Home / Japanese knives / Santoku
Knife shape
Santoku三徳 · three virtues
Meat, fish and vegetables with one blade. Shorter and flatter than a Gyuto, the Santoku favours a straight push cut over rocking, which makes it quick to learn and easy to control.
The shape
What makes a Santoku a Santoku.
- 1Octagonal handleFor either hand
- 2Straight spineFor a steady push stroke
- 3Rounded, dropped tipControlled, good for mincing
- 4Tall heelRoom for your knuckles
- 5Flat edgeMeets the board along its length
16.5–18 cm blade
One shape, five lines
Choose your Santoku.
The shape stays the same. What changes is the steel, the layers and the finish.
Every Santoku is sharpened on both sides and comes in three handle finishes: Mediterranean Blue, Natural Brown and Olive Green.
Building a kitchen?
The Santoku set.
A Santoku with a Nakiri for vegetables and a Petty for the small work, from one line, in one wooden box.
Is it for you?
Who a Santoku suits.
A Santoku suits you if
- You chop more than you slice. The flat edge meets the board along its length, made for up-and-down cuts.
- You want one knife for most things. Vegetables, fish and boneless meat, night after night.
- Your board or your hands are on the smaller side. A shorter blade is easier to control in a small space.
- It is your first Japanese knife. It is the most forgiving shape to learn on.
Side by side
Santoku, Gyuto, Bunka or Nakiri?
| SantokuThis page | Gyuto | Bunka | Nakiri | |
|---|---|---|---|---|
| Length | 16.5–18 cm | 20–24 cm | 18–21 cm | 16–18 cm |
| Profile | Flat edge, rounded tip | Gently curved, pointed tip | Flat edge, reverse-tanto tip | Straight edge, squared tip |
| Main cut | Push cut | Rocking and slicing | Push cut and tip work | Straight down |
| Best for | Everyday prep, herbs, fish | Meat, larger vegetables | Fine cuts, fish | Vegetables |
| Feels | Forgiving, easy to control | Long reach | Nimble at the point | Precise and steady |
| See Gyutos | See Bunkas | See Nakiris |
Questions
Choosing your Santoku.
16.5 cm or 18 cm?
Most of our Santokus are 18 cm. The KATA Santoku is 16.5 cm: a little lighter and nimbler, and a good fit for smaller hands or a small board.
Which steel should I choose?
KATA and RYU use VG10, the best-known Japanese kitchen steel. KYU folds an AUS10 core into 46 hammered Damascus layers. NIJI adds brass and copper to the fold. SHIN uses SG2 powder steel, the hardest we make at HRC 62–63, which holds its edge the longest.
Is a Santoku good for left-handed cooks?
Yes. Every Santoku we make is sharpened on both sides and has a symmetrical octagonal handle, so it works the same in either hand.
Santoku or Gyuto as a first knife?
If you mostly chop and have a smaller board, the Santoku is the easier start. If you like long slicing strokes and rocking through herbs, choose the Gyuto. Either one will do most of the work in a home kitchen.
How do I keep it sharp?
Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.
Not sure which line?
Answer a few questions and we’ll suggest a knife and a line.