When choosing your santoku knife, first consider the steel shaping method. If you are looking for the highest quality of knife available, go with a forged model. On the other hand, if you only plan on using your knife occasionally or are looking for an economical option, a stamped santoku “bocho” (Japanese for knife) will do just fine. Go with carbon steel for durability, or high carbon stainless steel for a knife that is strong but also highly unlikely to ever rust.
Once you’ve determined the quality of knife you want, decide on your edge type. A straight edge is the classic option for most santoku and chef’s knives. However, a granton edge is the best choice if you will be using your knife for a lot of juicy cutting tasks, like those involving raw meat or juicy or soft fruits or vegetables like peaches and tomatoes.