Bob Kramer's knives are unique in that the design details come from someone with experience as both a chef and a master knife maker. Kramer's early years in restaurants exposed him to professional chefs with stubborn habits but very little knowledge about knives. American chefs often work on heavy tasks and details with the same knives, while Japanese chefs apply different tools to different tasks and work with a light touch. Kramer's custom knives adapted Japanese concepts to American habits, and the Shun Kramer Pro santoku manufactured by Kai USA brings those improvements to knives more people can afford.

Production knives usually show a squared blade spine, rough on the fingers and hands if like most Americans you use the spine of the knife for better control and applied pressure. Kramer's custom knives receive careful crowning, rounding, and polishing of the blade spine. Kai USA's craftsmen adapted the concept to the Kramer Pro series, giving the santoku a partially crowned spine.

Although the handle slabs of this full tang knife with 7-inch blade look like rose wood, they're actually a durable composite called Pakka-wood. The rippled layers of steel in the blade show the many thin sheets of stainless steel that make up the sides of the blade. The edge itself is harder SG-2 steel, tempered between the usual standards set for European or Japanese blades. The 3mm blade's hardness gives the knife excellent edge-holding but allows sharpening with an ordinary honing steel.

Compare to the Shun Classic Santoku with a cutting edge of harder VG-10 steel.

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The most obvious difference is the steel, since the Premier Santoku shows the rippled hand-hammered surface of a Japanese forging process called tsuchime. The polished steel enhances the low-friction effect of the knife's layered Damascus-type steel by reducing surface contact even more than in the Shun Classic series. This knife doesn't needed the familiar ground hollows of modern santokus to slide effortlessly through vegetables, fruits, and meat. Slices tend to fall off the hammered surface of the Premier instead of stacking up and rolling away.

The Premier series uses a 33-layer Damask steel blade with high carbon stainless steel layers on each side of an SG-10 steel core. Ground to 16 degrees on each side, this thinner bevel holds an edge better because the steel itself is harder, tempered between Rockwell 60 and 62.

Shun's Classic series used a D-shaped handle many western chefs found strange, but the Premier series uses a comfortable design you'll find familiar instead. Made with walnut-colored Pakkawood -- a resin-hardened composite of real wood -- the grip sits permanently between two solid stainless steel bolsters. The end cap displays the Shun insignia.

See the Yoshikin Global Japanese Santoku for a look at one of Anthony Bourdain's favorite santokus.

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Shun Ken Onion 7 Santoku Knife DM 0502 US $145.00   0 Bid Auction Ends: 22h 36m

New in Box Shun Premier Santoku Knife 7 TDM0702 US $99.95   Auction Ends: 30d 1m

From Miyabi's 600-S Functional series, this santoku has an edge more curved than many traditional Japanese santoku, making the knife easier to use in the rocking motion of a chef's knife. There's still plenty of straighter edge for the precise sliding cuts that make the santoku blade so versatile. Like many Japanese santoku knives, this Morimoto knife doesn't include the hollows many chefs expect to see ground into the blade's sides.

Made from steel provided by Zwilling J.A. Henckels of Solingen, Germany, the knife's blade, bolster, and full tang were forged from one piece of Friodur ice-hardened high carbon stainless steel. Manufactured at a facility in Seki, Japan, which Henckels purchased in 2004, the knife undergoes special finishing processes which create a traditional Japanese cutting edge. The Rockwell 57 hardness of the blade makes it easy to reset the edge with an ordinary honing steel. This knife is as tough and resilient as any Henckels knife made in Germany.

The first Iron Chef from Japan, Chef Rokusaburo Michiba, developed the most expensive professional product lines Miyabi makes. Chef Masaharu Morimoto contributed ideas to Miyabi's entry-level lineup, intended for new users of Japanese cutlery. The Morimoto santoku offers westerners a familiar triple-riveted grip of black polymer slabs joined to the knife's stainless steel tang. It's a Japanese blade with a western feel.

See the Miyabi 5000-S Santoku for an example of one of the top grades of the new Japanese/German hybrids.

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Henckels Miyabi Morimoto 600 S 7 Santoku Knife US $89.95   Auction Ends: 26d 16h 52m

Zwilling JA Henckels Miyabi 600S Morimoto 7 Inch Santoku Knife Chefs US $99.95   Auction Ends: 15d 2h 7m

The forged high carbon stainless steel design of this santoku gives it more strength than the usual thin-but-efficient Asian slicing blades. You'll be able to use this knife for chopping and not need to worry that running across a bone might damage the steel. The steel compares well to anything made by Wusthof or Henckels, and turns instead of chipping. Sharpening steels reset the cutting edge easily. The wider stock and thicker cutting bevel make this knife less the classic santoku and more an improved chef's knife.

Multiple hollows ground into the sides of the blade do decrease friction in the cut, and to some degree release slices of food from the blade. Some chefs accustomed to stamped steel designs will find the full-width bolster a hindrance. The bolster does increase the strength of the blade, but in a forward cut stops the knife short. One useful trick is to slice on the pull stroke instead of sliding the knife forward.

The ironwood grip of the Mundial Olivier santoku comes from an acacia native to South America. This abundant and renewable resource offers owners the beauty and durability of natural tropical hardwood without the moral concerns about depletion of the rain forest.

See the Mundial 5100 Santoku for another good santoku built for the professional kitchen.

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Mundial Future 7 Santoku Knife BP4109 7 US $44.90   Auction Ends: 29d 18h 18m

SANTOKU KNIFE FROM MUNDIAL 7 GRATON BLADE WITH WHITE HANDLE US $23.98   Auction Ends: 12d 6h 25m

The Miyabi Santoku uses modern Damask steel with 16 layers of high tensile strength stainless steel on each side of a harder central core. This core layer of CMV60 stainless steel is hardened to Rockwell 60HRC, better than many kitchen knives of European make. CMV60, with a high-tech blend of vanadium, molybdenum and cobalt, offers increased resilience as well as hardness. One of the problems of modern Damascus-like blades is that the core layer can be brittle as well as sharp. Surrounded by the tougher layers of softer stainless alloy, this CMV60 cutting edge can be ground to the thin 19-degree angle that gives this Santoku its incredibly good cutting action. Damask steel also reduces friction, since the slightly rippled steel surface breaks up contact with the food it cuts. Hollows may even fill with juices, lubricating the blade as it works.

A D-shaped tapered handle of Micarta -- a synthetic with the look of tropical hardwood but even better durability -- provides a solid grip. Generous bolsters of stainless steel add to the professional look. The knife will require special care including hand washing and drying. Honing steels could damage the thin edge, so invest in a good set of waterstones for sharpening this fine knife.

See the Global Japanese Santoku for a high-tech blade in an all-stainless steel design.

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Zwilling J A Henckels Miyabi 7000D 7000 D Knife Knives US $119.85   Auction Ends: 25d 19h 2m

Zwilling Henckels Miyabi Fusion 7 Granton Santoku Knife NEW in Box US $105.00   Auction Ends: 3h 15m

The thicker blade of the new Santoku also makes this a more durable knife than most modern ceramics. Users still need to observe the same cautions -- avoiding hard cutting surfaces and objects like bones, and not flexing or dropping the blade. Even though this knife is tougher, it's not bulletproof. Practice your knife skills and stick to perfectly straight cuts, or the edge could chip. Small chips won't seriously affect the cutting ability of the blade -- even the internal edges of chipped areas are razor sharp.

Ceramics offer so many advantages that the extra caution could be worth it. If you work with acidic foods, the ceramic zirconium oxide in this knife won't corrode or leave the tang of dissolved steel in your food. The zirconium oxide weighs about half as much as the steel in a comparable metal santoku, easing the load on wrists and fingers. Home chefs find that in normal use, the edge on this knife could stay sharp for years.

The durable black Fibrox handle formed around the ceramic tang cleans up easily, and the construction leaves no gaps for bacteria or food particles. Don't put this knife through the dishwasher -- wash immediately after use in ordinary detergent solution. The smooth hard ceramic has few pores and is naturally non-stick.

Sharpening ceramic blades is usually a job for professionals, but if you'd like to try it yourself, Victorinox also offers a Fine Grit Diamond Hone for touching up a dulled edge.

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Victorinox 7250317G 7200317G 7 in Ceramic Santoku Knife US $91.50   Auction Ends: 26d 22h 22m

Messermeister isn't the best known German cutlery manufacturer, but it's definitely one of the best. This Santoku with seven inches of cutting edge, forged bolster, and full tang handle could become one of your handiest kitchen knives. Thinner than the standard cook's or chef's knife, the slicing action of the taper-ground edge is much improved over the traditional European version. While you'll still need the chef's knife for heavier chopping, the santoku unquestionably does a better job of slicing vegetables, fruit and meat.

Unlike the bolsters of older European blades, the bolster of the santoku doesn't follow the base of the blade. That leaves the entire cutting edge from heel to point completely available for use. One smooth movement puts the entire blade through the work. Sharpening the entire edge is a simple matter of a few strokes on a honing steel.

Granton hollows along the edge of the blade break the surface contact and reduce the friction between the steel and the food. Slices tend to fall away instead of stacking up on the blade, and when slicing meats, the pockets collect fats and juices which lubricate the cut. Because there's less friction, the knife cuts thinner and without distorting the product.

The riveted handle slabs of POM or Polyoxymethaline resist temperature extremes, chemicals, and moisture. The hand-polished and razor-sharp knife ships in a handsome gift box.

Also consider the Meridian Elite Chef's Knife, a good slicer in the classic European style.

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Messermeister Granton Santoku Knife 5 Meridian Elite US $79.99   Auction Ends: 18d 21h 13m

Messermeister Mini Santoku Knife w Sheath 4 1 2 Blade US $9.99   Auction Ends: 12d 18h 29m

The Miyabi product line developed from the partnership between Zwilling J.A. Henckels and famous Iron Chef Rokusaburo Michiba of Japan. In the Miyabi 5000 series, you'll find the most economical of the Miyabi knives. Hardened to 57 on the Rockwell scale, the blades remain flexible but hard enough to hold the finer style of Japanese edge. The 11.2-ounce Three Virtues Santoku measures 15 inches in overall length. Although the 5000S santoku is commonly advertised as having the traditional asymmetrical edge, the Miyabi website describes this knife as double-beveled. In this knife, you'll actually find quality resembling that of knives produced in Germany. Some improvements go beyond changes in appearance -- the knife cuts noticeably better than heavier German santoku blades.

Forged bolster and end cap secure a conical handle of Dyurakon resin. This material provides a non-slip grip when wet and is dishwasher safe. Both blade and handle clean easily and shouldn't be subjected to the rough treatment of a dishwashing machine. A quick hand wash with mild detergent prevents food from staining the steel. Always wipe the blade dry before storage.

See the Henckels Twin Select Santoku for an older version of the Three Virtues knife made in Germany.

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Henckels Miyabi 10 Slot Bamboo Knife Block US $27.50   Auction Ends: 4d 18m

Zwilling Henckels Miyabi Fusion 7 Granton Santoku Knife NEW in Box US $105.00   Auction Ends: 3h 15m

Wusthof uses the same Solingen high carbon stainless steel in these knives that goes into the rest of its European-style cutlery. In the santoku, that means a tough edge but less wear resistance than high-end Japanese blades. The Wusthof pattern also weighs more than stamped or laser cut knives, but the forged bolster contributes strength and balance. Full tang riveted handles give the knives the look Wusthof's returning customers expect.

The santoku's granton -- the rows of hollows ground along the edge of the blade -- reduces friction when slicing and cuts down on the tendency of food to stack on the blade. That gives more control and less mess. Wusthof's santoku is a compromise between two styles, with less weight and more efficiency than the older style of chef's knife. It's also intended for lighter work -- chopping through bones or frozen food will take a heavier blade. Expect daily sharpening to be normal maintenance -- all the edge will need is a few strokes on a honing steel.

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2x Wusthof Silverpoint 45” Steak Knife Set 4041 US $2.24   2 Bids Auction Ends: 1h 9m

wusthof 2pc gourmet shear and knife set brand new US $14.99   2 Bids Auction Ends: 1h 58m

The other two knives in the set are useful in other ways -- the paring knife has the same style of forged blade, bolster, and tang as the larger two, and you'll appreciate the fine bevel and easily honed edge when peeling and trimming fruits and vegetables. The eight-inch bread knife's serrated edge zips through bread and pastry without crushing or tearing and if used and maintained properly rarely needs re-sharpening. All three feature the same rugged polymer handle slabs triple riveted to full stainless steel tangs. Construction is gap free and dependable with a shape that's easy to work with and resistant to slipping.

The usual block set starts a chef out with paring, utility and cook's knives -- if you're not the usual chef, then this alternative assortment could be much more useful in your kitchen. Instead of having to fill out your oak hardwood starter block's four extra slots with the knives you must have but didn't get, you can fill them gradually with the knives you'll need someday. Honing steel and kitchen shears, also fundamental tools, complete the 6-piece set.

With the knives you really need, plus room to expand, the Wusthof Classic Santoku 6-Piece Block Set is a solid starting point for outfitting a kitchen.

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New WUSTHOF CLASSIC 6 piece Steak Knife Set in MFG sealed packaging Model 9730 US $200.00   Auction Ends: 2d 17h 48m

6pc Wusthof Classic Steak Set US $239.99   Auction Ends: 26d 20h 9m