OXO Good Grips Mini Santoku Knife,Black/Silver,Small

I have a larger Santoku knife that I use for chopping that is my favorite knife. It has some age now so I began searching for an identical back up but they no longer make them. I ran across this little gem here on Amazon during my search. Being a major OXO fan for many years it looked like something I could use for chopping mushrooms, grape tomatoes and other small goodies. Yes, it turned out to be perfect!

Love this knife. My sister recommended it! cuts perfect. Very sharp

Very pleasantly surprised at how sturdy this blade is. Good feel in hand. I've used it more than my chef's knife recently. Well done!

Easy/comfortable to handle, very sharp.

Wanted to try this style knife without spending a fortune. It’s lightweight but solid feeling, and sharp. Handle is solid feeling on knife. It’s not a fancy or lovely looking or feeling knife, but it does the job. (Dinner fork to show approximate size)

not too big, not too small, comfortable to use, very sharp. like it alot. have yet to be disappointed in oxo brand.

About 17 years ago a handicap friend of mine introduced me to Good Grips.At the time I was impressed with the Mini Chefs knife that is very similar to this.Over the years I have replaced many of my knives with OXO.We use the Paring knives as Steak knives and the 3.5 Professional Paring knives as Paring knives.I purchased this because I was tired of stopping to wash when switching from Vegetables to Meat with the one we have had for years.Now I love these knives but you need to know they are not great for holding an edge.2 or 3 uses or complete meal preps and its best to sharpen them.This is no big deal if you have a sharpener like a Chefs Choice.We have the 3 stage Professional Sharpening Station 130.Three passes on each stage and your edge is better than new but even a 2 stage would work well.As to the critical reviews I have read about blade shape / size.These people do not know knives or how to use them.Apparently there is also a critic who does not know how to operate their Chiefs Choice sharpener either.I have been using the same knives for at least 16 years and none are the worst for wear.Yes we do use a Dishwasher !Without a doubt Carbon Steel is best for holding an edge but they require maintaining.I still use High Tec Carbon steel blade knives for hunting applications but no longer in my kitchen.There are High Tec Stainless blades that can hold an edge but the cost is prohibitive for most kitchens.Cheap or impure stainless often will hold an edge but it also can stain, rust, and warp.In years of use I have seen none of this with these knives.FYI ;The proper use of this knife is in food preparation.The wide curved blade allows you to grip the knife lower, possibly even resting your forefinger the length of the spine or back of blade for good control of the knife.The broad blade also allows you to hold both the blade and handle to chop or mince vegetables.It also is good for transporting what you cut from cutting surface to bowl or pan.The primary function is for the tip or point placed down and against the cutting board or surface.Using the curve of the blade you engage a rocking action for your cuts.Very useful for things like Green Onions or Chives.

Nice size and comfortable hold, but not sharp. May be I got a defective one, but it is not sharp. Can not slice tomatoes, onions and other veggies without pressing hard. Not worth it.