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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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Messermeister Blacksmith 6.5 in Santoku
The Messermeister Blacksmith 6.5 Inch Kullens Santoku is a versatile Japanese chef's knife with a thin taper for maximum precision when slicing vegetables, fish and meat. The hollow oval shape of the kullens on either side of the blade reduce adhesion during the process of cutting and separating. The blade and handle are compatible in width and weight, resulting in a well-balanced knife. Learn More$189.95 -
Glestain K Series 160mm Santoku
The Glestain 160mm Santoku is dream to use. Food drops cleanly off the blade with each cut which improves the users technique and the cleanliness of your cutting surface. Learn More -
Kikuichi GM Series Molybdenum Stainless Steel 7.1-inch (180mm) Santoku (SM18)
Kikuichi says its GM Series santoku is a great value and holds a fantastic edge, and shoppers search for it by name as the Kikuichi GM Series molybdenum santoku. The 7.1-inch (180mm) blade has the flatter edge and rounded tip of a santoku, built for push cuts, thin slices and fine dicing.The AUS10 stainless steel needs only washing and drying, which makes this an easy single knife for a home cook who mostly prepares vegetables and boneless proteins. It suits cooks who chop straight down and forward without rocking the knife through each cut. The broad blade scoops chopped ingredients from the board to the pan, and the thin edge passes cleanly through tomatoes and herbs without crushing them.
Santoku or Gyuto?The GM Series 7.1-inch (180mm) Gyuto has a pointed tip and more curve for rocking cuts. For a carbon steel santoku, see the GC Series 7.1-inch (180mm) Santoku. Learn More$189.95 -
Kikuichi GC Series Carbon Steel 7.1-inch (180mm) Santoku (SC18)
Kikuichi’s SC18 is the santoku of its GC Series carbon steel line, a 7.1-inch (180mm) blade with the flatter edge and rounded tip that suit push cuts and fine dicing. Kikuichi describes the series as sharp, light and tough, and shoppers find this knife by its model number.A santoku is a natural fit for cooks who chop straight down and forward without rocking the knife, and its broad blade scoops ingredients from the board. The carbon steel takes a keen edge and is easy to bring back on a whetstone. It will form a patina, and it needs wiping dry during prep, especially after cutting tomatoes or citrus. It makes a practical single knife for a home cook who mostly prepares vegetables.
Santoku or Gyuto?The 7.1-inch (180mm) Gyuto is the same length with a pointed tip and more curve for rocking cuts. For a longer all-purpose knife, see the 8.25-inch (210mm) Gyuto. Learn More$134.95 -
F. Dick Premier Plus 5.5 in. Granton Edge Santoku
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$78.65 -
Global 7.1 in (180mm) HE Santoku
The Global G Series 7.1 in. (180mm) Santoku Knife is a versatile Japanese all-purpose knife designed for precision and control. Its compact size and balanced feel make it especially well-suited for detailed kitchen tasks such as mincing garlic and shallots, finely chopping herbs, and preparing vegetables with accuracy. The name Santoku translates to "three virtues," referring to the knife's ability to excel at slicing, dicing, and chopping. The broad blade provides ample knuckle clearance while helping transfer ingredients from cutting board to pan with ease. Crafted from Global's exclusive CROMOVA 18 stainless steel, this knife delivers exceptional sharpness, edge retention, and corrosion resistance, making it an indispensable tool for both home cooks and professional chefs. Learn More$149.95 -
Glestain 7.5 in. (190mm) Left Handed Santoku
The Glestain 7.5 in. (190mm) Left Hand Santoku is an excellent all purpose knife. The scalloped blade design of a santoku is particularly beneficial on a santoku that is normally used with more of a push cut than a rocking, slicing motiion. Learn More$170.00 -
Kyocera Innovation Black 6-inch Ceramic Chef's Santoku (ZK-160 BK)
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 -
Kyocera Innovation Black 5.5-inch Ceramic Santoku (ZK-140 BK)
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$80.00 -
Miyabi Birchwood Rocking Santoku
The Miyabi Birchwood 7 in. (180mm) Rocking Santoku is a modern Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Rocking Santoku is its thin blade with a kiritsuke shaped edge. Extremely versatile, can even be used for decorating purposes. This 7-inch rocking santoku is perfect for all cutting tasks, including rocking cuts. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian-style all-rounder. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and stainless engraved end cap. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Handcrafted in Seki, Japan with a lifetime warranty. Learn More$364.95
