Santoku Knives
MAKER
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Karaku
iThis line is forged in the Tosa region of Shikoku by blacksmith Michikuni Tokaji, using Aogami #1. The dark, traditional kuroichi finish offers protection from discoloration.
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Kazan
iThe Kazan line is made exclusively for Chubo. A top choice in professional kitchens, Kazan knives are available in a wide range of steel types and finishes.
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Misono
iMisono knives are known for the flawless fit and finish. Exceptional balance and a range of price points make them a popular choice for professionals and home cooks alike.
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Sakai Takayuki
iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
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Takamura
iTakamura Cutlery is a second-generation workshop, producing top quality kitchen knives. Pioneers in the use of high performing powdered steels, their blades have incredible edge retention with extreme attention to detail in every step of the crafting process.
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Tojiro
iTojiro knives offer exceptional value for the price. A favorite of line cooks, these knives get razor sharp and maintain a great edge even under professional use.
MATERIAL
BEVEL
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50/50 Right or Left Handed
iBlade is sharpened equally on both sides for right or left handed use.
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70/30 Right Handed
iBlade is sharpened and a steeper angle on the right side
STEEL TYPE
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Blue #1
iSimilar to Blue Steel #2, but with added Tungsten and Carbon for increased durability.
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R2 / SG2
iThis ‘super steel’ is a stainless, powdered steel blend that gets very sharp and holds an edge for a long time.
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Molybdenum
iMolybdenum is a popular stainless steel for kitchen knives because of its excellent hardness and durability and ease of sharpening and maintenance.
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VG10
iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
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HAP40
iThis powdered metallurgy high speed tool steel is manufactured by Hitachi Metals Ltd. It has a fine microstructure, which results in blades with a notable toughness and edge retention. It’s among the hardest steels we carry.
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SLD
iSLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.
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Aogami Super
iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
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V1
iSimilar to VG10, a great medium hard steel that is super easy to sharpen.
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SRS-13
iSRS-13 is a stainless, hard powdered steel which holds an edge for a long time.
COLLECTION
Multi-purpose Santoku Knives
A great option when purchasing a first Japanese knife, santokus perform most general kitchen tasks with ease.
Literally, santoku means 'three virtues." This refers to the effortless way Japanese santoku knives handle fish, meat, and vegetables.
Generations of home cooks in Japan use this type of multi-purpose knife daily for the most common kitchen tasks of chopping, dicing, and mincing. The ability to perform multiple functions make this an essential Japanese kitchen knife for any chef.
Santoku Japanese Chef Knives for Sale
Averaging 7" (180mm)in length, a santoku knife is a bit shorter than a gyuto (chef’s knife), with a taller blade, which keeps the users' knuckles off of the cutting board, making quick chopping motions comfortable and rapid.
Shop our high-quality Japanese santoku knife collection above.