Forged German Stainless Steel Santoku Knife ,7 inch | Fully Forged, Sharp and Cryo-hardened blades, Expert Precision with 26-degree cutting edge, Triple-riveted handle

Great knife. Very sharp. Good balance.

Es perfecto, me encanta. Trabajo en una cocina y este cuchillo es mi herramienta preferida porque está afiliado y es ligero, hace más fácil todo.

Like the grip. Very sharp. I don’t give it time to hold its sharpness because I give it a few swipes quite often. I’m happy with the knife. The only thing is the grooves on knife do not prevent sliced pieces from sticking

A wonderful knife that has a great feel when using it. Works beautifully on everything from raw meats to tomatoes. Clean,strong cuts and it's become my go-to knife, replacing 3 other similar but lesser quality knives. Highly recommend.

I'm going 5/5 because for 100 bucks, the knife is good and in range of where it should be. I cannot speak to the longevity of All Clad's Santoku because this is only a week in. But a decent knife is a decent knife. Where this blade falls short for me is in the sticking factor. I was expecting my chopping and slicing to be overall easier with a higher quality blade, but alas thin-slicing onions yields to a collection of thin-sliced onions rolling up the top of the blade instead of falling gracefully beside it. Unfortunately, my cheaper bargain store knife is more-effective in this (and only this) regard. The weight might be a bit much, but for me the knife feels balanced and I find my cutting results to be generally better using this knife over the cheaper blades I usually use. Slicing right out the box is smooth, consistent, and generally effortless. But again, my experience with the divots makes some ingredients (onions at this point) frustrating. I'm sticking with 5/5 because I think value meets functionality here at 100 bucks. This knife is way better than the high-end I got from a restaurant store years back. But since I am not into the branded higher-end, nor do I dabble in the proven finer things like German steel, I would imagine there might be better investments if the higher cost is a priority consideration for you. I would fairly say, however, that 4/5 is a truer reflection of this knife vs. value to someone with a little kitchen bias (like me). In other words, if you are average Joe looking to update your kitchen knife, I think this is a good fit. I am not far different than average Joe, but I do have a lot more expectations, and this knife, sadly, misses the mark to a slight degree at some points, specifically in the sticking factor. I would get this knife for my dad for Christmas. I would not get this for my culinary-trained friend. That is why I rate 5/5 overall with the 4/5 disclaimer.

I think we can all agree that this is a well-make kitchen knife. It feels good in the hand and cuts as competently as pretty much any knife out there. It also comes in a utilitarian cardboard box--but one that's nice enough for gifting purposes. The question really, in my mind, is whether or not this is a good value. I mean, if you just want something to use in the kitchen on a daily basis, this will certainly meet your needs. And looking at the higher end of the market (Wusthof), this is 1/2 to 1/3 of the price. So in that sense, you could make the argument that this is a very good value--being a top brand name and an overall great knife. On the flip side, you can buy plenty of other competent Chinese-made kitchen knives right here on Amazon for $10-$25 from names like Cuisinart, Henckels, etc....or they might not be designed or made by a brand that you are already familiar with, but they will perform adequately. I picked up a Ninja santoku last year that I absolutely love, and it's priced just under $50. But I always find that All-Clad pots and pans are priced a bit higher than what might be considered "maximum value". So I would say this knife falls into that category. That said, there is no way I can rate this knife anything under 5 stars. It's just a great knife, and I'm sure it will get plenty of use in my kitchen.

While an established name in cookware, All-Clad has been trying to expand into the rest of high-margin kitchen gear. Entering cutlery market, with centuries-long heritage and well recognized brands (selling at exorbitant prices), does mean that the expectations of an existing leading brand are very high, and there is little room for cost-cutting or compromise. The reboot of the stainless cutlery story of All-Clad starts off quite well: use the golden standard of German cutlery, X50CrMo15, and complement it with high quality of design and manufacturing to make it a compelling alternative for those already accustomed to All-Clad pots and pans. So how does this work in reality? Putting this All-Clad 7" Santoku side by side with its well-established competitor, Wusthof 4183, makes it very apparent that the All-Clad's China-made gear is quite different from the one from Solingen. The immediate shock is the difference in weight: All-Clad is thicker and heavier at 8.5 oz, while Wusthof is slim and light at 5.6 oz. Compared to Wusthof's Santoku, this All-Clad feels like a regular chef's knife, just in a Santoku shape; obviously All-Clad was not trying to save that imported German steel when making this tool. Moving on, the remnants from griding on the side of the All-Clad blade are not only visible, they can be felt by running your finger along it; Wusthof's side surface is perfectly smooth and almost reflective (in one of the pictures, window blinds are visible in a reflection). The edge on the Wusthof (new, out of the box) is sharp and perfectly polished; the edge on All-Clad looks decently grinded, but not even close to Santoku knife expectations, and far from being able to handle a newspaper test. Transitions between the tang, the POM inlays and the rivets on the handle on All-Clad are quite noticeable, while on the Wusthof, they are impeccably smooth. Don't get me wrong: this is still a well-built knife, which, considering the source of steel, will likely hold up quite well, and after a couple of sessions with waterstones should be able to handle what Santoku knives are meant for (just with the added heft). The price point of this All-Clad is where the german gear was just a few years back - but now their prices are almost astronomical, which makes All-Clad look like a more reasonable investment. However, given a choice, I would certainly pick the Trident variant from Solingen first.

Expensive but in line with other high end brands like Henckels. In fact the design is very similar to Henckels 4-star line with its full tang construction that is shaped into the handle. The handle is much more shapely than the ordinal 4-Star which is a personal preference. I personally think the extra curves are nice in the hand. The weight of the knife is heavier than the Henckles weighted more to the handle. This too is a preference thing and I really like it. I feel like I have much better control with the knife in my hand for chopping with the rocking motion. Overall this is a very nice knife that is on par with any of the other high end brands you have heard of and is a solid contender for your consideration. I have owned expensive knives for many decades now and I can say they are well worth the money because they will last and hold an edge much longer . If you are a serious cook, you will appreciate them; if you are a novice, this could improve your skills since sharper knives are safer than dull ones.