Santoku Knife: What It Is Used For and How to Use

1. What Is a Santoku Knife?

The Santoku knife (三徳包丁, santoku bōchō) is a Japanese knife made for cutting vegetables, meat, and fish with ease. The word santoku means “three uses,” showing its all-around ability in the kitchen. Unlike knives designed for only one job, the Santoku was created as a practical tool for everyday cooking. This balance of versatility and simplicity has made it a favorite in both home and professional kitchens.

Key design features of the Santoku:

• Blade length: Usually 5–7 inches, making it compact and agile.
• Blade shape: Flat edge with a sheepsfoot-style tip that curves downward.
• Edge angle: Commonly around 15° per side; depending on the maker, roughly 10–16° per side.
• Weight: Lighter than a chef knife, reducing hand fatigue.
• Steel: Often made from high-carbon stainless steel or premium Japanese steels (VG-10, AUS-10, Blue Steel).

2. What Is a Santoku Knife Used For?

The Santoku lives up to its name—the “three virtues.” It is designed to perform three primary tasks: chopping vegetables, slicing meat, and cutting fish. However, its uses extend beyond that, making it one of the most versatile knives in any kitchen.

2.1. Chopping Vegetables

Vegetable prep is where the Santoku truly shines. Thanks to its flat edge, it excels at straight downward cuts without rocking. This design is perfect for:

• Leafy greens: Clean, precise cuts without bruising spinach, kale, or herbs.
• Firm vegetables: Carrots, cucumbers, potatoes, and radishes slice smoothly without cracking.
• Dicing onions: The flat blade allows for controlled, efficient mincing.
• Thin slicing: Tomatoes, bell peppers, and zucchini maintain their shape without being crushed.

→ Because of its sharpness and balance, the Santoku lets you move quickly from one ingredient to the next, delivering speed, precision, and consistent results that a bulkier Western knife often struggles to match.

2.2. Slicing Meat

A Santoku knife handles boneless proteins with ease:

• Chicken breasts: Clean slices for stir-fries or grilled dishes.
• Beef or pork: Thin slices for hot pots, shabu-shabu, or sandwiches.
• Deli-style cuts: Ham or turkey can be portioned neatly.

→ The Santoku’s blade is shorter than a Gyuto or carving knife, so it’s not the best for big roasts or cutting bones. But for daily cooking, it works beautifully. Its sharp edge and balance make slicing meat easy, giving you even cuts that stay tender and look great on the plate.

2.3. Cutting Fish

Japanese cuisine often involves precise fish preparation, and the Santoku adapts well:

• Filleting small fish like mackerel or trout.
• Portioning salmon or tuna for pan-searing or poké bowls.
• Delicate cuts for sashimi (though for traditional sushi chefs, a Yanagiba would be preferred).

→ Its sharp edge lets you slice fish cleanly and evenly, keeping the flesh smooth and the texture intact.

2.4. General Kitchen Prep

Beyond the three core uses, the Santoku also works well for:

• Mincing garlic and ginger (the wide blade can also smash garlic cloves).
• Chopping nuts or chocolate.
• Scooping ingredients: The flat blade doubles as a tool to transfer diced food into a pan.

What the Santoku is not ideal for:

• Heavy-duty butchering or cutting bones.
• Thick-skinned squash or frozen foods.
• Long carving tasks (where a Sujihiki or carving knife is better).

In shot: the Santoku knife is a true all-purpose kitchen tool. Its balanced design makes it perfect for everyday cooking, whether you’re slicing vegetables, dicing meat, or preparing fish. Light in hand yet sharp and efficient, it helps you work faster while keeping cuts clean and precise. For home cooks and professionals alike, choosing the best Santoku knife ensures a dependable tool that deserves a permanent spot in the kitchen.

3. Comparison: Santoku vs. Gyuto vs. Chef Knife

When choosing a primary knife, people often debate between a Santoku, a Gyuto, and a Western chef’s knife. Each has unique strengths.

• Santoku vs. Gyuto:
  The Gyuto is longer and more versatile for large cuts of meat and professional use, while the Santoku is shorter, lighter, and easier for daily home cooking.
• Santoku vs. Chef Knife:
  A Western chef knife is heavier and better for tough jobs, but the Santoku is sharper, more precise, and less tiring to use.

If you mainly cook at home, the Santoku is often the most comfortable and practical choice. Its light weight, sharp edge, and easy handling make it ideal for everyday tasks like chopping vegetables, slicing meat, and preparing fish. While the Gyuto and Western chef knife excel in professional or heavy-duty settings, the Santoku delivers the perfect balance of precision and convenience for home kitchens.

4. How to Properly Use a Santoku Knife

Knowing how to handle a Santoku correctly maximizes its potential and extends its lifespan.

4.1 Grip and Control

• Pinch grip: Place your thumb and forefinger on either side of the blade just above the handle. This gives the best control.
• Handle grip: Beginners can hold the handle fully, but it offers less precision.
  Thanks to its light weight and balance, a Santoku reduces wrist strain while improving accuracy.

The Santoku’s lightweight, well-balanced design makes it easy to guide the blade with minimal wrist strain—perfect for long prep sessions.

4.2 Cutting Techniques

Unlike Western chef knives, the Santoku isn’t designed for rocking motions. Instead, use these techniques:

• Straight down chop: Perfect for vegetables like carrots, cucumbers, or potatoes.
• Push cut: Glide forward while pressing down—ideal for onions, zucchini, or herbs.
• Pull cut: Draw the knife backward through softer foods like tomatoes or raw fish.
• Tap chop: Repeated light chops for garlic, ginger, or herbs.

These techniques keep the blade in full contact with the cutting board, giving you smooth, even slices without crushing the food.

4.3 Common Mistakes to Avoid

• Don’t twist or pry: This can chip the thin edge.
• Don’t cut bones or frozen food: The blade is not designed for this.
• Don’t rock excessively: The flat edge isn’t suited for rolling cuts.

4.4 Maintenance and Sharpening

A Santoku stays razor-sharp with the right care:

• Sharpening: Use a whetstone at a 12–15° angle. Start with a 1000-grit stone for sharpening, then refine and polish with a 3000–6000 grit stone.
• Honing: Run the blade along a ceramic honing rod once a week to keep the edge aligned between sharpenings.
• Cleaning: Always hand-wash immediately after use, dry with a soft cloth, and never put it in the dishwasher (heat and detergents can damage the blade and handle).
• Storage: Store in a knife block, sheath, or on a magnetic strip to prevent dulling or chipping.

With proper use and care, a high-quality Santoku knife can stay sharp and reliable for decades.

5. Conclusion

If you want one knife that balances sharpness, versatility, and ease of use, the Santoku is hard to beat. Its design makes it equally useful for vegetable prep, meat slicing, and fish cutting—the three cornerstones of cooking.

Whether you are a professional chef preparing dozens of dishes or a home cook making family meals, the Santoku knife delivers precision, speed, and control in one compact blade. If you’re looking for a reliable, long-lasting Santoku that matches your cooking style, explore the carefully crafted collection at KasumiJapan and find the knife that’s right for you.