What is a Santoku Knife?
Traditionally a Santoku knife , which literally translates as “three good things,” is traditionally a Japanese Chef’s knife that is very similar to a Western Chef’s knife with a few exceptions: it is lighter in weight and its narrow blade edge is straighter, almost flat, and similar in appearance to a smaller version of a meat cleaver.
Western made Santoku knives have a distinctive Granton edge (hollowed out oval shapes along the blades’ edge) for the purpose of keeping turgid foods from sticking to the blade as you cut.
A traditional Japanese Santoku does not have a granton edge. It is completely hand forged and has a laminated blade.
Both the Japanese and Western made Santoku knife is shorter than most Western chef’s knives. Its cutting edge is normally more hardened and is perfect for cutting fish, vegetables, and smaller-boned and/or boneless meats.
A Western Santoku is available in blade lengths that range in sizes from 5-7 inches although some brands come in shorter lengths.
They are best known for their sharp edges which can be either beveled, hollow ground or with what is referred to as a granton edge which has a release pattern (scalloped) that helps to release sticky food after slicing. Santoku knives are also available with a ceramic blade.
Unlike a Western style Chef’s knife a traditional Santoku knife has a bilateral acute cutting edge with an extreme 12-15 degree shoulder, which is typical of most Japanese cutlery.
It can cleave and chop various types of meat and it’s shorter length version (5 inch) allows it to perform as an all-purpose knife similar to a Kitchen utility knife or Petty knife in that it can mince and dice various fruits and vegetables.
A traditional Japanese santoku has limited “rocking” travel in comparison to a Western-style Chef’s knife which slices downward and then rocks the tip forward to complete a cut, i.e., a Japanese santoku knife relies more on a single downward chopping cut and even landing from heel to tip making most efficient at cutting vegetables and fruit.
Many copies of traditional santoku knives that are made outside of Japan have substantially different edge designs, different balance and weight, and softer steels thus requiring a thicker cutting edge profile with more material behind their cutting edge making them easier to sharpen.
All traditional santoku knive’s are made with a harder steel so edge retention is maintained and “rolling” of the thin cutting edge is mitigated. Every Santoku knife includes oval indentations as a major aspect of its blade’s design will hold its edge longer between maintenance.
Top 10 best rated Santoku Knives:
- 7-inch Shun DM0718 – Made in Japan
- 7-inch Wusthof 4175 – Made in Germany
- 7-inch Global G-48 – Made in Japan
- 4-inch OXO 1064754 – Made in England
- 7-inch Zwilling J.A. Henckels 31119-183 – Made in Germany
- 7-inch Victorinox 47529 – Made in Switzerland
- 5-inch Ginsu 04858 – Made in U.S.A
- 7-inch Furi Rachael Ray FUR901 – Made in China from high carbon German stainless-steel
- 5.5-inch Enclume MPB-06 – Made in China from High carbon German stainless-steel
- 6-inch Furi FUR888 – Made in China from high carbon German stainless-steel
Prices:
As is true for all quality kitchen knives the prices of Santoku knivesare determined by the construction details, quality of steel, whether full or partial tang, and how the knife is assembled. Although there are many higher priced models, a good affordable Santoku knife for $15 is readily available
Care:
As with most kitchen knives putting a Santoku knife in the dishwasher is not recommended. It should be hand-washed and completely dried before storing.
