Right Knife for the Job: Meet the Santoku

Santoku Knife

What makes this knife unique?

The most frequently used knife in Japanese home kitchens, the Santoku is a slim, lightweight, multipurpose knife with a straight cutting edge and a pointed tip. WÜSTHOF’s version of the Santoku combines the best features of Western and Japanese knifemaking traditions, with blades crafted from a single piece of German steel and ergonomic handles designed for comfort and durability.

The benefit of German steel means the WÜSTHOF Santoku is remarkably durable, allowing it to maintain its high quality over time even with daily use. The Santoku also features a uniquely sharp, 10-degree blade angle per side (versus its European counterpart, the WÜSTHOF Chef’s Knife, which features a 14.5-degree blade angle per side). The slender blade and steeper edge angle allow the Santoku to excel at precise, thin cuts and finely detailed knifework. These features, combined with the pointed tip, encourage the proper handling of this blade. When using the Santoku, keep the tip of your knife on the cutting board as you use a straight, up-and-down chopping motion (as opposed to a rocking motion); you could also keep the tip of the knife on the cutting board as you draw the blade back through the ingredient you’re prepping. This blade also features a half bolster, which makes the knife lighter and more agile — and allows you to use and sharpen the entire length of the blade. Lastly, the hollow edges along the edge of the blade create small air pockets as you slice and dice, allowing your ingredients to slide off easily. 

What is this knife best used for?

Perfect for a variety of kitchen jobs, this knife is especially great if you need a tool for more delicate tasks or if you’re looking to create precise, fine cuts. It’s also wonderful for chopping fresh herbs, mincing garlic, finely dicing vegetables like shallots, and cleanly slicing meat and fish. It’s excellent for paper-thin cuts of sashimi-style salmon, thinly slicing cucumbers for your favorite salad, or carving a crispy-skinned chicken breast. No matter your cravings, this all-purpose knife allows any recipe to be at your fingertips.

Where does this blade originate from, and what does “santoku” mean?

An essential knife in kitchens across Japan, “Santoku” means “three virtues” or “three strengths” in Japanese blade craft. The name reflects the multiple functions of the knife and the countless ingredients it can help prepare and plate. Another interpretation is that it’s named for the three core ingredients it’s designed to prep: meat, fish, and vegetables. “Santoku” reflects the core idea that this blade is a versatile all-rounder — and the perfect addition to any kitchen.