While Santoku knives - or Santokus for short - have been used by professional and master chefs for a long time, the knives originally from Japan are also becoming increasingly popular among hobby cooks. The kitchen knives, particularly known for their sharp blade, are not only suitable for preparing Asian dishes, but can also be used in a very versatile way.
At Meister Messer you will definitely find the perfect Santoku knife, because in addition to European chef's knives, we also offer numerous Santokus. Find out what makes Japanese chef's knives special and what criteria you should consider when buying a Santoku knife in the following guide.
What is a Santoku knife?
The Santoku knife is the Japanese counterpart to the European chef's knife. Consequently, it is a multipurpose knife that you can use for cutting meat, fish, and vegetables. This can already be seen in the name, as "Santoku" translates to "three virtues".
Santoku knives originated from the changing eating habits of the Japanese. Before and during World War II, the Japanese population mainly consumed fish and vegetables. Starting from the economic boom of the 1950s, people began to consume more and more meat. Therefore, the blacksmiths combined the blade shape of Western chef's knives with that of traditional Japanese knives.
Compared to conventional chef's knives, Santokus feature a significantly sharper grinding angle that can only be achieved with very hard types of steel – for example, with carbon-rich steels or Japanese stainless steel like VG-10. Due to their extreme sharpness, the blade glides through the food instead of splitting it, preserving its structure and therefore its flavor better. Consequently, Santoku knives are ideal for very fine cuts – for instance, for paper-thin Carpaccio.
The characteristic features of Santoku knives
Santoku knives typically have a blade length of 15 to [[1]] centimeters, resulting in an overall length of approximately 30 centimeters. They usually weigh between 150 and 400 grams. As a result, Santokus are slightly shorter and lighter than European chef's knives, making them a preferred choice for many home cooks, especially those who prefer the Japanese style.
The knife shape is also characterized by the following properties:
- High blade back: The blade of Santoku knives is relatively wide, measuring up to 6 centimeters. Due to the high blade back, Santokus can be guided very well with the back of the finger. The wide blade also allows you to easily collect the cut material and transfer it directly to the pot, bowl, or pan.
- Compact tip: In Santoku knives, the back of the blade is angled towards the tip, so it does not taper narrowly towards the end like traditional chef's knives. Additionally, the back of the blade and the knife handle typically align on a straight line.
- Double-edged blade: Another feature of Santoku knives is their double-edged blade. As a result, the knives can be used by both right-handed and left-handed individuals, similar to their European counterpart.
In addition, Santoku knives are often equipped with so-called kullens. These are indentations in the blade that ensure that the cut material does not stick to the knife. However, compared to smooth stainless steel blades, Santoku knives made of Damascus steel also score with a noticeable non-stick effect.
Santoku knife or chef's knife: Which is the better knife?
Basically, you can use both a Santoku knife and a European chef's knife for preparing meat, fish, and vegetables. Nevertheless, both types of knives have different strengths:
- Santoku knives are particularly suitable for quick and strong slicing, for example, to cut chicken breast strips or bell peppers. Thanks to their high blade, Santokus also handle voluminous cutting material very well, which is why they are also recommended when the kitchen tends to be more vegetable-heavy.
- The strength of traditional chef's knives lies in their ability to process meat - a fact that is particularly due to the longer and narrower blade. The sharp tip of the knife also allows you to penetrate the food with little effort.
Which knife is more suitable in a specific case depends to a certain extent on your personal taste, but also on the dishes you prepare. However, buying a European chef's knife and a Santoku is only sensible for professional chefs and enthusiasts.
Buying criteria: What to consider when buying a Santoku knife
If you want to buy a Santoku knife, various factors are important. Basically, you should consider the same variables that apply generally to the purchase of high-quality knives. The criteria that appear in almost every Santoku knife test - including 2022 - include above all the blade material, the blade length, and the handle.
Blade material
In a Santoku knife test, the blade material always represents one of the most important purchasing criteria, as it determines both the sharpness and hardness of the Santoku as well as the maintenance effort and price of the utility knife. The rule of thumb is: the harder the blade, the longer it stays sharp.
Multi-layered Damascus steel is particularly popular. However, Santoku knives made of stainless steel, titanium, and ceramic can also be found on the market. The following overview summarizes all the important information about the individual materials:
- Damascus steel: Santoku knives made of Damascus steel not only impress with very robust and exceptionally sharp blades, but also with a unique appearance. The Damascus steel is folded multiple times during its production, allowing the carbon absorbed from the fire - which enables the hardness in the first place - to distribute throughout the steel. This production process creates distinctive patterns running along the blade. However, Santokus made of Damascus steel require relatively intensive care.
- Stainless steel: Santoku knives with a blade made of stainless steel are rustproof, but tend to lose their sharpness a bit faster.
- Titan: Santoku knives with titanium blades lose their sharpness more slowly than models made of stainless steel, but are generally slightly less sharp.
- Ceramic: If the blade of the Japanese all-purpose knife is made of ceramic, it stays sharp for a particularly long time. In addition, the weight of the Santoku knife is slightly lower. However, a disadvantage is that ceramic blades break relatively quickly - for example, if the knife slips out of your hand and hits the kitchen tiles.
The hardness of technical materials and thus also the hardness of knife blades is indicated in the unit HRC. The abbreviation stands for Rockwell hardness scale. In good Santoku knives, the blade hardness usually ranges between 59 and 61 HRC.
Blade length
The length of the blade of your Santoku knife should primarily depend on your individual preferences. However, it is also crucial which dishes you want to prepare with the kitchen knife. For household use, models with a blade length of 15 to 18 centimeters are generally recommended.
Professional chefs tend to prefer Santokus with a long blade, as they make it easier to handle large pieces of meat and tough cutting materials with the appropriate designs. However, you should consider in this context that a larger knife typically also weighs more, which is particularly noticeable during longer kitchen work.
Handle
Traditional Santoku knives have either a round, an oval, or an octagonal handle. However, there are now numerous other handle shapes, many of which are Western-inspired. Regardless of which design you choose, the knife handle should fit comfortably in your hand.
The choice of handle material is largely a matter of personal preference. Materials such as wood, plastic, and metal are commonly used. While wooden handles are particularly elegant, metal or plastic knife handles are relatively easy to maintain.
Cleaning Santoku Knife: Best done by hand
To ensure that you can enjoy your Santoku knife for as long as possible, it is important to consider a few things when cleaning it. Ideally, the knife should never be cleaned in the dishwasher. On the one hand, aggressive detergents, high temperatures, and the duration of the washing cycle can damage the blade and handle. On the other hand, not every Santoku knife is rustproof.
Therefore, it is recommended to always clean Santoku knives by hand. You should wash the chef's knife with lukewarm water after each use, optionally using a mild detergent, and then dry it well immediately afterwards. In addition, it is advisable to occasionally treat the blade and, for knives with a wooden handle, the handle as well, with oil.
Buy top-quality Santoku knives at Meister Messer
If you are looking for the perfect Santoku knife for your kitchen, Meister Messer is the ideal contact. In our range, you will find not only selected Santoku models, but also the occasional knife set that includes a Santoku knife.
If you prefer a European chef's or all-purpose knife, you will also find what you are looking for in the online shop of Meister Messer. What are you waiting for? Order now a typical Japanese utility knife at an excellent price-performance ratio.
FAQ - Frequently Asked Questions about "Santoku Knives"
What can a Santoku knife be used for?
The Santoku is a universally applicable knife, as you can use it to cut both meat and fish as well as vegetables. If you decide to buy a Santoku knife, you will have a true all-rounder in your kitchen in the future.
How expensive are Santoku knives?
For a good Santoku knife, you should budget around 100 to 150 CHF. Affordable Santoku knives are available starting at around 50 CHF – also in the online shop of Meister Messer. The final purchase costs depend mainly on the materials used and the production effort. If the Santoku knife was hand-forged, the costs can sometimes even exceed 200 Swiss Francs.
How long is a Santoku knife?
When it comes to Santoku knives, the blade length typically ranges between 15 and 20 centimeters. With their handle, Santoku knives reach a total length of approximately 30 centimeters. This makes the Japanese chef's knife slightly more compact - and therefore lighter - than its European counterpart.
What does Santoku knife mean?
The word "Santoku knife" translates to "knife of the three virtues". The designation is a reference to the fact that Santokus are all-purpose knives that you can use for preparing meat, fish, and vegetables.
Which Santoku knife is the best?
This question cannot be answered in a generalizing way. The model that is optimal for you depends on various factors. Important purchasing criteria include especially the blade material, the length of the blade, and the material of the handle as well as its feel. As for the design, on the other hand, you can fully rely on your personal taste.
Which knife brands offer Santoku knives?
By now, there are hardly any well-known knife manufacturers whose portfolio does not also include Santoku knives or knives in Santoku form. At Meister Messer, you can get Santokus from popular brands like Böker, Samura, and Odenwolf, as well as knives directly from Japan – for example, from Shizu Hamono and Kanetsugu.
How to best store Santoku knives?
If you want your Santoku knife to stay sharp for as long as possible, you should definitely avoid storing the knife with other kitchen utensils in the cutlery drawer. However, if you use a knife block or a magnetic strip for this purpose, the blade won't get scratched. Additionally, you will always have the knife within easy reach.
How to sharpen a Santoku knife?
To ensure that the knife continues to perform well in the long run, it needs to be regularly sharpened. For sharpening models made of stainless steel, you can usually use a honing steel or sharpening stone without any concerns. For Santoku knives made of Damascus or carbon steel, it is advisable to use a Japanese water stone if possible. Remember: the higher the grit, the less material is removed. If you want to sharpen your Santoku, follow these steps:
- 1. First, soak the sharpening stone for 15 minutes.
- 2. Then you place the cutting edge on the stone at an angle of about 20 degrees.
- 3. While holding the handle of the Santoku knife in one hand, use the other hand near the cutting edge to apply light pressure to the blade.
- 4. Following this, you sharpen the knife by gently sliding it back and forth over the sharpening stone.
