Award Winning Santoku Knife Website

This knife is very nice. Works wonderfully for cutting vegetables and meat. I have had the Henckels Four Star series for 10 years, and am very happy with my various knife purchases. It is a great series, the blades cut well, and the handle is a good shape for holding.

I’ve owned Henckels for years, regularly defaulting to my trusty 8 inch Chef’s Knife (which I thought was extremely sharp until I used this knife). However, after purchasing the Santoku, I find myself using it for everthing. It is the sharpest knife I have ever used. The indentations on the blade make it ideal for chopping things that normally stick to other blades (cheese and veggies). Although the blade is thinner than my other Henckels, it still feels very sturdy and substantial when held in the hand. I would highly recommend this knife to anyone who is serious about their cutlery and plans on taking the necessary steps to maintain this great knife.

My husband loves this knife. He uses it for all our vegetables and chicken now.

My wife and I love to cook and have outfitted our kitchen over the past 20 years with many fine tools. This knife is a welcome addition. Wusthof makes excellent knives and this one is no exception. We fund it refreshingly sharp, easy to handle, well balanced, and light yet solid. It has become our new favorite. You will love this knife.

Always used forged, good lookin’ blades (and handles)… but I like to think of myself as a “scientist” who goes by the facts..and results. Well, these Victorinox knives, the 7″ Santuko, the 6″ fillet, and the 8″ Chef’s, have proved my thirty years’ prejudices…just that. Of course, no one made stamped knives like this back then. That’s my excuse. Okay? (Actually, my first set, wedding gifts, were carbon-steel stamped uglies, and I still have them…and hold them.)

With a 5 dollar Wusthoff ceramic sharpener to maintain the “V” knives, it’s over for the rest of my collection, except for a Wolfgang Puck 9″ German steel Granton edge large handled Chef’s. (But you need space, a table at the right height, and a massive job to justify its use. Then, it’s like having a third, super-hand.)

For the new “V” guys,it’s all about the narrow profile, the high polish, the low resistance SUPER SHARP EASILY MAINTAINED BLADES and it feels like you’re scissor-hands.

My other heavy friends, with the oil, the Arkansas stones, etc., bye-bye.

After purchasing this knife along with the 8″ chef knife; I found myself using this one daily. I think I can count up two times when I grabbed the 8″ chef; that’s how useful this one is for most dicing and chopping jobs. I’m also impressed how sharp and rust free this knife is after a few months of use. A+

This was the first santoku that I have ever used, and it has been a wonderful experience thus far. The grip is nice and wide, fitting my fairly large hands easily. The heft of the knife leaves a bit to be desired, though this may be alleviated if I had purchased a longer blade. The metal itself feels sturdy in my fingertips and is slightly flexible on the x-axis, though only with a fair amount of pressure applied. The blade itself is well honed and cut through meats with ease. The spine of the knife has a bit of a bite on either edge, but you are able to apply pressure with your palm without hurting yourself. The blade won’t generate enough force to cut through anything terribly thick in a single stroke, but with constant and firm pressure, even the toughest meats will be cleft in twain. I can’t give a 5, as this does feel like a beginner’s knife (and rightfully so), though for the price it is a must have. Oxo has satisfied me once again.