Best Santoku Knife 2026: 7-Inch, Japanese & Hollow Edge

The Shun Classic at $140 is the top-ranked santoku on this page and the correct choice for serious home cooks who want a lifetime Japanese knife. VG-MAX Damascus steel holds an edge measurably longer than German steel alternatives and produces the thin, clean vegetable slices Japanese knives are known for. The D-shaped pakkawood handle is specifically designed for right-handed users, providing a secure grip through long prep sessions. The Granton edge (hollow dimples) reduces sticking on hard vegetables like potatoes and squash. Against the Global G-48 ($150) at $10 more, the Shun's D-handle gives more ergonomic control for right-handers; the Global's all-stainless seamless design wins on hygiene and modern aesthetics. Not suitable for frozen items or hard bones — the thin edge is optimized for precision vegetable and protein work, not force.

The Global G-48 at $150 is the design-forward santoku on this page — the all-stainless seamless construction (handle and blade are one continuous piece) eliminates the crevices between handle and bolster where bacteria accumulate, a genuine hygiene advantage in a busy kitchen. Hollow ground dimples reduce sticking on sticky vegetables like potatoes and squash. Against the Shun Classic ($140) at $10 less, the Shun's D-shaped pakkawood handle gives right-handed users more ergonomic control; the Global's cylindrical stainless handle requires an adjustment period and can be slippery when wet. The Global requires whetstone sharpening rather than a standard pull-through sharpener — important to understand before purchasing. Best for home cooks who value hygienic seamless construction and the distinctive modern aesthetic, and who are willing to maintain the knife with a proper whetstone.