Japanese 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 its relatively thin blade, this knife is also great for precision cutting. With the Santoku, you can finely slice your meat or vegetables without worrying about inadvertently crushing or damaging the produce, as can happen with thicker blades.

Bunka Bōchō is typically synonymous with Santoku in Japan which can be confusing as some knife manufacturers 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 blades.

At face value, the difference between the two 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 Japanese Santoku knife is typically shorter and lighter, while also curving downwards at the tip making for a slightly straighter edge profile. This enables a faster cutting technique, while still having the same durability as a chef’s knife.

While both offer positives and are excellent choices in their own right, practicing and developing your skill with a Santoku will help you to bring 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 that chopping anything from a cabbage to a carrot is equally easy.

Santoku knives are a more recent addition to the Japanese kitchen. They were developed 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. 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 for – meat, vegetables, or fish.

Properly caring for a Santoku knife is crucial to guaranteeing its performance for many years. Hand wash your blade with warm water and then dry with a soft cloth such as a tea towel. Avoid placing it in a dishwasher. It should be stored in a dry environment, away from moisture. We recommend periodic applications of Tsubaki Camellia Oil to help prevent rust and corrosion. 

If your knife is made of high-carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High-carbon knives tend to form a patina over time; this is not bad and can actually help protect the blade from rust.

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