Looking to buy a Japanese santoku and have narrowed down my choices but with so many knife makers. So any good/bad reviews would be appreciated to make sure I’m getting a good blade!
Shibata Kotestsu AS (Aogami super steel)
Fujimoto Nashiji (blue #2)
Anryu Kurouchi (white #2, damascus)
Shigeki Tanaka (blue #2)
Makoto (white #2)
EDIT: Questionnaire added
LOCATION- USA
KNIFE TYPE
Japanese Santoku
Right handed
Japanese handle
160mm-180mm
Do you require a stainless knife? No
What is your absolute maximum budget for your knife? $150
KNIFE USE
Home use. Mainly for slicing, dicing, mincing vegetables, greens, etc
What knife, if any, are you replacing? -Just a cheaper santoku that I’ve had for a long while now
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? Push cut, chopping
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) -I currently have a cheap santoku that I use a lot and would like something sharper and of better quality.
Better aesthetics- Damascus is neat looking but not needed. Big fan of darker handles such as walnut, rosewood, etc
Comfort- improved balance. And not a fan of the western style grip on my current santoku
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?- Wood and occasionally synthetic
Do you sharpen your own knives?- Yes
If not, are you interested in learning how to sharpen your knives?- I am interested in learning more on carbon knife care
Are you interested in purchasing sharpening products for your knives?- Yes
Shibata Kotestsu AS (Aogami super steel)
Fujimoto Nashiji (blue #2)
Anryu Kurouchi (white #2, damascus)
Shigeki Tanaka (blue #2)
Makoto (white #2)
EDIT: Questionnaire added
LOCATION- USA
KNIFE TYPE
Japanese Santoku
Right handed
Japanese handle
160mm-180mm
Do you require a stainless knife? No
What is your absolute maximum budget for your knife? $150
KNIFE USE
Home use. Mainly for slicing, dicing, mincing vegetables, greens, etc
What knife, if any, are you replacing? -Just a cheaper santoku that I’ve had for a long while now
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? Push cut, chopping
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) -I currently have a cheap santoku that I use a lot and would like something sharper and of better quality.
Better aesthetics- Damascus is neat looking but not needed. Big fan of darker handles such as walnut, rosewood, etc
Comfort- improved balance. And not a fan of the western style grip on my current santoku
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?- Wood and occasionally synthetic
Do you sharpen your own knives?- Yes
If not, are you interested in learning how to sharpen your knives?- I am interested in learning more on carbon knife care
Are you interested in purchasing sharpening products for your knives?- Yes
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