Have you ever wondered why Japanese knives are so admired around the world?

These knives aren't just simple kitchen tools - for many travelers, bringing home a Japanese knife feels like taking a piece of Japan’s rich tradition and craftsmanship with them. That’s why so many people dedicate time and energy to finding the perfect knife to bring back.

But don’t worry  - we’ve got you covered! In this article series, we will do our best to explain the purpose, history, and usage of the most common Japanese knives we offer, so you can choose the tool that suits your needs best.

Coming back to the question we asked at the beginning, Japanese knives represent centuries of craftsmanship, combining time-honored sword-making techniques with modern innovation.

After the era of the samurai came to an end, the skilled artisans who once forged katanas adapted their talents to a new purpose: crafting kitchen knives. That same meticulous attention to detail, once used to create legendary swords, is now poured into blades designed for daily culinary tasks.

If you think about it, in a way, every Japanese knife carries the soul of a sword. Amazing, isn’t it?

Today, we’ll introduce you to one of the simplest and most essential Japanese knives you can find in almost any household - the Santoku knife.

What Is a Santoku Knife?

If you translate the Japanese word “Santoku” (三徳) into English, it means "three virtues" - the ability to cut fish, meat, and vegetables, or "three uses," referring to slicing, dicing, and chopping.

In Japan, the Santoku became known as the ultimate home-cooking knife.

Its slightly smaller size made it perfect for everyday tasks, and its versatile design made it an ideal tool for the wide variety of dishes commonly prepared in Japanese kitchens.

Main Features of the Santoku Knife

Blade Length:  Around 165–180mm

Shape: Wide, straight edge with a rounded tip

Edge: Often flat or only slightly curved

Main Uses of a Santoku Knife

The Santoku’s versatility is what truly sets it apart.  It’s designed to excel at three main types of cuts: slicing, dicing, and chopping. Its flat edge makes it perfect for slicing through soft vegetables, fish, and boneless meats with minimal effort. Its width and straight blade make it ideal for dicing ingredients into uniform pieces - something highly appreciated in traditional Japanese cuisine. Whether you are chopping herbs or preparing meats, the Santoku’s blade allows you to work cleanly and efficiently.

The History of the Santoku Knife

The Santoku was developed in Japan around the 1940s.

It was created as a Western-influenced alternative to traditional knives like the Nakiri and Deba, combining their strengths into one versatile tool. The design gained international popularity in the early 2000s, largely thanks to the influence of cooking shows and the growing appreciation for Japanese craftsmanship around the world. This unique blend of capabilities makes it an essential knife for any kitchen, especially for cooks who prefer precise, controlled cuts over the rocking motion often used with larger Western-style knives.

Interesting Facts About the Santoku Knife

A Real Home-Cooking Hero. Chefs often choose the Santoku for home cooking because of its precision and ease of use.

 Despite its compact size, it performs just as well as much larger knives, making it perfect for detailed work.

Culinary Philosophy

The Santoku’s design reflects Japan’s love for clean, simple, and precise cooking, where presentation is key. The knife embodies this philosophy through its careful craftsmanship and razor-sharp edge.

Material Excellence

Japanese Santoku knives are celebrated for their precision and balance. While they come in various materials, many premium Santoku knives are made from high-carbon steel, which helps the blade maintain a sharp edge longer, though it does require mindful maintenance, such as hand-washing and quick drying to prevent rust.

How to Take Care of Your Santoku Knife

To keep your Santoku knife in top shape for years to come, follow these simple steps:

Always clean and dry your knife thoroughly after each use, no matter the material.

From time to time, apply a thin layer of non-acidic oil to the blade to protect it from moisture and oxidation.

Store your knife carefully: Ideally, on a magnetic rack, or wrapped in newspaper if stored in a drawer (this helps absorb moisture and prevents rusting)

Never put your knife in the dishwasher - it can damage the blade and even cause chipping.

Regularly resharpen your knife to enjoy clean, effortless cuts.

Want more detailed care advice? Check out our article:  

How to Care for Your Japanese Knife Like a Samurai.

When and Why to Choose a Santoku Over Other Knives

If you're looking for a knife that can do a bit of everything - slicing vegetables, cutting boneless meats, and even working with fish - the Santoku is the perfect all-rounder. (After all, its name means “three virtues.”)

Compared to a Western chef’s knife, the Santoku is typically shorter, lighter, and has a straighter edge, offering greater control and precision, especially for detailed work.

Its flat blade also makes full contact with the cutting board, resulting in clean, straight cuts. If this is your first time buying a Japanese knife, we highly recommend starting with the Santoku. Once you get comfortable with it, you might even develop a desire to expand your collection!

Choose a Santoku if you:

Prefer a more compact, well-balanced knife

Do a lot of vegetable cutting and want clean, quick chops

Want a versatile tool for everyday use

Are just beginning your journey into the world of Japanese knives and want a strong foundation

While the Santoku might not replace every knife in your kitchen, it will quickly become one of your most trusted and elegant tools.

Explore our collection of Santoku Knives here.

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