Sorry for the inflammatory subject 
They seem to get much less love here than other styles. Am I wrong? Interested to hear your thoughts.
They seem to get much less love here than other styles. Am I wrong? Interested to hear your thoughts.
Why do you hate santokus?
- Thread starter Greenbriel
- Start date
Help Support Kitchen Knife Forums:
Maybe you dont see many Santokus on BST because everyone love them so much that they dont wanna sell theirsSorry for the inflammatory subject
They seem to get much less love here than other styles. Am I wrong? Interested to hear your thoughts.
I personally love them and use them the most.
Thanks! I don't use them the most, that's gyutos, but I have three or so and I like them as much as any other style when it feels like the right tool.Maybe you dont see many Santokus on BST because everyone love them so much that they dont wanna sell theirs
I personally love them and use them the most.
Love that! Yoshi hammered?
tostadas
Hobbyist / Craftsman
Why don't people like Santoku?
I get the impression that people here don't really like Santoku. I don't own one and have never really used one, but that's because I'm shallow and I think they look horrible. I was looking at some of the Santoku recommendations on a recent recommendation thread and thought to myself that...
www.kitchenknifeforums.com
Yeppers. This was a step-level change knife for me. It very much redefined my understanding of an insane cutter.
Lots of thread's on this already with answers ranging from "they aren't good at anything, I'd rather use a gyuto" (somewhat valid) to "its a woman's knife" (absurd).
I think in general its because we're hobbyists and optimizers. There is nothing a santoku does that another knife - petty, nakiri, small suji - couldn't do better so most people want just the right tool. On the other hand, I quite like mine, and not just because it is top tier steel. Its great for nights where I want to quickly break down a chicken, cut a few veggies, and chop some herbs and alliums with just one knife to clean up. Could I do that better with 2-4 different knives, duh, but the santoku works well enough.
I think in general its because we're hobbyists and optimizers. There is nothing a santoku does that another knife - petty, nakiri, small suji - couldn't do better so most people want just the right tool. On the other hand, I quite like mine, and not just because it is top tier steel. Its great for nights where I want to quickly break down a chicken, cut a few veggies, and chop some herbs and alliums with just one knife to clean up. Could I do that better with 2-4 different knives, duh, but the santoku works well enough.
But I don't, just don't use them often.
Because Bunkas look so much more badass.
- Joined
- Mar 21, 2014
- Messages
- 1,709
- Reaction score
- 227
I favor bigger blades 240-270mm gyutos for my all-around kitchen knives, nakiris for dicing/vegetables and petties for smaller work.
Santokus didn't find a niche in my kitchen.
Santokus didn't find a niche in my kitchen.
antonio_luiz
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 18
- Reaction score
- 2
I cringe every time I see a TV celebrity chef brought up on Western chef knives trying to do justice to a Santoku. Personally though there are other knife styles I preferSorry for the inflammatory subject
They seem to get much less love here than other styles. Am I wrong? Interested to hear your thoughts.
Me too, but I can't articulate why, can you?
Generally they are a little taller than other knives so I recommend them for people learning the claw.
Excellent reply, thank you. Apologies for a repeat thread.
- Joined
- Jul 4, 2012
- Messages
- 1,440
- Reaction score
- 2,480
Now you've done it. You've made me want a 270mm santoku.
For me, it's less about the knife category as much as it is about the individual specific knife. Sure, there's generalizations but these days there's a ton of crossover so I won't just rule out a knife with the santoku moniker attached. Profile, weight, height, steel, grind, all of those things are what I care about.
I like knives in the 180ish length. That's an interesting length to enjoy as there's limited offerings in all the makes. Santoku, bunka, and nakiri options are prevalent in the 165 range and of course gyutos ramp up in the 210 range. So when I have new-knife itch, I study all the categories.
That Yoshi I showed is a 180 and I doubt I'd like it as much in a 165. But, I damn sure won't kick it out of bed, er, off the strip because it's called a santoku! Yes it's flat at the back but it's an easy adjustment. Its performance eclipses some of my 180 and 210 gyutos.
Show me the knife, not the title.
I like knives in the 180ish length. That's an interesting length to enjoy as there's limited offerings in all the makes. Santoku, bunka, and nakiri options are prevalent in the 165 range and of course gyutos ramp up in the 210 range. So when I have new-knife itch, I study all the categories.
That Yoshi I showed is a 180 and I doubt I'd like it as much in a 165. But, I damn sure won't kick it out of bed, er, off the strip because it's called a santoku! Yes it's flat at the back but it's an easy adjustment. Its performance eclipses some of my 180 and 210 gyutos.
Show me the knife, not the title.
Last edited:
Honestly while I mostly use 240mm Gyuto, if I have to choose a 180mm Santoku/Bunka and a 210mm Gyuto for smaller space, I would always choose Santoku, the height the works better for me.
My favorite profile
captaincaed
(____((__________()~~~
The look. The profile. The generally fat tip. The shortness. Because my friends will judge me. I feel small inside.
It's because they don't want to acknowledge that a santoku is just a 165-180 gyuto with a slightly flatter profile. And that the nakiri is actually the most important knife to own.
tostadas
Hobbyist / Craftsman
This might change some folks mind about santoku. 246x83mm of pure awesome
www.eatingtools.com
Galaxy Pyramids Gigantoku 246mm | Eatingtools.com
Seemingly from a galaxy far, far away, this awe-inspiring chef knife in bladesmith Benjmain Kamon’s Giganotku profile features a Galaxy resin & titanium handle.
bahamaroot
Idiot Savant
I hate all girl knives...
M1k3
Diamond -> Coticule 👌
- Joined
- Jul 28, 2018
- Messages
- 10,365
- Reaction score
- 18,667
Almost there. Another 14+mm to go.This might change some folks mind about santoku. 246x83mm of pure awesome
Galaxy Pyramids Gigantoku 246mm | Eatingtools.com
Seemingly from a galaxy far, far away, this awe-inspiring chef knife in bladesmith Benjmain Kamon’s Giganotku profile features a Galaxy resin & titanium handle.
I don’t hate them however I hate that with some of our most sought after smith’s it seems they are just making 3 times as many of these. Frig off with all the santoku’s already.
Duukt
Well-Known Member
I actually like Santokus but a lot of highly desireable knives simply don't come in that form. I certainly haven't found any FM or Tetsujin Santokus.
parbaked
Senior Member
Santokus are fine, but I prefer that my knives have more than three virtues…
Last edited:
