I own two Spyderco folding knives, very happy with the quality, so when I started looking for a santoku, I looked at their offering. It looks good to me- 7" long, with a thin blade, and comfortable handle. The only thing I did not like was too much curve for my cutting style. Can anybody recommend something in like that with less rocker? Goal is under 100 USD, very good steel for daily all around kitchen use, western type handle for bigger hands, able to quickly sharpen with diamond plates. My other kitchen knives are a cheapie santoku and forschner chef and paring knives. Thanks
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Yes another first santoku question...
- Thread starter boatblade
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Bunka's or Kiritsuke (K Tip)'s have a sharper point and usually a flatter overall profile. Tojiro has a DP series with VG-10 core steel for under $100 and western handle and there are some AUS-10A western Bunka's out there, too in your price range.
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The best factory santoku that I have used is the Takamura 170mm in SG2.
It's a little outside your budget at $160, but is a great cutter and solid value.
You can also find a Tojiro Santoku for around $100.
It's a little outside your budget at $160, but is a great cutter and solid value.
You can also find a Tojiro Santoku for around $100.
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I always like the Victorinox fishing knives I have. Maybe their Santoku is the bargain of the bunch?
Amazon search so far:
Wusthof classic 7" $170 (A bit too much)
Victorinox santoku 6.7" $44
Tojiro santoku 6.7" in VG-10 for $89
Case santoku 8" for $90 with a paring knife. Made in US is a bonus, but the Case website does not tell us much
Amazon search so far:
Wusthof classic 7" $170 (A bit too much)
Victorinox santoku 6.7" $44
Tojiro santoku 6.7" in VG-10 for $89
Case santoku 8" for $90 with a paring knife. Made in US is a bonus, but the Case website does not tell us much
I recently got a 5.5” rocking Santoku from Zwilling (Pro series from Germany). On sale for $50 direct from site, and the 7” is on sale for $120. There are other models and series you may prefer, but the Pro 8” chef and the 5.5 Santoku along with a paring knife takes care of most of my needs.
That looks like a really nice knife, but I prefer much less curve for how I cut things. Not flat, but more like the Bunka as suggested by Taz
Vic's have different grades of knife by the way.
Better is more expensive.
So a more La De Da version for example.
Did you see the Zwilling Pro series hollow edge 7” and 5.5” santoku? Much flatter than the ‘rocking’ one I got. On sale as well from their site. Just an fyi.
F dick is a mystery as well.
I think they don't say the steel they use for 2 reasons. First, they dont want people to google it and see how poor it is and second, so it can be changed and people won't know.
I care about the steel and how it performs. Most western style kitchen knives use soft steel so they wont chip and can be steeled back to somewhat sharp. It's also easier/cheaper/faster to make the knife out of. I prefer the Japanese type knives using thinner, harder steels that will hold an edge a lot longer and generally have better grinds.
I care about the steel and how it performs. Most western style kitchen knives use soft steel so they wont chip and can be steeled back to somewhat sharp. It's also easier/cheaper/faster to make the knife out of. I prefer the Japanese type knives using thinner, harder steels that will hold an edge a lot longer and generally have better grinds.
