Knife guide

Santoku Knife Guide 2026: how to choose, use, and care

Updated January 15, 2026 • 10 minute read

The santoku is an everyday workhorse designed for fast, clean prep. This guide covers what makes a santoku different from a chef's knife, how to compare specs, and the care routine that keeps a sharp edge for years.

What is a santoku knife?

Santoku means "three virtues" and refers to its versatility for slicing, dicing, and mincing. The blade is usually shorter than a chef's knife and has a flatter edge profile. That geometry makes push cuts smooth and controlled, which is ideal for vegetables and boneless proteins.

Santoku vs chef's knife

A chef's knife is designed for rocking cuts and bigger prep sessions, while a santoku is optimized for quick, straight-down cuts. If you prefer a lighter, nimble feel and do a lot of vegetable prep, a santoku is often the better daily driver.

Santoku: flatter edge for push cuts and slicing
Chef's knife: longer blade for rocking motion and large roasts
Santoku: usually 5-7 inches for compact control

Specs that matter

Specs do not need to be complicated. Focus on steel quality, hardness, and balance.

Steel type: AUS-10 and similar steels balance edge retention and ease of sharpening.
Hardness: Around 60 HRC holds a sharp edge without feeling brittle.
Blade length: 7 inches is the sweet spot for most home cooks.
Blade thickness: Thinner blades glide through produce with less drag.
Handle material: Pakkawood offers stability and a warm, grippy feel.

Quick tip: choose a knife that feels balanced at the pinch grip, not handle-heavy.

How to use a santoku

Santoku knives shine with a push-cut motion. Keep the tip close to the board, then push forward and down through the food.

Use a stable cutting board (wood or soft plastic).
Grip the blade with a pinch grip for control.
Make smooth, straight-down slices instead of rocking.
Let the blade do the work; avoid twisting in hard foods.

Care and storage

Care determines edge life more than any other factor. A few simple habits keep the blade sharp and the handle looking clean.

Hand wash only, then dry immediately.
Store in a sheath, block, or magnetic strip to protect the edge.
Avoid glass or stone cutting boards.

Sharpening basics

A ceramic hone keeps the edge aligned between sharpenings. For full sharpening, use a whetstone. A 1000 grit stone handles most dull edges, and 3000-6000 grit refines the finish.

Hone lightly every 1-2 weeks with regular use.
Sharpen every 2-4 months depending on prep volume.
Keep a consistent angle and gentle pressure.

Buying checklist

Use this checklist to find a knife that performs every day, not just on day one.

Comfortable balance at the pinch grip
Steel known for edge retention and easy sharpening
Secure handle with a smooth finish
Clear warranty and support
Reliable shipping and returns

If you want a ready-to-go option with AUS-10 steel and 60 HRC hardness, see the TUO Kitchen Pro 7-inch Santoku.

FAQ

Is a santoku good for meat?

Yes for boneless meats and fish. For bones or heavy joints, use a cleaver or boning knife.

Can I use a santoku on frozen food?

Avoid frozen foods. Hard impacts can chip the edge, especially at higher hardness levels.

How long should a santoku knife last?

With regular honing, occasional sharpening, and hand washing, a quality santoku can last many years.

This guide is for general education. Always follow safe handling and storage practices.