Best Santoku Knives

A Santoku knife is a type of Japanese blade that’s becoming increasingly sought-after within the United States, with many models being produced in America as well as in other countries. Santoku can mean “three virtues” or “three uses” and is used to refer to the three kinds of cuts it is designed for such as slicing, dicing and cutting. The blade is flat with a cutting edge, and the handle is aligned with the upper edges that the knife has. The blade’s end is rounded, referred to as a sheep’s feet instead of sharp points that are more typical of Western blades.

Due to the flat blade The santoku’s blade doesn’t move on the cutting surface in the way knives’ blades knives does and it may require some time to adjust to the look. Santoku knives are smaller and lighter than traditional chef’s knives. The majority of them are equipped with an 8- or 6-inch blade, in contrast to the common 8-inch blades found in most chef’s knives.

What to Look for in a Santoku Knife

Blade Length

The length of the blade should not be determined by hand size but rather on what the knife is going to be used for, the length of the food that will be cut, as well as the dimension of the cutting area and the ease of use. A 7-inch blade is used to cut all kinds of foods , while a 5-inch is more suitable for smaller items.

Blade Thickness

Santoku knives are specifically designed to perform delicate, delicate work. To achieve thin, even slices, the blade must be quite thin. Blades that are thicker are less precise than blades that are thinner.

Strength

Thin does not mean fragile. Actually, the top santoku knives are durable and rigid. Metals that are strong, such as high carbon steel, or high-carbon steel, are typically the most suitable for blades for santoku. Also, it is recommended to stay clear of knives made out of sheets of metal, since they’re generally weaker than knives that are forged.

Another factor that contributes to general strength is a handle which is triple riveted, meaning that the blade is fully connected. If you can locate an apron-style knife, it’s more desirable. Full tang implies that the blade’s metal extends all the way through the handle, making the knife a solid construction and prevents the blade from breaking off.

Tall Blade

You might have noticed that Santoku knives are very tall. This assists in balancing the food you are cutting downwards, making evenly-sliced slices every time. In addition, having a larger surface area lets you move your diced or sliced ingredients into the pan effortlessly.

Hollow Edges

A number of santoku knives have an ovular indentation on the blade. They are referred to as granton or hollow edges. Small dimples within the blade can prevent food getting stuck to it, which means you won’t need to be moving your fingers across the blade to scrape off the accumulation of ingredients.

FAQs

What exactly is a santoku blade?

A Santoku knife is a Japanese-style instrument with a slim blade and a curving spine. A majority of santoku knives have hollowed edges. They are five to eight inches long and are made of types of hard steel and are light. They are available with a either a single or double bevel. The term “santoku” means “three virtues,” that refers to the blade’s three main applications: cutting, slicing and cutting.

What exactly is a santoku blade employed to do?

Santoku knives are made for precision chopping, slicing and cutting. In contrast to a chef’s knife Santoku knives are renowned for their paper-thin cuts. They are perfect for mending herbs, cutting seafood in thin slices, or cutting vegetables and fruits. It’s a versatile knife.

Do I know how to sharpen a santoku blade?

While santoku knives are popular for their durability and long-lasting use but they do need periodically sharpened time. Sharpening using a whetstone at an angle of 20 degrees (15 degrees for knives that have hollow sides) is the best option for this kind of knife. As it is smaller blades, the rods for sharpening steel can cause injury. Electric and pull-through sharpeners shouldn’t be used with Santoku knives due to their distinct shapes that don’t usually fit into traditional tools.

If you’re concerned about sharpening a whetstone you can take your knife to a professional sharpener. There are many services that can help you understand exactly how to sharpen your Santoku knife.

Why Trust The Spruce Eats?

This list is created by Donna Currie, cookbook author Food writer, cookbook author, also a tester for products. She personally tried two of the knives in this list, and also more than 100 items in The Spruce Eats.

Allison Wignall, who updated this article, is a freelance writer who writes about travel and food. She’s always cooking trying to recreate recipes from all over the globe. She has had her work featured in magazines including Food & Wine, Travel + Leisure as well as Southern Living.