Santoku Explained: A Japanese Knife Feature

Found in nearly every Japanese kitchen, the Santoku knife—meaning “Three Virtues”—excels with its ability to chop, slice, and dice. Compact and versatile, this all purpose Japanese knife is designed for daily home cooking across a wide range of ingredients.

Whether you’re prepping stir-fry, slicing sashimi, or dicing onions, the Santoku delivers clean, efficient cuts with ease. No wonder it’s become a go-to tool not just in Japan, but in kitchens around the world.

In this article, we explore what makes the Santoku knife so popular, where it originated, and how its unique shape and specifications set it apart. You’ll also learn why it’s considered a must-have in Japanese homes—and why it might just be your next favorite knife.

A Modern Classic: The History of the Santoku

It may be surprising, but the Santoku is a relatively recent innovation. Developed in postwar Japan (1940s–1950s), it was created to suit the needs of a modernizing, Western-influenced society.

While no single inventor is known, the knife-making regions of Seki and Sakai are credited with adapting traditional blades for everyday use.

As smaller homes and kitchens became the norm, home cooks needed something more efficient. Where once three separate knives handled meat, fish, and vegetables, the Santoku offered a single solution—cutting down on clutter and handling a variety of tasks with one compact blade.

Culture and Reputation

The Santoku reflects what Japan values most—simplicity, efficiency, and quiet elegance. It is what it is, and delivers on that promise.

Whether you're new to cooking or just discovering Japanese knives, the Santoku is a popular first choice—offering a confident start and a gateway into Japanese cuisine and techniques.

More than just a blade, the Santoku represents a mindset: well-made tools performing exceptionally, every time.

Blade Basics: Key Specs and Features

Compact, balanced, and built for the home, the Santoku’s design reflects both thoughtfulness and function. Let’s take a closer look at how this versatile knife is constructed.

• Length: Typically 150–180mm (6–7”), with 165mm (6.5”) as the standard.

• Height: A tall blade keeps your knuckles safely above the edge and aids in consistent slicing.

• Blade Shape: A flat edge and sheepsfoot-style spine support clean chopping and easy scooping from the cutting board.

• Bevel: Double bevel at 12–15° per side—easy to sharpen and great for both right- and left-handed users.

• Handle: Available in both Japanese (wa) and Western (yo) styles.

• Weight: Light and nimble, thanks to a partial tang design that reduces fatigue.
  

Together, these features make the Santoku ideal for straight up-and-down chopping and push-pull slicing—resulting in faster prep and cleaner cuts.

Everyday Performance: What It’s Good For

The Santoku was designed with home kitchens in mind. Its shorter blade, lightweight feel, and multipurpose function made it ideal for everyday tasks. While dated, the term “housewife knife” was sometimes used—reflecting its common presence in Japanese homes.

Today, it’s widely recognized as an excellent home-use knife—家庭用匊刀 (kateiyō hōchō). It works beautifully with boneless meats and poultry—perfect for portioning, mincing, and more.

It’s especially strong with vegetables, easily handling everything from radishes and cabbage to finely julienned carrots and cucumbers.

The Santoku can also handle seafood prep, though many still prefer a dedicated knife—like the deba or yanagiba—for more specialized fish work.

 

Choosing Your Santoku

Choosing the right Santoku comes down to size, steel, and feel.

If you have a limited prep space, go for a shorter blade. Stainless steel requires less maintenance, while high-carbon steel offers razor-sharp performance with a bit more care.

Handle choice is personal—there’s no shame in picking one just because you like how it looks. Japanese handles offer a firm grip, while Western styles focus on comfort.

If you’re unsure where to start, Komari offers a great selection of Santoku knives to help you find the right fit.

 

Care and Maintenance

Caring for your Japanese knife can feel intimidating at first. But follow a few simple guidelines, and your Santoku will stay in great shape for years.

1. Dry your knife immediately after washing.

2. Store it safely in a sheath, magnetic strip, or low-friction block.

3. Resharpen regularly with a whetstone—never a honing rod.

4. Never use a dishwasher. Ever.

 

Interested in Learning More?

Our article should cover the most common questions you may have. But if we’ve missed anything, or you want to learn more about Komari products, feel free to message us on social media, watch our informational YouTube videos, or send us an email here.