Best Santoku Knives Under 500 follow a Japanese kitchen profile with blades from 150 to 180 millimeters, often 165 to 170. Thin double bevels with a flat belly and low tip support push cuts, straight slicing, and tidy dicing with limited rocking. Common finishes are damascus, nashiji, and kurouchi. Handles include ebony, buffalo magnolia, wenge, and teak. Steel choices include VG10 stainless for corrosion resistance, SG2 stainless for hardness, SKD11 tool steel for wear resistance, Blue Super and Blue #2 for edge retention, and White #2 for easy sharpening. Hidden or full tang builds keep balance and control for vegetables, boneless meats, and fish.
Before you decide, take a look at the whole Santoku collection. You’ll be able to compare different steels, blade grinds, and handle shapes, and learn why this style is trusted for fast, controlled prep in tight spaces.