The Ultimate Guide to the Best Santoku Knives Under $50 (2025)

My Experience with Santoku Knives

As someone who cooks daily, I know how much a good knife can change your time in the kitchen. I’ve spent years testing knives, and santoku knives have become my go-to for most cutting tasks. Their flat blade and balanced design make them perfect for slicing, dicing, and mincing.

I’ve tested dozens of santoku knives over the years, and I’m happy to share what I’ve learned to help you find the best option under $50. You don’t need to spend a lot to get a great knife!

What Is a Santoku Knife?

A santoku knife is a Japanese-style knife that means “three virtues” – referring to its skill at slicing, dicing, and mincing. These knives typically have:

• A 5-7 inch blade
• A flat cutting edge
• A sheep’s foot tip (rounded)
• Often feature a Granton edge (those little dimples on the blade)

Santoku knives are shorter than chef’s knives but can handle most of the same tasks. They’re great for people with smaller hands or those who want more control.

Quick Comparison of Top Santoku Knives Under $50

Knife	Blade Length	Material	Best For	Key Feature
Babish Santoku	6.5″	High-Carbon German Steel	Overall use	Full-tang construction
Farberware Edgekeeper	5″	High Carbon Stainless	Budget option	Self-sharpening cover
DDF iohEF	7″	Japanese Stainless Steel	Daily use	Double-edged design
KESSAKU Samurai	7″	7Cr17MoV High Carbon Steel	Gift-giving	Beautiful pakkawood handle
Mercer Culinary Genesis	7″	High-Carbon German Steel	Professional use	Ergonomic grip
Victorinox Fibrox	7″	High Carbon Stainless Steel	Vegetables	Granton edge
HENCKELS Solution Set	5″ & 7″	Stainless Steel	Value set	Two-knife combo

Detailed Reviews of the Best Santoku Knives Under $50

1. Babish High-Carbon German Steel Santoku Knife – Best Overall

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When I first held the Babish santoku knife, I was shocked by its quality at this price point. Forged from a single piece of high-carbon German steel, this knife feels substantial and well-balanced in hand.

What I Like:

• The 6.5″ blade is the perfect middle ground – not too big or small
• The full-tang construction gives it excellent balance and durability
• The Granton edge really does help food release easily from the blade
• The handle is comfortable for long prep sessions
• The blade holds its edge well through multiple uses

This knife has become my daily driver in the kitchen. I’ve used it to dice onions, slice tomatoes, and even break down chicken. The blade is sharp enough to handle tough jobs but nimble enough for precise work.

I especially appreciate how the blade is ground and polished for maximum sharpness right out of the box. Many budget knives need immediate sharpening, but this one was ready to go.

For under $25, this knife offers performance that rivals much more expensive options.

2. Farberware Edgekeeper Santoku Knife – Best Budget Pick

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If you’re on a tight budget or just getting started in the kitchen, the Farberware Edgekeeper is a smart choice. What makes this knife unique is its self-sharpening blade cover that helps maintain the edge.

What I Like:

• The most affordable option on our list
• The self-sharpening cover helps maintain edge sharpness
• The 5″ blade is perfect for smaller hands
• The ergonomic handle provides good grip
• Great for beginners who might not know how to sharpen knives

I was skeptical about the self-sharpening feature at first, but it actually works well for basic maintenance. The knife isn’t as sharp as the higher-end options, but it’s certainly capable of handling everyday kitchen tasks.

The smaller 5″ blade makes this knife very maneuverable, which is great for precise cuts or working in tight spaces. The handle is comfortable and provides good grip even when wet.

For under $10, this knife offers impressive value and is a great entry point into the world of santoku knives.

3. DDF iohEF Kitchen Knife – Best Balanced Design

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The DDF iohEF santoku knife offers excellent balance between quality and price. Made with Japanese stainless steel, this 7″ knife feels good in the hand and handles a wide range of tasks well.

What I Like:

• The Japanese stainless steel holds an edge well
• The double-edged design works for both left and right-handed users
• The 15-degree edge angle provides excellent sharpness
• The ergonomic handle reduces hand fatigue
• The 7″ blade length is perfect for most cutting tasks

I’ve used this knife for several months now, and it’s become one of my favorites. The blade stays sharp through heavy use, and the balance between the blade and handle makes it comfortable for extended prep sessions.

The knife arrives extremely sharp out of the box. I was able to slice through tomatoes with almost no pressure, which is always a good test of sharpness.

What impressed me most was how the knife feels much more expensive than its price tag suggests. The build quality rivals knives costing twice as much.

4. KESSAKU Santoku Knife – Most Gift-Worthy

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If you’re looking for a knife that makes an impression, the KESSAKU Santoku is it. The beautiful pakkawood handle and high-quality blade make this knife look much more expensive than it is.

What I Like:

• The 7Cr17MoV high-carbon steel is incredibly sharp
• The beautiful pakkawood handle looks elegant
• The full tang construction provides excellent balance
• It comes with a blade guard and gift box
• The hollow edge helps prevent food from sticking

This knife is not just about looks – it performs beautifully too. The blade arrives razor-sharp and holds its edge well through regular use. The hollow edge (those little dimples along the blade) really does help prevent food from sticking.

The handle deserves special mention. The pakkawood not only looks beautiful but provides a comfortable, secure grip. It’s resistant to heat, cold, and moisture, making it practical for daily use.

I’ve given this knife as a gift twice now, and both recipients were thrilled with the quality and presentation. The magnetic closure gift box adds a touch of luxury that belies the affordable price.

5. Mercer Culinary Genesis Santoku Knife – Best Professional Quality

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Mercer knives are used in many culinary schools, and it’s easy to see why. The Genesis santoku offers professional-grade quality at a home cook price.

What I Like:

• The German high-carbon steel is incredibly durable
• The handle design provides excellent grip even when wet
• The taper-ground edge stays sharp longer
• The full tang design offers perfect balance
• The bolster provides extra safety and comfort

I’ve used this knife in professional settings, and it holds up well to heavy use. The blade is precision-forged and has excellent edge retention. After months of regular use, it still maintains its sharpness with minimal maintenance.

The Santoprene handle is what sets this knife apart. It offers a non-slip grip even when your hands are wet or greasy, which is a significant safety feature. The ergonomic design reduces hand fatigue during long prep sessions.

For those looking for a knife that can handle professional kitchen demands without the professional price tag, the Mercer Genesis is an excellent choice.

6. Victorinox Fibrox Santoku Knife – Best for Vegetables

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Victorinox is known for their Swiss Army knives, but their kitchen knives deserve just as much recognition. The Fibrox santoku excels at vegetable prep, making it perfect for salad lovers and vegetarians.

What I Like:

• The Granton edge is perfect for slicing vegetables
• The Fibrox handle provides excellent grip
• The blade is thin and light for precise control
• The Swiss craftsmanship ensures durability
• The blade edge stays sharp through heavy use

I’ve found this knife exceptionally good for vegetable prep. The Granton edge creates air pockets that prevent thin slices from sticking to the blade, which is particularly helpful with potatoes and other starchy vegetables.

The handle is made from Victorinox’s proprietary Fibrox material, which offers a secure, comfortable grip even when wet. It’s not as pretty as some of the other options, but it’s highly functional.

What’s most impressive is the knife’s longevity. Victorinox has been making knives in Switzerland since 1884, and they’ve perfected their craft. This knife will last for years with proper care.

7. HENCKELS Solution Santoku Knife Set – Best Value Set

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If you can’t decide between a smaller or larger santoku knife, why not get both? The HENCKELS Solution set gives you a 5″ and 7″ santoku knife for less than the price of some single knives on this list.

What I Like:

• Getting two quality knives for under $25 is incredible value
• The smaller knife is perfect for detail work
• The larger knife handles bigger jobs with ease
• The German engineering ensures quality
• The stainless steel blades are dishwasher safe

I reach for the 5″ knife when I need to do precise cuts like mincing herbs or small dice work. The 7″ knife is my go-to for larger vegetables and general prep work. Having both gives me versatility without switching knife styles.

HENCKELS has over 100 years of knife-making experience, and it shows in the quality of these blades. They’re precision-stamped from a single piece of stainless steel, which makes them durable and well-balanced.

While not as high-end as some HENCKELS lines, these knives offer remarkable performance for the price. Getting two knives for under $25 is exceptional value, especially from a respected brand.

How to Choose the Best Santoku Knife

Finding the right santoku knife depends on your specific needs. Here’s what to look for:

Blade Material

The blade material affects sharpness, edge retention, and price:

• High-carbon stainless steel – Best all-around choice. Combines the edge retention of carbon steel with the rust resistance of stainless steel.
• Japanese steel – Known for sharpness but may be more brittle.
• German steel – Typically more durable but may be slightly less sharp.

I’ve found high-carbon stainless steel offers the best balance of performance and maintenance for most home cooks.

Handle Comfort

You’ll be holding this knife a lot, so comfort matters:

• Pakkawood – Beautiful and durable, but may cost more.
• Plastic/polymer – Lightweight and easy to clean.
• Stainless steel – Sleek look but can be slippery when wet.

Try holding the knife if possible. The handle should feel comfortable in your hand and provide a secure grip.

Blade Length

Santoku knives typically range from 5-7 inches:

• 5-inch blades are more maneuverable and better for small hands.
• 6-6.5-inch blades offer a good middle ground.
• 7-inch blades provide more cutting surface for larger items.

I prefer a 6.5-7 inch blade for most kitchen tasks, but if you have smaller hands or a small cutting board, a 5-inch blade might be better.

Full Tang vs. Partial Tang

The “tang” is how far the metal extends into the handle:

• Full tang means the blade metal extends fully through the handle, providing better balance and durability.
• Partial tang means the metal only extends partway into the handle.

Full tang knives are generally better quality but cost more. For a knife under $50, finding a full tang construction is a big plus.

Granton Edge vs. Flat Edge

Many santoku knives feature a Granton edge (those little dimples along the blade):

• Granton edge helps prevent food from sticking to the blade.
• Flat edge may be easier to sharpen and maintain.

If you cut a lot of starchy vegetables like potatoes, a Granton edge can be very helpful.

How I Take Care of My Santoku Knives

Proper care will extend the life of any knife:

1. Hand wash only – Even if the manufacturer says dishwasher safe, hand washing is always better.
2. Dry immediately – Don’t leave your knife wet.
3. Use a cutting board – Stick to wood or plastic cutting boards. Glass or stone will dull your knife quickly.
4. Store properly – Use a knife block, magnetic strip, or blade guard.
5. Sharpen regularly – A sharp knife is safer than a dull one. Use a whetstone or honing rod to maintain the edge.

I sharpen my santoku knives about once a month with a whetstone and use a honing rod weekly to maintain the edge.

Why I Love Santoku Knives

After years of using different kitchen knives, I keep coming back to my santoku for most tasks. Here’s why:

• The flat blade makes full contact with the cutting board, making clean cuts easier.
• The shorter length gives better control than a chef’s knife.
• The balanced design reduces hand fatigue during long prep sessions.
• The versatility handles most cutting tasks from slicing to dicing to mincing.

While no single knife can do everything, a good santoku knife comes pretty close to being the perfect all-purpose kitchen tool.

Frequently Asked Questions

What does “santoku” mean?

Santoku means “three virtues” or “three uses” in Japanese, referring to the knife’s ability to excel at slicing, dicing, and mincing.

Is a santoku knife better than a chef’s knife?

Neither is better – they’re different tools for different preferences. Santoku knives have a flatter blade and are typically shorter than chef’s knives. They’re great for up-and-down chopping motions, while chef’s knives excel with rocking motions.

How often should I sharpen my santoku knife?

For home cooks, sharpening with a whetstone every 1-3 months is typically sufficient. Use a honing rod weekly to maintain the edge between sharpenings.

Can I put my santoku knife in the dishwasher?

Even if a manufacturer says a knife is dishwasher safe, I strongly recommend hand washing. Dishwashers can dull blades and damage handles over time.

What’s the difference between a santoku knife and a nakiri knife?

Both are Japanese-style knives, but nakiri knives have a straight blade edge with a squared-off tip, specifically designed for cutting vegetables. Santoku knives have a sheep’s foot tip and are more all-purpose.

Do I need a special cutting board for a santoku knife?

Wood or plastic cutting boards are best. Avoid glass, stone, or metal surfaces that will quickly dull your blade.

Is a more expensive santoku knife always better?

Not always! While very cheap knives (under $10) often lack quality, there’s a point of diminishing returns. Many knives in the $25-50 range perform nearly as well as those costing hundreds more.

Why do some santoku knives have dimples on the blade?

Those dimples (called a Granton edge or hollow edge) create air pockets between the blade and food, reducing sticking. They’re especially helpful when slicing moist or starchy foods.

Final Thoughts on Choosing the Best Santoku Knife Under $50

After testing all these knives extensively in my own kitchen, I believe the Babish High-Carbon German Steel Santoku offers the best overall value and performance for most home cooks. Its combination of sharp edge, perfect size, and excellent balance makes it my top recommendation.

However, each knife on this list has strengths that might make it the perfect choice for your specific needs:

• On a tight budget? Go for the Farberware Edgekeeper.
• Want a beautiful gift? Choose the KESSAKU Samurai Series.
• Need professional quality? Pick the Mercer Culinary Genesis.
• Want two knives for versatility? The HENCKELS set is unbeatable value.

Remember, the best knife is the one that feels right in your hand and meets your specific needs. Any of these options will be a great addition to your kitchen without breaking the bank.

A good santoku knife will become your trusted kitchen companion for years to come. With these affordable options, you can enjoy the precision and versatility of a quality santoku knife without spending a fortune.

Happy cooking!