Who uses the Santoku knife (Japanese all purpose knife)?

Are you curious about who mainly uses the Santoku knife and what sets it apart from a Western chef’s knife? In this blog post, we explore the Japanese roots and history of this versatile, all purpose, multi purpose knife. You'll discover why both professional chefs and home cooks prefer using Santoku knives for their precision and efficiency. Whether you’re searching for “Santoku knife usage” or wondering if these Santoku knives are necessary in a home kitchen, you’ll find insightful answers here.

In addition, we explain how to choose and use your Santoku knife effectively—topics that are frequently queried alongside “how to choose” and “how to use” Santoku knives. We cover everything from selecting the right blade material to mastering cutting techniques, ensuring that you get the most out of this essential Japanese tool.

With over 120 years of experience, JIKKO proudly brings you not only a rich heritage in traditional craftsmanship but also expert advice on how to select the right Santoku knife for your needs. Join us as we uncover the art behind this indispensable knife and explore why these multi purpose Santoku knives continue to be a favorite in kitchens around the world.

Understanding the Santoku Knife

The Santoku knife is an iconic Japanese culinary tool that has garnered worldwide acclaim for its precision, versatility, and traditional craftsmanship. In this section, we explore its rich history, unique features, and practical value, whether you’re a professional chef or a home cook searching for "Santoku knife usage" tips or wondering "Who mainly uses the Santoku knife."

Where Did the Santoku Knife Originate?

The birthplace of the Santoku knife is Japan.In the post-war era, as Japanese cuisine began embracing meat dishes and Western culinary influences, there was an increasing need for a single knife that could handle a variety of ingredients. The Santoku Knife emerged in the 1950s as a blend of the traditional Japanese vegetable knife (Nakiri) —with its straight, flat blade—and the Western chef’s knife (gyuto). This fusion created a versatile tool ideal for preparing vegetables, meat, and fish, making it a popular choice in home kitchens and eventually worldwide.

The name "Santoku" is believed to derive from its multifunctional capabilities. One theory is that it reflects the knife's ability to manage the three main ingredients—meat, fish, and vegetables—with one tool. Another explanation is that it signifies the three cutting techniques it excels at: slicing, chopping, and thinly slicing (or peeling). In either interpretation, the name encapsulates the knife’s universal versatility and its unique blend of delicate Japanese precision with the practicality of Western design.

What Makes the Santoku Knife Unique?

The Santoku knife is distinguished by its unique design: a wide blade with a rounded tip and a flat cutting edge. This shape allows for precise chopping, slicing, and dicing, making it ideal for preparing vegetables, meats, and fish.

Is a Santoku Knife Necessary in a Home Kitchen?

A Santoku knife is a great primary kitchen knife. With its well-balanced weight and multipurpose design, it simplifies food preparation by making it easy to achieve precise cuts, whether you’re chopping vegetables or slicing meat. While some might argue that a Santoku knife is not strictly necessary in a home kitchen, its efficiency and versatility make it a highly beneficial tool. In our view, having one enhances your culinary experience—ensuring that your home-prepared meals are not only delicious but also beautifully presented.

Who Mainly Uses the Santoku Knife?

The Santoku knife is a favorite in kitchens around the world. Its versatility makes it popular among professional chefs, home cooks, and even beginners. Many users search for terms like “Santoku knife usage” and “Who mainly uses the Santoku knife” to learn more about this essential tool.

Professional Chefs vs. Home Cooks

Traditionally, professional chefs often rely on the gyuto, or Western chef’s knife, as their go-to tool, while the Santoku knife has been seen as a staple for home kitchens. 

However, some professional chefs now choose the Santoku knife as well, especially when working with vegetables or when a smaller, more agile blade is preferred. Its flat cutting edge and balanced design allow for quick, precise slicing, dicing, and chopping—qualities that are valuable in both bustling commercial kitchens and everyday home cooking. 

Whether you're a professional seeking precision in your vegetable preparation or a home cook looking for an easy-to-handle, versatile knife, the Santoku proves its worth in any setting.

Is a Santoku Knife Good for Beginners?

the Santoku knife is an excellent choice for beginners. Its lightweight design and comfortable grip make it easy for new users to master basic cutting techniques. If you are searching for “Santoku knife for beginners” or wondering “Is a Santoku knife good for beginners?”, you will find that its user-friendly features help build confidence and improve your culinary skills.

Choosing and Caring for Your Santoku Knife

Selecting the right Santoku knife and maintaining it properly can greatly enhance your cooking experience. In this section, we’ll guide you through the essentials of choosing a high-quality Santoku knife, explore the best techniques for holding and using one, and share simple maintenance and sharpening tips to keep your knife in top condition.

How to Choose the Right Santoku Knife

When choosing a Santoku knife, one of the most important factors is the type of steel used. You can choose between traditional high-carbon steel (often called "hagane") and modern stainless steel. JIKKO recommends high-quality stainless steels like SG2 and VG10, which are known for their exceptional sharpness and long-lasting edge retention. These materials not only offer superior cutting performance but also provide excellent durability, making them ideal for both home cooks and professional chefs.

Key Points to Consider:

• Steel Type: High-carbon vs. stainless steel

• Recommended by JIKKO: SG2 and VG10 for their superior performance

• Sharpness and Durability: Essential factors for everyday use

Best Techniques for Holding and Using a Santoku Knife

The handle is a key design element of any knife. A comfortable handle makes cooking much easier by providing a secure grip and better control. Choosing the right handle is essential, as it directly affects your cooking experience. Whether you prefer a Western-style handle or a traditional Japanese design, ensure that the handle feels natural in your hand to help you work efficiently and safely in the kitchen.

Handle Materials:

• Magnolia Handle: Known for its natural finish

• Ebony Handle: Offers a sleek, durable surface

• Stabilized Wood Handle: Combines beauty with resilienc

• Carbon Fiber Handle: Provides strength and a modern look

• Resin Handle: Lightweight and easy to maintain

Handle Shapes:

• Western-Style: The most common design.

• Octagonal Wood: Offers a non-slip, lightweight grip that's easy to hold.

• Arch-Shaped (JIKKO original): Designed to comfortably fit and conform to your hand.

These options allow you to choose a knife that feels comfortable in your hand while meeting your cutting needs. Photos and detailed comparisons of these handle types and shapes will help you visualize the differences and decide which style best fits your kitchen.

Simple Maintenance and Sharpening Tips

Proper maintenance is key to keeping your Santoku knife performing at its best. Regular cleaning and proper storage help maintain the blade’s edge and overall longevity. For practical sharpening tips and step-by-step guidance on how to maintain your knife’s sharpness, check out the JIKKO YouTube video below. This video offers clear instructions on how to effectively sharpen your Santoku knife, ensuring that it stays as sharp and efficient as the day you bought it.

JIKKO’s Recommended Santoku Knife

JIKKO, with over 120 years of expertise, offers a range of Santoku knives that combine traditional Japanese craftsmanship with modern innovation. For those looking for “JIKKO’s recommended Santoku knife,” our carefully crafted options provide exceptional performance, durability, and precision. Experience a tool that is trusted by professional chefs and home cooks alike.

Loco Damascus Santoku (Multi-purpose) SG2 Starinless steel

NEVER STAIN2 Santoku (Multi-purpose) SG2 Starinless steel

JIKKO Jack Santoku knife SPG2 Stainless Steel Japanese (Multi-purpose)

JIKKO Nishiki Damascus Santoku (Multi-purpose) SG2 Starinless steel

JIKKO Ponto Santoku (Multi-purpose) VG10 Starinless steel

Hiho Queen Santoku (Multi-purpose) Cobaltspecial Starinless steel

【More JIKKO Santoku knives】

Elevate Your Cooking: Discover the Power of the Santoku Knife

In exploring the history, design, and versatility of the Santoku knife, we hope you now have a deeper appreciation for this uniquely Japanese culinary tool. Whether you are a professional chef or a home cook, the blend of tradition and innovation that defines the Santoku knife can enhance your cooking experience. Understanding its origins and the subtle differences from a Western chef’s knife helps to highlight its value in both everyday and gourmet kitchens.

For those interested in experiencing the refined craftsmanship behind this indispensable tool, consider exploring JIKKO’s Santoku knife as a distinguished option that embodies over 120 years of expertise.

【Explore JIKKO Knives Now】