Cuisinart Santoku : initial sharpness





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Published on Feb 29, 2012

This knife is made from "high carbon stainless" which is a pretty vague term which essentially means 0.5% Carbon / 13% Chromium + misc. .

- 170 grams
- 7" blade
- neural balance
- blade is 0.085" thick
- full flat grind
- edge is less than 0.005" thick, 10-15 degrees per side

Edge went from very sharp to fairly dull, inconsistent sharpening and spots of edge damage as can be seen in the final picture. If the edge had to consistently be as sharp as the best spots it would be one of the sharpest kitchen knives in this price range (ultra low) seen to date. Even with the damage and inconsistency it takes some fairly detailed cutting to see a difference from a freshly sharpened VG-10 blade.

The handle is an interesting mix of previously seen knives with elements of the Chicago Cutlery and Farberware knife. It is more comfortable than the Chicago Cutlery as it is not as squarish but is much more durable and secure than the Farberware, blending the best aspects of both grips. The only real concern with the grip is that the front of the bolster is a bit squarish, though the heel and spine are broken though not full rounded.

The normal price of this knife is $20-$30, it was bought on sale for $6, for that price it is an extremely good value. The only real negative is that it did not come with a guard/case which is very common for most kitchen knives now, but only a minor point.


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