J.A. Henckels Twin Five Star 7-Inch High Carbon Stainless-Steel Santoku Knife

With over 26 years of practical experience in professional kitchens, as an Executive Chef, and Corporate Chef, I have used many knives. About four years ago I purchased this knife, and it instantly became my favorite. From its balance, to it's high quality edge holding Solingen German steel blade, I always find myself picking this little sweetie over my former favorite, Wusthof 8 inch Chef knife. Don't get me wrong I still love my Wusthof, but the santoku has become a part of my hand. If this knife lacks anything, it could be stamped from a thicker piece of steel, for more heft, but then it would no longer be a true Santoku. Two small calouses on my hand attest to how much I use this, my most valuable tool! Chef Eddie Ray Chapter

I'm head over heels for the Henckels 5-star line & this knife is perfect for speed chopping rough & bias cut veggies & meat for Asian. The weight & balance is great. I like to process all the ingredients in bulk on the weekend & then cook the indiviual meals fresh throughout the week. I never get fatigued using this knife for lengthly chopping sessions. The knife holds an edge very well like all high end Henckels. This knife is head & shoulders above other less expensive santoku knives I've used in feel & performance.

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I read the review from above and it helped me decide to purchase this knife. The knife is SOLID, much beefier and heavier than I expected. No need to worry about the blade flexing on you as you cut or chop or dice or cleaver. I have a Henkels set, but not the 5 star and I have to sharpen the knives more often than I expected, so far this knife has held a better edge. Forget the mezzaluna do it with the Santoku!

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I purchased one for myself several months ago and loved how smoothly it sliced through both vegetables and meat. I gave this one to my sister after preparing pizza toppings with the dull chef's knife she had. The 7 inch is a good size longer and I find I want to put my hand on the back of the blade to steady it rather than on the handle where it belongs. Definitely go for the full tang and heft of this knife made of high carbon stainless steel. It holds its edge and has good balance. Just remind the new user that this knife is a thin cleaver and not a chef's knife that requires a rocking motion. It's not a difficult transition.

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I purchased this knife for my wife who, after using the first time, proclaimed the knife to be quite sharp and then show me the bandage on her finger. She has often told me how much she likes this knife's carving and slicing abilities as well as how it has reduced hand fatigue & labor when preping food(we have a catering business). Haven't had it long (a month or so) so I can't say how durable the edge will be over a long period of time but it's still just as sharp now as the day I gave it to her(bought more band-aids) and she uses it daily, several times a day with an Ironwood Gourmet Acacia Wood End Grain preping board.