Santoku Knives

Shop Japanese Santoku knives, the all-purpose kitchen knife for vegetables, meat and fish.

Read the full guide

Most are 7.1 in (18 cm), with compact 5.1 in (13 cm) versions, in Damascus-pattern, hammered stainless steel, epoxy resin, walnut and ash wood handle styles.

Santoku means "three virtues", usually read as slicing, dicing and mincing. The blade is shorter and flatter than a Gyuto chef's knife, which makes it quick to control on a small board and a good first Japanese knife. If you prefer a longer blade for bigger cuts of meat, see our Gyuto knives. For vegetables only, see Nakiri knives.

Pair a Santoku with an end grain cutting board and sharpening tools, or browse our knife sets.

Santoku Knife Guide

Choosing the Right Japanese Santoku Knife

Santoku knives are versatile Japanese kitchen knives designed for chopping, slicing and dicing. Their balanced shape makes them easy to control during everyday food preparation, especially when working with vegetables, meat, fish and herbs.

A good Santoku knife should feel comfortable in the hand, sharp through the edge and stable during repeated prep work. The compact blade shape makes it especially useful for home cooks who want one reliable knife for daily kitchen tasks.

Pair your Santoku knife with Gyuto knives, Nakiri knives, Petty knives, knife sets, sharpening tools, cutting boards and Japanese kitchen tools to build a complete knife and prep setup.

Handcrafted Japanese Santoku knife with Damascus steel blade for chopping and slicing
Balanced Japanese kitchen knives for chopping, slicing and everyday prep.

Shop Related Collections

Gyuto Knives Nakiri Knives Petty Knives Knife Sets Sharpening Tools Cutting Boards

FAQ

Santoku Knives FAQ

What is a Santoku knife used for?

A Santoku knife is used for chopping, slicing and dicing vegetables, meat, fish and herbs. It is a versatile everyday kitchen knife for clean, controlled prep work.

Is a Santoku knife good for home cooking?

Yes. Santoku knives are excellent for home cooking because they are compact, balanced and easy to control. They work well for daily kitchen tasks and general meal preparation.

What is the difference between a Santoku and a Gyuto knife?

A Santoku knife is usually shorter and more compact, making it useful for chopping, slicing and dicing. A Gyuto knife is often longer and more pointed, making it especially versatile for slicing and general chef knife tasks.

Can a Santoku knife cut meat and fish?

Yes. Santoku knives can be used for meat, fish and vegetables. They are made for general kitchen preparation, but they should not be used for bones, frozen food or hard surfaces.

How do I maintain a Santoku knife?

Clean the knife after use, dry it properly and avoid cutting on glass, stone or metal surfaces. Use a proper cutting board and maintain the edge with sharpening tools such as whetstones or knife sharpeners.