PAUDIN High Carbon Stainless Steel Santoku Knife, 7-Inch

Last updated date: December 29, 2020

DWYM Score

9.2

PAUDIN High Carbon Stainless Steel Santoku Knife, 7-Inch

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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.

Editor's Note December 29, 2020:
Checkout The Best Santoku Knife for a detailed review of all the top santoku knives.

Overall Take

The PAUDIN High Carbon Stainless Steel Santoku Knife is a 7-inch kitchen knife that is crafted in the style of Japanese knives.

The full length of the knife is actually just over 12-inches, but the category it fits into is that of the 7-inch knife, as this measure refers to blade length. The blade on this Santoku Knife is 6.7-inches long and only 0.1-inches thick.

With a weight of 6.87 ounces, this knife is lighter and shorter than some traditional kitchen knives and this makes it easier to use for a variety of things, whether cutting through large cuts of meat or chopping vegetables for dinner preparation.

The handle has a great wooden finish and is ergonomically shaped so you won’t tire your hand out while using the knife.

The blade is made from German steel and cooled with liquid nitrogen. There are indentations on the sides of the knife blade that allow it to slice through moist things like raw fish, as the indentations prevent suction from slowing the blade down.

The sharp edge of the blade comes with an angle of 12-14 degrees and has been designed for edge retention. This allows the knife to remain sharp for a long time. Additionally, it is an easy knife to sharpen, when the time comes.

The look of this knife was meant to be impressive. The Pakkawood handle is rich and dark in color, while the blade itself has a striking waved pattern that makes it stand out from standard knives.

The knife is well-balanced with the center of gravity almost directly at the base of the blade where it attaches to the handle. This even weight distribution lets you wield it confidently and have great control over the blade.

This Japanese-style knife has proven itself to withstand the rigors of the restaurant industry, but it makes a great household knife that can do most of the heavy lifting you will need from a kitchen knife.

This knife's ergonomic handle creates a perfect grip. The seven-inch length makes it easier to manage than larger chef's knives. The high-carbon stainless steel blade is rust-resistant for years of sharp cuts.

The PAUDIN High Carbon Stainless Steel Santoku Knife is a 7-inch kitchen knife that is crafted in the style of Japanese knives.

The full length of the knife is actually just over 12-inches, but the category it fits into is that of the 7-inch knife, as this measure refers to blade length. The blade on this Santoku Knife is 6.7-inches long and only 0.1-inches thick.

With a weight of 6.87 ounces, this knife is lighter and shorter than some traditional kitchen knives and this makes it easier to use for a variety of things, whether cutting through large cuts of meat or chopping vegetables for dinner preparation.

The handle has a great wooden finish and is ergonomically shaped so you won’t tire your hand out while using the knife.

The blade is made from German steel and cooled with liquid nitrogen. There are indentations on the sides of the knife blade that allow it to slice through moist things like raw fish, as the indentations prevent suction from slowing the blade down.

The sharp edge of the blade comes with an angle of 12-14 degrees and has been designed for edge retention. This allows the knife to remain sharp for a long time. Additionally, it is an easy knife to sharpen, when the time comes.

The look of this knife was meant to be impressive. The Pakkawood handle is rich and dark in color, while the blade itself has a striking waved pattern that makes it stand out from standard knives.

The knife is well-balanced with the center of gravity almost directly at the base of the blade where it attaches to the handle. This even weight distribution lets you wield it confidently and have great control over the blade.

This Japanese-style knife has proven itself to withstand the rigors of the restaurant industry, but it makes a great household knife that can do most of the heavy lifting you will need from a kitchen knife.

Features


  • Handle made from Pakkawood
  • German steel blade
  • Blade hardness HRC 56+
  • Edge retention allows longer use before needing to sharpen
  • Wavy design in the blade gives it a unique aesthetic
  • Handle is 5.5-inches long
  • Blade is 6.7-inches long
  • Total knife length is 12.2-inches
  • Weight is 6.87 ounces
  • Can be used to cut meat, fish, vegetables, tubers and pretty much any other food you might want to cut with a knife.
  • Ergonomic handle design for comfort
  • Blade indentations on side of blade allow for smoother slicing in moist foods

Specifications


Brand
PAUDIN

Model
N5-Santoku Knife

In our analysis of 29 expert reviews, the PAUDIN PAUDIN High Carbon Stainless Steel Santoku Knife, 7-Inch placed 8th when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

LOGO title 7‘’ Santoku Knife PAUDIN’s Santoku knife is a superior knife that give you a reason to love cooking. 1 2 PROFESSIONAL SANTOKU KNIFE Ultra-Sharp •Reliable performance, precision forged blade makes every cut and slice happy, better longer edge than ordinary knife, due to the extreme hardness of HRC 56+. Ultra-durable •Made of German steel 5Cr15MoV (1.4116), the blade has durable life; The superb alloy prevents dulling and rust, maintains as the original sharpness overtime. Safe And Easy To Care •Smooth cut keep safe as while used. After clean and dry, it is convenient to keep shining and sharp. 2 ALL-PURPOSE KITCHEN KNIFE The classic Santoku knife is nimble enough for almost all kinds of slicing dicing and mincing, easily works on meat, vegetable and fruit. It truly is the all-around cooking knife. 7 PAUDIN Story One of emerging global brand PAUDIN has synonymous with superior quality products.The start-up has used innovative technologies to build highest quality and most appealing design. PAUDIN works with young talented designers and commits to make customers satisfied.

Expert Reviews

User Summarized Score

9.2
626 user reviews

What experts liked

The blade of this knife is highly durable. this is because the knife is made from high carbon stainless steel coated to resist rust and stubborn stains. Besides, the blase has an excellent edge retention which makes its maintenance effortless.
- The Kitchennin
The most affordable option on this list is made from German high carbon stainless steel and resists rust (though you should still dry it after washing it).
- Daily Beast
Containing durable sharp blade it is perfect for chopping, dicing, slicing, and mincing of fruits, fish and boneless meat etc.
- How Pick

What experts didn't like

Lacks a knife guard
- The Kitchennin

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

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.

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.