Santoku Knives

This unique little Santoku by Friedrich Dick is an amazing addition to a home kitchen or chef's tool roll. This knife is small enough at 5.5 in. (140mm) to be a nimble utility knife but broad enough for a person with smaller hands to use this as an everyday vegetable knife. The Granton or Kullenschliff (in German) Edge is what really makes this knife special as many smaller blades don't have a hollow edge cut in. The Granton edge will help keep food like onion or tomato from clinging to the blade allowing for a quicker prepping experience. Made in Germany. Learn More

Kyocera calls this shape a chef’s santoku. It has the flat edge of a santoku and a 6-inch blade, enough length for chopping a head of broccoli or slicing a cucumber end to end on a full-size board.Kyocera lists chopping, slicing, dicing and mincing among its jobs, and the ceramic blade earns its keep on fruit and vegetables. It cannot rust and does not react with acidic ingredients. In Kyocera’s paper-cutting tests, Innovation blades lasted twice as long before dulling as the brand’s traditional ceramic. Since ceramic chips under twisting or impact, keep a steel knife nearby for bones, frozen food and hard cheese.Knife Merchant sells Kyocera as an authorized dealer, which customers ask about before buying. The answer affects coverage, since Kyocera’s limited warranty excludes knives sold by unauthorized dealers.
Chef’s Santoku or Chef’s Knife?The Innovation Black 7-inch Chef’s Knife adds an inch and a pointed tip. For a smaller hand or a short prep list, the 5.5-inch Innovation Black Santoku is easier to manage. It is also the larger of the two knives in the Innovation Black 2-Piece Ceramic Knife Set. Learn More

At 5.5 inches, this is the smaller of the two Innovation Black santoku knives we carry, sized for preparing a few vegetables at a time with close control. The flat edge suits push cuts, so slicing scallions, dicing an onion and mincing parsley all happen with a straight down-and-forward stroke.Kyocera’s figures show this ceramic holding its sharpness twice as long as the company’s older Z206 material. The blade will not brown a cut apple or pick up a metallic taste from vinegar, and it cannot rust. Ceramic is also brittle, which is why Kyocera recommends steel for boning and frozen food.Customers ask us how to sharpen a ceramic santoku. A honing rod will not restore this edge, and Kyocera specifies diamond for the job. The Kyocera Diamond Wheel Sharpener is the home option. For a worn edge or a chipped tip, Kyocera sends owners to EVERSHARP, its authorized service provider (details on Kyocera’s sharpening service page).
5.5-Inch or 6-Inch Santoku?The Innovation Black 6-inch Chef’s Santoku gives a little more length for larger vegetables and a full cutting board. The same knife comes in the 4-Piece Set. With a white blade, it is the Innovation White 5.5-inch Santoku. Learn More

The Ultimate In-Between Knife: The Suncraft Senzo Black 143mm Prep Knife Discover your new go-to blade for all the tasks too large for a paring knife and too small for a full chef's knife. The Suncraft Senzo Black 143mm (5.6-inch) Prep Knife is the perfect fusion of size, agility, and cutting power, designed to be the most versatile tool in your kitchen block. The soul of this knife is its high-performance VG-10 steel core, renowned for its ability to take and hold a razor-sharp, long-lasting edge. The core is clad in 33 layers of stainless steel and finished with a stunning black Damascus that is not only visually striking but also helps food release from the blade. The octagonal PakkaWood handle provides a comfortable, secure grip for the precise control this nimble blade offers. Core Benefits: High-Performance VG-10 Steel Core: The hard VG-10 cutting core (60±1 HRC) provides a scalpel-like edge with exceptional retention, ensuring long-lasting sharpness and performance. Striking Black Damascus Finish: The blade features a unique, blackened 33-layer Damascus finish that aids in food release while providing a breathtaking, modern aesthetic. The Perfect "In-Between" Size: At 143mm (5.6 inches), this knife excels at a huge variety of prep tasks, from slicing shallots and trimming vegetables to portioning smaller proteins. Ergonomic PakkaWood Handle: The classic octagonal handle is crafted from black PakkaWood, a durable, water-resistant wood composite that offers a comfortable and secure grip for both right and left-handed users. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki, Japan, a city with an 800-year legacy of blade-making, this knife is a perfect blend of modern style and traditional quality. Learn More

Heritage Craftsmanship Meets Industrial Utility A compact, maneuverable Santoku designed for effortless vegetable prep and long-term edge retention in demanding kitchens. The Shun Kanso 5.5-inch Santoku is a masterclass in functional minimalism. While larger chef's knives can feel cumbersome during intricate tasks, this 5.5-inch hollow-ground blade offers surgical control for dicing shallots, mincing garlic, and slicing delicate herbs. Forged from highly refined AUS10A Japanese steel, this blade is a high-carbon vanadium stainless alloy that balances extreme sharpness with corrosion resistance. The 16-degree double-bevel edge is hand-sharpened to ensure it glides through produce without bruising. For the professional line cook, the 'Heritage' finish is a massive advantage; it is specifically designed to hide the scratches that naturally occur during high-volume service, maintaining its aesthetic appeal over years of use. The handle is crafted from Tagayasan wood, often called 'Iron Sword Wood' for its incredible density and durability. Riveted to a full tang, it provides a balanced, secure grip that won't fatigue the hand during 40-pound cases of mirepoix. Whether you are a professional needing a quick-action prep tool or a home cook who finds 8-inch blades intimidating, the Kanso Santoku provides a rustic, high-performance solution that outlasts and out-cuts traditional Western alternatives. Learn More

When it comes to mincing, dicing and chopping there's no better knife shape than a santoku. The long, flat edge makes great contact with the cutting board on each cut so you can work more quickly. The Wusthof Classic 5 inch Hollow Edge Santoku is a great alternative to a utility knife. It's also a great go-to prep knife for cooks that are more comfortable using a shorter blade. This knife is taller than your typical utility knife so there's more room between your hand and the cutting board - that means added comfort especially when chopping. This knife is a great tool to have on hand, especially if you have kids that like to help in the kitchen. This is a great knife to gift becuase it is a unique size and shape - it's very unlikely that the recipient will already have one of these in their collection.  Learn More

The Shun Premier 5.5-inch Santoku offers the renowned versatility of a Santoku in a more compact and nimble size. Perfect for those with smaller hands or who find a larger chef's knife unwieldy, this knife excels at a wide array of small to medium-sized prep tasks. Like its larger counterparts, "Santoku" translates to "three virtues," signifying its proficiency in slicing, dicing, and mincing. Its shorter blade length provides exceptional control and maneuverability, making it ideal for precise cuts. The hand-hammered finish on the blade creates small air pockets, which help reduce drag and allow food to release more easily during chopping. This is a fantastic all-purpose knife when you don't need the length of a full-sized Santoku or chef's knife. This knife is particularly well-suited for tasks such as: Dicing: Preparing smaller vegetables like shallots, garlic, and mushrooms. Slicing: Making clean cuts through herbs, small fruits, and boneless proteins. Mincing: Finely chopping ginger, herbs, and other aromatics. Precise Cuts: Trimming vegetables or creating fine garnishes where control is key. Learn More

The Shun Classic 5.5-inch Santoku is for cooks who want the versatility of a santoku in a smaller, lighter knife. In size it falls between a paring knife and a full-length santoku, which makes it the natural choice for medium-sized work: slicing carrots and shallots, mincing herbs, and cutting chocolate or butter. Cooks with smaller hands often find that it becomes their everyday knife, and some reach for it in place of a paring knife for board work or for cutting fruit at breakfast. Like every santoku, it is an all-purpose Japanese shape; its name means “three virtues,” often taken to mean meat, fish, and vegetables. It shares the construction and handle of the entire Shun Classic line.
FeaturesCompact santoku profile: The shorter blade and downturned tip give precise control on the board and keep the knife easy to handle through small and medium tasks.VG-MAX cutting core: Shun’s proprietary steel is strong, fine-grained, and resistant to wear and corrosion, and it holds a very keen edge through extended prep.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Full composite tang: The composite construction keeps the knife light and balanced.Handcrafted in Seki City, Japan: Each Shun Classic knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellSlicing carrots, shallots, and small onionsMincing herbs and garlicCutting chocolate and butterCutting fruit for breakfast or snacksSlicing cheese and small boneless proteins
Choosing a Shun Classic SantokuThe Classic santoku is offered in two lengths. The Shun Classic 7-inch Hollow Ground Santoku is the full-sized choice for larger volumes of prep, and its hollow-ground indentations help wet and starchy foods release from the blade. Cooks who prefer a Western profile in a similarly compact size should consider the Shun Classic 6-inch Chef’s Knife, whose curved belly allows a rocking cut. For in-hand peeling and trimming, the Shun Classic 3.5-inch Paring Knife remains the better tool. Learn More

The Miyabi Kaizen 5.5 in. (140mm) Santoku is a classic Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Santoku is its thin blade with wedge shaped edge. Features a hollow or granton edge (dimples), designed to keep food, especially starchy food like potatoes, from sticking or clinging to the blade. Extremely versatile, can even be used for decorating purposes. Hand wash only. Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.The Crydour blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for Miyabi Kaizen users. The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellent. Handcrafted in Seki, Japan. Learn More