Santoku Knives

Santoku Knife Specs

• Blade Type: Double-bevel
• Blade Length: 13–18 cm

About Santoku Knives

"Santoku" means "three uses" or "three virtues" and refers to this knife's flexibility in cutting meat, fish, and vegetables. If you are buying a knife for the first time, the all-purpose Santoku makes for a great choice.

Steel

If you prefer easy maintenance, stainless steel is a good choice. If you want to get serious about cooking, you may want to take the plunge and buy a forged steel (blue paper or white paper) knife that is sharp and long-lasting.

Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:

1. Contains chromium and is rust-resistant.
2. High hardness (HRC60) and good sharpness.
3. Tough blade and is resistant to spills.
4. Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.

Shirogami (White) steel is pure carbon steel that is reasonably priced but rusts easily. We have a variety of stainless steels such as Ginzan, VG10/5/1, AUS10/8, high-speed powdered steel (SRS, SG2), and others.

Santoku vs. Other Knife Types

Santoku combine the strengths of Nakiri and the Western butcher's knives. Its double-bevel blade is wider than a Gyuto, making it a fine choice for right and left-handed people.

Recommended Santoku Knives

• Santoku 165 mm (6.5 in) Aogami Super Double-Bevel
• Santoku Kurouchi 165 mm (6.5 in) Aogami (Blue) #1 Double-Bevel
• Santoku Kurouchi 165 mm (6.5 in) Aogami (Blue) #2 Damascus (17 layers) Double-Bevel