"Santoku" means "three virtues" — good with all three of meat, fish and vegetables. Slightly shorter than a gyuto with a flatter edge, it is remarkably easy to handle even in compact Japanese kitchens. Unsure where to start? Begin here.
Handiness and versatility, born of the Japanese kitchen.
A size that sits neatly on the board and an edge that meets it almost flat — the santoku excels at straight push-cuts down onto the board, breezing through everything from daily home cooking to professional prep.
※ With a shorter blade and a rounded tip, it works safely and smoothly even in a tight workspace.
The common santoku sizes are 165 mm and 180 mm. Choose to suit your hand and your usual cutting board.
Choose according to the care you want to do and the edge you prefer.
For the full differences and how to choose, see the See the steel guide →.
The santoku is fundamentally a double-bevel (ryoba) blade, comfortable for right- and left-handers alike. We can also finely adjust the bevel angle for left-handed use — please feel free to ask.
Because a santoku is used every day, the grip of the handle and the overall balance really matter. In store you can check the real cutting feel and how it settles in your hand with our test-cutting sponge.
Seki Magoroku Benifuji Santoku 165mm
UN-RYU Damascus Santoku 170mm
Kotetsu Aogami No.2 Santoku 180mm
Shown as examples. Many other sizes and brands are in store — please ask.
○ In stock · △ Few left, please ask · × Awaiting restock