Santoku Knife

A Santoku knife is a versatile Japanese kitchen knife that is known in particular for its wide range of different uses. While it’s often compared to a chef’s knife - because it’s a similar size, style, and offers similar versatility - it’s not the same thing.

Santoku knives are an excellent tool to have in your kitchen, so if you’re thinking of getting one, stick around while we tell you about their distinct characteristics and exactly what they’re used for.

What is a Santoku Knife?

Known first and foremost as a versatile, Japanese-style knife, there are several properties that a Santoku knife what it is.

Blade Shape: A Santoku knife has a slightly shorter blade than a chef’s knife (between five and seven inches long), and it’s normally fairly wide with a flat edge and rounded tip. This makes it ideal for chopping, slicing, and dicing.

Granton Edge: Most Santoku knives have an edge that features small, oval-shaped divots on one side of the blade. These divots create air pockets that reduce the friction between the blade and the food that’s being cut.

Use: Santoku knives are multi-purpose tools - "Santoku" literally translates to "three virtues" or "three uses". It’s great for slicing, dicing, and chopping, making it suitable for a broad range of tasks, from slicing boneless meats to chopping up veggies.

Blade Material: The blade of a Santoku knife is normally made from high-carbon stainless steel, but you can find others that are made from things like Damascus steel. The choice of material influences sharpness, durability, and maintenance.

Hollow Ground: You’ll often find that a Santoku knife has a hollow ground edge which creates a small cavity along the cutting edge of the blade.

Lack of Bolster: Unlike a chef’s knife, a Santoku knife doesn’t have a bolster. It does change the balance of the knife, but it also makes it easier to sharpen from the base to the tip.

Weight: Santoku knives are known for being light, which can make them preferable to chef’s knives for people with small hands!

What is a Santoku Knife Used For?

As we’ve already said, Santoku knives are super versatile. Here are some specific things you can do with a Santoku knife.

• Slicing: Slice fruit, veggies, boneless meats, and more.
• Chopping: Chop herbs, nuts, and other ingredients finely. This is best done using a rocking motion.
• Dicing: Easily dice veggies like onions, bell peppers, and tomatoes.
• Scooping: Use the flat edge of the knife to scoop up chopped ingredients and transfer them somewhere else.
• Mincing: Finely mince garlic, ginger, or herbs with absolute precision.
• Julienning: Create julienne cuts by means of the Santoku knife’s precision.
• Precision Work: Perform intricate tasks like skinning and trimming.
• Thin Cuts: Make thin cuts (such as sashimi) with the sharp blade.

Now that you know exactly what a Santoku knife is, you can decide whether or not you need one, and if you do, you can choose the best Santoku knife to suit your needs!