MIU France 8-Inch High Carbon Stainless-Steel Stamped Santoku Knife Review

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(More customer reviews)I'm a bit of a blade maniac. I have more knives than I know what to do with.

This is most true in the kitchen. I haven't counted, but I estimate 20 or so knives (not including steak knives). In fact, six of those are 8" chef's knives! I admit, they weren't the best use of my money, but at least it allows me to write what I consider a well-researched review.

I've reviewed the 8" and 10" MIU chef's knives. Both are excellent stamped chef's knives. They hold an edge, resist rust, and are comfortable. This santoku is no different. As an alternative to a chef's knife, this works well. In some ways better, since the grantons (dimples that run along the edge) allows you to work quickly with fish and meats. However, by design, a santoku is expected to cleave. The blade is too light and thin to get through the tough stuff. It hacks fish and chicken pretty well, but you can forget about quadrupeds.

So in essence, it's a funny shaped French chef's knife since this santoku cannot do the one task that sets it apart from the traditional chef's knives.

But let me emphasize that this is still an excellent kitchen knife as long as you keep another knife handy for heavy cleaving, just as you would when using any other chef's knife.

I said this before, and I'll say it again: This is THE BEST value in kitchen knives I've ever seen!

America's Test Kitchen (the most respected authority in all things for the home kitchen IMHO) frequently praise Forschner/Victorinox/Fibrox knives as being great value knives for their ability to hold an edge, care-free maintenance, good grip and relatively low price.

Don't believe ATK? Go to a Costco/Sam's Club/BJ's and watch the butchers. See those white handles? Those are Fibrox-brand knives with white handles specifically for butchers to make the blood on the handle more apparent. If they can use those knives to dismember animals all day, then they're good enough to prep a 30 minute meal!

Unfortunately, if you try buying one, you'll soon find they're not very cheap at all! $30 for a chef's knife usually buys a forged high-carbon knife with decorative scales or sometimes even a whole set! Sadly, ATK's glorification has increased the demand and sellers have caught wind and raised the prices of these formerly well-priced tools.

If you compare these head to head against the Fibrox, you'll see they're nearly identical. Same thickness and quality of steel is used in their stamped blades. Same shaped anti-bacterial textured polymer handle is used on both. But MIU's knives aren't used on TV and have continued to sell for the low-low price the Fibroxes formerly sold for.

I have one tip to share. If you use a high-grip with your thumb and index finger pinching the blade, I recommend sanding the spine of the blade where your fingers make contact. The edges are so square that they will break skin after several minutes of cutting. You'll understand once you quarter a few chickens. Just use whatever sand paper, emory board, or sharpening stone you find around the house and round off the square edges. I happened to have a bunch of sanding sponges (coarse, medium, fine) which worked very well. While you're at it, finish off the handle too. There are ridges where the 2 halves of the mold met (it's called flash for my fellow enginerds). They don't hurt, but they're definitely not comfortable. It runs along the entire handle from the heel to the spine.

With a little work, you can have yourself a nearly perfect chef's knife!

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Product Description:
MIU France item # 94000B.One piece, stamped construction for durability. Recognized the world over for superior quality, strength balance craftsmanship and precision cutting. The blade is made from a high alloy carbon stainless steel.The tempered bladed is precision stamped with laser-controlled cutting edge to insure prefectly balance for effortless cutting.The polypropylene ergonomic black textured handle provides sure grip and slip resistance.Dishwasher safe, remove and dry immediately.NSF certified.Handles are santized antimicrobial protection prevents bacterial growth on the handles.

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