What is a Santoku Knife Used For? The Ultimate Guide to the “Three Virtues”

If you have ever watched a professional chef glide effortlessly through a pile of vegetables or thinly slice a delicate piece of fish, chances are they weren’t using a heavy Western cleaver. They were likely wielding a Santoku knife.

But what exactly is a Santoku knife used for, and why has it become a staple in the best Japanese kitchen knife collections around the world? Whether you are a home cook looking to upgrade from a dull utility knife or a culinary enthusiast debating between Shun vs. Wusthof, understanding the unique geometry and purpose of the Santoku can revolutionize your prep time.

In this comprehensive guide, we will explore the “Three Virtues” of the Santoku, compare it to the classic Chef’s knife, and help you decide if it’s the right blade for your kitchen.

The Meaning Behind the Name: “Three Virtues”

The word Santoku (三徳) translates loosely to “three virtues” or “three uses.” This nomenclature is the key to understanding the knife’s versatility. Unlike specialized blades like the best bread knife (serrated for crusts) or a heavy cleaver (for bone), the Santoku is a generalist designed to excel at three specific kitchen tasks:

1. Slicing: Creating thin, precise cuts of meat, fish, or cheese.
2. Dicing: Cubing vegetables like onions, carrots, and potatoes.
3. Mincing: Finely chopping herbs and garlic.

While it is deeply rooted in Japanese culture, the Santoku is actually a modern adaptation, created in the mid-20th century to offer Japanese home cooks a hybrid between the traditional Nakiri (vegetable cleaver) and Western meat knives.

Anatomy of a Santoku: Form Meets Function

To understand what a Santoku knife is used for, you must look at its design. It differs significantly from the best German kitchen knives you might be used to.

1. The Sheep’s Foot Blade

The spine of a Santoku curves down to meet the edge at the tip, resembling a sheep’s foot. This lacks the sharp, piercing tip of a French or German Chef’s knife. The result? A safer tip that minimizes the risk of accidental punctures, making it excellent for rapid up-and-down chopping.

2. The Flat Edge

This is the most critical distinction. A traditional European Chef’s knife has a curved belly designed for “rock chopping.” The Santoku has a much flatter edge. It is designed for a push-cut motion—moving the blade forward and down in one smooth stroke.

3. The Granton Edge (Those Dimples)

Many modern Santokus feature hollowed-out dimples along the side of the blade, known as a Granton edge. These create air pockets that prevent starchy vegetables (like potatoes) from sticking to the steel. If you are comparing Victorinox vs. Zwilling Santokus, look for this feature if you do a lot of vegetable prep.

Santoku vs. Chef Knife: Which Do You Need?

This is the most common debate in the cutlery world. If you are reading reviews on KnivesReview.com, you’ll see this comparison pop up constantly. Here is the breakdown:

• Size: Santokus are typically shorter (5 to 7 inches) compared to Chef’s knives (8 to 10 inches). This makes the Santoku lighter and more agile.
• Weight: Japanese steel is harder but thinner. A Santoku will feel nimble, whereas a knife from a comparison like Wusthof vs. Victorinox might feel more substantial in the hand.
• Technique: As mentioned, the Chef’s knife rocks; the Santoku chops.

For a detailed brand breakdown, check out our guide on the best chef knife brands to see who manufactures top-tier Santokus.

Best Uses for a Santoku Knife in Your Kitchen

1. Preparing Logic-Defying Thin Slices

Because Japanese blades are often sharpened to a steeper angle (10-15 degrees) compared to Western blades (20 degrees), the Santoku is incredibly sharp. This makes it perfect for slicing cucumbers for salad or prepping sashimi. If you are looking into Wusthof vs. Zwilling vs. Shun, you’ll find the Shun Santoku excels here due to its hard VG-MAX steel core.

2. Processing Massive Amounts of Veggies

The wide blade offers a good surface area. Once you chop your celery or carrots, you can use the blade like a spatula to scoop up the food and transfer it to the pot—though be careful not to dull the edge by scraping it against the cutting board!

3. Precision Cutting for Meat

While not a bone-crusher (never use a Santoku on frozen food or bones), it is excellent for slicing cooked steak or raw chicken breast. If you need something specifically for cooked meat, you might also look at the best dishwasher safe steak knives, but for prep, the Santoku is king.

Top 3 Recommended Santoku Knives

Based on performance, durability, and value, here are three top contenders available on Amazon.

Maintenance: Keeping Your Santoku Sharp

A dull Santoku is a dangerous Santoku. Because the blade is often thinner than a German Chef’s knife, it requires specific care.

• Sharpening: You cannot use just any sharpener. Japanese angles require precision. Check our guide on the best knife electric sharpeners or, for purists, the best manual sharpeners.
• Honing: Use a ceramic rod rather than a steel one for harder Japanese steel to realign the edge between uses.
• Storage: Never throw a Santoku in a drawer loose. It will chip. Invest in one of the best knife sets with a block, or if you are short on space, a knife drawer organizer. For traveling chefs, the best knife bag for chefs is essential to protect that Granton edge.

And remember, if you are debating Zwilling vs. Henkel knives or Henckels vs. Victorinox, the maintenance rules remain the same: Hand wash only and dry immediately!

Watch: Santoku Knife Skills in Action

To truly understand the motion of the Santoku, watch this quick demonstration on proper cutting technique.

Frequently Asked Questions (FAQ)

Conclusion

So, what is a Santoku knife used for? It is used for effortless precision. It is the tool of choice for the cook who values clean slices, uniform dices, and a lightweight feel. While it may not replace the heavy-duty chopping power of a Western chef’s knife for every task, it is an indispensable partner in the kitchen.

Whether you choose a high-end Shun or a utilitarian Victorinox, adding a Santoku to your arsenal will undoubtedly elevate your cooking game. Ready to find your perfect blade? Explore our extensive reviews on knife sets and find the one that fits your hand perfectly.