When it comes to prepping food, a good kitchen knife can make all the difference in terms of speed and safety.

Regardless of the knife you choose, it should be left sharp and stored safely.

With that in mind, we have two recommendations based on the following criteria:

  1. Design - This is based on how hard the blade is (how long it will stay sharp), the geometry of the blade (how well it cuts) and the construction (how strong it is).
  2. Comfort - We've worked on the assumption that most people are using the pinch grip (if you're not, you should be) and prepping veg and meat

So with that in mind, the two we'd recommend are as follows:


The all singing all dancing option - Dalstrong 7" Shogun Santoku

Why we like it:

The Damascus steel is expertly forged and hardened which means the edge retention is phenomenal. I've only had to sharpen mine once in 8-12 months.

The versatility of the Santoku blade shape means it's equally at home prepping veg as it is cutting meat.

The handle has the right balance of with to stop it digging into the hand and taper to allow the fingers to pinch easily.

IMPORTANT!!!! You cannot put good knives in the dishwasher. Wash them by hand.

Also Important! We do not recommend the Gladiator or Phantom series from Dalstrong. The blade design and comfort of both these, simply weren't that great in comparison


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The gets the job done option - Mascot XM Santoku

Why we like it:

Slightly harder blade than most comparably priced equivalents

Decent shape, materials and quality

Doesn't rely on a bolster to make up for poor steel like other budget blades

Reasonable blade geometry that's easy to sharpen


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The easiest way to sharpen most decent knives is with a drag style sharpener.


The best one we've used (and still choose) is the Minosharp Plus 3


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That said, if you're a purist, a good whetstone system is the best way to go. The BearMoo 3000/8000 is a good choice (click here), but in fairness, any of them with decent ratings should do.