Santoku Knife

Discover the Best Santoku For you 

The word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutting; chopping, slicing and dicing. Very versatile, the santoku is one of the types of knives we recommend as the first or main knife in the kitchen.

The Santoku, or Santoku bōchō, is a versatile kitchen knife of Japanese origin. Its name literally means "three virtues" or "three uses" in Japanese. Generally measuring between 15 and 18 cm long (6 and 7 inches), its blade has a flat cutting edge and a curved kamagata point forming an angle of around 60 degrees. The term "Santoku" refers to the wide variety of ingredients this knife can cut, such as meat, fish and vegetables, as well as the tasks it can perform, such as slicing, chopping and mincing. Both interpretations underline the multi-purpose and versatile aspect of this kitchen knife.

Santoku design

The Santoku's blade and handle are designed to be well-balanced together, and their dimensions and weight are not chosen at random! This design enables precise handling and optimal control of the knife. The Santoku's flat blade offers maximum cutting surface that is more efficient for cutting of food. What's more, the slightly curved tip enables precise cuts and greater fluidity for facilitating rocking movements.

The most versatile knife, the Santoku?

The Santoku's versatility makes it a preferred choice for many professional chefs and cooking enthusiasts. Whether you need to cut thin slices of meat, dice vegetables or prepare delicate fish, the Santoku is the ideal tool for the job. Thanks to its sharp blade and ergonomic design, it delivers precise, even cuts, improving both the texture and cooking of food.

How to care for your Santoku

In addition to its impressive performance in the kitchen, the Santoku is also appreciated for its ease of maintenance. If your Santoku has been forged from oxidizable steel, all you need to do is thoroughly clean and dry the knife to prevent corrosion. Used correctly, it will retain its sharpness for a long time. Regular honing with a quality ceramic honing rod or leather block is recommended to maintain optimum performance.

The origin of Santoku

It's unclear when the Santoku first appeared, but its origins are thought to date back to the first half of the 20th century in Japan. Although its roots go back to older knives in Japanese culture such as the Nakiri and Usuba, the Santoku emerged as a response to the changing needs of modern cooking. It was developed to offer increased versatility, capable of handling a variety of ingredients and cutting tasks in a single blade. Over the decades, the Santoku has become an iconic knife and a popular choice among Japanese and international chefs. Its influence spread around the world, and today, the Santoku is appreciated and used in many kitchens across the globe.

To conclude

In conclusion, the Santoku is a versatile and indispensable kitchen knife for all gourmet enthusiasts. Its flat blade, exceptional sharpness and ergonomic design make it a cutting tool of choice. Whether you're a professional chef or a cooking enthusiast, the Santoku will be your ally for precise, exquisite culinary preparations. Don't hesitate to invest in this quality knife that will faithfully accompany you in your quest for culinary perfection.