the blade, and they don’t have heels or bolsters. Forged knives can still perform well in the kitchen, and they’re great for beginner cooks who need some practice before investing in a pricier forged knife. 

Ceramic knives are a newer option. They have impressive, razor-sharp blades that stay sharp longer than steel knives. They’re also lightweight and agile. However, they don’t have bolsters or heels and they’re not heavy enough to tackle tough vegetables. They work better as a complement to steel knives, not a replacement.

The best knife in the world won’t perform well if it has a bad handle. Handles are made from natural materials, like wood, or different kinds of tough plastics. Wood handles look lovely, but they might not stand up to wet conditions as well as plastic knives. You’ll want a handle that’s ergonomic and well-balanced for controlled, even chops. 

Now that you know the basics about general-purpose Santoku knives, check out our Tips &  Advice for sharp ideas on picking the right one.

DYWM Fun Fact

Santokus are a relatively new kid on the knife block. They became popular in the mid-1940s, near the end of World War II. Japanese chefs were intrigued by some of the Western cooking they’d tasted and created their own version of the ubiquitous chef’s knife. Their mid-length creation took off, and now Santoku knives are common in kitchens around the globe. 

They named the knife “Santoku” because the word translates to “three virtues” in Japanese. These virtues are the three tasks that a Santoku knife excels at: chopping, dicing and mincing. You can’t ask for much more from a general-purpose knife.

The Santoku Knife Buying Guide

  • The right knife will be an appropriate length for your daily cooking needs. A knife’s length is measured from the tip of the blade down to the top of the heel (or the beginning of the handle for stamped knives). Six-inch Santoku knives are agile, but they might not be right for chopping larger foods. A ten-inch Santoku knife can chop plenty of large fruits, veggies and meats, but they’re tougher to manage. A Santoku knife in the eight-inch range is ideal for most daily tasks. 
  • Keep your Santoku knife very clean to avoid rust and stains. You’ll want to hand wash it after every use with warm or cool water and dish soap. Use a non-scratch sponge to remove any stuck food. 
  • NEVER place your Santoku knife in the dishwasher, even if the manufacturer says it’s okay. The hot water can damage the blade, and your knife’s blade will get dull or chip if it knocks into other cutlery.
  • Sharp knives are much safer than dull knives. Dull knives slide around on the surface of the food you’re cutting instead of slicing straight through, and that sliding can cause you to miss your mark and nick your finger. To maintain a sharp edge, buy a knife sharpener online or take your Santoku knife to a hardware store a few times a year for a professional sharpening. 
  • The round metal pole that comes with many knife sets isn’t a knife sharpener: it’s actually a honing rod, which is used to keep the blade straight.  Stainless steel Santoku knives should be honed every 2-4 uses. Carbon steel knives need to be honed after every use. Your Santoku knife will only need to be sharpened about once or twice a year if you keep it honed.