Santoku Knives [Multi-Purpose]

A Santoku knife is a Japanese multi-purpose knife designed for slicing, dicing, and mincing. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with ease, making it a versatile tool in any kitchen. With its shorter, well-balanced blade and user-friendly shape, the Santoku is often the first Japanese knife people fall in love with. Read more about what makes the Santoku knife so popular →

"Santoku" is a Japanese term meaning "three virtues," referring to the knife's ability to excel in three tasks: cutting meat, fish, and vegetables. It’s an all-around kitchen tool popular for its versatility and ease of use.

Santoku knives are popular for their versatility, lightweight design, and precision. With a flat edge and a gently curved tip, they're perfect for slicing, dicing, and mincing—making them a go-to tool for both home cooks and professional chefs.

While they truly shine when prepping vegetables, Santoku knives handle meat and fish with ease as well. Their compact size and nimble handling allow for clean, accurate cuts, especially on smaller pieces of meat or fillets. If you're looking for a reliable all-rounder in the kitchen, the Santoku delivers precision and balance in every chop.

The Santoku knife is a versatile Japanese kitchen knife used for slicing, dicing, and chopping vegetables, fish, and boneless meats. Whether you're preparing stir-fries, sushi, or chicken salads, the Santoku’s nimble design allows for smooth, precise cuts, making it perfect for everyday meal prep.

Santoku knives are great for cutting boneless meat, offering clean, precise cuts. While they may lack some length for larger pieces, some Santoku variations reach 240mm (9.4"). However, for frequent large cuts, a gyuto or sujihiki may be a better choice due to their longer blades and better slicing efficiency.

Absolutely! Santoku knives are perfect for chopping, slicing, and mincing vegetables. Their flat blade prevents sticking, and their size makes them ideal for efficient vegetable prep. While perfect for a vegetable-based diet, Santoku knives also excel at slicing meat or preparing fish for sushi night.

Yes, a Santoku can often replace other knives, like a chef’s knife, for most kitchen tasks. Its advantages lie in its versatility, efficiency, and precision. The Santoku’s size and shape make it perfect for slicing, dicing, and chopping, making it an ideal all-rounder. While it may lack the extra length of larger knives, its nimble handling allows for clean and accurate cuts, especially on smaller pieces of meat.

However, a Santoku cannot fully replace a smaller petty knife. A petty knife excels in intricate tasks like peeling or precision cutting, making it a great companion in the kitchen for more detailed work.

You’ll find both traditional Japanese wa-handles and Western-style handles in materials like wood, pakkawood, micarta, or horn.

Both the Western ‘yo’ handle and Japanese ‘wa’ handle can be a part of either a Japanese knife or a Western knife. Whether you go for the lightness and tradition of a wa-handle or the durability and comfort of a yo-handle, it's all about what feels best in your hand.

For a deeper look into handle types, check out our detailed article on Japanese Knife Handles vs Western Knife Handles.

Yes! At SharpEdge Shop, you can personalize your Santoku knife with custom engravings and a wide selection of handle options. If you're choosing a blade without a handle, simply visit our knife configurator to explore knife shapes, blade finishes, and types of steel, and build your own unique Santoku knife.

Additionally, we offer custom engraving services, allowing you to add a personal touch to your knife, making it not only functional but also uniquely yours.

Santoku knives are shorter, lighter, and have a flatter blade than chef’s knives, excelling at precision slicing and chopping, especially for vegetables. While chef’s knives are better suited for rocking motions and heavier tasks, Santoku knives offer a lighter, more nimble feel for straight-down cuts. The choice between the two depends on your preferred cutting style. For those who cook a variety of dishes, owning both knives can provide the best of both worlds—heavy-duty cutting with a chef’s knife and precise tasks with a Santoku.

The Santoku and Nakiri are both excellent kitchen knives, but they serve different purposes. If you primarily work with vegetables and need precision and control, the Nakiri is your go-to knife. However, if you want a versatile, all-purpose knife that can handle both meat and vegetables with ease, the Santoku is a better choice.

The Nakiri has a straight edge, optimized for vertical chopping motions, and is perfect for precise vegetable cutting. In contrast, the Santoku features a slightly curved edge and a rounded "sheep’s foot" tip, offering more versatility for a variety of kitchen tasks, including slicing, dicing, and chopping vegetables, meat, and fish.

Even the best Santoku knives will eventually lose their edge, but don’t worry—thanks to their flat blade shape, sharpening is quick and easy. For optimal results, sharpening with a whetstone is recommended. Regular honing with a steel rod can help maintain sharpness between sharpening sessions. You can find our selection of sharpening tools here.

If you're not comfortable sharpening your knife yourself, professional sharpening is always an option. We recommend visiting a local sharpener or using our KnifeSOS mail-in sharpening service for convenience.

To care for your Santoku knife, hand wash it immediately, dry it well, and store it safely in a knife block or sheath. Regular sharpening and proper handling will ensure its longevity.

Made from high-carbon steel, Santoku knives are durable but can be brittle. Avoid using them for scraping or cutting through bones. For these tasks, use a Deba or cleaver.

For more care tips, check out our knife maintenance guide.