The Best Santoku Knives

held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. It's a well-made knife, offering an excellent money-to-quality ratio.For great performance at a low cost, Mercer is killing it these days, andis no slouch on either front.

Perhaps more important than any of these more technical specs is the profile of the santoku knife. On average, it's shorter than most chef's knives, with blades in the six- to seven-inch range. And, instead of the more dramatic curved blade on a Western chef's knife, which allows for more effective, a santoku knife has a much flatter blade—it's good for shorter, downward strokes.

A santoku should be comfortable to hold either by the handle or with a pinch-grip on the blade, and it should feel well balanced. To be clear, though, balance is not an absolute and easily measured quality; it, too, is personal. How balanced a knife feels in the hand depends on who's holding it, how they hold it, and how they like the weight of the knife to rest in their hand.

To finish my tests, I ran the blades through the paper-slicing test one more time, just to see if using them had noticeably dulled the blades.To start and end our assessment of each knife, we ran them through pieces of parchment paper, to see which knives could repeatedly slice their way through cleanly, without snagging, tearing, or catching on the paper at any point.

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