Equip Your Kitchen With This German Steel-Forged Santoku Knife

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Jack Kocsis Director of Commerce
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Does your kitchen have a Santoku knife? It should. The word “Santoku” means “three virtues,” referring to the knives’ three uses – slicing, dicing and mincing. It is very nice to have one tool that can handily complete all three tasks.

If you don’t already have a Santoku in your knife drawer, then may I suggest taking a look at this one? It has a high 4.7-star rating, it is forged with German steel and (oh, did I mention?) it is 60 percent off.

Normally $63, this Santoku knife only costs $25 right now (Photo via Amazon)

Normally $63, this Santoku knife only costs $25 right now (Photo via Amazon)

Cangshan D Series 59168 German Steel Forged Santoku Knife, 7-Inch on sale for $24.99

The reviewers were not disappointed. As one put it:

Again, not disappointed by the quality of this brand. The Santoku feels fantastic and even when handling it with slippery hands, it stays snug and hasn’t slipped yet. The weight is perfect, not too heavy and not light enough to negate the blade heft doing the cutting work for you. Blade arrived razor sharp and packaged properly which is VERY important. The blade has cut perfectly throughout the week under heavy production use. Everything from raw meats, thick rind fruits, crisp thick veggies…this thing never let’s up and is STILL as sharp right now as the moment I got it.

This brand continues to impress my fellow chef’s and myself. I cannot fathom even buying a similar knife in size or quality for 4x the price. This knife continues to standup to the big boy high priced ones and I will continue to buy this brand!

Jeff S. concurs:

I bought this knife to add a santoku to my set of forged Wusthofs. After living with it for a few months and seeing how its edge held up, I have to say that I’m very impressed; so far it is on par with the Wusthofs. I use this knife almost every day and it still glides through tomatoes (the true test) with no crushing or resistance. Ergonomically, it is easy to grip and control even with wet hands, and it’s well balanced to make quick work of whatever you can throw at it.

I can’t speak to the corrosion problems that one reviewer had, as I treat all of my knives like they are carbon steel: Wash and thoroughly dry immediately after each use. If they are going to sit in the block for more than a day or two, I wipe them down with mineral oil to prevent corrosion. True stainless is very expensive and not found anywhere in a typical household, including the knife block.

Tips for keeping the edge as sharp as new:
-Never use a glass cutting board. They will dull a knife faster than anything you will actually be cutting. Wood and bamboo are ideal.
-Never let a knife land in the sink, as it is likely to be dulled or left to rust.
-Never use a pull-through or electric sharpener
-Hone with a steel rod every few uses
-Sharpen with a stone, or have your knives professionally sharpened every 1-2 years

You can check out all the reviews here.

WATCH The Cangshan D Series Kitchen Knives:

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