The Santoku Knife—A Quick Introduction
Whether you are a cooking enthusiast or a professional chef, you need to add a Santoku in your kitchen knife collection!
Sakai Kikumori BH-AS Kiritsuke Santoku 165mm
What is a Santoku Knife?
Santoku knives are a type of Japanese knife that is ideal for tasks such as slicing, dicing, and mincing. They could have either a single-bevel edge or a double-bevel edge, but the double-bevel edge is more popular today.
These knives are typically shorter and can range between 160mm and 190mm in length. Given their size, they are easy to store and transport, as they do not require a lot of space.
The handles are typically made of wood or acrylic materials. The blades can be made up of stainless steel or carbon steel.
Shigeki Tanaka R2 Damascus Santoku w/Custom Western White Acrylic Handle
To keep them in mint condition, knives must always be washed after each use, dried promptly, and stored away from moisture. It is important to store them without touching other tools or knives in order to avoid scratches and damages.
You can choose a magnetic or leather Saya or a simple blade guard to store the knives. Be sure to buy one that fits your knife! If you are looking for something that exudes luxury, you can get a Japanese knife that comes with a Saya or a sheath.
Yu Kurosaki SG2 Senko Gyuto 270mm Western Ironwood w/Teak Saya
History and usage
Like most Japanese knives, Santoku knives originated in Japan soon after World War II ended. The term “Santoku” means “three virtues,” roughly translated as three usages, which are slicing, dicing, and mincing. However, they are good enough to perform a variety of tasks. The three virtues are sometimes also referred to as the ingredients they can be used on—vegetables, fish, and meat.
The Nakiri knife is a vegetable knife used for vegetable prep, while the Gyuto or Japanese chef knife is used to cut beef or any other meat. A Santoku knife can be a quick replacement for these knives, especially to carry on while traveling, for smaller tasks, as it is a cross between the Nakiri and Gyuto knives. However, it is important to remember to not use it on hard parts of ingredients like bones or shells, as the blade is thinner than the Gyuto’s blade.
While these were traditionally created for Japanese cooking, they slowly transitioned into more versatile knives to be efficiently used in Western cooking as well.
Today, traditional Japanese Santoku knives are handmade just as they were when they were invented, meaning that no two pieces are exactly the same. Ensure to buy them from a reputable physical store or online store.
The Cook’s Edge offers a wide range of professional-level, high-quality Japanese knives. Choose from the Santoku knife, the Nakiri knife, the Gyuto knife, the Petty knife, and more. Get your Japanese knives professionally sharpened to maintain and use them for years.