Carbon steel Santoku knives use high-carbon cores for a fine, biting edge. Blue Steel (Aogami) adds tungsten and chromium for wear resistance; White Steel #2 is simple carbon that sharpens fast. Blades are 5-7 inches with thin double bevels, a flat belly, and a low tip for push cuts, straight slicing, and tidy dicing. Carbon steel is reactive and develops a patina; hand wash, dry at once, and apply a light coat of oil after use.
Want more performance like this? Explore our Santoku Knife collection to compare different steels, grinds, and handle styles. See how each blade is tuned for balance, speed, and control, so you can choose the right fit for your prep.
