Santoku Knives

A Santoku Knife is an all-purpose kitchen knife, ideal for chopping, dicing, mincing and slicing whatever is placed in front of it. Additionally, due to the relatively thin blade shape, a Santoku Knife can also be used for precision cutting. Finer slicing can be achieved through its use, without the concerns about inadvertent crushing or damage to the vegetables or meat that can occur with thicker blades.

Bunka Bōchō is typically synonymous with Santoku in Japan which can be confusing as some knife manufactures in recent decades have produced "Bunka" knives and "Santoku" knives though historically there hasn't been a distinction.

In the U.S., Bunka often refers to a Kengata Santoku, which is the angular, triangle tip rather than the standard hoof tip of most Santoku's.

At surface level, the difference between a Chef’s Knife and a Santoku Knife would appear to be quite superficial — after all, both are all-purpose knives for use in a professional setting. However, a closer inspection reveals there are a number of important distinctions; a Santoku Knife is typically shorter and lighter, while also curving downwards at the tip making for a slightly straighter edge profile. This enables the Japanese Santoku Knife to have a faster cutting technique, while still having the same durability as a Chef’s Knife.

While both offer their own positive qualities and represent excellent choices, if you buy a Santoku Knife, practice and developing your skill will enable you to bring a greater finesse and speed to your cutting.

While the Santoku Knife is a multipurpose kitchen knife, useful for meat and vegetables, the Nakiri Knife is specifically a vegetable knife. A Santoku can be used to slice chicken, pork, beef as easily as a cabbage due to the depth of the blade but also the slight curvature of the edge to allow for push and pull slicing.

The Nakiri vegetable knife has a blunt tip and is often mistaken for a cleaver. This vegetable knife is specifically designed with a greater depth of blade and handle with additional clearance so slicing and chopping things such as cabbage or carrots are performed with equal ease.

Santoku knives are a more recent addition to Japanese kitchen knives, originating in Japan during the mid-20th century, just after World War II. It blends Japanese and Western design, since at the time of its creation the Japanese had discovered the new western-style cooking, and needed the right knife to use. These Santoku knives are typically double bevel knives, in the traditional western style.

In Japan, Santoku means “three uses”. This describes what the knife is popularly used with – meat, vegetables, or fish.

Caring for a Santoku Knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion. 

If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.

Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod. 

At Hasu-Seizo, we stock an extensive range of Santoku Knives and other Japanese blades, including Gyuto Knives, Shobu, Takohiki, Yanagiba, Sujihiki and more. If you’re looking for a Japanese Santoku Knife, Hasu-Seizo offers quality and craftsmanship at a reasonable price.