Spyderco Santoku

[HolySteel]

My brother just re-did his entire kitchen and now wants to get decent knives and has asked me for recommendations. First thing I noticed is that he doesn't have a Santoku. Mine is a nice Shun, but looking at the Spyderco 7" Santoku, I'm thinking of trying it out and sending him one if I like it. At $86 it seems like a can't miss. Any thoughts on advantages/disadvantages as compared to more traditionally-shaped Santokus?

[Enactive]

It's my most used Spyderco over 16+ years. Highly recommend. I have thinned out the bevel considerably and it's fantastic.

[sal]

Hi Holy Steel.

Talkin' Story;

FYI, the Spyderco Santoku was the first Santoku on the market from a non Japanese company. I saw tthe design in Japan in the '80's and thought it to be a good compromise design, The width of a 12" Cook's knife but short enough to be in a normal kitchen. It also served as a Chinese slicer. I widened the design from the Japanese versions so one's hand wouldn't hit the cutting board with our normal plastic handled Kitchen knife handles. I decided to call it a Santoku to avoid confusion. It seems like the entire kitchen knife market now offers a Santoku.

It's been a mainstay in the line for more than 30 years. My recommendation for a kitchen, especially a small kitchen, is: a Santoku, a K04 serrated and a K09 paring knife to serve most functions with the fewest designs.

sal

[Fireman]

I think Sal has a Time Machine because he is ahead of his time

[HolySteel]

Hi Holy Steel.

Talkin' Story;

FYI, the Spyderco Santoku was the first Santoku on the market from a non Japanese company. I saw tthe design in Japan in the '80's and thought it to be a good compromise design, The width of a 12" Cook's knife but short enough to be in a normal kitchen. It also served as a Chinese slicer. I widened the design from the Japanese versions so one's hand wouldn't hit the cutting board with our normal plastic handled Kitchen knife handles. I decided to call it a Santoku to avoid confusion. It seems like the entire kitchen knife market now offers a Santoku.

It's been a mainstay in the line for more than 30 years. My recommendation for a kitchen, especially a small kitchen, is: a Santoku, a K04 serrated and a K09 paring knife to serve most functions with the fewest designs.

sal

Thanks Sal, for the information - and great recommendations. I just ordered the Santoku and will suggest the other two to him.
When I saw his serrated knives I suggested that he look for one of these Aqua Salts on the secondary market. It's one of my favorites.

[Brock O Lee]

These served us well during the last 8+ years. We had a small paring knife too but it went MIA some time ago.



The K04 SE a superb all rounder. It keeps on slicing tomatos for months on end.

MBS26 responds well to a fine ceramic steel. I run the PE's over the steel probably once every month or two (1-3 passes per side only), and sharpen them maybe once a year. I've finally succeeded in training the family to always use a cutting board and hand wash only.

[vivi]

This is THE knife I gift to folks:



Everyone in the world can use one of these.

It's a medium sized santoku with a thinly ground VG10 blade and neutral handle shape that accomodates all sizes at less $50 shipped. Tough to beat that.

Same story with every household I've gifted these to. They cut way better than anything they had before, and hold their edge long enough to keep doing their job in between visits where I touch up their knives.

I'm a professional chef with knives that cost 3-10x as much in my knife roll, but I still keep one of these handy:



Sometime this year I'll buy a Spyderco Santoku and do a comparison.

[sal]

Hi Vivi,

Always glad to hear your comments. Where is that Santoku made? Price wise, I'd guess China. The writing on the blade looks like Kanji.

I'd love to hear your comments.

sal

[RamZar]

This is THE knife I gift to folks:

Everyone in the world can use one of these.

It's a medium sized santoku with a thinly ground VG10 blade and neutral handle shape that accomodates all sizes at less $50 shipped. Tough to beat that.

Same story with every household I've gifted these to. They cut way better than anything they had before, and hold their edge long enough to keep doing their job in between visits where I touch up their knives.

I'm a professional chef with knives that cost 3-10x as much in my knife roll, but I still keep one of these handy:

Looks like a Tojiro DP Basic VG10 Santoku 165mm (F-316) or Tojiro DP VG10 Santoku 170mm (F-311). Both are made in Japan for $45 + shipping + sales tax if applicable.

https://www.chefknivestogo.com/todpvgna161.html

ITEM #: F-316
Company: Tojiro
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Blade Length: 165mm
Total Length: 290mm
Weight: 124 g / 4.4oz
Blade Height: 45mm
Handle: Reinforced Black Wood
Edging: Double Bevel 50/50
Knife Type: Santoku
Handle Style: Yo (Western Style)
Spine Thickness: 1.8mm




https://www.chefknivestogo.com/todpvgsa171.html

ITEM #: F-311
Company: Tojiro
Location: Sanjo City, Japan
Knife Type: Santoku
Construction: San Mai
Handle Style: Yo (Western Style)
Handle: Reinforced Black Wood
Edging: Double Bevel 50/50
Weight: 4.5oz/ 128 g
Blade Length: 168mm
Overall Length: 286mm
Spine Thickness at Heel: 1.7mm
Blade Height at Heel: 45.5mm




https://youtu.be/rIe38HDOKys

[olywa]

Note the spine thickness of 1.8mm.

[Doc Dan]

I had no idea Spyderco was the first to bring the Santoku to the world. I have a very thin Forschner that I've had for a long time. The Santoku design is special.

[HolySteel]

I had no idea Spyderco was the first to bring the Santoku to the world. I have a very thin Forschner that I've had for a long time. The Santoku design is special.

"...from a non Japanese company"

Mine arrived yesterday evening. Haven't had a chance to cut anything yet but paper, but plan to put it through the paces today.

[HolySteel]

This knife is going to be just fine.

[RamZar]

Saw this ad for the Spyderco Santoku!

[SaltyCaribbeanDfly]

Looks like a couple of Santokus might just be in my future

[Bemo]

Thanks Vivi, I think. 2 blade set ordered. I seem to be be on a quest for the best 2 blade value set. I've got a couple cai dao's and a couple petty stand ins as well. I have the Spyderco Santoku and some of the smaller knives in SE, maybe I need one in a PE to see if it will serve as my 2 blade travel set.

[Doc Dan]

If it's good enough for Godzilla, it's got to be good.

[Cl1ff]

I like mine, but it’s probably the thinnest and best quality big kitchen knife that I’ve handled, so I don’t have much experience to add.

I try to pay attention to the good values that people like Vivi mention sometimes.

The edge on mine is significantly asymmetrical, which I think it’s purposeful? At least I figured it was because it’s almost chisel ground like the SpyderEdge serrations with just a very small bevel on one side.

I kept it like that and it sharpens nice. Holds a good edge for me too.

[RevMike]

That looks familiar even down to the same ceramic rod... except for all the crazy colors.

[HolySteel]

You reminded me - now, thanks to Spydie Santoku, I have to get a new block.

Here is the current kitchen line-up. I still haven't found the perfect paring knife (we have 5-6) - will give the Spyderco an audition. Left out the Buck Empress carving knife, as it only comes out for large birds.