What is a Santoku Knife and How Do You Use It?

Knives made with advanced steels or upgraded handle materials tend to cost more, as seen in lines like Takamura. At the highest end hand-forged knives made by master blacksmiths or fully handmade by skilled artisans reflect the time, materials, and craftsmanship involved. Makers such as Takeda, Saji Takeshi, and Kagekiyo produce knives in small quantities that are built to last a lifetime, and their pricing reflects that level of quality and care. The Santoku knife is an all-purpose Japanese knife, adept at slicing, dicing and mincing. The name santoku means ‘three virtues’ for the knife’s ability to cut fish, meat and vegetables equally well. The Santoku knife was originally used more often by home cooks, but thanks to its versatile straight edge it has been gaining in popularity with professional chefs.

The Santoku Knife vs Chef's Knife

Choosing between a santoku knife and a chef’s knife often comes down to cutting style, blade shape and personal preference. While both are versatile, all-purpose knives, there are a few key differences that can help determine which one is the better fit for your kitchen.

Features of the Santoku Knife

The main difference between santokus and chef’s knives, also known as gyutos, is blade length. Santoku knives typically measure between 6 and 7 inches, while gyutos and chef’s knives are usually 8 to 9 inches long. Santokus also feature a slightly taller blade, which provides more knuckle clearance above the cutting board.

Compared to a gyuto, the cutting edge of a santoku is flatter, making it better suited for a vertical chopping motion rather than a rocking motion.

Blade Design Variations in Santoku Knives

While there is not a ton of variation in the blade shape for santoku knives, there is a kengata version, which has a pointed tip that can be useful for scoring proteins and vegetables. Additionally, some Santoku manufacturers make blades with a hollow edge or indentations on the sides of the blade, which can be useful for reducing friction, particularly for cutting very dense produce like potatoes.

The Features of the Chef’s Knife

The Japanese chef’s knife, known as a gyuto, translates to “beef knife.” Its design is generally similar to the western-style chef’s knife and features a longer, leaner blade profile than the wide blade on a santoku. This shape allows for greater versatility when using a rocking cutting motion and when working with larger ingredients.

How Santokus and Chef Knives Are Similar

As general-purpose knives, both santoku and gyuto knives are well-suited for many of the same tasks. They are commonly used for mincing, dicing, chopping, and making thin slices of vegetables, as well as slicing and cubing raw meat and portioning cooked proteins. Both knife styles offer a sharp blade and a high level of versatility, which is why they remain among the most popular knife shapes available.

Santokus come in a wide range of materials, including stainless steel, carbon steel, and damascus steel blades. They are available with either western-style handles or traditional Japanese wa-handles. Like all Japanese kitchen knives, proper care is essential. Regular sharpening on a whetstone, keeping the blade clean and dry, and storing the knife with a blade protector all help ensure safety and maintain the longevity of the blade edge.

How the Santoku and Chef Knives Are Different

The most noticeable difference between santokus and chef’s knives is the overall shape of the knife blade. Because santokus are shorter than chef’s knives, they can be lighter and easier to control for some users. When made from Japanese steel, the thinner blade of a santoku can stay sharp for an extended period of time, making it an excellent choice for precise, everyday cutting tasks.

How to Use the Santoku Knife

Designed for versatility and control, the santoku is a multipurpose knife that shines in everyday kitchen prep. Its flatter edge and balanced shape make it especially effective for precise, efficient cutting across a wide range of ingredients.

Best uses of santoku knives include:

• Meat – Santokus are great for mincing boneless raw meat and poultry. They do excellent work for making cubes or thin slices for stir-frys and other preparations. Santokus are also well-suited to slicing cooked meats and poultry.

• Seafood – Thanks to its straight, sharp edge, a santoku is ideal for portioning and filleting fish, as well as finely mincing shrimp and other seafood.

• Vegetables – A high-quality santoku blade is an excellent choice for prepping and slicing vegetables. It can handle nearly all the cutting tasks typically performed by utility knives, nakiri knives, paring knives, and other common kitchen tools, making it a staple in home kitchens.

Caring for a Santoku Knife

Like all Japanese knives, santokus should be kept clean and dry to maintain their performance and longevity. Wash your knife immediately after use with mild soap and warm water, then dry it thoroughly before storing. Avoid leaving the blade wet or soaking in the sink, as moisture can lead to corrosion, especially with higher-carbon steels.

Do not cut frozen foods, bones, or other extremely hard materials, as this can cause chipping or damage to the thin blade edge. When not in use, store your santoku securely using a blade guard, knife block, or magnetic strip to protect both the edge and the user.

To keep your santoku performing at its best, sharpen it periodically on whetstones. Regular sharpening helps preserve the blade’s edge and reduces the need for more aggressive sharpening over time. With proper care and attention, a well-made santoku knife can provide years of precise, reliable performance in the kitchen.

What to Look for When Buying a Santoku Knife

When choosing a Japanese santoku knife or other cutlery, there are a few key features to consider that will affect how the knife feels, performs, and holds up over time. Blade angle, knife length, weight, steel type and hardness, handle style, and price all play an important role in finding the right knife for your needs.

Blade angle

There is often confusion around Japanese knives being described as “right-handed” or “left-handed,” which typically refers to the angle at which the blade is sharpened. This distinction is most relevant for traditional single-edged Japanese knives such as deba, yanagi and usuba, where the cutting edge is ground entirely on one side of the blade and produced specifically for right-handed use.

Santoku knives, however, are double-beveled and are generally produced with either a 50/50 or 70/30 edge balance. For right-handed users, both options work well. Left-handed users are best served by a 50/50 grind, or by special ordering a knife with a left-handed profile for optimal comfort and performance.

Blade Length

Santoku blades typically range between six and seven inches in length. This size offers excellent control while still providing enough cutting surface to handle most kitchen tasks. The right length should feel comfortable in your hand and allow you to cut through ingredients cleanly and efficiently, often in a single stroke.

Weight

Many people find Japanese knives to be considerably lighter than the German or French knives they may be used to. Weight is largely a matter of personal preference, but it can have a noticeable impact on how the knife performs. Some santokus are exceptionally thin and light, such as those from the Takamura and Shibata lines, offering a very agile, precise feel.

Most santoku knives fall into a medium-weight category, like those found in various Sakai Takayuki lines, which balance control and cutting power well. For cooks who prefer a bit more heft, heavier knives can help the blade do more of the work when cutting dense ingredients. In those cases, some knives from Kazan are a good option.

Steel Types and Hardness

Every type of steel comes with its own set of advantages and tradeoffs, but one of the first decisions to make is whether you prefer a stain-resistant stainless steel or a high-carbon steel. Carbon steel knives are favored by many professional chefs because they can get extremely sharp and hold an edge through heavy use, but they require careful maintenance and must be kept clean and dry, especially when cutting acidic foods.

Stainless steel options offer easier maintenance and still provide excellent edge retention, with most Japanese stainless steels staying sharp longer than average. Beyond that, the choice often comes down to balancing edge retention with toughness and ease of sharpening. Hardness is measured on the Rockwell scale (HRC), with higher numbers indicating harder steel. Most santoku knives fall in the 59–66 HRC range. Those new to Japanese knives or sharpening may find knives on the lower end of that range easier to maintain. For more details, see our complete guide to choosing a steel type.

Handle

Japanese knives generally feature one of two handle styles. Western-style handles are full tang, secured with rivets, and designed for a familiar, ergonomic feel. Japanese-style wa-handles are typically made from wood and come in round, D-shaped, or octagonal profiles, attached with a ferrule often crafted from horn.

Magnolia wood is traditional, but premium woods such as ebony, rosewood and walnut are also common. Handle choice is largely personal, but many users appreciate the comfort, balance, and versatility offered by traditional Japanese wood handles across a variety of cutting angles and tasks.

Price

Price is often a deciding factor when selecting a santoku knife, and there are quality options available at nearly every price point. Entry-level lines like Tojiro offer excellent value, combining thoughtful design and reliable performance at an accessible price.

The Best Santoku Knives to Buy

Best Seller: Sakai Takayuki 33 Layer Damascus Santoku 180mm (7.1")

A top-selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded Damascus steel with a VG10 cutting core. The blades are stain-resistant, hold a great edge, and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.

Chef’s Favorite: Kazan Ginsan Nashiji Santoku 170mm (6.7")

Our newest addition to the Kazan collection is forged in Tosa, Japan out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are finished in the nashiji style, hand-sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.

Best Ultra-Thin Santoku: Takamura R2 Santoku 170mm (6.7")

Takamura Cutlery is a second-generation workshop, highly regarded by chefs worldwide for producing top-quality kitchen knives. Pioneers in the use of high-performing powdered steels, their blades are renowned for their incredible edge retention and extreme attention to detail in every step of the crafting process.

The R2 line is made from R2 powdered steel, known for its remarkable hardness and ability to hold an edge through the rigors of professional use. Featuring incredibly thin blades and steep grind angles, these knives perform at an exceptional level for a reasonable price point. Each knife is hand-sharpened to ensure top-notch sharpness right out of the box.

Best Value / Great for Beginners: Tojiro Fujitora DP Santoku 170mm (6.7")

The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.

Frequently Asked Questions

What does Santoku mean?
Santoku literally means three virtues and is named for its ability to cut meat, fish and vegetables equally well.

Should you buy a Santoku knife or a chef’s knife?
This is really a matter of personal preference – many people like to have both. The choice ultimately comes down to blade width and length and chopping style. Do you prefer vertical (straight up and down) cutting techniques? Then a santoku might be a better choice for you. A gyuto is better when you cut with a rocking motion.

How do I sharpen a Santoku knife?
Sharpen your santoku on whetstones. Check out our guide to Japanese knife sharpening to learn more.

How long are Santoku knives?
Santokus are usually 6-7”.

What is the benefit of a Santoku knife?
A santoku is a versatile all-purpose knife that’s not too short and not too long. Anyone can use a santoku, and for that reason, it makes a great first Japanese knife.

What foods do you cut with a Santoku knife?
A santoku is great for most vegetables and boneless raw and cooked meat.

What are the disadvantages of a Santoku knife?
Santoku knives are not ideal for rocking cuts and can feel limiting when working with very large ingredients due to their shorter blade length. They are also not designed for heavy-duty tasks like cutting bones or frozen foods.

Shop Santoku Knives

Santokus are great all-purpose Japanese knives for precision cutting. The santoku’s functionality makes it a great knife for home cooks or professional chefs alike. Shop our entire line of santoku knives today.