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The Santoku is Japan's most popular home kitchen knife — a shorter, flatter blade built for the three virtues: slicing, dicing, and chopping. Less rock, more precision. "Santoku" translates as "three virtues," referring to its skill across meat, fish, and vegetables. Compared to a Gyuto, the Santoku has a flatter edge profile and a sheep's-foot tip — better suited to the down-and-forward chopping motion most home cooks naturally use. Forged from Damascus-clad VG10 cores at 60+ HRC, our Santokus are sharp out of the box and built to keep that edge through years of daily prep.
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The shorter length (typically 165–180 mm) makes the Santoku easy to control and easy to store, while the hollow-ground (Granton) edge on many of our models stops slices of potato and courgette sticking to the blade. If you cook mostly plant-forward food and want one knife to reach for, the Santoku is hard to beat. Choose 180 mm for a standard all-rounder or 165 mm for smaller hands and tighter prep areas. Every Santoku ships sharp from our UK workshop and is backed by our lifetime sharpening service.
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Common questions
If you naturally rock-chop and break down whole proteins, choose a Gyuto (210 mm). If you push-cut, prep mostly vegetables, or want a shorter, more controllable blade, choose a Santoku (180 mm). Both are excellent all-rounders.
"Santoku" means "three virtues" or "three uses" in Japanese — referring to its ability to handle meat, fish, and vegetables equally well.
The hollow-ground dimples (called Granton edge or kullenschliff) create air pockets that release suction, so wet or starchy foods like potato slices don't stick to the blade.
Yes — for boneless cuts. The Santoku slices steak, chicken breast, and fish cleanly. For full proteins with bone, use a cleaver or a longer Gyuto.
180 mm is the standard for home use and works for almost everyone. Choose 165 mm if you have smaller hands or a compact prep area.
