What Is a Santoku Knife and Do You Need One?

On this page (10 sections)

1. What is a santoku knife used for?
2. How does a santoku differ from a chef knife?
3. Do you need a santoku knife?
4. Which santoku knives are worth comparing?
5. Can a santoku replace other kitchen knives?
6. How should you choose between a santoku and a gyuto?
7. How do you set up and use a santoku?
8. What mistakes should you avoid with a santoku?
9. How do you care for a santoku knife?
10. What is a santoku knife, and should you buy one?

A santoku is an all-purpose kitchen knife with a shorter, wider blade and a straighter edge than many chef knives. If you're wondering what is a santoku knife for, it handles slicing, chopping, and dicing, and may suit you if you want a compact blade for everyday prep.

The name is often translated as “three virtues,” referring to use with meat, fish, and vegetables. That makes the knife flexible, but you don't need one if your current chef knife already feels comfortable and covers your usual tasks.

What is a santoku knife used for?

A santoku works well for slicing, chopping, and dicing common ingredients such as vegetables, fruit, fish, and meat. Its broad blade can also help move chopped food from the board to a pan.

The edge is generally straighter than a Western chef knife's curved edge. Many cooks use an up-and-down chopping motion with a santoku, while a curved chef knife often suits a rocking motion.

A santoku isn't a cleaver. Don't use it to cut through bones or other hard materials, which can damage its edge.

For a closer look at a Japanese-style knife with a shape closer to a chef knife, read what a gyuto knife is and why sets include one. To compare broader design differences, see our guide to German vs Japanese knives.

How does a santoku differ from a chef knife?

A santoku is often shorter, wider, and straighter along the edge than a chef knife. A chef knife often has a more curved belly that supports rocking cuts, while a santoku's flatter edge tends to suit chopping.

The two can do many of the same jobs. Your cutting motion, hand comfort, and preferred blade length matter more than a general claim that one style is better.

If you're choosing your first main knife, compare blade shape, handle fit, and care needs in how to choose a chef knife. Our kitchen knife set buying guide can help you decide whether a set or individual knives fit your kitchen.

Is a santoku knife good for beginners?

A santoku can be a good first all-purpose knife if its handle feels secure and its blade length feels manageable. Its shorter length may feel easier to control than a longer chef knife, though comfort is personal.

If you can, hold a knife before buying it. Check how the handle sits in your hand and whether the blade feels balanced when you lift it.

Do you need a santoku knife?

You may want a santoku if you prefer a compact blade and do a lot of slicing, chopping, and dicing. It can serve as your main prep knife or as another option beside a chef knife.

You may not need one if your current knife handles those tasks and you don't want another blade to store or maintain. A second knife earns its place when its shape or feel makes frequent prep easier.

For help deciding how many blades belong in your kitchen, read how many knives you really need. If you're considering a Japanese-style set, our Japanese-style knife sets guide explains what to look for.

What should you check before buying a santoku?

Check blade length, handle material, edge shape, and care instructions. A 7-inch blade is a common option, but the right size depends on your board, storage space, and comfort.

Some santoku knives have hollow-ground indentations intended to reduce friction or help food release. Others have a plain edge, so decide whether those indentations are a feature you want.

Fit comes before decorative details. A comfortable handle and a blade length you can control will matter every time you prep, while a hollow edge is a preference rather than a requirement.

Care also affects the choice. Wüsthof says its Classic Santoku is hand-wash only, so choose it only if you're willing to wash and dry it by hand.

What is a santoku knife buying checklist?

A useful buying checklist starts with the work you do most and the way you cut. Choose a santoku if its straighter edge matches your chopping motion, then confirm that the blade length fits your board and the handle gives you a secure grip.

Next, compare care needs and construction. Forged designs, stamped designs, hollow edges, and handle materials differ across these four picks, but none replaces checking comfort and following the care instructions for the specific knife.

Which santoku knives are worth comparing?

These four 7-inch santoku knives offer options across Japanese-style and German-made designs. Compare their handles, edge features, construction, and care notes to find a fit for your routine.

Is the Shun Classic 7-Inch Santoku a fit?

The Shun Classic 7-Inch Santoku has a VG-MAX steel core, 68 layers of Damascus cladding, and hollow-ground indentations. Its D-shaped Pakkawood handle is designed for left- and right-handed users.

Choose it if you want those materials and a hollow-ground edge, and if the D-shaped handle suits your grip. Shun supports the knife with free sharpening and honing, making it a strong fit for a buyer who values that service.

Skip it if you prefer a plain blade or want to focus on a simpler feature set. The decorative cladding doesn't change the basic choice: this is still a santoku for controlled everyday slicing and chopping.

Should you consider the Wusthof Classic 7-Inch Santoku?

The Wusthof Classic 7-Inch Santoku has a forged stainless steel blade, full tang, full bolster, and triple-riveted handle. Wüsthof says it's hand-wash only.

Consider it if you want a forged Wüsthof Classic design with a full tang and are comfortable washing it by hand. The hollow edge offers another point to compare with a smooth blade.

Skip it if the required hand care doesn't fit your kitchen routine. Before choosing, think about whether you want the full bolster and handle construction enough to accept that daily cleanup.

Who might choose the imarku 7-Inch Santoku?

The imarku 7-Inch Santoku pairs a hollow-edge blade with a Pakkawood handle. Its stated uses include chopping, slicing, dicing, and mincing.

This may fit if you want one knife for several routine prep tasks and prefer a Pakkawood handle. imarku describes the handle as ergonomic, so consider whether its shape and feel suit your hand.

Skip it if you want a specific construction detail that this model doesn't offer, such as the full bolster and full tang of the Wüsthof Classic. The practical test is whether its handle and hollow edge match your preferences.

What does the Wusthof Gourmet Santoku offer?

The Wusthof Gourmet 7-Inch Santoku has a hollow edge with evenly spaced indentations and a synthetic polypropylene handle. Wüsthof describes its blade as laser-cut and recommends hand washing.

Consider this model if you want a Wüsthof santoku with a synthetic handle and hollow edge. Its laser-cut construction gives you a different option from the forged Classic model.

Skip it if you want to avoid hand washing or specifically prefer a forged knife. Choose it for its combination of a 7-inch blade, hollow edge, and polypropylene handle rather than expecting the indentations to eliminate sticking.

Can a santoku replace other kitchen knives?

A santoku can cover many everyday cutting tasks, but it doesn't replace every knife in a kitchen. It isn't a substitute for a paring knife for small, detailed cuts or a serrated knife for bread.

A few knives chosen for jobs you actually do can be more useful than collecting blades with overlapping roles. If you already own a chef knife, use its shape as your baseline when deciding whether a santoku adds a useful option.

For example, a santoku can make sense if you often chop vegetables and prefer a flatter edge. If your cooking involves more rocking cuts or you already like your chef knife, another blade may add storage and care without changing your routine.

How should you choose between a santoku and a gyuto?

Choose a santoku if you prefer a shorter blade and a straighter edge for controlled chopping and slicing. Consider a gyuto if you want a Japanese-style knife with a shape closer to a Western chef knife.

The two overlap in everyday uses, so grip and cutting style are practical tie-breakers. Compare what a gyuto knife is before choosing between them.

How do you set up and use a santoku?

Set up your santoku with a stable cutting board and a storage spot that protects the edge. Keep the knife within reach for prep, but don't leave it loose in a drawer where it can hit other utensils.

Use a controlled up-and-down cut that matches the straighter edge. Keep the tip and cutting edge on the board as needed, and let the sharp blade do the work instead of forcing it through food.

Use the broad side to move chopped ingredients, but don't scrape the edge sideways across the board. That habit can dull the cutting edge faster than lifting the knife to transfer food.

What mistakes should you avoid with a santoku?

The most common mistake is treating a santoku like a cleaver. Don't use it on bones, frozen food, or other hard materials, and don't twist the blade while it's in a cut.

Another mistake is buying by the hollow edge alone. Indentations may help food release, but they don't replace a comfortable handle, sound technique, or a blade length that fits your work area.

Avoid leaving the knife wet or loose with other utensils. Follow the care instructions for the model, wash and dry it by hand when required, and store it so the edge stays protected.

How do you care for a santoku knife?

Follow the care instructions for your specific knife, and wash and dry it by hand when the brand requires it. Keep the blade away from hard surfaces and store it so the edge doesn't rub against other utensils.

Use a cutting board suitable for kitchen knives. Avoid cutting bones or frozen food with a santoku, since hard material can damage the edge.

What is a santoku knife, and should you buy one?

A santoku is a versatile prep knife for slicing, chopping, and dicing. Choose one if its compact shape and straighter edge suit your grip; keep your chef knife if it already handles those jobs comfortably.

Choose the Shun if its D-shaped handle and sharpening support appeal to you, the Wüsthof Classic if you want its forged design and accept hand washing, the imarku if you want its Pakkawood handle for everyday prep, or the Wüsthof Gourmet if you prefer its synthetic handle and hollow edge. If you're building a Japanese-style collection, start with our Japanese-style knife sets guide.

Frequently asked questions

What is a santoku knife used for?

A santoku is an all-purpose knife for slicing, chopping, and dicing vegetables, fruit, fish, and meat. Its broad blade can also help move chopped ingredients from the board to a pan.

It isn't a cleaver for bones, and its best fit depends on the handle, edge, and cutting style you prefer.

Is a santoku knife better than a chef knife?

Neither is better for every cook. A santoku's shorter blade and straighter edge can suit compact, controlled cuts, while a chef knife's curved edge often works well with a rocking motion.

If you already handle one style comfortably, keep it as your main knife and try the other before replacing it.

What size santoku knife should I get?

A 7-inch santoku can cover everyday prep without the reach of a longer blade. Consider your cutting board, storage space, and how much blade you like to control.

A shorter blade may feel easier to manage, while a longer one offers more cutting length.

Do santoku knives have dimples?

Some santoku knives have hollow-ground indentations along the blade, while others have a smooth side. The indentations can create air pockets that help food release as you cut.

Choose based on the knife's overall shape and your preferences.