Santoku translates as 3 uses: slicing, dicing and mincing and if you only buy one type of knife this is the one we recommend.
A standard sized santoku perfect for all the main jobs in the kitchen. This version has a kurouchi finish (also known as a blacksmith finish which helps protect the steel) on both sides. This is a carbon steel knife and will react and develop a patina.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 157 mm (Measurement of the cutting edge)
- Total length 287 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 49 mm Heel to spine
- Total weight 146 grams
- Blade Material cutting edge, laminated in
- Hardness 62:63 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Santoku
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Black cardboard box with red stepped inlay.
What is a Santoku knife?
Looking like a small chef's knife, the Santoku (san-too-koo) is a Japanese knife used for chopping vegetables and meats. It's possible it might become your new favourite knife.
You can read more about Santoku knives if we've got you interested in them.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.