Stainless Steel Santoku Chef Knife, 16 cm Blade, Six Styles

This is a stainless steel santoku chef knife for everyday vegetable and meat prep, with a blade listed at 16 cm (6.3 inches) and a curved, arc-shaped edge, sold in six styles: J-710, J-712, Patterned, YG-805, YG-601, and Fenggang.

Handles and blade finishes differ by style, and one black-handled style in the photos has a serrated edge. The Patterned style has a decorative pattern on the blade; it's stainless steel, not Damascus.

Specifications

• Blade: stainless steel
• Blade length: listed as 16 cm (6.3 in); 16.2 to 16.5 cm on the measured santoku styles
• Blade height: about 4.0 cm on the measured santoku styles
• Blade thickness: 1.2 to 1.8 mm on the measured santoku styles
• Overall length: 27.5 to 28.2 cm on the measured santoku styles
• Edge: curved arc design, plain on most styles, serrated on one

The dimension photos cover only some of the santoku styles. The Western chef knife style isn't measured, so its height and length may differ.

Best for

Slicing, dicing, and chopping vegetables, cutting boneless meat, and breaking down watermelon and other big produce. Keep this thin blade away from bones and frozen food.

Care

Hand wash it and dry it right away. Stainless steel can still spot if it sits wet.

Questions

Are all six styles santoku knives? No. Most of the knives in the photos have the santoku shape with a dropped tip, and one has the pointed tip of a Western chef knife. Our Santoku vs Chef Knife guide explains how the two shapes cut differently.

Is the Patterned style Damascus steel? No. It's listed as stainless steel with a patterned blade finish.

How do I keep it sharp? On the plain-edge styles, hone often and sharpen when honing stops bringing the edge back. Touch up the serrated style one gullet at a time with a tapered rod. Our How to Sharpen a Kitchen Knife guide covers both.