Mercer Culinary M22707 Millennia Black Handle, 7-Inch Granton Edge, Santoku Knife

It's easy to see why these - and when I say these I mean any knife from the Mercer Culinary Millenia range - have so very many great reviews. Comfortable to hold and work with. They arrive sharp, and more importantly are incredibly easy to keep sharp. And when I say sharp I don't mean, 'Oh that's pretty good' sharp - I mean the sort of sharp that makes your eyes widen a bit, swear under your breath and think about jokes centred on splitting the atom and slicing time. These are all very, very good knives. I simply cannot believe how inexpensive they are, whilst at the same time superb. Should I suddenly find myself fantastically wealthy and for some reason in need of a new knife, I won't be looking any further than these.

Excellent knife! The best I’ve ever had. Perfect sharpness, comfortable handle, great quality and price. I’m so pleased.

Really like this knife. I already have a Mercer Renaissance knife this model costs less and was well worth the money.

We've got various quality kitchen knives, some cheap & disposable , others will probably become heirloom's as they cost too much. This Santoku Knife is excellent. Unless you're going to require a knife for professional purposes in a very busy restaurant/hotel this knife is more than up to the task its required for. It arrived sharpened & ready for use. It's been well used since purchased & sharpens very easily when required, & that's not very often, it holds its edge very very well. I would advise anyone not knowing how to sharpen kitchen knives they search on YouTube for guidance. My experience of people complaining about poor knives is they haven't known how to sharpen them. This knife handles well & all of us that use it are more than satisfied with its performance, we're surprised at the very economic cost of this knife. Highly recommended.

I love Mercer knives, they are cheap and lightweight but they are as sharp out of the box as my £100 plus Japanese knives. This is the second Mercer for me, the other is the bread knife which is superb. If you are looking for sub £30 knives go Mercer. Keep it sharp with a Pebble whetstone 3000/8000 grit and learn how to sharpen on YouTube.

After so many websites recommending this knifes as a good quality budget chef knife I can say they are absolutely correct. This is one of the best knifes I have used to date and with a knife honer it stays razer sharp.

Great knife. Feels comfortable in the hand, lightweight, sharp out of the box. Can't fault this for the price.

Excellent quality and stupidly sharp. A little lighter than expected but it doesn't need to be heavy when the blade is so sharp. The handle looks like cheap plastic but actually feels really nice to hold and the rubber grip helps even with wet hands. Happy customer. Arrived on time too. 😁

I gotta say the knife gets used a lot more than one would think. We love it.

Este es un excelente cuchillo para la cocina del día a día, llevo meses usándolo y no ha perdido un filo considerable, obviamente se ha desgastado después de meses de uso pero sigue picando perfectamente bien sin nunca haberlo afilado. Es importante que se entienda que este cuchillo sirve para vegetales únicamente, cualquier vegetal pero para carne es pésimo, batalla mucho para cortar cualquier tipo de carne, por eso el título de esta Review, yo uso un cuchillo para carnes y este para vegetales y funciona de lujo, excelente relación calidad-precio.

Bought this for work and was impressed enough that I bought almost every knife in the set. Sharp and quality. You can get a good set for a kitchen for less than $200 if you are just starting out in the trade

> The 7-Inch Granton Edge Santoku Knife is very sharp and feels "good". It quickly became my favorite knife for slicing and dicing soft to firm (but not hard) vegetables. It is hands-down my "go to" tomato, zucchini, and (already filleted) fish knife. > Practically speaking (because of the shape of the blade) it is the same size as a standard 8" chef's knife. But the Mercer Santoku It is thinner and lighter than a standard chef's knife. Yet, I often choose the Mercer Santoku when previously I would have chosen a smaller knife for a particular task. It's almost like getting a two-fer, the utility of both an 8" chef's knife and a 6" chef's knife in one knife. > The handle is very ergonomically designed, and will never slip in your hand. LIMITATIONS > The "Granton Edge" refers to the scallops ground into the edge for the purpose of making the blade less "sticky". And indeed cheese, tender meat, and moist vegies (such as tomatos and onions) do not stick to the blade of the Mercer Santoku as badly as they do to my standard 8" chef's knife (an expensive Henckels). However, the The Mercer Santoku is not nearly as good in this regard as a hollow-ground chef's knife. Hollow-ground chef's knives are hard to find -- Mercer sells hollow-ground chef's knives, but only with fat 2 1/2" high blades. I have a Mercer 8" long x 2 1/2" high hollow-ground chef's knife, and it is a great knife, but it is substantially larger and heavier than even a standard 8" chef's knife, and much heavier than the Mercer Santuko. The Mercer Santoku is a great companion to the 2 1/2" high Mercer hollow ground chef's knife. > EXAMPLE 1 -- I've test sliced a 4" x 1 1/2" block of cheddar cheese into thin slices with my 8 1/2" Henckels chef's knife, the Mercer Santoku, and my Mercer 8" long x 2 1/2" high hollow-ground chef's knife. The cheese stuck so badly to the Henckels that it crumbled instead of sliced. It was possible, with difficulty, to slice the cheese with the Mercer Santoku. But the Mercer 8" long x 2 1/2" high hollow-ground chef's knife sliced the cheese beautifully. Hint: to slice soft cheese, leave it in the freezer for 1/2 hour first. > EXAMPLE 2 -- I'd choose the hollow-ground Mercer for slicing anything harder than a big 1 1/4" thick carrot, but I'd choose the Mercer Santoku for most lighter slicing task. It's a tradeoff between slicing friction and the effort to physically move the blade. The heavy hollow-ground Mercer probably actually cuts a tomato with less friction than the Mercer Santoku, but the Mercer Santoku is my choice for slicing a tomato. To some extent, the less effort that is required to move the blade to the next slice, the greater the precision, when working fast --- and the less likely that you'll overshoot and slice a finger instead. > The "stickiness" of the blade also has another aspect. If the blade is is "low sticky" (e.g. a hollow-ground blade or a Granton blade), slices (e.g. of tomato, onion, zucchini etc.) "automatically" fall away where you want them. If the blade is "high sticky" (as are most standard chef's knives), the slices stick to the blade until pushed aside by the next slice, and then (Murphy's law applying) roll away (maybe into your sink, or to your floor) or fall under the blade while you are in the middle of your next down slice --- so you wind-up having to wipe every slice off the blade with a finger --- which makes slicing a slow frustrating tedious chore (and may result in a sliced finger if you are distracted). ASIDE -- So, I hear you ask, "Why not a Santoku-like knife with a hollow-ground edge?' It's not possible. You can only grind a useful hollow-ground edge into a thick blade. A Granton edge is a compromise, a way to make a thin light blade a little less sticky. > The Mercer Santoku knife is less-than-ideal for most chopping and mincing, because it is so thin and light. My much heavier and thicker 8" long 2 1/2" high Mercer works well for chopping and mincing because you've got momentum going with you. The edge of the Mercer Santoku blade is flatter than a standard chef's knife, so it doesn't rock as easily for mincing using the rocking method. > For the same reason as above (being so thin and light), the Mercer Santoku is much-less-than ideal for cutting tough sinewy meat or hard vegetables (such as carrots, or hard gourd-like squash) , and definitely should not be used on bones. > CONCLUSION: The Mercer Santoku is a great workhorse "vegetable" knife (which is great for slicing tender boneless meat)-- but you'll also need a larger chef's knife for more heavy duty tasks, and indeed for most general cooking chores. My choice for heavy-duty cutting is a 2 1/2" high hollow-ground Mercer. >>> What about that expensive beautiful Henckels chef's knife? I haven't retired it yet, but I rarely use it. I can't think of a SINGLE thing that the Henckels does better than these two Mercer's --- except look pretty. I've got a couple of other special-use Henckels knives, which are a joy, and the 8" Henckels chef's knife IS a great knife. But bottom line, the Mercers are simply more useful and user-friendly.

Llego muy afilado y el mango es muy comodo. El precio es bastante razonable. Muy buen cuchillo en general.