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Please suggest a Santoku for around $100

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ukjason Apr 24, 2013 08:41 PM

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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    ukjason RE: ukjason Apr 24, 2013 09:22 PM

    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
      Chemicalkinetics RE: ukjason Apr 24, 2013 09:31 PM

      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
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        ukjason RE: Chemicalkinetics Apr 24, 2013 09:38 PM

        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
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          ukjason RE: ukjason Apr 24, 2013 10:00 PM

          i just order the Hiromoto Aogami Super Series

          1. re: ukjason
            Chemicalkinetics RE: ukjason Apr 24, 2013 10:11 PM

            Cool. Let us know how it turns out.

            1. re: Chemicalkinetics
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              ukjason RE: Chemicalkinetics Apr 26, 2013 07:37 PM

              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
                Chemicalkinetics RE: ukjason Apr 26, 2013 08:14 PM

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

                It (Hiromoto AS) came?

                1. re: Chemicalkinetics
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                  ukjason RE: Chemicalkinetics Apr 27, 2013 07:53 AM

                  Not yet ( my last comment was about pervious experience )

                  1. re: ukjason
                    Chemicalkinetics RE: ukjason Apr 27, 2013 10:03 AM

                    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
              Chemicalkinetics RE: ukjason Apr 26, 2013 07:20 PM

              I expect it will arrive any minute now. :)

              1. re: ukjason
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                JavaBean RE: ukjason Apr 27, 2013 10:36 AM

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

              2. re: ukjason
                Chemicalkinetics RE: ukjason Apr 24, 2013 10:05 PM

                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
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                  ukjason RE: Chemicalkinetics Apr 24, 2013 10:12 PM

                  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
                    Chemicalkinetics RE: ukjason Apr 24, 2013 10:30 PM

                    <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.

          2. Chemicalkinetics RE: ukjason Apr 24, 2013 09:23 PM

            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
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              ukjason RE: Chemicalkinetics Apr 24, 2013 09:27 PM

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

            2. Sid Post RE: ukjason Apr 25, 2013 08:10 PM

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

              1. slowcoooked RE: ukjason Apr 26, 2013 09:09 PM

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

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