Knife Buying Guide

Best Santoku Knife

Modern knife sets tend to define different knives for different tasks. But you don’t always need to pay big bucks for large numbered sets.

Santoku knife is more like an all-purpose knife to get the job done. These quality knives are often superior to other knives like chef knives. That’s why it’s so popular that you’ll easily find many options.

Choosing the right knife may seem difficult, considering every aspect. But we unlocked the best santoku knife with relevant details right here.

Why Is It Called a Santoku Knife?

Santoku is a Japanese word, translating to ‘three virtues’ or ‘three uses’ in English. Its three uses specifically refer to the three basic chopping tasks – slicing, dicing, and mincing.

But some argue the three virtues indicate three basic food variations – meat, fish, and veggies. In total, Santoku refers to versatility and convenience. These knives are also super sharp and durable.

Santoku knives originated in Japan during the 1940s. It perfectly resembles a chef’s knife in a smaller measurement. The chef’s knife is a tall blade of 8″ to 10″, but a santoku knife is between 5″ – 7″.

These knives feature a plain edge with a handle aligned with the top edge. Instead of having a sharp point tip like western knives, the end includes a rounded curve. It’s called a sheepsfoot.

What Is a Santoku Knife Used for?

As mentioned, a Santoku knife can handle slicing, dicing, and mincing herbs, meats, veggies, and fish. Its flat blade barely rocks on the cutting surfaces compared to the chef’s knife’s action.

That’s why Santoku delivers more precision, maneuverability, and control over food preparation. Santoku knives effectively replace the three single-purpose Japanese knives – Gyuto, Nakiri, and Deba.

They used to handle meat, vegetables, and fish, respectively. Many home cooks see Santoku blades combining western style chef’s knives and Japanese Nakiri knives.

Why Are There Holes in a Santoku Knife?

You can visibly detect some holes arranged in a parallel pattern on the Santoku blade surface. Many keep wondering about the purpose of these holes or dimples.

They serve no actual purpose. However, these dimples reduce the resisting friction of food items. Therefore, comfortable slicing meat, fish, or veggies is guaranteed.

Air trapped in these holes can further help prevent the food from sticking to the knives. So, the chances of getting messed up become lower while making precision cuts.

What to Look for in a Santoku Knife?

Spending your valuable time choosing a reasonable Santoku knife may seem awkward. But you ought to know the influencing factors to make it worthwhile. And our experts have outlined a guide to let you understand the quintessential criteria.

Knife Length: You should understand that a Santoku is like a smaller version of a chef’s knife. But you must focus on the blade’s length to avoid accidents, fatigue, or discomfort.

Americans mostly choose 7-inch Santoku knives. But 6.5″ sized ones are also quite popular. Smaller ones are also available. That’s when you must consider wrist sizes.

Blade Material: As a Japanese style knife, almost all top-notch knives feature Japanese steel. Several knives have German or German-Japanese steel for construction.

However, original Japanese steel knives are rare to find. You can still find them in the market for the right price. The majority of knives are either Chinese, American, or German.

Blade Edging: The edges make all the cuts. Hence, special attention is necessary to get the knife edge. Nearly all Santoku knives come with their signature plain or straight edge feature.

Only a few can have slight exceptions, like a hollow and a taper ground edge. The angle should hold 15 to 18 degrees per side of the edge. Knives with laser-treated edges are preferred.

Overall Sharpness: Sharpness is what matters the most for a cutlery piece. And Santoku knives are well-known for nearly unparalleled, extreme, and long-lasting sharpness on the cutting edge.

Therefore, you must carefully use top-quality ones to avoid accidental cuts. Proper maintenance will keep the edge usable for months. Only occasional sharpening will be necessary.

Handle Material: Don’t forget to check the handle material while focusing on the blade. A steady grip is a must to avoid any accidental slippage and cut injury in messy or wet conditions.

PP (polypropylene), TPE (thermoplastic polymer), pakkawood, and metal steel are the most common. Ensure the handle is large enough to suit your palm while pressing for cuts.

Handle Surface: A plain surface is never the choice regarding the knife handle material. The surface finish has to contain textures and subsequent finger-point guards for further protection.

PP or TPE handles feature almost visible textures for a steady grip. But pakkawood and steel handles require careful observation. You don’t want to bear the pain of a serious cut.

NSF Certification: Using a Santoku knife, you’ll cut your meals into pieces. But it will mean nothing if the knife is unsanitary or poses potentially serious health hazards.

NSF certification eliminates the chances of this hidden, concerning, and missed-out issue. National Sanitary Foundation-certified Santoku blades are readily available among the best Santoku knives.

Maintenance: Automatic dishwashers generate excess heat and detergent to damage or stain the steel. Instead of a dishwasher, you can use warm soapy water to clean the knives.

However, only a few can undergo dishwasher cleaning. Still, you should stick to soap water. Avoid keeping the knife blade dirty or soaked in water for a long time after use.