What is a Santoku knife used for: How’s it different from a chef’s knife?

The best knives in the world offer a combination of longevity, cutting precision, ease of use and affordability. With the market inundated with knives, the purchase experience can often be intimidating for amateur and home cooks. Especially if it's a knife, you've never used or had little experience using. For many, a Santoku knife happens to be just that.

Confusion is understandable. After all, it's a different knife shape, and what about those little dimples on the blade's edge? How do you choose the best handle? Is it even necessary to get a Santoku knife for your home?

This guide addresses all that and then some. We'll help you navigate the A-Z of this knife type. Topics include 'what is a Santoku', 'The knife's history', 'Santoku knife uses', Santoku vs chef's knife, 'how they handle', their design and a whole more.

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Frequently Asked Questions

Should I buy a Santoku knife?

A stunning alternative to the chef's knife, the Santoku's popularity is often contested alongside the Japanese Gyuto. One of the kitchen's most versatile, multi-used tools - these knives are thinner, lightweight and can help you cut fine slices better than a chef's knife. The compact design of the Santoku also makes it excellent when working in smaller spaces or for those with smaller hands. Suppose the functionality of the Santoku is more to your liking, but you'd prefer a long knife. In that case, a Gyuto could be a great alternative.

Developed as an alternative to the Nakiri Bocho in Japan after World War 2 in the mid-20th Century, the Santoku has surfaced today as one the most popular knives in Japanese homes for its elegant and compact design.

Gyuto vs santoku

Japan's Gyuto knives have designs featuring a slight curvature around the belly region. In contrast, Santoku knives have a flat cutting edge.

What is a Santoku knife?

A kitchen needs a variety of knives for various cutting and chopping tasks. However, a knife that multitasks and can work for several different jobs - can offer convenience and do away with the hassle of constantly switching between knives. That's where the Santoku knife comes in. Originating in Japan - the Santoku comes with a general-use blade for various cutting jobs. In Japan, it's known as a Santoku Bocho. This western-style Japanese kitchen knife ranges from 5-7.9inches in length. If you're wondering what a santoku knife is used for - It's ideal for chopping, slicing, dicing and mincing various ingredients. Typically their designs come with indentations along the edge - to prevent food from sticking. Switch to a Santoku for efficiency, cutting precision and fast chopping - given its short length and knife shape.

Santoku knives meaning and history

The name Santoku translates to 'three virtues' or 'three uses' - suggesting the knife's prowess at cutting meat, fish and vegetables or the three techniques you can use with this general-purpose Japanese-style chef's knife - slicing, dicing and chopping.

From an origin point of view, the Santoku is a more recent addition to Japan's repertoire of kitchen knives. It was during the mid-20th Century that the knife found its way into Japan's culinary world, prompting knife makers to adapt the western chef's knife to Japanese cooking traditions and uses. In some ways, the Santoku knife is a quirky Japanese take on the classic Western chef's knife. The steel in the knife will hold an edge for extended periods, ensuring you don't have to sharpen them as often. These knives are very different from traditional Japanese knives. Traditionally single-bevelled, today, the Santoku is also manufactured as a double-bevel kitchen knife, similar to most Western knives.

The popularity of Santoku knives

These knives have risen in popularity recently, and it begs the question, why? With good reason, Santokus are one of the best knives in the world. The blades tend to be thinner, ensuring cuts are more precise, and your slicing is refined. The knives are lightweight, making them comfortable to hold and reducing hand fatigue. This means you can be more productive in the kitchen and quickly get much more done without feeling tired. The short design of the knife also benefits those with smaller hands.

Santoku Knife uses

If you're wondering what is a Santoku knife used for, then you're in luck! Slice, dice, mince and chop various foods like an absolute professional. The blade is apt for cutting through meat, mincing them, and slicing cheese, but also dicing, slicing and chopping vegetables and fruits. With fruits and veggies, the Santoku knife's uses extend to slicing tomatoes, dicing onions, carrots or mincing garlic. The Santoku will glide smoothly through a tomato's slippery skin without crushing its flesh. You can cut through carrots smoothly without cracking them. The uses also extend to meat, helping you slice it into smaller pieces or thin strips. Naturally, the Santoku knife isn't always the first choice when cutting meat - heaps of speciality knives available can help you achieve more precision. But with regular slicing and general use - this Japanese kitchen knife should suffice. The Santoku knife is also used for filleting fish.

What can't you cut with a Santoku knife?

Despite its versatility, a Santoku knife's uses don't include chopping large bones, cutting bread, or peeling.

Features of a Santoku knife

In a nutshell, here are some of the most popular and commonly found features in a Santoku knife:

• The knife originated in Japan
• The blade is very thin and sharp, making it an effective tool for slicing with precision
• Knives typically feature single-bevel or double-bevel designs
• The blade sizes vary from 5-7.9 inches
• These knives are very lightweight
• The design does not feature a bolster

Should I buy a Santoku vs chef's knife

To understand the difference between Santoku vs chef's knife, let's start by exploring some of the critical similarities between these knife types.

Similarities of Santoku and chef's knives

Both Santoku and a chef's knife are multipurpose knives for various cutting activities in the kitchen. From ceramic to metal, they are crafted from multiple materials - although stainless steel is arguably one of the most popular for its durability, corrosion resistance and performance. Naturally, these knives can appear similar to the untrained eye, but a few key differences set them apart.

Blade length, knife shape and weight of the knife

The most obvious difference is the length of the blade. Leaving aside a small chef's knife, which tends to be about an inch longer than the Santoku - most western chef's knives are longer than the Santoku. Typical, they have a blade length of 8-12 inches, while a Santoku is shorter at about 5-8 inches.

Different blade versions create a crucial point of difference between a Santoku vs chef's knife. For instance, with the chef's knife, the German blade offers a curved section at the front, offering more control and stability. The French edge is straighter, featuring a more triangular front design, making it highly suitable for slicing meat. The Santoku's blade comes with a straight and flatter cutting edge on one side and a more rounded point than the chef's knife. This knife shape makes it a better choice for slicing without piercing the food, helping release food efficiently from the knife. This flat profile of the Santoku also makes it ideal for swift downward chopping motion. However, the absence of a curve on its flat front blade makes it unfavourable for rock-cutting movement. On the other hand, the chef's knife features a blade tip that helps the chef rock the blade forward while finishing their cut.

In the Santoku vs chef's knife debate, the weight helps explain how the two knives feel differently. Shorter, lighter and thinner than a chef's knife, the Santoku ensures faster cutting. The former is usually forged from carbon steel, while most chef's knives are crafted from German stainless steel.

Knife design

While traditionally, Santokus featured a single bevel blade, making the edges sharp and perfect for thin slicing - today, double bevel blades are also available without compromising on the signature sharp edge of Japanese knives. This is because the blades are ground at a 10-15 degrees angle, compared to that of a chef's knife. This double-bevel knife shape and design makes it easy for left- and right-handed users. Chef knives are usually double-bevel designs.

Knife Handle

Another critical difference between a santoku vs a chef's knife is the bolster. The bolster offers a balancing point between the knife's blade and the handle. A bolster is prominently visible in a chef's knife. At the same time, in a Santoku, the handle connects directly with the blade, with no bolster in between. The bolster's benefits include offering better knife control to the user.

The best uses of a Santoku knife vs chef's knife

What is a santoku knife used for

• Slicing cheese
• Chopping, dicing and slicing fruits, nuts and vegetables
• Cutting meat
• Mincing meat
• Finely chopping herbs
• Finely slicing seafood and vegetables

What is a chef's knife used for

• Slicing cheese
• Cutting and slicing meat
• Complex cuts
• Chopping, dicing and slicing fruits, nuts and vegetables

Pro tip:

Ultimately, the chef's knife could be more adept at cutting fine slices. Santoku is the undisputed winner in this instance, offering finer slicing capabilities.

How to choose a santoku knife for your home

If you're in the market looking for the best santoku knife for your cooking needs, try a few models in person. This will help you understand the feel, size and style of a Santoku and the knife shape that feels most balanced in your hand. Here are some factors to consider to choose your Santoku knife.

• You want to ensure the knife is extremely sharp right out of the box.
• When you hold the knife in your hand, it should feel lightweight and comfortable to wield. This lightweight multipurpose knife should offer the perfect combination of nimbleness and heft.
• You may also factor the type of steel into your buying decision. Typically, the choice lies between carbon steel and stainless steel.
• A good handle will help you understand the balance point in your knife and how comfortable it feels. If you're used to holding a knife by the handle, a shaped or tapered handle will feel very comfortable.
• Also, keep a budget in mind when buying a Santoku knife. You have many options available, from budget-friendly choices to traditionally forged honyaki Santoku knives, which can easily cost you upwards of $500. So remember to set a spending limit.

Sharpening a Santoku knife

These knives are generally easy to sharpen, given the absence of the bolster. If your Santoku has a single bevel edge, it may need even less sharpening than a double bevel design. But why should you sharpen knives?

• A sharp knife promises more safety: A dull knife means you'll have to exert more effort and force when cutting, increasing the risk of an injury or slip.
• The integrity of your food is better preserved: A sharp knife, unlike a dull one, won't damage the food cells and alter the taste and aesthetics of your dish.
• It feels effortless and fun to slice with a sharp knife: Your overall cooking experience is elevated, helping you enjoy meal prep time.

How to sharpen a Santoku knife

Ideally, sharpening a santoku knife is best done with water whetstones. This ensures a sharper knife-edge compared to other methods. The process of whetstone sharpening with a santoku knife is relatively easy to follow. Still, it's always good to refer to the detailed instructions supplied with your whetstone. Sharpen approximately to an angle of 10-15 degrees. Here's a quick step-by-step guide:

• Soak the whetstone in water.
• Tilt the knife at the correct angle using the coarse side of the whetstone first.
• Next, run the knife along the stone in a smooth, up-and-down motion, covering the blade from the edge to where the handle starts.
• If the knife is double-bevelled, repeat this process on the other side.
• Now flip the whetstone revealing its finer side, and repeat the process.
• Next, wash thoroughly, then dry and store the knife.

Maintaining and storing your knife

Follow the manufacturer's cleaning instructions for increased longevity and use. Always air-dry your knives after washing them. Wondering where to store your Santoku knives? From knife blocks and in-drawer organisers to magnetic strips - there's a comprehensive list of storage options to keep your blades in good shape. Knife sheaths or bags are also great spots to store your knives, especially if you want to carry them with you, keeping you safe from scratches and cuts.

Santoku knives uses for your kitchen

An excellent alternative to a Western chef's knife - Santoku knives are used for mincing, slicing, dicing, and chopping, but also filleting, cutting herbs and other decorative cutting tasks. A good Santoku knife will feel balanced, comfortable, ergonomic and well-made. If you're in the market for essential kitchen tools and utensils - our top 20 kitchen essentials list has many suggestions. Looking to invest in other kitchen knives? Our A-Z guide can help. To pick the best tools for food prep, Harris Scarfe offers a massive range of knives to bring home today.