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    Santoku knives: selection guide

    The santoku knife is a powerful tool that finds a place in every kitchen. Originating in Japan, it is renowned for its sharpness and ability to produce precise, delicate and accurate cuts. We'll give you advice on how to find your way around santoku knives, what to look out for when choosing one, and how to use or care for them properly.


    Santoku vs. chef's knife

    santoku
    Santoku

    The Santoku has a very thin and extremely sharp blade, making it the ideal tool for very precise and accurate cuts. In addition, santoku knives tend to be lighter than ordinary chef's knives. These characteristics are due to the hardest types of steel from which they are made. The high hardness, however, also brings with it a certain fragility, so santoku is not ideal for cutting tough and hard foods, as the blade could be damaged by such actions.

    Santoku knives
    Kucharsky nuz
    Chef's knife

    The chef's knife has a thicker and longer blade made of stainless steel or carbon steel. Its heavier and sturdier construction is perfect for demanding cooking tasks, such as cutting large ingredients like pumpkin or melon, or large cuts of meat including gristle and bone. While the chef's knife is not ideal for delicate cuts, it is a versatile tool that can handle most cooking tasks.

    Cooking knives

    Best santoku knives according to customer reviews


    What makes santoku knives special

    • They are made of the hardest steel, which allows for extreme sharpness.
    • They have a specific shape, which is characterised by a wide and straight blade with a length of 12-18 cm and a blunt tip, which distinguishes it from other kitchen knives.
    • They often have cut-outs on the bottom of the blade to reduce food adhesion, which allows for smoother slicing and therefore increases work efficiency.
    • The almost flat bottom edge of the blade ensures a minimum of incomplete cuts, as the entire blade touches the cutting board when slicing.
    • The low weight and good balance, together with the ergonomic shape of the handle, allow a firm and comfortable grip and easy handling, so that even when working for long periods of time, fatigue is not a problem.
    • Suitable for beginners and cooking professionals.

    What materials is the santoku knife made of

    čepel nože santoku
    The blade:
    • Stainless steel - it is corrosion resistant, so it is less maintenance intensive. However, it is a softer material, so it needs to be sharpened more often.
    • Damascus steel - is a combination of two types of steel, making it an exceptionally strong material with an extraordinary design. However, it requires a little more care as it corrodes more easily.
    • Carbon steel - is a solid material that allows to achieve a very thin and sharp blade. However, it corrodes quite easily, so it must be cared for responsibly.
    rukojet noze santoku
    Handle:
    • Wood - The wooden handle looks elegant and makes the knife a decoration of the kitchen. At the same time, however, it is a natural material that can show signs of wear over time.
    • Metal - The metal handle is highly durable, looks professional and shows less signs of patina, but it tends to be cool to the touch and can slip if wet or oily.
    • Plastic and composite materials - are highly durable and affordable, but they don't bring as much elegance to the kitchen.


    Popular santoku knives

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    What a santoku knife is and isn't good for

    • Slicing vegetables: The santoku knife is perfect for slicing vegetables into thin slices or fine pieces. The straight and sharp blade allows for easy and precise cuts.
    • Chopping herbs: The wide blade is ideal for quick and efficient chopping of herbs. The blade rests well on the chopping board during chopping, which makes it much easier to handle.
    • Grinding: Thanks to its sharp and wide blade, santoku knives are great for cutting a variety of vegetables such as cabbage or onions.
    • Slicing fish: The santoku knife is excellent for precise slicing of fish meat, but can also handle poultry. Its super-sharp blade ensures clean and smooth cuts without disturbing the texture of the meat.
    • Carrying cut raw materials: Wide blade allows easy transfer of chopped ingredients from cutting board to pan or bowl, increasing efficiency in the kitchen.
    • Slicing bones: The santoku knife is not suitable for cutting or chopping cartilage and bone, as it can cause severe dulling or damage to the blade.
    • Slicing hard pastry: The smooth blade of a santoku knife usually does not cut the pastry evenly and distorts its texture. A long knife with a serrated blade is better suited for slicing bread or other hard pastries.
    • Peeling, cutting, decorating: For detailed kitchen work, such as peeling and slicing small fruits or decorating, it is better to use a vegetable knife with a short blade. The blade of a santoku knife is too long and wide for these purposes.
    • Slicing large foods: The santoku knife may be too short for cutting large foods such as melons or pumpkins. For these tasks, knives with blades longer than 20 cm are usually better.


    How to care for a santoku knife

    pece o nuz santoku
    Remember that if you want your santoku knife to last a long time in its original condition, you need to take proper care of it. However, these are not difficult tasks.

    1. Cleaning
    • Always wash the knife by hand. High temperatures and solvents used in the dishwasher accelerate wear.
    • Use mild detergent and a soft sponge for washing, coarse sponges and aggressive detergent could damage the surface of the blade and handle.
    • After washing the knife immediately thoroughly dryto prevent corrosion.

    2. Grinding
    • For daily use, it is advisable to sharpen the knife at least once every two weeks. If you use the knife only occasionally, then you can sharpen less frequently. Once a year, and whenever the blade shows deformation or damage, the knife should be left in the hands of professionals.
    • Use only high-quality lenses for sharpeninggrinding stones or water stones - these are ideal for santoku knives.
    • To ensure optimum sharpness, maintain a 15-20 degree angle when grinding.
    Santoku knives
    santoku pece

    3. Storage
    • Store knives only in blocks, racks, magnetic rails or inprotective sleeves or drawers with insert.
    • If knives are stored loose in a drawer with other kitchen utensils, they will wear out more quickly and can easily damage their blades.

    4. Proper use
    • Use only for slicingcutting boards made of soft materials such as wood or plastic.
    • Glass or stone cutting boards can dull the blade quickly and are only suitable for serving.

    5. Handle care
    • If your santoku knife has a wooden handle, treat it regularly with oil to prevent it from drying out and cracking.
    • Handles made of metal, plastic or composite just need to be wiped thoroughly after washing.
    Santoku knives
    santoku yaxell
    Best santoku knives
    If you want a truly exceptional santoku knife, rely on the one from Yaxell. It is a renowned Japanese manufacturer with almost a century of history, which is able to combine modern production technology with craftsmanship tradition in its products. Yaxell knives are made of the highest quality damascus steel, which ensures not only exceptional sharpness, but also a unique design. This is why these tools are popular among both professional and amateur chefs around the world.

    Other popular santoku knife manufacturers include Lion Sabatier, Wüsthof, Zwilling,Forged and many others.
    FAQ
    The most frequently asked question
    What is a santoku knife?
    It is a traditional Japanese kitchen knife. It has a wide, 12-18 cm long blade with a blunt tip and a straight bottom edge, which makes it an ideal tool for very precise and accurate cuts.
    What is the difference between a santoku knife and a traditional chef's knife?
    The santoku knife is lighter and has a thinner blade with little or no curvature, allowing for precise cuts and delicate work such as chopping herbs or slicing delicate fish. The classic chef's knife is sturdier and heavier, making it much better suited for cutting tough foods.
    What blade material is best for a santoku knife?
    Santoku knives are made from the hardest steel to achieve their reputed sharpness.
    How often should I sharpen my santoku knife?
    The frequency of sharpening depends on the intensity of use of the knife. For daily use, knives should be sharpened approximately once every two weeks. Have the knife professionally sharpened once a year.
    Are santoku knives suitable for sharpening with a whetstone?
    A whetstone is not recommended for santoku knives because the blade is often made of steel so hard that the whetstone cannot handle it. Water stones are much more suitable for sharpening santoku knives.
    Can I wash my santoku knife in the dishwasher?
    The santoku knife is lighter and has a thinner blade with little or no curvature, allowing for precise cuts and delicate work such as chopping herbs or slicing delicate fish. The classic chef's knife is sturdier and heavier, making it much better suited for cutting tough foods.
    Why is the santoku knife more fragile?
    Santoku knives are made from the hardest ruhu steel, which provides exceptional sharpness, but can be more prone to chipping or cracking if improperly used or stored.
    Can I cut frozen food with a santoku knife?
    No, cutting frozen food can damage the blade of the knife. Use a sturdy chef's knife or cleaver instead.
    What are the advantages of a santoku knife over other knives?
    Santoku knives are lightweight, very sharp and allow precise slicing, which is ideal for working with delicate ingredients such as fish or vegetables.