Santoku Knife

A santoku knife (三徳包丁, Santoku bōchō) is an incredibly versatile Japanese kitchen knife that literally means “three virtues” in Japanese . Introduced in the 1940s, it was designed to combine the santoku Japanese knife functions of deba (fish), nakiri (vegetables) and gyūtō (meat) knives into a single tool.

Typically 5 to 7 inches long, this santoku knife features a straight edge and a sheep’s foot tip sloping to about 60 degrees . As a widely used multi-purpose knife, it excels at santoku knife uses such as slicing lean meats, cutting up produce, chopping vegetables or fish, and mincing herbs. Many models include a Granton or hollow edge to reduce drag and prevent sticky foods from clinging.

Crucially, the blade is thinner, harder, and lighter than a Western chef’s knife. It is sharpened at a 10 to 15-degree bevel per side for sharp edge retention while requiring care to avoid chipping. The wide blade also serves as a convenient scoop for transferring ingredients into bowls or pans, saving time and reducing hand strain.

Sakai, Seki, and Echizen are famed Japanese knife regions whose centuries‑old swordsmith traditions influence santoku craftsmanship. The santoku’s versatility and ability to handle a variety of tasks have made it a staple both in home and professional kitchens.

In summary, the Santoku knife offers efficiency, control and multi-purpose kitchen knife performance. Its design makes it great for slicing lean meats and cutting up produce while minimizing fatigue. If you want one reliable blade for daily prep, this Japanese all‑purpose knife is a top choice.