Top 10 best santokus

The blade of this knife has a core made from stainless AUS-10 steel, with a hardness of 60 HRC. This core is surrounded by several layers of graceful damask steel. 33 layers per side, to be exact. So in total, including the core, there are 67 layers of steel! These layers ensure the blade is corrosion resistant and make the knife hard and flexible. Because of this combination the kitchen knives are not only incredibly functional, they are also absolute eye-catchers in your kitchen. The damascus steel blade seamlessly merges with the stunning black design handle that is comprised of a composite of linen and synthetic resin. Because of this material you also always have enough grip over the knife, even when the knife is wet.

An impressive santoku, made by the Zwilling J.A. Henckels factory in Seki, Japan. The knife has a core made from FC61 steel, covered in 48 layers of damascus steel. Thanks to a special hardening process during which the knives are cooled down from 1000 degrees to -70 degrees Celcius, this steel is incredibly hard. About 61 HRC. The handle looks great too. The pakka wood adds an exclusive feel to the knife, and thanks to the red decorative ring and stunning mosaic pin, the handle looks amazing.

This santoku is forged by hand in Japan. It is made from Blue Paper Steel. Blue Paper Steel contains small amounts of chrome and tungsten. It significantly improves the characteristics of the steel. It is hard, but less fragile than, for instance, White Paper Steel. With a hardness of 63HRC this is an incredibly hard and razor-sharp knife. Do keep in mind that, because of this hard type of steel the knife is prone to rust and shouldn't be used to cut through bones. When you try cutting through hard bones the blade can chip. This means that pieces of the blade literally break off because you are trying to cut through something that is too hard. As such you need to pay a little more attention when using these knives, but they are amazing to use.

The WMF Grand Class santoku distinguishes itself with its luxurious, traditional and timeless design. This is what makes this santoku very impressive to work with in the kitchen. On top of that, it retains its sharpness for an incredibly long time. The santoku is made in Germany from the finest materials and it has a seamless finish. The blade is made from X50Cr15MoV steel. This is a type of steel that is often used for kitchen knives. This is simply because it is easy to sharpen, retains its sharpness well and has excellent corrosion resistance. The handle is made of POM. This is an extremely durable type of plastic that can withstand all substances and conditions that can occur in a kitchen. The best part about this santoku? It's perfectly balanced! The WMF Grand Class santoku is an enrichment to any kitchen.

This santoku was designed by top-chef Tim Mälzer. The blade is made from a core of VG-MAX steel with a hardness of 61HRC and is enhanced with 32 layers of stainless damascus steel on the outside. In addition to the stunning damascus steel you see a 'hammered finish' on top of the blade. These dimples are the result of the forging process during which the smith modifies the blade with a hammer. The large and round handle is made from brown walnut wood and feels great in hand.

The Kai Shun Seki Magoroku Redwood santoku knife builds on the ancient traditional Japanese design. It was designed by cooking enthusiasts, for cooking enthusiasts. The combination of the no-nonsense stainless Daido 1K6-steel blade and wooden handle is striking. Kai knows better than anyone how to design a knife. This makes this an ideal knife if you are looking for a kitchen knife with Japanese looks and a stainless steel blade.

This Japanese Kai knife is also made with a core from VG-MAX steel and a couple layers of damascus steel. The dark scales are made from laminated pakka wood. Pakka wood is a dense type of wood. As such the handle won't absorb moisture or dirt. The traditional handle has an asymmetrical D-shape. As such this knife is most suited for right-handed use. You can, however, also use the knife when you are a left-handed user.

The core of the blade consists of strong MC63 powder steel. No less than one hundred layers of damascus steel have been forged around this MC63 core. Thanks to the special treatment of the steel, each blade has its own unique pattern. The traditional Japanese Honbazuke method of sharpening was used to make the blade razor-sharp. Top this off with an incredibly graceful handle made of Masur birch wood, and you get a stunning kitchen knife. A true gem.

The Zwilling Pro santoku is great for those who prefer heavier knives. A heavier knife provides stability during use. The blade is also enhanced with practical dimples and runs throughout the entire handle. The metal bolster provides weight but also a great balance. The steel is hardened by first being heated up to 1000 degrees and then cooled down to -70 degrees! Zwilling perfected this technique, and guarantees optimum sharpness, sustainability, elasticity and corrosion resistance.

The DP3 series is what Tojiro calls their 'flagship series'. This knife is one of the most popular products in this collection. The DP3 kitchen knives get their name from the laminated blade that consists of three layers of steel. The core is made of VG10 steel, with 13-chrome stainless steel on either side. This san-mai forging technique is very well-known in Japan. The handle is designed in Western style and shares characteristics with traditional German kitchen knives. As a result, this knife is rock-solid!