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What is a Santoku Kitchen Knife? A Beginners Guide

What are Santoku Knives Used For?

Santoku blade

You may have heard the term “santoku knife”. It could be while browsing kitchen stores or watching cooking shows. What exactly is this mysterious Japanese blade? Why is it so revered among professional chefs and home cooks alike?

A santoku knife is an all-purpose kitchen knife designed to slice, dice, and mince. It features a straight edge, sheepsfoot blade, and rounded tip. The Santoku knife glides through everything from delicate herbs to tough root vegetables.

The Santoku Advantage

Why the santoku knife beats the classic chef’s knife?

Unlike the classic Western chef’s knife. It has a long, curved blade, and the santoku’s compact size and flat edge offer some serious advantages:

  • Better knuckle clearance for safer, more precise cuts
  • Straighter blade makes clean, even slices through food
  • Lightweight and agile for effortless chopping
  • The rounded tip nicknamed the “sheep’s foot” prevents accidental piercing of cutting boards

Bonus tip: There are hollow indentations on some Santoku blades. These help prevent food from sticking. A needed feature when slicing ultra-juicy tomatoes or sticky doughs!

The Heart of Japanese Culinary Tradition

How the santoku became a cultural icon

Santoku is relatively new to Western kitchens but it has centuries-old roots in Japan. Legend has it that the santoku emerged in the late 19th century. When Western-style chef’s knives got introduced to Japan.

Japanese artisans, ever the innovators, took the basic chef’s knife design and modified it. This was done to suit their culinary needs. Creating a nimble, multipurpose blade for the precise cutting techniques in Japanese cuisine.

The santoku remains a big part of Japan’s cultural heritage and culinary traditions. Every cut made by a santoku knife celebrates commitment to functional and craftsmanship.

Santoku Knife Design

The unique blade and handle that make santoku knives kitchen good.

At first glance, a santoku knife might not look all that different from your standard chef’s knife. But a close and personal look at this Japanese kitchen knife. You’ll see why it deserves a permanent spot in your knife block.

What makes Santoku Blade Better?

Let’s start with the santoku’s blade. Unlike a chef’s knife’s long curved edge, santoku blades are straight with an angular sheepsfoot tip. This subtle difference allows for:

  • Smoother straight-line cuts without that awkward bellying
  • Increased knuckle clearance for safer, more precise chopping
  • With a flatter blade angle (15° vs 20°+) for ultra-sharp slicing

The real star is the santoku’s thin, lightweight blade spine. The best ones measure under 2mm for an agile, airy-light cutting experience. It glides through tough veggies and delicate herbs alike.

Let’s not overlook those signature hollow indentations or “Granton edge” dimples. Not for looks they create air pockets between the blade and what you are cutting. This reduces friction and prevents foods like tomatoes from sticking to the blade. Total game-changer.

The Handle

Two handle styles, one satisfyingly sturdy grip

Just as much thought went into the Santoku’s handle design. Traditional Japanese-style “wa” handles are crafted from stunning natural woods. These include walnut or magnolia crafted into an iconic octagonal shape. The partial tang construction feels lightweight yet balanced.

For a more robust grip, go with a Western-inspired handle, known as the “yo” handle. These oval handles have a full tang running through the length of the blade. This feature adds strength and control when chopping. Many also feature a bolster for even better balance and fatigue reduction.

A quality santoku knife is designed for maneuverability, comfort, and clean, precise cuts.

Types of Santoku Knives

Santoku Knives 101: Stamped vs Forged Blades

So you’ve decided to level up your kitchen game with an authentic Japanese santoku knife. Smart move! But with all the options out there, how do you choose between a stamped or forged blade? Let’s break it down.

Stamped Santoku Blades: The Budget-Friendly Sidekick

If you’re a casual home cook looking for an affordable, low-maintenance knife. A stamped santoku could be your new BFF. These lightweight blades are:

  • Made by machine-stamping thin steel sheets into the signature sheepsfoot shape
  • More flexible and nimble for tricky maneuvers around bones and joints
  • Typically less expensive than thicker, forged blades
  • Great for lower-volume chopping and slicing

Stamped blades don’t tend to hold their edge as long. They may need more frequent sharpening and replacement down the line. But for (beginner chefs) on a budget, they make an awesome intro to the santoku world.

Forged Santoku Blades: A Cut Above the Rest

If you’re looking for a santoku knife that can hang with the pros. You’ll want to splurge on a forged blade. These are premium class features:

  • Thick steel ingots heated and hammered into the traditional sheepsfoot shape
  • A razor-sharp, rigid edge Built to last and withstand serious kitchen beatings
  • Enhanced weight and balance for ultra-precise cuts
  • Ability to hold an edge for much longer between sharpenings

While the initial investment is higher. A well-made forged santoku will be your trusty kitchen companion for years and years to come. Perfect for avid home chefs and professionals alike.

Santoku blade

Santoku Skills: Why This Knife Belongs in Your Arsenal

No matter which type of santoku catches your eye. There’s no denying this Japanese blade’s versatility:

  • The thin, razor-sharp edge glides through meat, fish, and produce with ease
  • The sheepsfoot tip allows for precise detail work like deveining shrimp
  • The Granton edge dimples prevent annoying food from sticking and dragging
  • The compact blade provides plenty of knuckle clearance for safety

Leave dull, mediocre kitchen knives behind. Slice food with a top-rated santoku knife. There are stamped and forged options to fit any budget and skill level. What are you waiting for?

Care and Maintenance of Santoku Knives

How to Care for Your Santoku Knife.

You’ve invested in a top-notch Santoku knife. That versatile, all-purpose blade that’s a staple in any well-equipped kitchen. But like any beloved tool, your Santoku needs some tender loving care to keep it in tip-top shape. Let’s look at the steps to clean, sharpen, and store this knife, ensuring it stays razor-sharp and ready for use.

Cleaning Your Santoku: A Post-Meal Ritual

After every cooking session, give your Santoku a good scrubbing. Trust me, laziness here will lead to stuck-on gunk and dreaded rust down the line. Avoid those unsightly stains by following these easy steps:

  • Give it a warm water rinse to remove any food bits
  • Lather up with a mild soap and a soft sponge or cloth – nothing abrasive that could scratch the blade
  • Rinse again, then quickly towel dry to prevent water spots and corrosion

And a word to the wise: never toss your precious Santoku in the dishwasher. That’s a surefire way to dull and damage both blade and handle over time.

Keeping Your Santoku Sharp

A dull knife is a dangerous knife, right? Plus, there’s nothing more frustrating than trying to slice through a tomato with a butter knife. Avoid culinary agony by keeping that Santoku edge razor-keen. Here’s how:

  • Invest in a sharpening stone or honing rod designed for kitchen knives
  • Follow the 15-20 degree angle recommended for Asian-style blades
  • Start with the coarse grit side, exerting light pressure as you sharpen
  • Finish on the fine grit side for a polished, surgically sharp edge

How often should you hit the sharpening stone? It varies, but there is a good rule to go by. Whenever you notice your knife starting to struggle through tougher ingredients.

Proper Storage: Treating Your Santoku Like Royalty

With cleaning and sharpening covered. Also, ensure your knife has a good place it can be stored between kitchen uses. Proper storage is crucial for preventing dings, dents and accidental cuts. Your options:

  • A wood or plastic knife block with precise slots to cradle the blade
  • A blade sheath or secure in-drawer tray
  • A magnetic strip mounted on the wall, holding the knife in place

Keep your Santoku away from moisture and sunlight to avoid premature aging. With these simple tips, your super slicer will stay in prime condition for years!

Choosing Your Perfect Santoku Match

Okay, you’re officially Santoku savvy. But what if you’re still knifeless? No sweat, let’s make sure you pick the perfect blade for your kitchen endeavors. Key considerations:

Material: Stainless steel, high-carbon steel or ceramic? Each has pros and cons in terms of edge retention, rust resistance and potential for chipping. Do some research to see what matches your cooking style.

Size: From compact 5-inches to mega 7″ blades. Size matters when it comes to controlling and slicing real estate. Smaller knives are good for precision work. But bigger knives will power through dense veggies.

Balance: Test out the knife’s balance point by pinching the blade near the handle. A middle balanced blade is ideal for the rocking motion of mincing. But a heavier blade suits a forward chopping action.

Budget: You can snag a decent Santoku for $20. But splurging on a premium $100+ blade could be a wise investment for the avid home chef.

At the end of the day, choose the Santoku that feels like a natural extension of your kitchen skills. It’s the tool you’ll likely reach for most, so make sure it’s a blade you love!

There you have it – everything you need to pick out, care for, and optimize your new Santoku sidekick. Warm up those knife skills and stay sharp, my friends!

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