The three virtues. One friendly, flat blade.
Santoku. A shorter, flatter blade for clean up-and-down cuts, and the easiest way into Japanese knives.
Santoku means “three virtues”: meat, fish and vegetables, one knife. The blade runs shorter and flatter than a Gyuto, so it favours a straight push cut over rocking. That makes it quick to learn, forgiving, and a natural fit for smaller hands and tighter counters.
Common sizes are 16 to 19cm. If your board fills up with vegetables, look at the Nakiri; if you want more length and a gentle curve for slicing, the Gyuto remains the classic first knife. And if you like the Santoku’s flat profile but want an angled tip for detail work, meet the Bunka.
Available across our lines
The same shape, made five ways.
We forge a Santoku in five of our six lines. Choose the steel, the pattern and the feel.
A note on care
Hand wash and dry immediately. Wooden cutting boards only. Sharpen on a 1000/6000 whetstone three or four times a year. The full method lives in Knife School.
Not sure which line?
A couple of questions, one knife. The quiz reads how you cook and points you to the line that fits.