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Please suggest a Santoku for around $100

just need your suggestions on this knife, i will be using this knife for medium to light work in the kitchen.

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  1. here what I have come up with

    1. Hiromoto Tenmi-Jyuraku Aogami Super Series
    2. KAGAYAKI CarboNext (ES) Series 
    3. Misono Stainless Molybdenum Steel Series
    4. KAGAYAKI Basic (ES) Series

    13 Replies
    1. re: ukjason

      Of the 4, I say Hiromoto Aogami is probably the best one -- assuming you don't work in a professional kitchen. Have you used an aogami (blue paper) steel before? If you have not, I think you will like it. You can sharpening the edge very low, much lower than CarboNext, and it holds the edge.

      CarboNext is probably best compromise for a busy kitchen where the knife will see a lot of water and acids. It is, however, boring for you because you have several CarboNext knives already.

      I think Kagayaki is good, but I feel you are beyond and above the entry level knives.

      I feel the same for the Misono. It is an entry level knife.

      1. re: Chemicalkinetics

        Thanks for you vote of confidence on being above entry lever knife's. Think i'm leaning more towards Hiromoto Tenmi-Jyuraku Aogami Super Series.

        1. re: ukjason

          i just order the Hiromoto Aogami Super Series

            1. re: Chemicalkinetics

              I now understand the joys of having/ opening a new knife, and by the way I order the FKH Series (High Carbon Steel) petty. Don't think you can go wrong for $40

              1. re: ukjason

                <I now understand the joys of having/ opening a new knife>

                It (Hiromoto AS) came?

                1. re: Chemicalkinetics

                  Not yet ( my last comment was about pervious experience )

                  1. re: ukjason

                    I see. Well, it takes about 1.5-2 days to get to North America. I bet it is already in the Canadian custom border.

            2. re: ukjason

              I expect it will arrive any minute now. :)

              1. re: ukjason

                Great choice. The others would be a been there done that thing for you.

              2. re: ukjason

                ukjason,

                I forgot. Do you sharpening your knives using stones or EdgePro? If you sharpen your own knives, then I think you will like Hiromoto AS. Good luck.

                1. re: Chemicalkinetics

                  i use a stone, and look forward to my new toy. time to clean out some of my old knife( you know the full set in a block for $40)lol

                  1. re: ukjason

                    <i use a stone>

                    Waterstone, I hope?

                    <(you know the full set in a block for $40)>

                    Some of these are ok, but many of them are not worth saving.

          1. You already have a few CarboNext knives, right? Do you want another CarboNext Santoku? I actually have one, and I think it is fine. Take a good edge and easy to sharpen.

            On the other hand, I think a Tojiro DP Santoku is pretty good too. I don't have a Tojiro DP Santoku, but I have its gyuto. I feel the Tojiro DP knives are blade thin which s good for medium to light work in the kitchen.

            http://www.cutleryandmore.com/tojiro-...

            http://www.cutleryandmore.com/tojiro-...

            http://www.chefknivestogo.com/todpsak...

            That being said, Tojiro can be a bit "boring".

            If you don't mind a carbon steel edge (aogami super), then the Hiromoto AS Santoku should be a good choice. Keep really good edge and excellent edge retention.

            http://japanesechefsknife.com/TenmiJy...

            1 Reply
            1. re: Chemicalkinetics

              i dont mind the carbon steel edge( i'm used to the maintenance ) maybe i just need a change form the carbon next.

            2. The Zhen 440C stainless Santoku for ~$25 is a really good knife for the money.

              1. we've been pleased with our mercer for around 30 bucks