Santoku Knives

Sakai Ichimonji Santoku Knives

What is a Santoku Knife?

A Santoku knife is an incredibly versatile Japanese kitchen knife, designed as an all-rounder kitchen knife for use in Japanese homes. The word Santoku means “ Three benefits", owing to the fact that it can be used to cut meat, fish and vegetables.

As meat became  a more common ingredient in Japanese households, the classic Nakiri knife and Deba knife fell out of favour with home cooks and the Santoku became the king of the kitchen.

The Size of a Santoku Knife

 Most Santoku knives have a blade length of 165-175 mm , which is the ideal size for slicing through a head of cabbage, while still being small enough to cut fruit with ease.

As small apartments and single living increased in Japan over the last 30 years, 150mm Santoku have become extremely popular too.

How to Choose a Santoku Knife
Carbon Steel or Stainless Steel ?

Carbon Steel is easy to sharpen , holds the best edge and cuts like silk, but its very susceptible to rust, so requires more maintenance and care.

Stainless Steel is rust resistant and relatively easy to maintain, but the sharpness thought improving year on year, still cannot match Carbon Steel. it is also more difficult to sharpen, requiring more patience and a steady hand.

Price : Why are the prices so different between kitchen knives ?

The quality and type of steel , the heat treating process and the quality of the sharpening and polish on the knife blade can influence the overall price. Essentially the more work involved in producing the knife, the higher the price. It will usually also mean the sharpness will last longer and the knife itself is more aesthetically pleasing.