Santoku knives or to give them their full name Santoku bocho knives, which translates as ’three uses’, are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.
Many people are saying it’s a Chef Knife so what’s the difference?. You are completely right but it’s a Japanese Chef’s Knife. Please visit my “Japanese Knife” page and you will find all the answers about the differences he Traditional style Japanese knives and the Western style Japanese knives.
The Santoku is thus a western style Japanese Chef’s Knife knife but with different characteristics compared to the western Chef’s Knife. So let me explain to you the differences between a Western Chef’s Knife – Western Japanese Chef’s Knife – Traditional style Japanese Chef knife
Western Chef’s Knife
Western Japanese Chef’s Knife
Japanese Chef’s Knife
Western Chef’s Knife features:
- Not produced in Japan. Mainly produced in Germany
- The best German kitchen knife brands are Wüsthof, Zwilling, Messermeister, GÜDE Alpha, and Mercer.
- Broad blade that curves upwards to form a tip (spine is thicker to add weight)
- Comes in serrated varieties
- Usually only found in double bevel
- Has a bolster
- Heavier to hold
- May feature a granton edge
- Varies in size from 6” to 12” (8” is most popular but many professionals opt for 10” or 12”)
Santoku knife features:
- Originated in Japan
- Wide sheepsfoot blade with no tip (a dull back spine that curves down to meet the straight-edged front blade)
- Thinner blade than a Chef’s Knife allows for more refined slicing
- Can be single (one-sided) or double (both sides) bevel – bevel refers to surface that has been ground to form the knife edge
- Usually no bolster (the piece of metal between blade and handle)
- Balanced weight
- Lighter to hold
- May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it)
- Varies in size from 5” to 7.9”
