Santoku knives and cleavers, any good brands?

ik9000 · 3 Jan 2021 at 13:10

Hi folks, we're finally upgrading our crappy knifes to something better. A family member has given us a set of chefs knives (brand unclear, German going by the markings) which we'll try for a bit and see how they last, but in the mean time we're trying to get santoku knives (5", 7") and cleaver to go with it (on recommendation of a cookery course I've bought my wife as a present and is part of the recommended kit)

Has anyone got these, are they any good, and what brands/ranges do people recommend?

I was looking at the Victorinox fibrox as they dishwash well and we're very impressed by the tomato utility knife we have from that range (always sharp), but apparently it is stamped steel and very light, which apparently might be bad and forged may be better?

These ProCook X50 ones look surprisingly affordable, but are they too cheap to be decent? We've just put up with a woeful set of KitchenCraft knifes that just don't stay sharp and I really don't want that hassle anymore. (by contrast an old GaryRhodes branded Richardson Sheffield knife from 2000 has never needed sharpening so clearly there are decent knives out there. I started by looking for that brand again but Richardson went bust in 2007, sold to Amefa, and now everything is made overseas. The low prices they sell for make me suspect as to the quality.

Russinating · 3 Jan 2021 at 13:47

There's a big thread a few topics down on knives: https://www.overclockers.co.uk/forums/threads/knife-thread.18382614/

I recently bought some from Cutting Edge Knives, would recommend their service. Guessing your budget isn't huge judging by the Amazon link, though?

ik9000 · 3 Jan 2021 at 13:49

Thanks, yeah I'd missed that thread. Have just added a link to it.

If it will last I'm happy paying more. So it's cheap punt or more only if definitely worth it as a lifetime investment kind of thing. But ideally <£100 (and <£150 for all three if possible.)

Welshman · 3 Jan 2021 at 14:53

ik9000 said:
Hi folks, we're finally upgrading our crappy knifes to something better. A family member has given us a set of chefs knives (brand unclear, German going by the markings) which we'll try for a bit and see how they last, but in the mean time we're trying to get santoku knives (5", 7") and cleaver to go with it (on recommendation of a cookery course I've bought my wife as a present and is part of the recommended kit)

Has anyone got these, are they any good, and what brands/ranges do people recommend?

I was looking at the Victorinox fibrox as they dishwash well and we're very impressed by the tomato utility knife we have from that range (always sharp), but apparently it is stamped steel and very light, which apparently might be bad and forged may be better?

These ProCook X50 ones look surprisingly affordable, but are they too cheap to be decent? We've just put up with a woeful set of KitchenCraft knifes that just don't stay sharp and I really don't want that hassle anymore. (by contrast an old GaryRhodes branded Richardson Sheffield knife from 2000 has never needed sharpening so clearly there are decent knives out there. I started by looking for that brand again but Richardson went bust in 2007, sold to Amefa, and now everything is made overseas. The low prices they sell for make me suspect as to the quality.

I use the procook x50 and they are very good knives indeed

ik9000 · 3 Jan 2021 at 15:31

Welshman said:
I use the procook x50 and they are very good knives indeed

Thanks, how often do you have to sharpen them? (hopefully never....)

Welshman · 3 Jan 2021 at 17:22

ik9000 said:
Thanks, how often do you have to sharpen them? (hopefully never....)

I’ve not had to sharpen them yet

beh · 3 Jan 2021 at 18:41

I have a couple more expensive knives but the Victorinox santoku is the one I use most days. Had it several years, I don't abuse it too badly but it's held up well with only occasional sharpening.

ik9000 · 3 Jan 2021 at 20:15

beh said:
I have a couple more expensive knives but the Victorinox santoku is the one I use most days. Had it several years, I don't abuse it too badly but it's held up well with only occasional sharpening.

Did you go for the plain or granton blade?

beh · 3 Jan 2021 at 20:30

ik9000 said:
Did you go for the plain or granton blade?

It's the one with the granton/scalloped blade. I'm not sure how much difference it makes, some stuff still sticks to the sides.

jpaul · 3 Jan 2021 at 22:26

Yes , I had the scalloped one too, now handed-down to parents; both that and its replacement zwilling santoku, stick - that was my disappointment with santoku.

the victoronix keeps an edge, but does feel a bit underweight for precision on heavier duty vegetables carrots/swede.

Ephraim · 4 Jan 2021 at 00:23

Just to say that your post got me to thinking about my own knives, and I have ended up ordering one of these:

https://www.hocho-knife.com/iseya-g-series-33-layer-vg-10-damascus-santoku-knife-180mm/

Along with the matching petty knife.