The 10 Best Santoku Knives

Chefs across the USA swear by the Mac Mighty (about $120), due to its excellent stain resistance, long-term edge retention, and ease of maintenance. While its price is somewhat higher than some, with proper care it could easily last a lifetime.

The Mac Superior (about $75) is a mid-range tool constructed of the brand's one-of-a-kind, high-molybdenum alloy, which takes an awesome edge and holds it for quite some time. A great balance of price and performance, this is an ideal choice for the journeyman cook.

If you're still getting the hang of the basics, the Mercer Culinary Renaissance (around $47) may be a good choice. It's made of a forgiving steel that's easy to sharpen and shouldn't ever chip, and it's considerably lighter than this popular manufacturer's other models.

A hybrid that combines the broader, Japanese profile and an ergonomic, French-style grip, the Yasuhiko Fujiwara (around $92) can tackle just abut any task in a skilled cook's hands. That's due in part to its famous Blue #2 steel, which is a touch less brittle than similar formulas.

A rare variation on the typical offerings, the Sakai Takayuki Kengata's (about $189) angular, slightly shorter profile lends it to near-surgical work on almost any type of food. Clad in outer layers of stainless alloy, its Aogami Blue Super material gets sharper than nearly any other.

Like most of their products, the moderately weighted Tojiro DP FU-503 (around $60) is a great introduction to this style of Japanese knife. It's an extremely popular choice among up-and-coming sous chefs, and it's perfect for learning how to shape, grind, and customize your own blade.

Every bit as beautiful as it is functional, the Kiyokane Kurouchi (appx. $135) features a traditional, wooden, wa-style grip that pushes the balance point up to the heel. It's built of Aogami Super Blue, a highly reactive alloy that's coveted for its amazing ability to take an edge.

With such an excellent reputation among professional chefs, the Misono UX10 (around $176) is no stranger to the back of a Michelin-starred restaurant. It's built of AEB-L, an ultra-hard Swedish steel originally meant for straight razors.

While most cooks either love them or hate them, the Global G-48 (about $75) is part of a line of undeniably innovative implements. Constructed using a single piece of a customized blend of metals, this unique tool is more than novel, it's also incredibly effective.

Offering an exceptional bang for the buck, the Victorinox Fibrox Pro (about $45) is an excellent choice if you just need a simple knife for occasional use. It's also a cost-effective way to stock up a kitchen that's full of cooks who aren't ready to care for a high-end blade.