How to Choose the Best Cheap Santoku Knife Without Regrets

A santoku is the knife many home cooks reach for first: a short, tall blade with a flat edge that chops onions, slices tomatoes and minces cilantro without the rocking motion a long chef’s knife asks for. It is also a knife you do not need to spend much on. The steel in an entry-level santoku from a maker you know is good enough for a home kitchen; what changes as you go down the range is how the blade is made, what the handle is made of and how much care the knife needs.

This guide covers only the entry tier of each maker’s range. Our main guide to the best santoku knife covers the step-up knives from Mac, Shun and Wüsthof’s Classic line, and the best Japanese santoku knife guide covers made-in-Japan blades. None of the eight knives below appear on either page. Prices change too often to quote, so instead we explain how to judge value: what the cheaper construction gives up, and what it does not.

Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in a prep knife, the makers’ own specifications, the details on each Amazon listing and published equipment reviews, which we cite.

Quick verdict: which cheap santoku knife to buy

Below are the five standouts side by side, all eight knives in detail, and a plain guide to telling a good-value santoku from one that only looks cheap.

Five budget santoku knives at a glance

Our five standout knives, one for each kind of cook, with the blade, edge and care each maker or listing states. All eight are reviewed in full below.

Product images from Amazon. Blade length, edge and care instructions are as stated by each maker or listing; check the listing before you buy.

Our picks for the best cheap santoku knife

These eight knives come from established cutlery and cookware makers, and each is the entry point of its maker’s range rather than a discounted premium knife. Between them they cover the choices that matter at this level: stamped or forged, plain or fluted edge, dishwasher or hand wash, and a 5-inch or 7-inch blade. Each pick explains who it suits, the specifications that matter and one honest reason to skip it.

How to judge value in a budget santoku

We do not print prices because they change week to week, and a knife that looks cheap today may be on sale for less tomorrow. A better question is what you are paying for. Most of the cost difference between an entry-level santoku and a premium one comes from four places.

Stamped or forged. A stamped blade is cut from a sheet of steel, a forged one is hammered from a thick blank. Stamping is cheaper and gives a lighter, thinner knife, which many cooks prefer for a santoku. Forging gives weight and a bolster. Neither is better for chopping onions; it is a matter of feel.

The handle. Plastic, polypropylene and Santoprene handles cost less than wood or Pakkawood and stand up better to water. Commercial kitchens use them for that reason.

The steel. Entry-level knives use softer stainless steels that are easy to sharpen at home and forgiving if you hit a bone or a hard pit. Pricier knives use harder steel that holds an edge longer but can chip. For a home cook who hones regularly, softer steel is not a real loss.

The fit and finish. Polished spines, Damascus patterns and fancy bolsters cost money and do nothing for the cut.

Where a budget knife should not cut corners: it should come sharp, have a handle that stays put when wet, come from a maker you can identify and, ideally, carry a real warranty. Every knife on this page meets the first three; most meet all four.

How to choose a cheap santoku knife

1. Blade length

Seven inches is the standard all-purpose size and handles a whole onion or a head of lettuce. Five to 6.5 inches suits small hands, small boards and detail work. If this is your only knife, buy 6.5 to 7 inches.

2. Plain or fluted edge

Fluted, granton or hollow edges have scallops along the side that help sliced potatoes and cucumbers fall away. They help a little and cost nothing extra here. A plain blade is just as good for chopping and slightly easier to sharpen to the heel.

3. Dishwasher or hand wash

Victorinox and Henckels say their knives on this page can go in the dishwasher; Mercer and Wüsthof say theirs cannot. Hand washing is kinder to any edge, but buy the knife that matches how your kitchen really works.

4. Handle and weight

Light stamped knives with slim handles suit quick, precise chopping. Forged knives with bolsters suit cooks who like the blade to do some of the work. Grippy rubber-like handles are the safest choice for cooks with wet or oily hands.

5. Warranty and sharpening support

A lifetime warranty or, in Kai’s case, free sharpening is worth more than any feature on the box. A cheap knife that is kept sharp beats an expensive one left dull.

How we picked these eight budget santokus

We started with what a santoku has to do in a working kitchen: chop vegetables and herbs quickly, slice cleanly, feel secure in a wet hand and be easy to keep sharp. We then looked only at knives in stock on Amazon in the United States from established, identifiable makers, and only at the entry tier of each maker’s range. For each knife we read the Amazon listing for the blade, edge, construction, handle, care and warranty, and used America’s Test Kitchen’s published santoku knife review for its findings on the Mercer Genesis. We left out every knife already recommended on our best santoku knife and best Japanese santoku knife guides, including Victorinox’s Fibrox and Mercer’s Millennia santokus, and knives from our knife-set and beginner pages. We also left out Tojiro’s basic santoku, whose listing gives too little information to recommend, knives that were back-ordered or listed as scarce, Global and Mac (not budget knives), and sellers with no identifiable maker; imarku is the one Amazon-first brand here. We checked the U.S. Consumer Product Safety Commission’s recall database for each brand on this page and found no kitchen knife recalls. We have not used these knives ourselves; where we describe how a knife performs, we say whose findings those are.

Budget santoku questions, answered

What is the best value santoku knife?

For most cooks, the Victorinox Swiss Classic 7-inch: it is Swiss made, dishwasher safe according to Victorinox and comes from a maker trusted in professional kitchens. The Kai Wasabi is the better value if you will use Kai’s free sharpening.

Is an inexpensive santoku knife worth buying?

Yes, if it comes from an identifiable maker and you keep it sharp. Entry-level santokus give up weight, fancy handles and edge retention, not the ability to chop well. Pair one with a honing steel and it will serve for years.

What should I look for in a santoku on a budget?

A 6.5- to 7-inch blade, a handle that stays put when wet, clear care instructions and a warranty. A fluted or hollow edge is a small bonus. Avoid listings with no identifiable maker.

Is a santoku better than a chef’s knife for a beginner?

It is easier for some beginners because the flat edge chops straight down instead of rocking. Others prefer the longer reach of a chef’s knife. Our guide to the best chef knife for beginners covers the other option.

How do I keep a cheap santoku sharp?

Hone it every few uses, wash and dry it by hand when you can, cut on wood or plastic rather than glass or stone, and sharpen it a few times a year. Our best knife sharpener guide covers the tools that suit these softer steels.

Our final pick for everyday chopping

Buy the Victorinox Swiss Classic 7-inch Granton Santoku if you want one dependable, easy-care knife and no fuss. Choose the Kai Wasabi for a lighter Japanese-style blade with free sharpening, or the Mercer Genesis if you like a forged knife with some weight behind it.

If you are ready to spend more, our main guide to the best santoku knife covers step-up knives, and the best Japanese santoku knife guide covers made-in-Japan blades. If you mostly cut vegetables, the squared-off nakiri knife is worth a look too.

And if you would rather someone else did the chopping tonight, see the menu or call to order.