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The Spruce Eats / Amelia Manley
A santoku knife is a Japanese-style knife that's becoming more popular in the United States, with many versions being made in America and abroad. Santoku translates as "three virtues" or "three uses" and refers to the three types of cuts the knife is made for: slicing, dicing, and mincing. The blade has a flat cutting edge, and the handle is in line with the top edge of the blade. The end of the blade has a rounded curve called a sheep’s foot, rather than the sharp point that’s more common with Western blades.
Because of the flat blade, the santoku doesn’t rock on the cutting surface the way that the blade of a chef’s knife does, so it might take some practice to get used to the style. Santoku knives are shorter, lighter, and thinner than Western-style chef’s knives; Most have a 6- or 7-inch blade, compared to the more common 8-inch length.
When selecting the best santoku knives for your kitchen, it's important to look at the length, strength, and thickness of the blade. Likewise, you may want to keep an eye out for additional features like hollow edges to prevent food from sticking to the knife.
Extremely sharp
Gently curved front end allows rocking cuts
Lightweight
Should be hand washed
Blade is stamped rather than forged
After extensive testing, the Zwilling Twin Signature 7-Inch Hollow Edge Santoku earned our best overall rating for its lightweight design and extreme sharpness. Made in Germany with an ice-hardened stamped blade, this santoku knife is a worthy addition to any cook’s kitchen. It has a full tang that provides the best weight and balance, and three rivets for security. Since the handle shape positions the hand for proper cutting technique, it is particularly comfortable and especially handy for new cooks.
The 7-inch blade has a razor-sharp edge that makes it perfect for fine cuts and cutting meat or fish into small pieces for stir-fry dishes or fajitas. Meanwhile, the contoured edge makes it ideal for chopping vegetables, and the hollow grind helps keep food from sticking to the blade.
We love how effortlessly this santoku knife cut through tomatoes and other veggies during testing. It could even be used to cut super thin slices of roast. And while most people will still choose to keep their serrated knives for baguettes and loafs, we were also impressed by this santoku's ability to slice bread.
Blade Material: Zwilling special formula stainless steel | Blade Length: 7 inches | Handle Material: POM | Weight: 8.8 ounces
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
Best High-End
Zelite Infinity Santoku Knife
Attractive 66-layer blade
Performed well on typical kitchen tasks
Gift-worthy packaging
Blade is more curved than a traditional Santoku
This blade is beautiful, but it is functional as well. While a pretty knife might not be your first priority, there’s something special about taking a knife from the rack that looks so stunning, with a tsunami rose Damascus pattern on the blade. It makes cooking just a little bit more pleasurable.
This has a full tang and good weight, and it’s designed for impressive performance. Made from carbon Japanese stainless steel, the razor-sharp edge makes slicing easy. We tested this knife by using it to slice everything from herbs and greens to radishes, tomatoes, and even nuts. It wasn't as impressive with roast beef, but that's not the main function of a santoku. Although the knife wasn't super sharp out of the box, we didn't have a problem sharpening it ourselves.
We love how the knife is hollow ground, so foods won’t stick, and is tempered in liquid nitrogen for long-lasting performance. The handle is triple-riveted for security, and even the rivets are decorative, with a three-metal mosaic pattern. It's also designed to be ergonomic, while the tapered bolster makes it comfortable to hold, with perfect balance. The end of the blade is a bit more curved than normal, but this didn't affect our cutting.
Made by a multi-generational family-run business that prides itself on engineering and innovation, this is sure to be one of the prettiest knives you’ll own. Of course, you need one for yourself, but this comes in a box that would also make it a lovely gift for any cook you know.
Blade Material: High-carbon stainless steel | Blade Length: 7 inches | Handle Material: Fiberglass laminate | Weight: 9.4 ounces
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
Best Value
Victorinox Swiss Classic Santoku Knife
Dishwasher safe
Flat spine for extra power
Lightweight
Handle is a bit thin
A good santoku at a budget-conscious price, this has a stamped blade with a fluted edge that prevents food from sticking to the blade and minimizes friction. Because the 6.7-inch blade is stamped, this knife is lighter in weight, which some cooks might prefer. The handle is made from a patented material that’s slip-resistant and ergonomically designed for comfortable cutting, but is a bit thin for our liking.
Although it's lightweight, this santoku knife's flat spine gives it extra power while slicing through hard-skinned produce like squash. The knife is also technically dishwasher safe, which can be handy in a pinch, but the manufacturer recommends hand washing to maintain the long-term quality.
Blade Material: Stainless steel | Blade Length: 6.7 inches | Handle Material: Thermoplastic rubber | Weight: 3.8 ounces
Best Mid-Sized Santoku
Wusthof Classic Hollow Edge Santoku Knife
Versatile
Sharp out of the box
Triple-rivet handle
Prone to scratches
Shorter than most santoku knives that are typically about 7 inches long, this is a great knife for folks with smaller hands or simply for those who prefer a smaller blade. It’s also great as a substitute for a utility knife for everyday cutting. This is an attractive option with a comfortably shaped handle, made from a very durable material that has a traditional look and feel. It has a full tang for better balance and three rivets that hold the handle securely.
The blade is forged rather than stamped and is made in Germany with a proprietary edge that enhances the sharpness and lasts longer before sharpening is needed, but it is prone to scratching. It has a Granton edge that keeps food from sticking for easier slicing, dicing, and chopping, as well as a full bolster that protects the cook’s hand.
Blade Material: High-carbon stainless steel | Blade Length: 5 inches | Handle Material: POM| Weight: 2.4 ounces
Best NSF Certified
Mercer Culinary Genesis Forged Santoku Knife
Well-balanced
Non-slip handle grip
Lightweight
Can rust if not fully dried
While home cooks have a wide variety of knives to choose from, NSF-certified knives are most likely in the kitchens of your favorite restaurants. This one from Mercer Culinary is NSF-certified but still attractive enough for a home knife block. It has a Santoprene handle for a safe, comfortable grip and a 7-inch blade made from German steel that is rust- and corrosion-resistant. The knife has a full tang for better balance and a taper-ground edge that stays sharper longer. The Granton edge keeps food from sticking and makes for easier cutting and chopping.
The value for the price is hard to beat, and it's also backed by Mercer's one-year warranty. The manufacturer recommends carefully washing by hand with mild soap and drying immediately to avoid rusting.
Blade Material: High-carbon stainless steel | Blade Length: 7 inches | Handle Material: Santoprene | Weight: 3.2 ounces
Best Hybrid
Zwilling JA Henckels Pro Rocking Santoku Knife
Ice-hardened for increase resilience and sharpness
User-friendly
Ergonomic handle
Heavy
This model from Zwilling combines the traditional shape of the santoku with a curved blade that provides the familiar rocking action of Western blades, so you get benefits from both styles with a single knife. Made from German stainless steel, it has an ergonomic textured stainless steel grip and balanced weight for the best control but is a bit heavier than others.
The blade is ice-hardened to maintain its durability and sharpness, while the unique curve of the bolster helps support a professional pinch grip during use. It's also full tang with a triple-riveted handle to keep your hand stable while chopping and slicing vegetables, meats, and fish. This knife is dishwasher safe, although hand washing is recommended.
Blade Material: Special formula high-carbon stainless steel | Blade Length: 7 inches | Handle Material: POM | Weight: 12.8 ounces
Best Self-Sharpening
Sabatier Forged Stainless Steel Santoku Knife
Easy to use
Well-balanced
Durable
Can rust if it isn’t dried right away
Maintenance couldn’t be easier since this knife sharpens itself every time you insert it into the sheath or remove it, so you’ll never need to use another sharpener to keep the knife at peak efficiency. Apart from the self-sharpening sheath, it has a hand-forged, full-tang blade with triple rivets on the handle for added durability and safety.
The five-inch blade is made from high-carbon steel with an ideal cutting angle, and the handle is designed to be ergonomic and comfortable during use. The handle material is very durable, so this knife will last for many years. As with most fine knives, this should be hand-washed and dried immediately so there is no chance of rusting.
Blade Material: High-carbon stainless steel | Blade Length: 5 inches | Handle Material: Polypropylene | Weight: 5 ounces
Best Mini Santoku
Oxo Good Grips Mini Santoku Knife
Non-slip grip
Ideal for detailed work
Versatile
Thin blade is a bit flimsy
Cooks who like their larger santoku knives will love this mini version that can take the place of a utility knife or a paring knife. It’s great for all those small tasks, whether it’s slicing citrus for a cocktail or chopping chives for a garnish. The small size also makes it handy for tucking into a picnic basket or for keeping in the desk at work for lunch needs. The soft, comfortable handle is easy to hang onto, even when hands are wet, and the stainless steel blade is a bit flimsy, but stays sharp and is easy to resharpen when needed. If you're short on space but still want to add a high-quality knife to your collection, this OXO mini santoku will fit the bill.
Blade Material: Stainless steel | Blade Length: 4 inches | Handle Material: Rubber | Weight: 3.2 ounces
Final Verdict
For a top-of-the-line santoku knife with a razor-sharp blade perfect for fine cuts, we recommend the Zwilling Twin Signature 7-Inch Hollow Edge Santoku Knife. Looking to splurge on something extra special? The Wusthof 5-inch Santoku Knife is a beautiful tool that will stand the test of time.
What to Look for in a Santoku Knife
Blade Length
Blade length should not be based on the size of the cook’s hands but, instead, on what the knife will be used for, the size of the food to be cut, and the size of the cutting surface. Albert Edmonds, owner and head sharpener of Seattle Edge, tells us that santoku knives are usually between 165 to 180 millimeters, or about 6 to 7 inches. "It’s very rare to see them eclipse that blade length," he says, adding that the length is suitable for "a variety of things."
Blade Thickness and Strength
Santoku knives are designed for delicate, fine work. In order to get thin, uniform slices, the blade itself must be rather thin. Thicker blades are less accurate than thinner ones. The best santoku knives are also sturdy and inflexible. Strong metals, like high-carbon steel or high-carbon stainless steel, are often best for santoku blades. Additionally, you’ll want to avoid knives that are stamped out of a sheet of metal, as they tend to be weaker than forged knives.
Handle Strength
Another thing that helps with overall strength is a handle that is triple riveted, meaning the blade is fully attached. If you can find a full tang knife, even better. Full tang means that the metal of the blade extends fully through the handle, giving it a sturdy construction and preventing the blade from snapping off.
Tall Blade
You may notice that many santoku knives are quite tall. This helps balance the food as you slice downwards, giving you even slices each time. "Having that high blade width and not too much curvature, with just a light sawing back and forth you can really target your cuts," says Edmonds. A bigger surface area on the blade also lets you transport diced ingredients to the pan with ease.
Hollow Edges
Many santoku knives have ovular indentations on the blade. These are known as hollow or Granton edges. Little dimples in the blade help prevent food from sticking to them, so you don’t have to risk running your hand down the blade to push off accumulated ingredients.
FAQs
What is a santoku knife?
A santoku knife is a Japanese-style knife with a thin blade and a curved spine. Edmonds says the word “santoku” means “three virtues,” which refers to the blade’s three primary uses: slicing, dicing, and chopping. "It's designed as an 'everything' knife," he adds. Most santoku knives have hollowed edges, are 5 to 7 inches long, consist of hard steel, and are lightweight. They can also be single or double-beveled.
What is a santoku knife used for?
Santoku knives are designed for precise chopping, slicing, and dicing. Unlike a chef’s knife, santoku knives are known for creating paper-thin cuts. "Typically, they have much more even, flat contact with the cutting board," says Edmonds. "They tend to work very well for push cuts along with light mincing and more detailed slicing." This makes santoku knives incredibly versatile. They can be used to mince herbs, slice seafood, and dice fruits and vegetables. "Having the shorter blade kind of forces you to target your cuts a little more," Edmonds adds. "You almost don’t have a choice but to be more precise."
How do I sharpen a santoku knife?
Though santoku knives are known for durability and longevity, they should still be routinely sharpened. Edmonds says that santoku knives are "traditionally sharpened at a lower angle, about 15 to 17 degrees." This can be accomplished with a whetstone or honing rod, the latter of which provides an extra margin for error. As a tip to eyeball the 15 to 17-degree angle, Edmonds says, "It’s kind of like you can drop one of those old-school paper matchbooks right between the rod and the spine of the knife." If you’re worried about sharpening a santoku knife on your own, you can get the blade professionally sharpened at a local sharpener.
Why Trust The Spruce Eats?
This roundup was written by Donna Currie, cookbook author, food writer, and product tester. She personally tested two of the santoku knives on this list, in addition to over 100 products for The Spruce Eats.
Allison Wignall, who updated this article, is a writer who focuses on food and travel. She’s always in the kitchen trying to recreate recipes from around the world. Her work has been featured in publications, such as Food & Wine, Travel + Leisure, and Southern Living.
Sources
Albert Edmonds, owner and head sharpener of Seattle Edge, was interviewed for this piece. Edmonds has more than 20 years of experience in professional knife sharpening and founded Seattle Edge, which offers a variety of knife-sharpening services, in 2009.