6.5”(165mm)～7.1”(180mm)
24 products
Santoku: Japan’s Essential Home Kitchen Knife
Our Santoku features a wider, flatter blade with a softly rounded tip, making it safe and easy to handle for everyday cooking. Perfect for chopping vegetables, meat, and fish, it offers sharpness and balance that satisfy both home cooks and professional chefs.Why JIKKO for Santoku?
Japan’s all-purpose knife
Santoku handles vegetables, meat, and fish with ease
120+ Years in Sakai
Knife-making heritage since 1901
Compact and safe
Wider blade and rounded tip, ideal for home kitchens
Direct from the maker
Crafted and sold by dedicated knife specialists
How to choose a knife
Blade Length
Small
Medium
Large
Select point
◾️The blade measures between 165mm and 180mm, with a rounded tip designed to make it easier to cut vegetables commonly used in Japanese cooking, making it a user-friendly knife even for beginners.
Blade Material
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Handle type
Wa-handle
Round or octagonal shapeWood is commonly used
Yo-handle
Ergonomically designed shapeVarious materials used
Select point
◾️Consider grip comfort
◾️Check balance sensation
◾️Maintenance requirements
Knife Maintenance
| Steps | Stainless Steel Knives(Rust-resistant) | Carbon Steel Knives(Prone to rust) | Icons |
| 1. Cleaning Method | Gently wash with a soft sponge and neutral detergent | Gently wash with a soft sponge and neutral detergent |  |
| 2. Remove Moisture | Wipe thoroughly with a cloth or paper towel | Wipe thoroughly with a cloth or paper towel |  |
| 3. Drying | - | Pour hot water over the blade for quick drying |  |
| 4. Light Oil Coating | - | Apply a very thin layer of vegetable oil (avoid overapplication) |
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| 5. Storage | Store in a dry knife stand or holder | After oiling, place in a knife stand or storage box |  |
Frequently Asked Questions
Features and Uses of Santoku Knives
A Santoku knife is a versatile Japanese kitchen knife designed for slicing, dicing, and chopping meat, fish, and vegetables.
While both are multipurpose knives, the Santoku typically has a shorter, wider blade with a sheepsfoot tip, making it ideal for precise cuts and a rocking motion. The Gyuto resembles a Western chef's knife with a pointed tip, suitable for a wide range of tasks.
Santoku knives usually have a blade length of around 170mm (6.7 inches), which offers a balance between maneuverability and cutting surface, suitable for most kitchen tasks.
Santoku knives excel in preparing a variety of dishes, including slicing fish for sushi, chopping vegetables for stir-fries, and cutting meats for stews.
Proper Usage of Santoku Knives
Grip the handle firmly with your three fingers, placing your thumb and index finger on the blade's spine for control and precision.
Utilize a forward and downward motion, allowing the knife's sharp edge to slice through the vegetables effortlessly.
Yes, the Santoku knife is designed to handle meat and fish efficiently, providing clean cuts without tearing the flesh.
Ensure the blade is sharp, and use a steady, controlled motion, guiding the knife through the food with minimal pressure.
Maintenance of Santoku Knives
Use a whetstone, maintaining a 15-20 degree angle, and evenly sharpen both sides of the blade to achieve a razor-sharp edge.
Depending on usage, it's advisable to sharpen your knife every 1-2 months to maintain optimal performance.
After each use, wash the knife thoroughly, dry it immediately, and store it in a dry place. Applying a light coat of vegetable oil can also help prevent rust.
It's recommended to hand wash your Santoku knife to preserve its sharpness and prevent potential damage from dishwasher detergents and high heat.
Choosing the Right Santoku Knife
Stainless steel blades are ideal for beginners due to their resistance to rust and ease of maintenance.
Quality Santoku knives can range from $100 to $300, depending on the materials and craftsmanship.
Professional Santoku knives often feature higher-grade steel and superior balance, catering to the demands of frequent use, whereas home-use knives prioritize comfort and affordability.
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