TL;DR: Traditional santoku knives excel at precise slicing with flat edges, while hollow edge (Granton) santoku knives reduce food sticking with their grooved design. Choose traditional for versatility and durability, or hollow edge for sticky foods like cheese and potatoes. Both work well for home and professional kitchens.
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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. Blade Structure Comparison: Santoku vs Hollow Edge
Smooth-bladed traditional santoku versus hollow-edge with oval grooves—same proportions, but different surfaces, food-release behavior, and sharpening needs.
1.1. Blade Shape and Profile
Both santoku types share the same fundamental design: a wide, flat blade with a gently curved edge and a distinctive "sheep's foot" tip. Standard santoku knives measure 5-7 inches in length, with most home versions around 7 inches.
The hollow edge santoku maintains these same proportions. The key difference lies in the small oval depressions or grooves carved into the blade sides. These dimples create air pockets during cutting.
1.2. Edge Construction: 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.
1.3. Visual & Physical Distinctions
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. Sharpness & Cutting Performance
2.1. Initial and Long-Term Sharpness
Both knife types start with comparable sharpness levels when properly manufactured. Premium Japanese makers craft both styles using stainless or carbon steels (e.g., VG-10, SG2, or Blue Steel) that holds keen edges. Out of the box, you shouldn't notice significant cutting performance differences.
Long-term sharpness depends more on steel quality and maintenance than groove design. However, well-made hollow edge santokus from quality manufacturers show minimal difference in practical use.
2.2. Blade Angle and Edge Retention
The cutting angle remains identical between both types – typically the grooves don't affect the primary bevel or micro-bevel that creates the cutting edge. This means sharpening requirements stay the same.
Edge retention depends on several factors:
- Steel hardness: Higher HRC ratings generally hold edges longer
- Heat treatment: Proper tempering affects durability
- Usage patterns: Cutting boards, food types, and technique impact wear
- Maintenance: Regular honing extends edge life
3. Food Release & Stickiness Control
3.1. How Grooves Affect Food Sticking
This is where hollow edge santokus shine. The Granton grooves create tiny air pockets between the blade and food surface. As you cut, these air pockets break the vacuum seal that causes sticking. The result: cleaner cuts with less drag.
The science works through pressure differential. Food naturally adheres to flat surfaces through moisture and microscopic suction. Grooves interrupt this contact, allowing air to flow and reduce adhesion. This effect works best with moist, starchy, or fatty foods.
3.2. Which Knife Handles Sticky/Moist Foods Better?
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
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
4. Durability & Longevity
Edge Life and Chip Resistance
Both knife types offer similar durability when made from quality steel.
Chip resistance depends more on steel type, hardness, and heat treatment than groove presence. High-carbon steels (VG-10, SG2) in both styles often have higher hardness and can be more prone to chipping than softer stainless options. Proper cutting technique and appropriate cutting boards matter more than knife design.
How Grooves Affect Wear and Maintenance
Granton grooves require slightly different maintenance considerations:
- Cleaning: Grooves can trap food particles and require thorough washing
- Drying: Complete drying prevents bacteria growth in depressions
- Sharpening: Edge work remains the same; grooves don't need maintenance
- Storage: Blade guards protect both the edge and groove integrity
Traditional santokus are marginally easier to maintain due to their smooth surfaces. However, the difference is minor with proper care habits. Both types can last many years with proper care.
5. Utility & Ideal Use Cases
5.1. Task Suitability: 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.
5.2. Who Should Use Each Knife Type?
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.
6. Maintenance & Care Differences
6.1. Sharpening Tips: Regular vs Hollow Edge
Sharpening a santoku on a whetstone—1000 grit for maintenance, 4000–6000 for polish; keep the angle, avoid hollow-edge grooves.
Both knife types use the same method to sharpen santoku knives. The grooves don’t touch the cutting edge, so your usual routine works for either style:
- Whetstones: Use 1000-grit for regular maintenance, 4000-6000 for polishing
- Angle consistency: Maintain the original edge angle
- Frequency: Sharpen when the blade fails the paper test or tomato test
Hollow edge specific tip: Don't attempt to sharpen or modify the grooves. They're set during manufacturing and don't require maintenance.
6.2. Cleaning and Protecting the Blade
Daily cleaning for both types:
- Hand wash immediately after use
- Dry completely to prevent water spots and corrosion
- Use mild dish soap and soft cloths
Hollow edge extra steps:
- Rinse grooves thoroughly to remove trapped particles
- Use a soft brush for stubborn residue in dimples
- Ensure complete drying inside groove depressions
Storage: Both benefit from magnetic strips, blade guards, or knife blocks that protect the edge. Avoid drawer storage without protection.
Read more: Complete Guide: Santoku Knife Care for Home Cooks
7. 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.