A Santoku knife (三徳包丁, santoku bōchō), a versatile Japanese kitchen knife, earns its name “three virtues” by mastering the slicing, dicing, and chopping of meat, fish, and vegetables. Its signature flat edge and curved sheepsfoot blade deliver clean, straight cuts, making it ideal for direct chopping and push cutting techniques.
The Santoku knife’s compact 165mm to 180mm blade length provides a well-balanced and highly controllable design, ideal for any kitchen. Its shorter, broader blade geometry ensures swift, precise prep work—from slicing proteins to chopping vegetables and herbs—especially in tight spaces.
Santoku blades utilize premium Japanese steels like VG-10, Aogami, or Shirogami to deliver exceptional sharpness, superior edge retention, and easy maintenance for long-lasting performance.
To maintain the Santoku's edge, avoid cutting bones or frozen foods to prevent chipping. Always hand-wash, dry immediately, and hone the blade regularly at a 15-20° angle.