What Is the Santoku Knife Used For? What You Need To Know

Do you ever wonder how TV chefs cut wafer-thin slices of fish or veggies in a matter of seconds? One second, it's a pile of basil; next thing you know, you've got a chiffonade of herbs. Is it the chef, the cameras pointed at them, or is it the knife?

It's the knife—the Santoku knife, to be exact.

The Santoku knife is a versatile knife with a tough thin blade that makes clean downward cuts on soft ingredients easier to do, without damaging them. It is perfect when you want thin slices of fish, vegetables, and even meat.

You could be a master chef or a home cook; you need a secret weapon that lets you shift from one prep task to another. That’s the beauty of the Santoku Knife. It is everything that you want in a kitchen knife—versatile, sharp, and reliable.

So, what is the Santoku knife used for, really? Read on and we’ll convince you that you need to add this to your cooking arsenal.

The Story Behind the Santoku Knife

The Santoku knife is a classic kitchen knife that has an interesting history. It goes all the way back to the 1940s. In Japan back then, culinary masters used the traditional deba knife for fish, the gyuto knife for meat, and the nakiri knife for vegetables.

The designers behind the Santoku blade wanted a knife that could do all three cutting tasks; thus the name Santoku, which means 'three virtues.' In knives, the three virtues refer to the ability to cut meat, fish and vegetables. That's the perfect knife right there—a kitchen tool capable of mincing, slicing, and dicing.

This universal knife came to be known as the Santoku Bocho. Made in the tradition of the Japanese Samurai sword, its blade is of hardened steel, much harder than the steels typically used for chef's knives, and has a flatter edge. It is designed to be a lighter and thinner blade compared to a European chef’s knife.

What are the Features of the Santoku?

Here are a few features that you've love in the Santoku.

Blade Shape

The blade shape of the Santoku is boxy with a slightly curved edge. This gives you precision cutting when you cut your ingredients with an up and down motion.

Blade Length

The Santoku has a blade length of 5 to 7 inches. This make it ideal for various tasks without being too cumbersome. The typical Western style chef's knife is typically 8 to 10 inches long.

Edge Design

The Santoku blade edge is flat compared to the curved belly of a Western style chef knife.

Versatility

You can slice, dice, and mince with this Japanese knife. From slicing vegetables to slicing cheese and deli meats, the Santoku proves to be a versatile chef's knife.

Ergonomic Handle

Santoku knives feature a seamless transition between the knife blade and handle. This gives you a comfortable grip and balanced design for ease of use. The knife’s handle is typically made from synthetic polymers, wood, or pakka wood.

In the case of Seido Knives’ Kurogane 7-inch Santoku Knife, the handle is made from G10 and resin with marbled copper. This combination not only makes for a comfortable and secure grip—you get a stunning handle that adds to your kitchen’s aesthetic.

Granton Edge

Some Santoku knives, like the Kurogane Santoku, feature a Granton edge (dimples along the blade). This prevents food from sticking to the blade while cutting.

Material

They are typically made from high-quality stainless steel, which provides cutting edge durability and resistance to rust and corrosion. For instance, the Kurogane Santoku is made from VG-10 super steel.

The Santoku vs. Other Kitchen Knives

Of course, you have other knife options to choose from. Chef and paring knives are popular among home cooks and professionals. Let’s see how these fare against the Santoku.

Chef's Knife: Both a Santoku and a chef's knife excel in versatility. A chef’s knife is a bit bigger and heavier though. They are best used in busy kitchens, where prep work is demanding and non-stop. The Santoku is short, lighter, and easier to handle. It is better used for tasks that require control and precision. If you want precision chopping, go with a Santoku.

Paring Knife: A paring knife is great for delicate work, like peeling fruits and vegetables. You can also use the Santoku for this task, maybe as you shift from chopping to paring. It is not a replacement though. If you’ll be peeling a large amount of, say, potatoes, stick with a paring knife. Choose the Santoku if paring is just a small part of your kitchen prep.

Can a Santoku Knife Replace a Chef’s Knife?

Yes, a Santoku knife can replace a chef’s knife for people who don’t work in busy kitchens. If you’re a home cook who prepares occasional meals, then definitely a Santoku can do most of your cutting tasks. A chef’s knife is bigger and heavier. It might be hard to handle for non-professionals or if you work in a limited space.

Is a Santoku Knife Good for Beginners?

Definitely choose the Santoku if you are beginning your culinary journey. It is a smaller and lighter knife, compared to a Western chef’s knife, that can do practically the same tasks. Get used to the feel of a good knife. Learn the best way to use it in preparing your ingredients. There is a learning curve to cooking. The Santoku is one of the best kitchen tools to start with.

Our Favorite Santoku Knives

We have a few Santoku favorites in our collection. Check them out!

Kurogane Santoku Knife

Crafted from VG-10 Damascus steel, this knife is a no-brainer. You just have to have it! It's beautifully designed, well-balanced, and does all the things that you need to do in the kitchen. Seido Knives’ Kurogane Knife is a durable and reliable knife that’s perfect for every kitchen.

Epokishi AUS-10 Santoku

The Epokishi Santoku knife is forged from cutting edge AUS-10 steel and 67 layers of Damascus steel. This makes for a super durable and sharp knife that does everything that you need to do in the kitchen. The Santoku is known for its versatility and this is exactly what you get with the Epokishi. It is a must-have in your kitchen arsenal.

Awabi Damascus Chef Knife Set

Awabi knives by Seido Knives are handcrafted and forged from VG-10 (core) and 67 layers of Damascus clad steel. These are some of the toughest and most beautiful knives you can find. The set contains 5 necessary kitchen knives, including a 7" Santoku. It packs everything that you’ll need for rewarding kitchen experiences.

Choosing Your Santoku

The knife you choose for your kitchen’s day-to-day has to be functional and tough. It should be something you can use when you want to whip up something quick and tasty. Or, for professional chefs, it should be a knife that makes preparing feasts easier.

The Santoku is an investment into a satisfying and efficient kitchen life. Use a Santoku knife for all your prep work, from chopping tomatoes to slicing vegetables and meat. It is the knife you can rely on for practically everything.

Kurogane 7" Santoku Knife by Seido Knives is a prime example of a tough and reliable Santoku. It is forged using Kurogane steel or “black steel” in Japanese. This is a high-carbon steel best for harder and sharper blades.

The Kurogane 7” Santoku Knife has a VG-10 steel cutting core and thirty-seven layers of Damascus clad. Its Granton finish makes slicing, chopping, and dicing easier through lesser friction. All of this in an amazing-looking knife, this is something you need to check out.

The Santoku knife is a kitchen classic that you need. Ready to try it out?

Save $100 when you shop for a Santoku today!