Which Santoku Knife to Choose? Complete Guide to Selecting the Perfect Knife

The Santoku knife is one of the most appreciated knives by Japanese chefs and an essential tool for precise and efficient cutting. But how do you choose the right model? Size, steel type, blade shape, handle material... There are numerous options, and not all are equal!

Here's everything you need to know about the Santoku knife and the main criteria to consider when choosing one based on your own kitchen needs. Details below.

Why Choose a Santoku Knife?

The Santoku is one of the best Japanese knives. Originating from Japan, its name means "three virtues," as it excels in three types of cutting: slicing, mincing, and chopping.

A Versatile Knife for All Your Cutting Needs

If you could only have one knife in your kitchen, it would be a Santoku! Why? Because it can truly do everything:

• Slice meats: Thanks to its wide and ultra-sharp blade, the Santoku cuts cleanly and effortlessly, even through the most tender pieces. You get precise and consistent cuts, perfect for elegant pieces.
• Prepare fish: The razor-sharp edge typical of Santoku allows it to slide easily through delicate fish flesh without crushing it.
• Precisely chop vegetables: Its flat, wide profile allows you to quickly and precisely slice vegetables, even delicate ones like tomatoes. Its width makes it easy to collect cut ingredients to add to your preparations.

Why Own a Santoku Knife?

If you're still hesitating about buying a Santoku knife, here are good reasons to purchase this type of Japanese knife:

• Unmatched versatility: Most Western knives are specialized for a specific type of cutting, while the Santoku can do everything, from mincing herbs to cutting meats.
• Ultra-high performance edge: With its specific blade angle (15 to 18 degrees), it guarantees a clean and precise cut every time.
• Premium ergonomics: Lighter and better balanced than a classic chef's knife, the Santoku offers a comfortable grip, even during prolonged use.

If you're looking for a high-end Japanese knife offering exceptional sharpness for clean and precise cuts, all without effort, the Chef Tanaka Set - Forest Wood is made for you. If you're truly seeking a perfect fusion between tradition and innovation, and prefer epoxy resin handles, the Yellow Sea Series will surprise you.

How to Choose Your Santoku Knife?

What Size for a Santoku Knife?

Be aware that a Santoku is not universal, in the sense that there are different blade sizes. But which size to choose? Here are the most common options and their recommended uses:

• 14 cm: This format is perfect for small precision cuts requiring great maneuverability.
• 16 cm: The most versatile size. It offers the best compromise between precision and efficiency, making it an excellent choice for daily use.
• 18 cm: Longer, this format is primarily designed for large cuts and bulky foods, making it perfect for slicing meats into large pieces or preparing large fish fillets.

The Choice of Steel: VG10, AUS-10, Stainless, or Carbon?

The type of steel remains a determining criterion for the durability and performance of your Santoku. Here's a detailed comparison of the main options available to you:

• VG10: The king of Japanese steels! Highly appreciated for its durable edge and corrosion resistance, VG10 is the high-end choice par excellence.
• AUS-10: Less expensive than VG10, it offers good value for money. Easier to sharpen, but with a slightly less durable edge. It's perfect for people looking for a first versatile Santoku.
• Stainless steel: Easy to maintain as it resists corrosion, but less sharp than high-end Japanese steels.
• Carbon steel: Ultra-sharp, it offers a precise and clean cut. But be careful, it requires rigorous maintenance to prevent rust!

Wooden or Resin Handle: What's the Difference?

The handle of a Santoku knife largely determines your comfort and grip. It impacts not only your cutting precision but also the overall aesthetics of the knife.

To help you make the best choice, you should know that the characteristics of a natural wood handle include:

• Elegant and authentic aesthetics: Natural wood offers a timeless style reminiscent of Japanese tradition. It provides a pleasant and warm feel in the hand.
• Comfortable grip: Wood naturally adapts to the palm of the hand, offering a secure grip even during prolonged use.
• Minimal maintenance required: A wooden handle requires regular maintenance to prevent it from drying out or warping. It's recommended to oil it occasionally to protect it from moisture.
• Incompatibility with dishwashers: Wood does not tolerate aggressive detergents or prolonged exposure to water.

Regarding resin or polymer handles, they are mainly characterized by:

• Robustness and durability: Resin is extremely resistant to moisture, impact, and chemicals, making it a perfect choice for intensive use.
• Very easy maintenance: No special care is necessary. A resin handle can be washed with clear water without risk of deformation.
• Slightly less elegance: Even though some resin handles imitate wood, they don't offer the same warmth or charm as natural wood handles.
• Better grip: Resin is often non-slip, ensuring a secure grip even with wet hands.

Therefore, choose wood if you're looking for elegance and Japanese authenticity, and if you're willing to take care of it regularly. Conversely, opt for resin for its durability and ease of maintenance, ideal for intensive use.

Hollow-Ground or Smooth Santoku: Which to Choose?

To choose between a hollow-ground and a smooth Santoku, it all depends on your cooking style! The hollow-ground Santoku is especially recommended for people wanting to cut sticky or juicy foods, such as water-rich vegetables or fatty fish. The whole point of the dimples is to prevent food from sticking to the blade, maintaining quick and fluid cutting.

On the contrary, the smooth Santoku provides maximum versatility, which is more appropriate for meats, fish, and delicate vegetables, and also to give as a gift to a cook.

Comparison of the Best Santoku Knives

Santoku for Kitchen Enthusiasts

If you're a beginner in cooking or looking for a high-performing Santoku without breaking your budget, we recommend opting for a model that offers both a comfortable grip and easy maintenance.

The best option will then be a Santoku knife with a stainless steel or VG10 blade and an ergonomic handle!

Santoku for Passionate Cooks and Professional Chefs

When every cut counts, a high-end Santoku becomes an obvious choice. Damascus steel, premium VG10, artisanal forging, perfect balance... Everything is designed for surgical precision and exceptional longevity.

An investment? Yes. But a cut as clean as a katana stroke is priceless!

The Best Santoku Knife Brands

Numerous brands exist in the world of Japanese Santoku, but Japanese brands remain largely dominant thanks to their unmatched expertise. Kai and Shun offer razor-sharp blades and refined design, while Miyabi and Tojiro particularly shine for their craftsmanship and the quality of their steels.

Generally, choosing a recognized brand ensures a Santoku that remains sharp and reliable year after year, without any unpleasant surprises.

Where to Buy a Quality Santoku Knife?

A quality Santoku is not just a simple knife; it's rather a lifetime investment. But be careful, the market is full of counterfeits and low-end models that unfortunately offer neither the expected precision nor durability.

If you buy your Santoku randomly, you risk ending up with a blade that dulls in a few weeks, mediocre steel, or an uncomfortable handle, or even all three combined.

To make the right choice, there's no secret: prefer specialized Japanese cutlery shops and recognized brands. Keep in mind that a real Santoku is always distinguished by its premium steel, perfect balance, and impeccable edge, not by a discounted price on a questionable marketplace. If it seems too good to be true, it's probably a scam!

Our Recommendations for a Durable and High-Performing Santoku

To choose a truly durable and high-performing Santoku, follow these few tips:

• Prefer VG10 or Damascus steel for long-lasting sharpness and corrosion resistance.
• Choose a full tang for perfect stability.
• Always opt for an ergonomic handle, wood for elegance or resin for durability.
• Finally, check the overall balance of the knife for fluid and comfortable cutting.

Conclusion

A well-chosen Santoku promises clean, quick, and effortless cutting. Precision, balance, surgical sharpness, all go hand in hand with a Japanese Santoku. Equip yourself without delay with an exceptional Santoku and discover the power of a blade designed to enhance each cut!