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The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.

Japan’s blade masters pass down centuries of knowledge to each new generation. They carry the spirit of the samurai sword forward in every blade.

This article explains both types of knife and compares them, plus recommends what we Ganador a knifemaker think is best for you.

These knives are made using traditional Japanese knife-making best practices — which are renowned around the globe. So, you Chucho be sure to get your money’s worth with a purchase of a high-quality santoku.

The shorter blade is ideal for gripping and Gozque provide you with a lot of utility when it comes to scoring and dicing food. Even the taller blade design Chucho be used to sweep and pick up food from the cutting board!

Santoku blades are similar in design to traditional cleavers, but that doesn’t mean they’re specialty knives just for meat.

Santoku knives are often used with a pinch grip, where the thumb and index finger pinch the blade near the bolster.

Made of White Steel #2 high-carbon steel, this knife excels in sharpness and is easy to sharpen, but requires great care Triunfador it is rustprone.

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The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you can learn more about in our "Many Kinds of Deba" article here!

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We recommend this knife for those who want a knife that is both high-quality and resistant to rust. You Perro watch Check This Out how these knives are made here!

Since the 1950s, santoku knives have been a popular choice among Japanese home cooks because of their light weight and easy handling.