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 Victorinox Swiss Modern santoku is a modern-looking santoku. This knife mostly owes its modern looks to the geometrically-shaped handle and the materials it's made from. The handle is made from olive green polypropylene. An incredibly strong type of plastic, but still remarkably lightweight. The blade is made from stainless steel and has long dimples, so ingredients are less likely to stick to the 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.

A traditional Japanese knife that was forged by hand. The blade is enhanced with a VG-10 steel core, encased in 33 layers of damascus steel. Here you can also clearly see the hammered finish in the blade. The oriental character of the knife is emphasized by the choice of an octagonal handle made from Japanese zelkova wood. This is a light type of wood, both in terms of weight and colour. The knife only weighs 130 grams! The crop is made from mahogany wood. This is a denser and heavier type of wood than zelkova wood. The size of the crop determines where the balance of the knife lies. For every knife the crop is made to size to make sure the knife is perfectly balanced.

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 Opinel Intempora santoku might remind you of the famous Opinel pocket knives thanks to the shape of the handle. The stainless steel blade is enhanced with large dimples to make sure food won't stick to it. The stylish navy-blue handle is made from POM. This is a strong type of plastic, reinforced with fibreglass. As such this santoku is moisture, shock and heat proof. Due to the stainless steel and handle material this knife is technically speaking dishwasher proof. We do, however, recommend always cleaning your kitchen knives by hand to make sure they stay in great shape. In time the dishwasher will namely affect the design of the knife.