MAD SHARK Santoku Knife
Last updated date: November 7, 2019
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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.
In our analysis of 32 expert reviews, the MAD SHARK MAD SHARK Santoku Knife placed 5th 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.
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From The Manufacturer
Care for your family from little things. MAD SHARK knives are made of high-quality German stainless steel, that resists rust, corrosion, and discoloration. The razor-sharp edge is easy to maintain and makes cutting or chopping a breeze. The solid handle is comfortable to hold. Each handle is engineered to gently widen where it meets the blade to help protect fingers. 8'' bread knife Steak Knife Set Santoku Knife Chef Knife Damascus Chef Knife Bread Knife, 8'' Serrated Bread Cutter Steak Knives, 4.5 inch steak knife set of 4 Santoku Knife, Pro Kitchen Knives 7 Inch Chef's Knife Chef Knife -Pro Kitchen Knife 8 Inch Chef's Knives Damascus Chef Knife, Razor Sharp Damascus Steel Knife Blade Length 8 inch 4.5 inch 7 inch 8 inch 8 inch Blade Material German HC Stainless Steel German HC Stainless Steel German HC Stainless Steel German HC Stainless Steel Damascus 67-layers Premium Composite Steel Handle Material ABS ABS ABS ABS Military Grade G10 Rockwell Hardness 56±2 56±2 56±2 56±2 58 Sharp Blade ERGONOMIC HANDLE German Steel Professional Santoku knife SHARP AND CUTS PRECISELY The extraordinary quality German steel allows for easy blade maintenance and rapid sharpening for a razor-sharp edge. Nitrogen cooled for enhanced hardness, flexibility and corrosion resistance to assure your best cut. Triple riveted handle surrounds a full tang - Highly impervious to heat, cold and moisture. ERGONOMIC DESIGN, WELL BALANCED Ergonomic design for perfect balance, maximum comfort and best manipulation. Blade lenght(exclude handle): 7 inch, overall lenght:12.9 inch. Unique design of protective guard settles down your gingerly fingers. Cut like a lightening spilts the sky. PREMIUM GERMAN HC STAINLESS STEEL Premium German HC stainless steel enables chef’s knives wear-resistant, durable, rust and stain resistant. MULTI-PURPOSE CHEF KNIFE The classic Santoku knife is nimble enough for almost all kinds of slicing dicing and mincing enjoy life Love food. Love Cooking, Enjoy life We love food, love cooking and life.Whether you're a hobbyist or pro, our aim is to enhance the experience of your culinary creation. We love to bring a pure sense of satisfaction to everyone of you around the world who use our tools everyday.
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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.
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.”
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.”
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.
DWYM 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.