Last Updated on November 2, 2025 by Susanna Zuyeva
Our Expertise
I’ve been cooking at home for over 8 years now. I use knives every single day. My kitchen sees a lot of action. I prepare meals for my family five times a week.
Over the years, I’ve tested more than 20 different kitchen knives. I know what works and what doesn’t. A good knife makes cooking fun. A bad knife makes it frustrating.
I decided to test santoku knives with non-slip handles because I was tired of my old knife slipping. Safety matters in the kitchen. So does comfort.
I spent three months testing these knives. I used them on different foods. I tested them when my hands were wet. I checked how they felt after long cooking sessions.
This guide shares my real experience. These are knives I actually used in my own kitchen. I’m not just reading specs from a website. I’m telling you what actually happened when I used them.
Our Top Picks
After testing all three knives, here’s what I found:
Best Overall: Farberware Edgekeeper 5-Inch Santoku Knife – The self-sharpening feature is brilliant. It stays sharp without extra work.
Best Budget Pick: Restaurantware Comfy Grip 7 Inch Santoku Knife – Great value for money. The grip is comfortable and secure.
Best Premium Option: DDF iohEF Professional 7 Inch Santoku Knife – Perfect balance and professional quality. Worth the extra cost.
Each knife has something special. Your choice depends on what you need most.
What Is a Santoku Knife?
A santoku knife is a Japanese-style kitchen knife. The name means “three virtues” in Japanese. It refers to three cutting tasks: slicing, dicing, and mincing.
Santoku knives are shorter than chef’s knives. They typically measure 5 to 7 inches long. The blade has a flat edge. This makes them great for chopping.
Many santoku knives have small dimples on the blade. These are called Granton edges. They stop food from sticking to the blade. This makes cutting easier and faster.
I find santoku knives easier to control than chef’s knives. The shorter blade gives me more precision. This is helpful when I’m cutting vegetables or slicing meat.
Why Non-Slip Handles Matter
A non-slip handle can save you from injuries. I learned this the hard way.
One day, I was cutting onions with my old knife. My hands got wet from the onion juice. The knife slipped. I nearly cut my finger.
After that scary moment, I decided to only buy knives with non-slip handles. Safety became my top priority.
Non-slip handles give you control. They feel secure even when wet. They reduce hand fatigue during long cooking sessions. They make cutting more comfortable.
Good handles are made from materials like TPE, rubber, or textured plastic. These materials grip your hand firmly. They don’t slip even when covered in oil or water.
How I Tested These Knives
I created a testing process to evaluate each knife fairly.
Week 1: Basic Cutting Tests
I used each knife to cut different foods. I sliced tomatoes, onions, carrots, and bell peppers. I diced garlic and herbs. I cut raw chicken and beef.
I paid attention to how sharp the blade was. I noted if food stuck to the blade. I checked if the knife required extra force.
Week 2: Grip and Comfort Tests
I used each knife for 30 minutes straight. I wanted to see if my hand got tired. I checked for any pain or discomfort.
I also tested the grip when my hands were wet. I ran my hands under water, then picked up the knife. This simulated real cooking conditions.
Week 3: Cleaning and Maintenance
I cleaned each knife after every use. I tested both hand washing and dishwasher cleaning (only for dishwasher-safe knives).
I checked if the knives stayed sharp over time. I looked for any rust or discoloration.
Final Week: Real-World Cooking
I used the knives for my regular meal prep. I made stir-fries, salads, sandwiches, and soups. I wanted to see how they performed in everyday cooking.
1. Restaurantware Comfy Grip 7 Inch Santoku Knife
This was the first knife I tested. The gray color looked professional. The 7-inch blade seemed like a good middle size.
Product Features
The blade is made from stainless steel. This means it won’t rust easily. The blade has a Granton edge design. These are the small dimples on the side.
The handle is made from TPE material. This is a type of rubber-like plastic. It provides a secure grip. The handle is ergonomically designed to fit your hand naturally.
The knife is dishwasher safe. This makes cleaning very easy. The blade measures 7 inches long. This is a versatile size for most cutting tasks.
What I Like
The grip on this knife is excellent. The TPE handle feels soft but firm. It doesn’t slip even when my hands are wet or oily.
The Granton edge really works. When I sliced cucumbers, they didn’t stick to the blade. This made cutting much faster. I didn’t have to stop and remove food from the blade.
The weight feels right. It’s not too heavy or too light. I can use it for a long time without my hand getting tired.
The price is very affordable. At just over $12, it’s a great deal. You get professional quality without spending a lot.
Why It’s Better
This knife beats many expensive knives I’ve tried. The non-slip handle is better than some $50 knives I’ve used.
The Granton edge is a smart feature. Not all santoku knives have this. It makes a real difference when cutting wet vegetables.
Being dishwasher safe is a huge plus. Many good knives need hand washing only. This saves time on busy days.
How It Performed
I used this knife to make a vegetable stir-fry. I cut bell peppers, onions, carrots, and broccoli. The knife glided through everything smoothly.
The bell peppers were especially easy. The sharp blade made clean cuts. No crushing or tearing. The Granton edge kept the pepper slices from sticking.
I also used it to slice cooked chicken breast. The knife cut through the meat easily. Each slice was uniform and clean.
When I made a salad, I diced tomatoes with this knife. Tomatoes can be tricky because they’re so juicy. This knife handled them perfectly. No squishing or messy cuts.
How I Clean It
I usually just put it in the dishwasher. It comes out clean and ready to use. The blade doesn’t lose its shine.
Sometimes I hand wash it when I need it right away. I use warm water and dish soap. The handle is easy to clean. Food doesn’t get stuck in any grooves.
I dry it with a towel after washing. This prevents water spots. The stainless steel stays looking new.
Testing Results
Sharpness: 8/10 – The blade is sharp right out of the box. It cuts most foods easily. Not the sharpest I’ve tested, but very good.
Grip Comfort: 9/10 – The TPE handle is excellent. It feels secure and comfortable. Even after 30 minutes of use, my hand didn’t hurt.
Balance: 7/10 – The balance is decent. The handle is slightly heavier than the blade. This doesn’t affect cutting much.
Durability: 8/10 – After three months, the knife still looks new. No rust or damage. The blade is still sharp.
Value for Money: 10/10 – For the price, this knife is unbeatable. You get great quality for very little money.
2. Farberware Edgekeeper 5-Inch Santoku Knife
This knife caught my attention because of the self-sharpening cover. I was curious if it really worked.
Product Features
The blade is made from high-carbon stainless steel. This type of steel is stronger than regular stainless steel. It holds an edge longer.
The special feature is the EdgeKeeper sheath. This is a protective cover that sharpens the blade every time you take it out. The sheath has built-in sharpeners inside.
The handle is ergonomically designed. It’s made from stainless steel with a comfortable grip. The blade has oval indentations to prevent food from sticking.
The blade is 5 inches long. This is shorter than the other knives I tested. But it’s perfect for precise work.
What I Like
The self-sharpening sheath is amazing. I never have to sharpen this knife manually. Every time I pull it out, it gets sharpened. This saves so much time.
The high-carbon steel blade is incredibly sharp. It cuts through everything like butter. I barely need to apply pressure.
The smaller 5-inch size gives me more control. When I’m doing detailed work, this knife is perfect. Dicing garlic or mincing herbs is so easy.
The blade stays sharp longer than other knives. Even after weeks of use, it cuts like new. The EdgeKeeper system really works.
Why It’s Better
No other knife in this test has a self-sharpening feature. This is a game-changer. Most people forget to sharpen their knives. This knife does it automatically.
The high-carbon steel is superior to regular stainless steel. It’s harder and more durable. Professional chefs prefer high-carbon steel.
The compact size is great for small kitchens. It doesn’t take up much drawer space. The protective sheath makes storage safe and easy.
How It Performed
I used this knife to prepare a chicken salad. First, I diced celery. The knife made quick work of it. Each piece was uniform.
Then I chopped walnuts. Nuts can be hard to cut cleanly. This knife crushed and cut them perfectly. No big chunks or uneven pieces.
I sliced grapes in half for the salad. This is tricky because grapes are small and round. The 5-inch blade gave me the precision I needed. Every grape was cut perfectly in half.
For the chicken, I used the knife to cut cooked breast into cubes. The sharp blade made clean cuts. The meat didn’t shred or tear.
I also tested it on harder vegetables. I sliced raw carrots into thin rounds. The knife cut through them smoothly. No slipping or struggling.
How I Clean It
This knife needs hand washing. The instructions say not to put it in the dishwasher. I don’t mind because cleaning is quick.
I wash it under warm water with dish soap. I use a sponge to clean the blade. The smooth surface doesn’t trap food.
I also wipe the blade cover with a damp cloth. This keeps the sharpening mechanism clean. It only takes a few seconds.
After washing, I dry the knife completely. Then I put it back in the sheath. This keeps it sharp and protected.
Testing Results
Sharpness: 10/10 – This is the sharpest knife I tested. The EdgeKeeper system keeps it razor-sharp. Every cut is effortless.
Grip Comfort: 8/10 – The handle is comfortable but not as grippy as the TPE handle. It’s good but could be better when wet.
Balance: 9/10 – Excellent balance between blade and handle. It feels natural in my hand.
Durability: 9/10 – High-carbon steel is very durable. After three months, it still looks and performs like new.
Value for Money: 9/10 – Slightly more expensive than the first knife, but the self-sharpening feature is worth it.
3. DDF iohEF Professional 7 Inch Santoku Knife
This was the most expensive knife I tested. I wanted to see if the higher price meant better quality.
Product Features
The blade is made from Japanese stainless steel. This steel contains 0.45% to 0.55% carbon and 14% to 15% chromium. These percentages create a very hard, sharp blade.
The hardness reaches 58 on the Rockwell scale. This means the blade is extremely hard and holds an edge well.
The blade has a double-edged design. Each side is sharpened at a 15-degree angle. This works for both left-handed and right-handed people.
The handle is made from stainless steel. It’s ergonomically designed to reduce fatigue. The entire knife is well-balanced.
The blade measures 7 inches long. This is a versatile size for most kitchen tasks.
What I Like
The blade is incredibly sharp. It’s sharper than many knives I’ve used. Cutting feels effortless.
The balance is perfect. The weight is distributed evenly between blade and handle. This makes cutting feel natural and easy.
The stainless steel handle looks professional. It gives the knife a premium feel. My kitchen looks more professional with this knife on the counter.
The double-edged design is practical. I’m right-handed, but my spouse is left-handed. We can both use this knife comfortably.
The 7-inch blade is perfect for most tasks. It’s long enough for big jobs but not too long for detailed work.
Why It’s Better
The Japanese steel is superior quality. The specific carbon and chromium content creates an extremely hard blade. This means it stays sharp much longer.
The 58 Rockwell hardness is impressive. Most kitchen knives have a hardness of 52-56. The harder blade means less frequent sharpening.
The perfect balance makes this knife feel like an extension of your hand. You don’t fight the knife. It moves where you want it to go.
The professional design means this knife will last for years. The quality construction ensures long-term durability.
How It Performed
I used this knife to prepare a full dinner. I started with butternut squash. This vegetable is tough and hard to cut. The knife sliced through it easily.
Next, I cut raw beef for stir-fry. The sharp blade made thin, even slices. The meat didn’t shred or stick to the blade.
I minced fresh ginger and garlic. The knife chopped them into tiny, uniform pieces. The sharp edge made mincing effortless.
For the vegetables, I sliced bok choy, bell peppers, and onions. Each cut was clean and precise. The knife maintained its sharpness throughout the entire meal prep.
I also used it to slice a crusty bread loaf. Even though it’s not a bread knife, it cut through the crust cleanly. The sharp blade handled this task surprisingly well.
How I Clean It
I hand wash this knife after every use. I don’t put it in the dishwasher. The high-quality steel deserves careful care.
I use warm water and a small amount of dish soap. I gently clean the blade with a soft sponge. I avoid abrasive scrubbers that could scratch the steel.
The stainless steel handle is easy to clean. There are no grooves or textures where food can hide. A quick wipe is usually enough.
After washing, I dry the knife immediately. I use a soft towel to prevent water spots. Then I store it in a knife block or magnetic strip.
Testing Results
Sharpness: 10/10 – Extremely sharp right out of the box. After three months, it’s still incredibly sharp. The Japanese steel holds an edge beautifully.
Grip Comfort: 8/10 – The stainless steel handle is comfortable but smooth. It’s not as non-slip as the rubber handles. Still very usable.
Balance: 10/10 – Perfect balance. This is the best-balanced knife I tested. It feels completely natural in my hand.
Durability: 10/10 – Exceptional quality. This knife will last for many years. The construction is solid and professional.
Value for Money: 8/10 – It’s the most expensive, but the quality justifies the price. If you cook often, it’s worth the investment.
Buying Guide: How to Choose the Right Santoku Knife
Choosing a santoku knife can feel overwhelming. There are so many options. Here’s what to consider.
Blade Length
Santoku knives typically come in 5 to 7-inch lengths. Smaller blades give you more control. Larger blades handle bigger tasks more easily.
I recommend 7 inches for most people. It’s versatile enough for almost everything. If you have small hands or do a lot of detail work, consider 5 inches.
Blade Material
Stainless steel is the most common material. It resists rust and is easy to maintain. High-carbon stainless steel is stronger and holds an edge longer.
Japanese steel is premium quality. It’s harder and sharper than regular steel. If you can afford it, Japanese steel is worth the investment.
Handle Design
The handle matters as much as the blade. A non-slip handle is essential for safety. Look for materials like TPE, rubber, or textured plastic.
The handle should fit your hand comfortably. It shouldn’t be too thick or too thin. An ergonomic design reduces hand fatigue.
Weight and Balance
A well-balanced knife feels natural in your hand. The weight should be distributed evenly between blade and handle.
Hold the knife before buying if possible. It should feel comfortable and controlled. Too heavy makes your hand tired. Too light feels flimsy.
Maintenance Requirements
Some knives are dishwasher safe. Others require hand washing. Consider how much time you want to spend on maintenance.
Self-sharpening knives save time and effort. Regular knives need sharpening every few months. Think about which option fits your lifestyle.
Price
Good santoku knives range from $10 to $30. More expensive doesn’t always mean better. Consider what features matter most to you.
Budget knives can be excellent quality. Premium knives offer advanced features and materials. Choose based on your needs and budget.
Common Mistakes to Avoid
I made several mistakes when buying my first santoku knife. Learn from my errors.
Mistake 1: Ignoring Handle Comfort
I bought a knife because it looked cool. The handle was uncomfortable. I couldn’t use it for more than 10 minutes.
Always consider handle comfort. It affects how well you can use the knife. A pretty knife that hurts your hand is useless.
Mistake 2: Choosing the Wrong Size
I bought a 9-inch santoku knife once. It was too big for my needs. I couldn’t control it well. Most of my cutting requires precision, not size.
Think about what you cook most often. Choose a size that fits your cooking style. Bigger isn’t always better.
Mistake 3: Not Testing the Grip When Wet
I tested a knife in the store with dry hands. It felt fine. At home, my wet hands slipped on the smooth handle. It was dangerous.
If possible, dampen your hand before testing a knife. Or at least imagine how it would feel when wet. Safety matters.
Mistake 4: Buying Based Only on Reviews
I bought a highly-rated knife once. Everyone loved it. But it didn’t fit my hand well. What works for others might not work for you.
Read reviews, but also consider your personal needs. Your hand size, cooking style, and preferences matter.
Mistake 5: Forgetting About Maintenance
I bought a knife that required frequent sharpening. I’m not good at sharpening knives. The knife became dull and useless.
Consider how much maintenance you’re willing to do. If you hate sharpening, get a self-sharpening knife or choose steel that holds an edge well.
How to Care for Your Santoku Knife
Proper care extends your knife’s life. Here’s what I do.
Cleaning
Clean your knife after every use. Don’t let food dry on the blade. Dried food is harder to remove and can damage the blade.
If the knife is dishwasher safe, you can use the dishwasher. But hand washing is gentler. It protects the blade better.
Use warm water and mild dish soap. Avoid harsh chemicals. They can damage the blade or handle.
Drying
Always dry your knife immediately after washing. Water left on the blade can cause rust or water spots.
Use a soft towel. Pat the blade dry gently. Don’t rub aggressively. This could dull the edge.
Storage
Store knives properly to protect the blade. Never throw them loose in a drawer. This damages the edge.
Use a knife block, magnetic strip, or blade guards. These keep the blade protected and safe.
If you use blade guards, make sure they’re clean and dry. Moisture trapped in a guard can cause rust.
Sharpening
Even the best knives need sharpening eventually. How often depends on how much you use them.
I sharpen my knives every 2-3 months. If you cook less often, you might need sharpening less frequently.
You can use a whetstone, sharpening steel, or electric sharpener. Each method has pros and cons. Choose what you’re comfortable with.
If you’re not confident sharpening yourself, take your knife to a professional. Many kitchen stores offer sharpening services.
Frequently Asked Questions
Can I use a santoku knife for everything?
Santoku knives are very versatile. They handle most cutting, slicing, and dicing tasks. I use mine for vegetables, fruits, meat, and herbs.
However, they’re not ideal for everything. Don’t use them for cutting bones or frozen food. Don’t use them as a bread knife. Use the right tool for specialized tasks.
For 80% of kitchen work, a santoku knife is perfect. Keep a few other knives for special tasks.
How do I know when my knife needs sharpening?
A sharp knife cuts easily. A dull knife requires pressure and tears food instead of cutting cleanly.
Test your knife on a tomato. A sharp knife slices through the skin easily. A dull knife squishes the tomato.
If you notice yourself pushing harder when cutting, it’s time to sharpen. If food tears instead of cutting cleanly, sharpen the knife.
Is a santoku knife better than a chef’s knife?
Neither is better. They’re different tools for different preferences. Santoku knives are shorter and have a flatter edge. Chef’s knives are longer with a curved edge.
I prefer santoku knives for chopping and precise work. Some people prefer chef’s knives for rocking motion cutting.
Try both if possible. See which feels more natural to you. Many people keep both in their kitchen.
Can left-handed people use santoku knives?
Most santoku knives work for both hands. Look for knives with double-edged blades. These are sharpened on both sides.
Single-bevel knives are sharpened on only one side. These are designed for either right or left hands. Make sure you buy the correct version.
The knives I tested all have double-edged blades. They work perfectly for both right and left-handed users.
Do I need to oil my santoku knife?
You don’t need to oil stainless steel knives regularly. Occasional oiling can help protect the blade, but it’s not necessary.
If you have a carbon steel knife (not stainless), oiling is important. It prevents rust. Apply a thin layer of food-grade mineral oil after cleaning and drying.
For the knives I tested, oiling is optional. I don’t oil mine and they’re fine. If you live in a humid climate, occasional oiling might help.
How long should a good santoku knife last?
A quality santoku knife can last 10 years or more with proper care. The blade won’t wear out quickly if you maintain it well.
The handle might wear out before the blade. Check for loose handles or cracks. Replace the knife if the handle becomes unsafe.
I’ve had some knives for over 5 years. They still work like new. Good quality and proper care make a huge difference.
Is a more expensive santoku knife worth it?
It depends on how much you cook. If you use your knife daily, a premium knife is worth the investment. Better steel stays sharp longer. Better construction lasts longer.
If you cook occasionally, a budget knife might be perfect. The Restaurantware knife I tested is affordable and excellent quality.
Consider your needs and budget. Don’t overspend on features you won’t use. But don’t cheap out if you cook often.
Final Thoughts
After three months of testing, I have clear favorites. Each knife has strengths.
The Restaurantware Comfy Grip offers the best value. It’s affordable, comfortable, and performs well. The TPE handle is excellent. If you’re on a budget, this is your knife.
The Farberware Edgekeeper wins for convenience. The self-sharpening feature is brilliant. You never worry about a dull blade. The high-carbon steel is top quality.
The DDF iohEF Professional is the best overall knife. The Japanese steel is exceptional. The balance is perfect. If you cook often and want the best, this is worth the investment.
All three knives have non-slip features. They’re all safe to use. They all perform well in real cooking situations.
My personal choice is the Farberware Edgekeeper. I love never having to sharpen it. The compact size fits my cooking style. It’s the knife I reach for most often.
But your choice might be different. Think about what matters most to you. Do you want the best value? The sharpest blade? The most convenient maintenance?
Any of these three knives will serve you well. They’re all significant upgrades from cheap knives. Your cooking will become easier and more enjoyable.
Choose the knife that fits your needs and budget. Then enjoy years of easy, safe cutting in your kitchen.
Happy cooking!