7 Best Santoku Knives of 2024, Tested and Reviewed

Tested by Layla Khoury-Hanold

A santoku knife is a Japanese knife that is a great all-around knife to add to your kitchen arsenal. Santoku knives can be used for a variety of culinary cutting tasks, including chopping, slicing, dicing, and mincing. We put 15 santoku knives across a variety of price points to the test, using a variety of ingredients and cutting techniques to find the best.

How We Tested

To find the best santoku knives, we purchased 15 top-rated santoku knives according to various online sites, reviews and bestseller rankings. We mainly tested 6.5- or 7-inch santoku knives in a range of price points, as well as one 4-inch santoku knife and one 7.5-inch knife. We chose to test 6.5- and 7-inch knives because it’s the most common length for santoku knives. We tested two hybrid santoku knives, which are designed to facilitate the rocking motion technique typical of a chef’s knife.

Part 1: Product Intake Assessment

We noted each santoku knife’s size, weight, price, material, whether it included a manual and if it was easy to read, instructions for use and care, as well as any special claims or features. We noted whether a manual was included with the knife, and if so, whether it was easy to read. We also noted if the manual provided clear instructions for first use, cleaning, maintenance and storage. We also noted if the manual provided helpful hints for proper usage. We also made note of features and evaluated any special claims throughout testing, such as non-slip, ergonomic handles, resisting stains or corrosion or holding sharpness longer.

Part 2: Cutting Tests

To test each santoku knife, we performed five kitchen preparation tasks. We sliced one Roma tomato to test for sharpness by evaluating how easily it sliced through the skin. We sliced a medium white onion in half, noting how easily the knife sliced through the onion and whether we could easily cut through the outer layers of dry skin and the root tip. We also sliced the onion and noted if anything stuck to the blade to assess for clean cuts. We also noted whether the sharpness of the knife helped to mitigate eye watering or tearing while slicing. We diced one medium, unpeeled sweet potato and noted how easily the knife sliced it in half, then into planks, sticks and cubes to assess how the knife responded to denser food. We minced one clove of garlic and noted how easily the knife sliced through the garlic and how easy it was to use the knife to scoop and transfer garlic to a container. We sliced one standard raw, boneless, skinless chicken breast and noted how easily the knife sliced it into strips and whether the chicken stuck to the blade.

Part 3: Cleaning Tests

The majority of the santoku knives we tested specified hand-wash only. We hand-washed each knife after each cutting task and observed how easy it was to wash, considering how easily ingredient residue washed off and how much power was required to clean the knife after ingredients with a higher tendency to stain such as sweet potatoes. We also noted whether the directions specified to dry the knife immediately after washing, and if it didn’t, noted if the knife rusted or retained water spots while sitting on a drying rack. We used the dishwasher to wash any knives that claimed to be dishwasher safe; only two santoku knives were dishwasher safe and after one dishwasher cycle on the top rack, we did not note any discoloration or changes.

What to Consider When Shopping for a Santoku Knife

Budget: Decide in advance how much you’re willing to spend, and remember that the most expensive doesn’t always translate to the best knife for you. We tested a number of budget and mid-range santoku knives that performed just as well as or better than some of the pricier knives.

Length: Santoku knife blades are typically 6.5 or 7 inches. If you’re learning to use a knife or you have smaller hands, the smaller size may be more comfortable and offer more control. Santoku knives also come in longer lengths, up to 9 inches, which might be more comfortable if you’re accustomed to using a standard chef’s knife, which is typically 8 inches. Shorter blades are also available, in 4- or 5-inch lengths.

Weight: The weight of santoku knives varies depending on the materials used, so be sure to check the product weight in the description to best match your preference, like one with more heft or a more lightweight option. You’ll also want to consider if the knife feels balanced; if you can’t handle the knife in person, look for product descriptions that describe the knife as fully forged or full-tang.

Blade: Santoku knives should have a sturdy, durable blade. Look for knives that are made with high-carbon steel or high-carbon stainless steel. Most santoku knives have a flat bottom edge, but there are some models that have a curved blade that allows users to use a rocking motion for cutting as they would with a chef’s knife. Some santoku knives have indentations that look like dimples; in product descriptions, they are described as “grantons” or “fluted edge.” They are designed to reduce friction and help prevent food from sticking to the blade during slicing.

Handle: Handles come in a variety of materials, including pakkawood, olivewood, neoprene and steel. This can affect how comfortable the knife is to hold as well as the overall weight of the knife. If you're able to it’s a good idea to visit a store so that you can try handling a few different types of knives. Check product descriptions for design features like “ergonomic” and review user ratings for comfort levels.

Sharpness: The blade should be sharp right out of the box, so test it on an ingredient like a Roma tomato to ensure that the blade slices cleanly and evenly.

Use & Care: Be sure to check to see if the manufacturer provides directions for care, including how to wash the knife. Is it dishwasher-safe? Handwash only? Also look for instructions on sharpening, such as using a honing rod or whetstone to maintain its sharpness. It’s also worth seeking out a local knife sharpening service to maintain a proper blade.

Storage: Consider where you’ll store your santoku knife, such as in a kitchen drawer, magnetic knife rack or a knife block. Some knives come with a protective sheaf or knife guard; you may need to purchase one separately to protect the knife if you plan to store your knife in a drawer.

Frequently Asked Questions

What should you use a santoku knife for?

A santoku knife is an all-purpose Japanese knife that can be used for chopping, slicing, mincing and dicing. Santoku means “three virtues,” which reflects the knife’s ability to perform equally well cutting meat, fish and vegetables.

What’s the difference between a chef’s knife and a santoku knife, and which is better?

Both chef's knives and santoku knives are all-purpose knives that can be used for a variety of kitchen cutting tasks like dicing, chopping, slicing and mincing. The biggest differences between a chef’s knife and a santoku knife has a shorter blade — usually 7 inches compared to a standard 8-inch chef’s knife — and it has a straighter bottom edge than a chef’s knife (although some more contemporary santoku knife designs have a rounded edge to allow for a rocking motion while cutting, like a chef’s knife). A chef’s knife has a curved blade making it thicker and heavier overall.

Both a chef’s knife and a santoku knife have their place in the kitchen: The shorter blade of a santoku knife makes it good for short, downward strokes. A santoku knife may be easier to handle for those with small hands and might be better for beginners learning to control their knife. Santoku knives are often made with thinner, harder steel, making them ideal for precision tasks like slicing onions, mincing garlic or julienning veggies. Santoku knives often have a wide blade which helps to efficiently transfer chopped ingredients from the cutting board to the pan.

A chef’s knife’s curved blade makes it ideal for quick chopping tasks and volume prep work like chopping, dicing and mincing. A chef’s knife is ideal for any cuts that require a rocking motion, like for disjointing meat or cutting through cartilage and skin.

What are the dimples on a santoku knife?

The indentations on a santoku knife are designed to increase airflow and reduce friction while slicing and to help prevent food from sticking to the blade. These dimples are often referred to as “granton” or a fluted edge in product descriptions.

How do you sharpen a santoku knife?

Santoku knives should be sharpened with a whetstone to maintain a sharp edge.

Can you use a santoku knife to cut meat?

Yes, you can use a santoku knife to cut meat, but it is not suited to disjointing meat or cutting through bone or cartilage.