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Published 09/01/2026

What is a santoku knife used for?

The santoku knife is a multipurpose Japanese kitchen knife designed for the everyday chopping of a variety of produce. Its name, translating to "three virtues" or "three uses," refers to the knife’s three main tasks: slicing, dicing and chopping.

Although the santoku knife originates from Japan, it has made its way into the kitchens of many Western homes - and has proven to be a useful tool and kitchen essential. If you’re unsure on the purpose of a santoku knife, we’ve created the following guide to help explain.

Santoku knife features

Although the santoku knife has a similar resemblance to the chef knife, the santoku knife has their own recognisable features. When compared to a chef knife, the santoku knife has a shorter blade, typically ranging from 13cm to 18cm (5" to 7") in length, as well as a wider, straighter blade that promotes a straight up-and-down chopping motion, rather than the typical ‘rocking’ motion.

Many santoku knives also feature a scalloped blade, which are small dimples that help prevent food from sticking to the blade while you slice. This is exceptionally useful when cutting super thin slices or julienning vegetables and meat, as it promotes the slices to fall away from the knife.

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    Santoku knife uses

    As previously stated, the santoku knife is a general-purpose knife and can be used for a wide variety of meal prep. With its great versatility, santoku knives can aid you in the following tasks.

    • Chopping and cutting meat and poultry

    • Slicing, dicing, mincing and chopping fruits and vegetables

    • Dicing and mincing herbs

    • Slicing cheese

    • Crushing garlic (with the side of the blade)

    • Julienning vegetables and fruit

    • Thinly slicing seafood (like sashimi or for sushi)

    Caring for your santoku knife

    Like all kitchen knives, proper upkeep and regular sharpening will keep your santoku knife - and every other kitchen knife - performing to the best of its ability. Be ready for any kitchen task by reading our guide on how to sharpen a knife.

    We also recommend washing all our kitchen knives by hand and with warm, soapy water as dishwashers can be harsh and abrasive, contributing to a dull blade that needs sharpening more frequently. For more guidance on looking after your knives, read our guide on how to care for your kitchen knives.

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