Equipment expert Adam Ried reviews Santoku knives.
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hmm I find the Global handle much less slippery
Please update. This knife is no longer available
They are NOT ERBS. They are HERBS – with an H. Do I call my friend Erb – or Herb? just my pet peeve.
The guy doesn't understand the meaning of personal space, he is jumping all over the lady.
I have a Kohetsu HAP40 Santoku that I love. I can rock it, fantastic. It was expensive, but worth it.
Love the info video!! Thanks !!
Yu kirusake makes best santokus in my opinion not cheap tho start out at around 230
What about Cutco knives? I would like to see a review of them.
I've had the Mac Superior Santoku for 15 years and it's still the best knife I've owned and I've owned several more expensive chef's knives.
Why are you testing the grip with a bat grip? A proper cook would be using a pinch grip. Best bang for the buck knives are definitely Takamura
This video seems more like an infomercial than a review.
Grantons (or dimples) in the blade make no sense on a santoko. The dimples are supposed to provide a non-stick effect, but only work with a drawing motion so you whipe the blade on the food to be cut, therefor the dimples have to be perpendicular to the direction of the motion. But santokus are made for chopping with an up and down motion, so here the dimples only make the knife more expensive (and look stupid, btw.), but serve no actual purpose.
I thought, "what a lame infomercial". Although I really liked the lesbian subtext at the end.
to much talk
this is just a copy of Lisa's video?
I prefer Consumer Report’s assessment of knives. They grade each knife on sharpness, ease of use, etc., and don’t take donations from companies they test for.
In order to develop an accurate judgment of these knives, several people should be giving their opinion on feel, not just one person.
Great feel is nice, but do you test longevity?
It would be helpful if you named the brand of each knife as you talked about it. This way we have a choice rather than only having just the winner to choose from.
They don't have a link to the best buy 😔. I wonder why the knife in the show had Japanese writing but the one they link to doesn't? I wonder of its different?
I like my Member's Mark Santoku from Sam's Club. Package of two for about $12.
So the first difference is that the Japanese one is 5 inches while the Western is 8 inches… way to go America's Test Kitchen reinforcing those stereotypes
No mention of shun, misen or made in. Thumbs down to you!
This is soo scripted lol she's well instructed how to react to each knife. 🤦♂️😂
This would’ve been cool if it didn’t feel like an infomercial
My go to knife.
Curtis stones Santoku knife is the best. And probably the cheapest of them all
So at 1.42 this is supposed to be precision knife work – really??? He has just cut up a carrot into big sticks, can he not juilienne them properly? And at 6.40 the lady cannot even hold a knife properly. And these people are supposed to be experts. I would not trust this review. Also please check what santoku means, might make you look a bit more credible instead of stupid.
Lisa’s video a couple of years before this one, which reached the precise same conclusions as this one, was a better video.
Present info… don’t try to be chummy.
Just bought the MAC and love it!
Always well prepared and informative videos. Kudos to the entire staff.
My cooking doesn't deserve such superb knives!
Silky? Airy? And they don't talk about any of the knives. Garbage review.
Why are all your dimension measurements on blade thickness in metric and not in standard, being the America’s test kitchen I thought it would be in an American increments of an inch?
$215 for the best knife? It better be good for that price!!!!
That knife is ok. I have a 65 buck Masutani santoku that performs way better.
https://youtu.be/Vd1X4h5z6E0
What did ya learn girth matters