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MAD SHARK Santoku Knife 8 Inch and Professional Chef Knife 8 Inch, All Around Kitchen Knife, Razor Sharp with Ergonomic Handle and Gift Box
Knife & Tool Bundles

MAD SHARK Santoku Knife 8 Inch and Professional Chef Knife 8 Inch, All Around Kitchen Knife, Razor Sharp with Ergonomic Handle and Gift Box

★★★★★5 · 1 ratings
$48.70
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Ask a cook which single knife they would keep and you get an argument. Ask for two and the answer settles down: a chef knife and a santoku. One rocks through herbs and carves a roast, the other drops straight down through vegetables with knuckle room to spare. Both of these are forged from German military molybdenum-vanadium steel, quenched in ice water, and finished on the same Ergonomic 2.0 handle.

Spec plate

Pairing
8-inch santoku plus 8-inch chef knife
Steel
German military molybdenum-vanadium, forged
Hardness
56+ HRC, ice-water quenched
Edge
Polished to 14-16 degrees per side
Handle
Ergonomic 2.0, full tang, gift box

Anatomy of the tool

Pairing

Rocking blade, chopping blade, one steel

The chef knife has the curve for a rolling cut and the length for a roast. The santoku is flatter and taller, built for a straight chop and for scooping up what it cut. Running both from one steel means a single sharpening routine covers the pair.

Blade

Forged hot, quenched in ice water

High-temperature forging followed by an ice-water quench is what pushes these past 56 HRC and keeps the steel from discoloring when acid sits on it. The polish at 14-16 degrees per side is where the low drag comes from.

Handle

Ergonomic 2.0 on both knives

The same handle shape sits on each knife, which sounds minor until you swap blades mid-prep and find your grip has nothing to relearn. Full tang, streamlined, and shaped after enough iterations to suit most hand sizes.

Care

Dishwasher rated, bones excluded

Both knives are rated for the dishwasher, though a rinse and a towel treat them better. What they are not for is bone, frozen meat, or anything else hard enough to chip a polished edge. The warranty runs a year.

From the sharpening bench

Give the santoku the vegetables and the chef knife the protein, and you will notice the edges wearing at about the same rate. That keeps both sharpenings on one schedule.

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