Which santoku knife is best for professional use?

This 170mm santoku has a mirror-polished VG-10 core clad in 33-layer Damascus stainless steel, with a full tang, 50/50 double-bevel edge, and royal blue-purple pakkawood handle. Its versatile profile suits cooks who prepare meat, fish, and vegetables and want a distinctive, relatively light Japanese knife.

This 7 in santoku uses an AUS-10V Japanese super steel core with 66-layer Tsunami Rose Damascus cladding and a sharp 8-12° edge. Its full-tang construction and red ABS handle suit cooks who want controlled, precise meat, fish, and vegetable preparation.

This limited-edition santoku has a 180mm VG-10W multi-colored golden-rainbow Damascus blade, a custom handmade wood combination handle, and a stainless steel bolster. Its tall, rounded blade suits cooks who want one versatile knife for meat, fish, and vegetables, while its distinctive handcrafted design also appeals to collectors.

This 180mm santoku has a thin, finely ground CarboNext high-carbon tool-steel blade hardened to HRc 59-61, offering strong edge retention, easy sharpening, and improved rust resistance. Its full-tang construction, black pakkawood handle, stainless steel bolster, and versatile shape suit professional cooks and serious home users who want precise all-purpose cutting.

This professional-grade santoku has a thin, double-bevel AUS-8 molybdenum vanadium stainless steel blade with strong corrosion resistance and easy resharpening. Its full-tang construction, black pakka wood handle, and versatile 180mm blade suit professional cooks who need a balanced all-purpose knife for meat, fish, and vegetables.