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F. Dick 1905 7-inch Granton Edge Santoku
Santoku means “three virtues” in Japanese, for slicing, dicing and mincing, and this 1905 santoku covers that everyday work on meat and vegetables. Its granton edge, a row of hollow scallops along the blade, keeps slices of potato and cucumber from sticking.A santoku has a thin blade, a flatter edge than a chef’s knife and a rounded tip, so it works best with a straight push or a forward slice. The scallops put small pockets of air between the blade and wet or starchy food, which lets each slice fall away instead of riding up the knife. The thin profile also makes it capable of decorative cuts.Cooks who prefer a rocking cut should look at the 1905 8-inch chef’s knife. A smaller granton blade is the Premier Plus 5.5-inch granton edge santoku, and the 1778 santoku offers a much harder edge. See our knife shapes guide for santoku and chef’s knife profiles. Learn More$107.25 -
Glestain K Series 6.7-inch (170mm) Santoku
A santoku is used mostly with a straight push cut, with the blade driven down and forward through the food, and that motion is where Glestain’s dimples help most. Each slice of potato, cucumber or onion drops off the face instead of riding up it, so the next cut starts on a clear blade.The 170mm blade is compact and tall, with a flatter edge than a gyuto. It suits dicing vegetables, mincing herbs and slicing boneless meat and fish, and it fits easily on a small cutting board. The asymmetrical grind pushes each slice away from the knife, which keeps a rhythm of fast, even cuts.The K Series has a bolster and no end cap. Glestain is bought by home cooks and professionals alike, and this santoku suits a home cook who wants one compact knife as well as a professional who keeps a santoku for vegetable work.
Choosing a SantokuFor a smaller blade, see the K Series 160mm Santoku; for an all-stainless handle, the Ice Handle 170mm Santoku. Left-handed cooks can choose the 170mm Left-Handed Santoku. If you prefer a rocking cut, a 210mm gyuto has more curve. Our guide to kitchen knife shapes compares the santoku and the gyuto. Learn More -
MAC Superior 6.5-inch Santoku
The santoku is the Japanese all-purpose knife: a flat edge for push cuts and chopping, a rounded nose, and a tall blade that keeps the knuckles off the board. The MAC SK-65 is a 6.5-inch santoku in the Superior Series, for cooks who prefer a shorter blade.The MAC Superior Santoku has a thick spine that tapers to a very thin edge, which glides through food with ease. Its large, ergonomically shaped handle feels extremely comfortable in the hand, and a sand-blasted strip runs along the edge of the blade to reduce surface tension and prevent sticking. This knife is a fantastic addition to any collection, and was voted “Favorite Knife” by Food & Wine.It suits cooks who chop more than they rock. Onions, cabbage, carrots and boneless chicken fall to straight down-and-forward cuts, and the height lets you scoop the prep off the board. At 6.5 inches it is shorter than an 8-inch chef’s knife and easier to control on a small board.The Professional MSK-65 adds a bolster and dimples. The SK-65 is paired with a small santoku in the Superior santoku set. Browse the Superior Series, or see our guide to kitchen knife shapes. Learn More$84.95 -
MAC Professional 6.5-inch Santoku with Dimples
The MSK-65 is the santoku of the MAC Professional Series, with a bolster for balance and a row of dimples along the blade. It is one of the two Professional knives MAC makes in its sub-zero tempered Superior steel, alongside the MTH-80 chef’s knife.The flat edge suits push cuts and chopping, and the dimples help release sticky food such as sliced potatoes, cucumbers and apples. The bolster gives a secure pinch grip. It is a good choice for a cook who wants a compact main knife with a little more weight than a plain santoku.For a lighter santoku without a bolster, see the Superior SK-65. The MSK-65 is also part of the MAC 2-piece santoku set. Our Kitchen Knife Shapes guide compares the santoku with the chef’s knife. Learn More$139.95
