"Created in collaboration with nutritionist and TV personality Joy Bauer, this 6-inch knife is a Japanese Santoku-style knife with a downward blade and a sturdy top slope, made from American-made 440C stainless steel. I found that food stuck to the sides of this blade, and it dragged more with starchier foods, but it is absolutely gorgeous and better for smaller tasks."
"I've found this Santoku-style knife's flat blade and straight edge are most effective for slicing and tap-chopping, with the low point and flat blade being effective for easy sliding and transport of chopped vegetables. This Spanish-made knife's blade is made of German stainless steel with a satin finish, which also has divots to reduce food sticking to the sides. The Mannkitchen Santoku model below is a bit sturdier, but this is a more affordable, lighter Santoku option of those I've tested."
"The finely honed blade transitions to an ergonomic triple-rivet handle. Although only 0.28 pounds, this knife feels heavier than the comparable Zwilling, in part because of this handle, which is less comfortable with more severe, squared edges than some others I tested. The blade was super sharp and I quickly cut most produce with ease, although it wasn't as clean a cut on denser foods like potatoes."
New West Joy Bauer 6-inch chef knife is a Japanese Santoku-style blade made from American 440C stainless steel with a red-and-white handle and leather sheath. Its downward profile and top slope suit smaller tasks but tend to trap food on the sides and drag with starchier ingredients. Henckels Classic Precision 7-inch Santoku has a flat blade and straight edge for slicing and tap-chopping, German stainless steel with a satin finish and divots to reduce sticking, and is affordable. Henckels Classic 8-inch chef knife is Spanish-made, feels heavy-duty with a triple-rivet handle and sharp blade, but yields less clean cuts on dense potatoes and more sticking. Männkitchen 7-inch Santoku MK71S is slightly heavier with a triple-beveled blade.
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