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Santoku knife

Santoku knife in German means "knife of the three virtues". With this translation, Santoku chef's knives are already well described, because they are equally suitable and proven for cutting meat, fish and vegetables. The Santoku is the perfect all-purpose knife and accordingly widely used!

The Santoku knife is a very common Japanese blade shape for all-purpose kitchen knives. The wide blade of the santoku provides enough space for the fingers under the handle and allows the blade to be neatly guided by the back of the finger when cutting. Santoku knives are best suited for precise and speedy chopping of meat, fish and vegetables into fine strips. Santoku blades typically have a blade length between 160mm and 180mm and can therefore also be used for larger cut material.

At Silverback Knives you will find hand-forged Santoku knives from traditional cutlers. The high blade and the crescent-shaped tip, also called Kamagata tip, make these knives a perfect all-purpose knife. The blade shape of a Santoku knife allows the use of different cutting techniques, for example the cradle cut (rolling over radius of the tip), or the chopping technique, for example for chopping herbs with the straight blade area near the handle. Besides the Gyuto knife and the Bunka knife the Santuku is a lso a multi purpose knife. All of these knives can also compete in a certain extend with special purpose knives like the Nakiri knife for cutting vegetables.

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  • Santoku knife sharpening
  • The best Santoku knife / Which Santoku knife to buy?
    • How often is the Santoku knife used?
    • What is a Santoku knife used for?
    • The sharpness of the Santoku knife
    • The appearance of the Santoku knife
    • Ergonomics of the Santoku knife
  • Which Santoku knife to buy?
  • Santoku knife with fluted edge?
  • Santoku knife care
  • All Santoku knives

Santoku knife sharpening

Hand-forged Japanese knives are best sharpened with water sharpening stones. Our Santoku knives should also be sharpened with these grinding accessories. Our robust natural water whetstone is suitable for fine sharpening, for experienced users of sharpening stones we also have somewhat more sensitive stones in our range (sharpening stone set professional), with which the full potential of the Japanese knife steel of a Santoku knife can be worked out. Our range of sharpening stones covers all requirements from basic sharpening (somewhat coarser grain of the sharpening material) to fine sharpening (ultra-fine grain of the sharpening stone). Which stone should be used depends on the condition of the blade. If a santoku knife has a very worn blade, a basic grind should be made first, followed by the fine grind. If blades are used and sharpened regularly, it is usually sufficient to use a fine to ultra-fine grit for fine sharpening. In any case, we do not recommend the use of sharpening rods or sharpening steels. These sharpening tools are not suitable for Japanese knife steel and should therefore not be used on Santoku knives either!

The best Santoku knife / Which Santoku knife to buy?

As individual as each person's demands on their kitchen knives are, the question of the best Santoku can also be answered differently. Basically, any of our santoku knives can be the best choice for the individual. However, to decide for yourself which knife suits you best, there are some criteria you can pay attention to:

How often will the Santoku knife be used?

As an all-purpose knife, the santoku is usually used very regularly. From our point of view, a good Santoku knife should be part of the basic equipment in the kitchen. Accordingly, you should pay attention to the quality of workmanship when choosing, because only a well-made santoku gives the cook long pleasure. All knives in our store are made by traditional cutlers and, with proper care, are a very durable tool.

What is a Santoku knife used for?

The Santoku knife can be used individually and can be used for fish, meat and vegetables. So, if you are looking for an all-purpose knife for the basic equipment in the kitchen, a Santoku is the right choice. The blade length of about 16cm - 18cm reflects these all-rounder qualities. With this size, the Santoku knife can handle somewhat larger cuttings as well as more delicate work, e.g. cutting vegetables into fine strips.

The sharpness of the Santoku knife

Sharpness is clearly one of the most important criteria when choosing a Santoku. In this context, the edge retention also plays a major role, which determines how long a Santoku knife keeps its sharpness. Basically, very high carbon steels are harder and sharper than steels with a lower carbon content. The hardest and sharpest steels include all Shirogami and Aogami steels. Slightly lower levels of hardness are offered by the low-maintenance steel grades VG10, AUS10 and Gin 3 (Silver 3). With the knife steels ATS-34, HAP40 and ZDP189, two steels have reached the market that combine the advantages from the worlds of high-carbon and low-carbon steel grades: Due to their hardness, they offer excellent sharpening potential and at the same time are hardly susceptible to corrosion. In our store you will find Santoku knives with different core steels to meet the individual requirements of our customers.

The appearance of the Santoku knife

The appearance of the Santoku can also be decisive for a purchase. Decisive for the appearance are the steel used, the surface finish as well as the surface structure of the blade and the handle. The blade shape is very similar for all santokus. Depending on your personal taste, you can find santoku knives with very different looks in our store. Some customers see in a Japanese knife also a collector's item and therefore reach for very artfully made Santoku knives with a special surface structure (e.g.: Tsuchime or Kurouchi finish). Also available are Santoku knives that are designed for performance and robustness.

Ergonomics of the Santoku knife

As all-purpose knives, santokus are usually used on a very regular basis. Therefore, it is of course important to ensure that you work with a knife that you feel comfortable with, that is, that ergonomically suits you. For this feeling is mainly the balance or balance, the handle (or the feel and shape of the handle) and the weight and length of the knife. All Santoku knives in our store are excellently balanced, which allows the knives to be wielded very cleanly and precisely and does not tire the user. The handle is ultimately a matter of taste. Some customers prefer natural handles without edges. Other customers, on the other hand, prefer lacquered handles that are octagonal in design. The Santoku knives in our store have blade lengths between about 16cm and 18cm, making them perfect all-purpose knives for most cutting tasks. With these blade lengths, the Santoku is still relatively compact, but larger items such as a head of cabbage or larger pieces of meat can still be precisely cut. The weight of a santoku knife also depends to a large extent on the steel used. There is a wide range here, for example, the santokus from Misuzu feel light as a feather at just under 100 grams. A Kisuke ATS-34 santoku knife, at just over 160 grams, feels much heavier in the hand. Ultimately, it is once again a question of personal taste, to which variant of a Santoku knife you reach.

Which Santoku knife to buy?

You should buy the santoku knife that best meets your own wishes. As a small guideline, the above-mentioned criteria of frequency of use, quality of workmanship, intended use, sharpness and edge retention, ease of care, appearance and ergonomics can be used. At Silverback Knives you will find the right Santoku knife for every taste.

Santoku knives with fluted edge?

The basic advantage of the fluted edge is that the cut material adheres less strongly to the blade of the Santoku knife. This effect is due to the air pockets between the blade and the material being cut. However, this effect can be achieved not only by the fluted edge, but also by other surface structures, such as the Tsuchime finish on our Kisuke Santoku knives. Such a surface structure not only offers the described advantage that the food is better released from the blade, but also makes a great visual impression.

Santoku knife care

The care of a Santoku knife, like its sharpness, depends largely on the blade steel used. High-carbon steels (Aogami, Shirogami) are more susceptible to corrosion than lower-carbon steels. This means that with high-carbon it is essential to clean and dry the blades quickly after use. Japanese Santoku knives should be stored in a dry place and should never be cleaned in a dishwasher (by the way, this also applies to conventional Western knives!). (Soft) wooden boards and plastic pads are best suited as cutting surfaces. On glass and stone, marble, etc. the steel of the santoku wears out faster.