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Santoku

Meaning 'three virtues' (slicing, dicing, mincing), the Santoku is Japan's most popular home kitchen knife. Shorter and wider than a Gyuto with a flat edge profile....

#all-purpose #vegetables #home-cook #versatile
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Blade Length

160mm - 180mm

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Primary Use

Vegetables, meat, fish prep

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Origin

Japan

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Best For

Home cooks with smaller hands or prep space

recommend Editor's Picks: Best Santoku

A santoku with Global's signature seamless stainless design and hollow edge to prevent food sticking.

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A more accessible Miyabi with FC61 steel. Great entry into premium Japanese cutlery.

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A premium santoku with SG2 micro-carbide steel and stunning Karelian birch handle. Beautiful and incredibly sharp.

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Hand-hammered tsuchime finish, VG-MAX steel at 60-61 HRC, 68-layer Damascus, 16-degree edge. The Premier line's handle works for both right- and left-handed cooks.

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menu_book About the Santoku

Meaning 'three virtues' (slicing, dicing, mincing), the Santoku is Japan's most popular home kitchen knife. Shorter and wider than a Gyuto with a flat edge profile.

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Gyuto

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Nakiri

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help Frequently Asked Questions

What is a Santoku knife used for?

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A Santoku is best for Home cooks with smaller hands or prep space. The typical blade length is 160mm - 180mm, and it originates from Japan.

What is the difference between a Santoku and a Western chef's knife?

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The Santoku is a traditional Japanese knife designed for Vegetables, meat, fish prep. Compared to Western chef's knives, Japanese knives like the Santoku typically use harder steel, have a thinner blade geometry, and are ground to a sharper edge angle (12-15° vs 20°).

How much does a good Santoku knife cost?

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A quality Santoku typically ranges from $50 for entry-level options (like Tojiro) to $500+ for hand-forged artisan knives. For most home cooks, excellent options are available in the $100-250 range from brands like Shun, MAC, and Miyabi.

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