Rocking Santoku Knives

Global describes the G-4 as a cleaver-inspired chef’s knife: a wide 7-inch blade that gives the knuckles room above the board while you chop and dice. This edition of the G-4 suits cooks who like the height of a cleaver or nakiri but want a pointed tip for finer work. The edge has enough camber for a gentle rocking motion, yet most of its length meets the board for push cuts through carrots, cabbage and cucumbers. The clipped tip slides along a celery rib for long, thin strips and reaches into the root end of an onion when dicing. The broad face doubles as a scoop for carrying chopped vegetables to the pan.   Asian Chef’s Knife or Standard Chef’s Knife? A cook who mostly chops vegetables will find the tall blade more natural. A cook who slices a lot of meat or prefers a pronounced rocking cut may be better served by the Global Classic 8-inch Chef’s Knife. If you like the wide blade but want flutes to release starchy slices, the Global 7-inch Hollow Ground Santoku is the closest relative. Our guide to Japanese and Western knife shapes sets out the differences. Learn More

The Kaizen hollow edge rocking santoku curves toward the tip for a rocking motion and has scallops above the edge to release food. It is a good fit for cooks who rock their knives but want a taller Japanese blade.It features a clip point design for precise tip work and an improved camber for a better rocking motion.It minces herbs and garlic easily. Keep the motion smooth; twisting a hard, thin edge invites chips.For straight chopping, see the Kaizen santoku. Learn More

The rocking santoku has a curved edge for a rocking motion and a tall santoku blade for knuckle clearance. Miyabi’s Artisan version adds an SG2 core and a hand-hammered finish.It minces herbs and garlic without lifting the blade, and the hammered face releases slices of potato and apple. Cooks who were taught on a Western chef’s knife find the motion familiar.For straight chopping, see the Artisan santoku; our guide to knife shapes explains the difference. Learn More

The Evolution 7-inch rocking santoku curves toward the tip, so it rocks like a Western chef’s knife with the height of a santoku. The riveted handle feels familiar to cooks coming from German knives.The high camber puts less stress on your wrists while you cut with a smooth rocking motion.It minces herbs and garlic and chops vegetables, and the FC61 edge hones back easily. For a straight vegetable blade, see the Evolution nakiri. Learn More

A rocking santoku curves up toward the tip, so it minces herbs and garlic with a rocking motion while keeping a tall santoku blade. The Miyabi Black 7-inch version is made in MC66 powder steel at 66 HRC.It suits a cook trained on Western chef’s knives who wants a shorter, taller Japanese blade. The hard, thin edge holds well on proteins.For straight chopping, compare the Black santoku; for the Birchwood version, the Birchwood rocking santoku. Learn More

A rocking santoku has more curve toward the tip than a standard santoku, so it rocks through herbs and garlic the way a Western chef’s knife does while keeping the santoku’s height. The Birchwood 7-inch version is made for cooks who like a santoku but were taught to rock.The curved edge minces parsley and garlic without lifting the blade, and the tall face keeps knuckles clear of the board. The SG2 core gives a very fine, long-lasting edge.For straight chopping, the Birchwood 7-inch santoku has a flatter edge. Compare the Black version, the Miyabi Black rocking santoku, or see our guide to kitchen knife shapes. Learn More

Cooks trained on a Western chef’s knife usually rock it on the tip, and a traditional santoku’s flat edge resists that motion. The Zwilling Pro 7-inch rocking santoku keeps the santoku’s height and compact length but curves the edge toward the tip, so the rocking rhythm carries over.Scallops above the edge break the suction that holds potato and cucumber slices to the blade. It minces herbs and garlic, slices onions and peppers and handles boneless chicken, all with the Pro curved bolster supporting a pinch grip.To mince parsley or garlic, keep the tip on the board and pump the heel up and down while sweeping across the pile. The curved edge makes the motion natural.For straight-down chopping, the Pro 7-inch santoku has the flatter edge. For a smaller rocking blade, see the Pro 5.5-inch rocking santoku. Our Kitchen Knife Shapes guide explains both santoku styles. Learn More