Santoku Knife Guide
What a santoku is, how to choose one by length, steel and hardness, and how to use it.
Knife guides for home cooks
Short, practical guides to choosing, using, sharpening and caring for a santoku. Facts are drawn from the sources listed at the end of each guide.
Santoku vs Chef’s Knife
Blade shape, length and cutting motion compared, with a simple way to choose.
Santoku vs Bunka
How the rounded santoku tip and the angled bunka tip change what each knife does best.
How to Sharpen a Santoku Knife
Whetstone grits, the angle, raising and removing the burr, and common mistakes.
Honing vs Sharpening
What each does to an edge, how to tell which your knife needs, and how to hone.
Damascus Steel Knife Care
What Damascus means on a modern blade, plus cleaning, rust prevention and storage.
AUS-10 Steel Explained
Composition, what 58 to 60 HRC means, and how AUS-10 compares with AUS-8 and VG-10.