Santokus

Santokus are a type of general-purpose kitchen knife that originated in Japan. In contemporary usage, the term refers to a versatile blade designed for a range of tasks, including slicing, dicing, and mincing. When discussing more than one knife, the plural form santokus is sometimes used.

Etymology and meaning. The name santoku comes from Japanese, typically translated as “three virtues” or “three uses,” reflecting the knife’s suitability for cutting vegetables, fish, and meat. The designation has become a standard term in many Western kitchens for this specific style of knife.

Design and characteristics. A typical santoku blade measures about 5 to 7 inches (13 to 18 cm) and features a relatively straight edge with a rounded belly and a flattened tip. The blade is usually thinner and lighter than a Western chef’s knife, which contributes to a precise, controlled rocking action. Many santokus have a full-flat grind and may incorporate hollow-edge recesses (granton) to reduce food sticking. Handles are commonly made of wood, composite, or laminated materials and are designed for balanced, comfortable handling.

Uses and technique. Santokus excel at precision tasks such as fine chopping of herbs, vegetables, and fish, as well as slicing and dicing meats. While some cooks use a rocking motion, the flat edge encourages up-and-down chopping and short, decisive motions. Proper technique emphasizes even pressure and a sharp edge.

Care and maintenance. Hand washing and thorough drying are recommended. To maintain performance, honed edges should be kept sharp with appropriate sharpening tools or whetstones; avoid prolonged exposure to dishwasher detergents and high heat.

In culture and cuisine. The santoku has become a staple in home and professional kitchens worldwide, valued for its versatility, balance, and efficient design. It coexists with other regional knife styles and is widely taught in culinary settings.