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Not all santoku knives are alike. Traditional and hollow-edge models differ in how they feel in prep, how easily food releases, and sharpening frequency. A santoku is a versatile 5–7 inch Japanese knife for slicing, dicing, and chopping; hollow edges add Granton dimples. This guide compares design, performance, and practical uses to help home cooks and professionals choose.
1. Santoku vs Hollow Edge Santoku: Blade Design Differences
“Smooth-bladed traditional santoku versus hollow-edge with oval grooves—same proportions, but different surfaces, food-release behavior, and sharpening needs.”
1.1. Edge Design: Straight vs Granton (Grooved) Edge
Traditional santoku knives feature smooth, flat blade sides that taper to a sharp edge. This geometry delivers exceptional sharpness for precision work.
Hollow edge santokus start with the same edge geometry but add Granton grooves during manufacturing. These grooves are carefully positioned and sized to maintain blade strength while creating air channels.
1.2. Key Visual and Physical Differences
You can easily spot the difference between these knife types:
- Traditional santoku: Smooth, polished blade sides that reflect light evenly
- Hollow edge santoku: Visible oval depressions creating a dimpled pattern
- Weight: Varies by model
- Balance: Varies by model
| Feature | Traditional Santoku | Hollow Edge Santoku |
|---|---|---|
| Blade sides | Smooth, flat surface | Grooved with oval dimples |
| Weight | Standard for size | Varies by model |
| Visual appeal | Clean, minimalist | Distinctive dimpled pattern |
| Manufacturing | Standard forging/stamping | Additional grooving process |
| Balance point | Standard center balance | Varies by model |
Traditional santokus offer a classic, clean aesthetic that appeals to minimalist cooks. The uninterrupted blade surface creates a timeless look that works in any kitchen. Hollow edge santokus have a more distinctive appearance that immediately signals their anti-stick function.
2. Food Release & Stickiness Control
“Hollow edge santokus excel with moist foods like potatoes, cheese, and onions, releasing cleanly while traditional blades require more wiping.”
Hollow edge santokus excel with these challenging ingredients:
- Potatoes: Slices release cleanly without dragging
- Cheese: Soft varieties slide off more easily
- Fish: Delicate fillets separate without tearing
- Cooked meats: Proteins don't cling to the blade
- Onions: Less sticking during fine dicing
Note: Granton grooves on a hollow-edge santoku create small air pockets that reduce surface contact between the blade and food. By breaking the moisture-driven suction that forms on flat sides, they minimize sticking and drag. This is especially helpful when slicing moist, starchy, or fatty ingredients for cleaner, faster cuts.
Traditional santokus still perform well but require more frequent blade cleaning during prep. Professional chefs often prefer hollow edge designs when processing large quantities of sticky ingredients.
However, traditional santokus have advantages too. Their smooth surfaces are easier to clean thoroughly and don't trap food particles in grooves. For everyday mixed prep work, many cooks find minimal practical difference.
Learn more: Santoku Knife: What It Is Used For and How to Use
3. Best Uses: Santoku Knife vs Hollow Edge Santoku
Both santoku types excel at core Japanese knife functions:
Slicing: The flat blade profile creates clean cuts through vegetables, fish, and boneless meats. Hollow edge versions provide smoother action with moist ingredients.
Dicing: Sharp tips and precise control make both types excellent for uniform vegetable dicing. The anti-stick properties of grooved blades speed up repetitive cutting tasks.
Mincing: Both handle herbs, garlic, and aromatics effectively. Traditional santokus offer slightly better control for very fine mincing work.
Chopping: The wide blade and balanced weight make both suitable for chopping tasks, though they're not designed for heavy-duty work like cleaving bones.
Want to get more from a traditional santoku? Discover essential push-cut, pull-cut, and chopping techniques in our blog "Cutting Techniques of Santoku Knife: How to Master Them?” below.
4. Who Should Use Each Knife Type?
“Traditional or hollow-edge santoku: which suits your cooking?”
Choose traditional santoku if you:
- Prefer classic, minimalist aesthetics
- Want maximum versatility for all tasks
- Prioritize easy cleaning and maintenance
- Cook with varied ingredients daily
- Value proven, time-tested design
Choose hollow edge santoku if you:
- Frequently work with sticky foods (potatoes, cheese, fish)
- Prep large quantities for batch cooking
- Want faster, cleaner cuts with moist ingredients
- Cook professionally or semi-professionally
- Don't mind slightly more complex cleaning
Home cooks often find traditional santokus more practical for everyday mixed cooking. Professional chefs may prefer hollow edge designs for specific prep stations or high-volume work.
5. In Summary
The choice between traditional and hollow edge santoku knives depends on your specific cooking needs and preferences. Traditional santokus offer proven versatility, easier maintenance, and classic aesthetics that suit most home cooks. Hollow edge versions excel with sticky foods and high-volume prep work that benefits from enhanced food release.
Both types deliver excellent cutting performance when made from quality steel by reputable manufacturers. Consider your most common kitchen tasks, maintenance preferences, and budget to make the best choice for your cooking style.
Santoku vs Hollow Edge Santoku FAQs
A standard santoku has smooth blade sides, while a hollow edge santoku features small oval grooves that create air pockets. These grooves reduce food sticking during cutting, especially with moist or starchy ingredients like potatoes and cheese.
No. The grooves don't affect the cutting edge, so sharpening remains identical for both types. Use the same angles, techniques, and tools. The grooves don't require maintenance.
Not always. While grooves help with sticky foods, they add complexity to cleaning and don't benefit all ingredients. Traditional santokus work well for mixed prep tasks and are easier to maintain thoroughly.
Rinse immediately after use, then wash with warm soapy water using a soft brush for stubborn particles. Dry completely, ensuring no moisture remains in the depressions. Regular maintenance prevents buildup.