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Santoku Knives
Translated to mean “three virtues”, Santoku knives are effective all-purpose tools that vary in shape from the western chef knife but serve the same purpose in terms of their utilitarian functionality. The “three virtues” to which the word Santoku refers align with the three tasks of slicing, dicing, and mincing. Their shape is unique to other knives in that Santokus resemble truncated chef knives with altered tips and minimal camber. Unlike the blades of German knives that sweep upwards to meet the tip, the spines of Santokus are rounded downwards to meet the knife edge. Please note that the lack of camber interferes with a traditional rocking motion so Santokus are more often use in a chopping manner.
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Miyabi Koh 7-Inch Santoku
The Japanese All-Purpose Knife for Everyday Precision
The Miyabi Koh 7-inch Santoku brings Japanese-inspired craftsmanship and versatility to everyday kitchen prep. The Santoku profile is designed for slicing, dicing, and mincing with ease, while its compact, agile shape offers excellent control and precision. From vegetables and herbs to boneless meats and fish, this versatile blade is a dependable choice for a wide range of kitchen tasks. At the heart of the Miyabi Koh series is the revolutionary FC61 fine carbide stainless steel. This advanced alloy solves the age-old kitchen dilemma: it provides the extreme edge retention typically associated with high-carbon Japanese steel while maintaining the chip-resistant toughness of German alloys. Each blade undergoes an innovative FRIODURx2 ice-hardening process, which optimizes the molecular structure of the steel. The result is a staggering 61 Rockwell hardness that remains remarkably resilient under daily professional use. Every Miyabi Koh knife is a tribute to the legendary samurai swords of Seki. Artisans employ a three-step Honbazuke honing process to achieve a scalpel-like 'Katana' edge. The blade’s thin Japanese profile (angled at 9.5–12°) ensures near-zero resistance when slicing through fibrous vegetables or delicate fish. This performance is balanced by an authentic octagonal Pakkawood handle, providing an ergonomic, slip-resistant grip that supports both Western-style chopping and the specialized Asian rocking motion. Finished with a silver mosaic pin, the Miyabi Koh is not just a tool—it is a piece of culinary heritage. Learn More$164.95 -
Mac Chef Series 5 in HE Prep Knife
The MAC Chef Series 5" HE Prep Knife (TH-50) reimagines the traditional paring knife with an ergonomic design built for cutting board work. Unlike standard petty or paring knives, the TH-50 features a raised handle and a taller blade that provide generous knuckle clearance, allowing you to chop, slice, and dice comfortably on the board without your hand getting in the way. The blade is engineered with dimples along each side to reduce friction and minimize food sticking, making it especially effective when slicing starchy or sticky ingredients like apples, potatoes, and other fruits and vegetables. A gradual taper from heel to tip allows for a smooth rocking motion, giving you the versatility of a small chef's knife in a compact size. Perfect for prepping fruits, vegetables, herbs, and smaller proteins, the TH-50 is also compact enough to perform detailed paring tasks when needed. Lightweight, agile, and exceptionally sharp, it's an indispensable knife for everyday kitchen prep. Learn More$62.95 -
F. Dick Active Cut 7 in Santoku Knife
The F. Dick ActiveCut 7" Santoku Knife is a versatile Japanese-inspired kitchen knife designed for slicing, dicing, and chopping vegetables, meats, and fish with exceptional precision. Its wide blade and slightly curved edge provide excellent control while allowing ingredients to be transferred easily from cutting board to pan. Made in Germany from premium X30Cr13 stainless steel and hardened to 56 HRC, the blade combines durability, corrosion resistance, and easy resharpening for dependable everyday performance. Each knife is honed twice during the final sharpening process to ensure a razor-sharp edge and consistent cutting results. The non-slip, abrasion-resistant handle is ergonomically shaped for lasting comfort and securely joined to the blade without gaps to maintain excellent hygiene. Perfect balance, with the center of gravity positioned in the middle of the knife, gives the Santoku exceptional maneuverability and reduces fatigue during extended prep sessions. Learn More$69.95 -
Made In 6.6-inch Japanese Damascus Steel Santoku
The Made In Japanese Damascus Steel Santoku is a compact all-purpose knife for cooks who want Japanese precision in a shorter, easier-to-control blade. Its name means “three virtues” for the three jobs it handles: slicing, dicing, and mincing. Made In has it forged in Seki, Japan, with a VG-10 core inside 66 layers of Damascus steel and a 15-degree edge.
Why It PerformsFlat edge, rounded tip: The flatter profile meets the board along its whole length, which suits a forward push cut rather than a rocking motion.Compact blade: At 6.6 inches, it is easier to control than a full chef’s knife, especially in a smaller kitchen or for cooks with smaller hands.VG-10 core and Damascus cladding: A hard stainless core for a keen, long-lasting edge, protected by layered steel with a distinctive pattern.15-degree edge: Cuts with little resistance through vegetables, boneless meat, and fish.Full tang, polymer handle: Balanced in the hand, with a hand-finished handle that resists slipping and staining.
What It Does BestDicing and slicing vegetables with a push cutSlicing boneless chicken, pork, and fishMincing herbs and garlicEveryday prep for one or two people
Choosing the Right Made In KnifeFor larger tasks and a longer slicing stroke, the Made In 8-inch Japanese Damascus Steel Gyuto gives you 8.2 inches of blade. For vegetable-heavy cooking, the Made In 6.6-inch Japanese Damascus Steel Nakiri has a taller, fully flat edge. The santoku, gyuto, and nakiri are sold together in the Made In 3-Piece Japanese Damascus Steel Knife Set. Learn More$199.00 -
MAC 2pc Santoku Set
The Ultimate Santoku Pair: Mac 2-Piece Professional & Superior Set Elevate your culinary capabilities with the Mac 2-Piece Santoku Set, a perfectly matched duo designed to handle every size of kitchen task with unparalleled Japanese precision. This exceptional collection combines two of MAC's most acclaimed santokus, making it an ideal gift for any cooking enthusiast or a significant upgrade to your own knife block. This set includes: Mac Professional 6.7-inch (170mm) Santoku (MSK-65): The workhorse of the pair, perfect for larger vegetables, meats, and extensive prep. Crafted for superior balance, razor-sharpness, and lasting durability. Mac Superior 4-inch (105mm) Santoku (SK-40): The nimble counterpart, ideal for smaller tasks, intricate cuts, and delicate ingredients. Its compact size offers enhanced control and agility. Both knives embody MAC's commitment to high-carbon rust-resistant steel, ergonomic design, and a performance that feels like an extension of your hand. Experience the versatility, control, and efficiency this popular santoku duo brings to your cutting, chopping, and mincing, transforming your cooking experience. Learn More$179.95 -
Miyabi Artisan Bunka Knife
A High-Performance Workhorse That Bridges the Gap Between Japanese Precision and Western Power The Miyabi Artisan Bunka (SKU 1034067) is a statement piece of functional art, engineered for those who demand the surgical sharpness of Japanese steel without the delicate feel of a traditional 'laser' knife. The 170mm (6.7") blade is forged from SG2 micro-carbide powder steel, ice-hardened to a 63 Rockwell hardness. While this level of hardness typically suggests brittleness, the Artisan series is uniquely tough—designed to withstand high-volume commercial prep without chipping, provided it is treated with professional respect. The most striking visual feature is the Tsuchime finish. This hand-hammered texture is more than aesthetic; it creates air pockets that effectively reduce drag and prevent starchy vegetables like potatoes or onions from suctioning to the blade. Combined with the aggressive 'K-tip' (reverse tanto) geometry, this Bunka excels at both heavy dicing and intricate detail work like scoring proteins or piercing thick skins. Unlike traditional Japanese handles, the Artisan grip is built for significant girth. Often called 'D-shaped' in generic marketing, this handle is actually a symmetrical 'Trophy Bass' or bulbous profile. It features a thick, rounded belly and subtle ergonomic facets that nestle into the palm. This design makes it equally comfortable for left- and right-handed chefs, providing a secure, Western-style feel that provides confidence during long shifts. Hand-finished in Seki, Japan, this knife represents the pinnacle of Miyabi's robust engineering. Learn More$234.95 -
Miyabi Birchwood Bunka Knife
Discover a harmonious blend of traditional Japanese craftsmanship and modern engineering with the Miyabi Birchwood Bunka Knife. This versatile knife is expertly designed for a wide range of kitchen tasks, offering the precision of a Santoku with the added versatility of a classic chef's knife. Its distinctive "K-tip," or reverse tanto, allows for meticulous cuts, making it ideal for everything from fine dicing to intricate garnishing. Handcrafted in Seki, Japan, the epicenter of samurai sword-making, each Miyabi Birchwood Bunka knife is a testament to centuries of artistry and expertise. The blade's stunning Damascus pattern and the unique grain of the Karelian Birch handle make this knife as beautiful as it is functional. It is not merely a tool but a piece of functional art that will elevate your culinary experience. Learn More$364.95 -
Zwilling Spectrum 7 in HE Santoku
The Artisan's Santoku: Where Precision Meets Poise Experience the masterful fusion of Japanese versatility and German engineering with this exquisitely crafted 7-inch Santoku knife. The "three virtues" of its Japanese namesake—mincing, slicing, and dicing—are executed with flawless precision, turning everyday kitchen prep into an act of artistry. From the crisp, clean separation of delicate herbs to the rhythmic dicing of onions, this all-rounder blade moves with an effortless grace. Its modern design is anchored by a striking Jute Micarta handle, whose organic lattice pattern is inspired by natural textiles, providing a touch of elegance that feels as incredible as it looks. This isn't just a knife; it's a confident and creative partner for your culinary journey. Learn More$199.95 -
Zwilling Spectrum 5.5 in Prep Knife
The Zwilling Spectrum 5.5-inch Prep Knife is a versatile and agile tool, expertly designed to bridge the gap between a paring knife and a full-sized chef's knife. Its compact blade is perfect for those in-between tasks where precision is key, such as mincing shallots, slicing herbs, or cutting citrus. This German-made knife is an indispensable addition for any home cook seeking effortless control and lasting sharpness. Engineered for comfort and safety, the knife features an innovative curved bolster that acts as a natural extension of your hand. This design encourages the professional "pinch grip," allowing for finer control and reducing strain during intricate tasks. The full tang construction is perfectly balanced by a stainless-steel endcap, providing a feeling of stability and agility as you work. The handle is crafted from Jute Micarta, a durable composite material with a distinctive, textured lattice pattern. This streamlined, ergonomic shape ensures a secure, non-slip grip for confident handling, even with wet hands. The moisture-resistant properties of the handle guarantee longevity and a comfortable feel with every use. Learn More$169.95 -
Kyocera Innovation White 5.5-inch Ceramic Santoku, Red Handle (TK-140 WH-RD)
Thin strips of flank steak for a stir-fry and even slices of chicken breast for cutlets both depend on a sharp, straight blade. This red-handled Innovation White santoku brings a 5.5-inch ceramic edge to boneless meat, and the red handle follows the widely used color code for raw meat knives.Kyocera warns against cutting frozen food with ceramic, so let meat thaw completely first. The blade cannot rust, and Kyocera credits this generation of its ceramic with doubling the time between sharpenings. Bones, cartilage and prying all belong to a steel knife.Customers ask how we sharpen these. Only diamond will cut the ceramic, so use the RSD-01 Diamond Wheel Sharpener for routine touch-ups and send chips or heavy wear to EVERSHARP, Kyocera’s approved service (see Kyocera’s sharpening service page).
Red-Handled Innovation White KnivesTrimming and cubing go to the red paring and utility knives. Away from raw meat, the black and blue santoku cover produce and seafood. Learn More$75.00
