Babish High-Carbon 1.4116 German Steel Cutlery, 6.5" Santoku Kitchen Knife

I really wanted a good, quality, sharp knife to replace some so-so knives we have in the kitchen. This definitely looks and feels solid and cuts beautifully. I feel it's a great price for this quality. My first knife of this brand, and I hope to keep replacing those other so-so knives that we do have still. Only drawback, that's no fault of the product, is that it is so sharp, my wife cut her finger, but a small knick, the first time she used it (well, as she was doing a basic wash off after using it). She said she barely touched it and it got her a decent paper cut type of quick slice. Well, goes to show how sharp. P.s. I never bought into the old adage I learned in scouts that a "sharp knife is a safe knife". There are more reasons to logically call that out as bull than there are reason(s) for it to be partially true. Basically, it's only safe when you don't have to force a cut (particularly when cutting or widdling wood, so you don't slip as much while forcing it). That's less likely than being cut because a knife is sharp. Let's just say, a very sharp knife and things like razor blades and scalpels are scary to me because they are so sharp. Be safe, be cautious

This is the best knife for your money!! The handle has a good weight to it and feels sturdy and the knife is super sharp! I love it!

I started off with the Santoku knife, but enjoyed the knife so much that I went ahead and bought the other 2 knives in the series as well. These knives use German 1.4116 Steel, which is also known as 4116. It has a lot in common with X50CRmov15 another German steel that is used by Wustof brand knives. The primary properties of this metal is that it is very easy to sharpen, but it will need maintenance to keep that edge sharp. The hardness comes to HRC 56-58. The easiest way to keep the knives sharp is to use a honing rod between uses. I tend to wash the knife after use and then hone it before putting them away. I have had them 4 months now and they have not needed a whetstone sharpening yet. German 1.4116 and X50CRmov15 are the minimum that I will take for a decent knife. Anything lower is a budget knife. They have said that they are nearly 420HC in steel, but Buck knives use that steel to great effect, as do Gerber and Leatherman. The Babish knives come extremely sharp and will stay that way for a long time with proper maintenance. I use the Santoku knife as my general purpose knife that I use in the process while cooking something, I use the chef's knife when I need to mince, or process down vegetables or boneless meats, because of the rocking motion it makes it easiest to process fresh herbs. I use the clef knife almost like a cleaver when I need to process larger cuts of meat, as well as harder vegetables. The knives have a nice weight to them which is fairly standard in German made knives. The handles are comfortable even when you have to use them for long periods of time. The knives have held up well so far and I haven't noticed any problems with them. Only gripe that I really have is that the Chef's knife is actually quite a bit bigger than all of my other Chef's knives. It's a little over 2 inches top to bottom, which makes it hard to find a sheath for it.

Great knife. Sharp as heck. Use it every day.

I just got this knife several days ago - my review is based on initial use and not longevity (how well it holds an edge and how long it holds up). Also I mention this up front - don't put your cutlery into the dishwasher unless you don't value your cutlery or have oodles of spare scratch to just replace knives instead of caring for them. Out of the box it's sharp, feels nice in my hand - well balanced and a nice handle. So far I've used it to; top and split two lbs of Red Fresno peppers for fermenting - diced two large onions, a bulb of garlic, full stalk of celery for a roast - also some green onions and a big handful of chives. The knife performed very well and for that I DO recommend this knife. Two observations from my first uses - one being it's not "stick-proof" meaning yes, the veggies still stick to the knife while dicing, two being it's 6.5" in length which is a bit short for me and I think I would prefer an 8" Santoku. At this price point you cannot go wrong if you are looking to get into a Santoku style knife. There are a LOT of these type of knives on the market and many of them are really expensive. So again I do recommend this knife - even with it being short for my liking.

This knife was a game changer when my other santoku style knife became too dull. The weight is nice as well. Easy to clean and is overall a great product. I’m so happy to have a super sharp kitchen knife for cooking as I home cook most meals. And please note that the blade IS very very sharp. Very easily cuts skin. Awesome product

This is my second knife, as I have moved to a different state. A big fan of Babish and so I bought his knife. Very sharp and durable. It is quite hefty and very well made.

Really great knife, super sharp and it retains the edge really well too. It is super comfortable and with the super sharp tip is very precise. The length and size is just perfect, and is perfectly balance where the handle meets the blade. Fantastic for the price.

Excelente cuchillo, muy filoso y con buen agarre en el mango. Lo recomiendo mucho

A welcome new knife to begin replacing our old ones. I like the thin blade thickness, feels well balanced and cuts like a dream, but I'm aware all new knives do. I'll try and update over time.

A minha veio com um pequeno defeito no acabamento do cabo com a lâmina, mas nada que me faça devolver. A experiência do un-boxing é muito boa, veio bem embalada e com as proteções de espumas, tudo com bastante qualidade. A lâmina bem afiada e aparentemente não perderá o fio tão fácil. Gostei da ergonomia do cabo. Design da faca mistura design alemão e japonês, que deixa tudo elegante. Muito bom, comprarei outras em breve.

I’ve had her Henkels Santoku for years. It was always a little awkward in the hand, and somehow difficult to produce precise cuts. Also, it was expensive. Now I was a little Dubious about Spending this little on the knife. But you know it’s worth a try and Amazon takes things back. Best decision I ever made. It’s really sharp. It’s so easy to control precisely it’s not more than a quarter of an inch shorter and maybe a half an inch less thick but it’s balance better than the one that I had before. I’m already using it more than I was using the old one.

For the price I was honestly pretty blown away at the quality and sharpness. As someone who loves cooking and has worked with many knives while working in restaurants, I'd say these are SUPER worth the purchase for the quality-to-value comparison. Take care of them properly, sharpen them properly or go to a professional, and you'll have these knives for years for sure.