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Tsunehisa SRS13 Damascus Santoku - Ebony Blue Ring
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Blenheim Forge Stainless Clad Santoku
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Senzo Retro Santoku 167mm - Fitted Saya - Scales
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Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Ebony
★★★★★
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(1)
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Sakai Kikumori "Choyo" Ginsan Bunka 180mm - Persimmon
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Tsunehisa Swedish Stainless Washiji Santoku 165mm
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Kurotori Ginsan Mirror Finish Santoku 165mm
★★★★★
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(1)
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Senzo Black Santoku 167mm - Fitted Saya - Scales
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Shigeki Tanaka Ginsan Nashiji Santoku 165mm
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Tsunehisa SRS13 Damascus Gyuto 180mm - Black Oak
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Hatsukokoro Hayabusa SG2 Santoku 165mm - Bubinga
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Hatsukokoro Kokugei Blue 1 Santoku 165mm
★★★★★
★★★★★
(1)
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Kajibee White 2 Santoku 165mm
★★★★★
★★★★★
(9)
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Morihei Munetsugu Blue 2 Kurouchi Santoku 165mm
★★★★★
★★★★★
(3)
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Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
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Sakai Kikumori "Choyo" Ginsan Santoku 180mm - Persimmon
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Hatsukokoro Kurogane Blue 2 Santoku 165mm - Mono Ebony
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Nigara Hamono VGXEOS Santoku 170mm
★★★★★
★★★★★
(1)
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Sakai Kikumori "Choyo" Blue 1 Santoku 180mm - Ebony Turquoise
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Sakai Kikumori "Choyo" Ginsan Bunka 180mm - Ebony Turquoise
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Sakai Kikumori "Choyo" Ginsan Santoku 180mm - Ebony Turquoise
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Blenheim Forge Classic Bunka
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Fukamizu Blue 2 Bundle - Santoku
★★★★★
★★★★★
(7)
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Fukamizu Blue 2 Bunka 165mm
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Fukamizu Blue 2 Santoku 150mm
★★★★★
★★★★★
(21)
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Hajimaru Ginsan Nashiji Santoku 170mm - Fitted Saya - Scales
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Hajimaru Migaki Nashiji Ko-Santoku 150mm - Dark Maple
★★★★★
★★★★★
(2)
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Hajimaru VG10 Tsuchime Damascus Santoku 180mm
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Hajimaru VG10 Tsuchime Santoku 180mm
★★★★★
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(1)
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Hatsukokoro Blue 1 Damascus Santoku 180mm
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Hatsukokoro Blue 2 Kurouchi Santoku 165mm - Maple White Stripe
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Hatsukokoro Hayabusa SG2 Santoku 165mm - Ebony
★★★★★
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(2)
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◆ Common Questions
Shopping for Japanese Santoku Knives
What is a santoku knife?
A santoku is a Japanese all-purpose kitchen knife meaning 'three virtues' — for meat, fish, and vegetables. Double-bevel edge, slightly curved profile, rounded or flat tip, blade typically 165-180mm. Lighter and shorter than a Western chef knife, which makes it precise and nimble for daily home cooking.
Santoku vs chef knife: which is better?
Santoku is shorter, lighter, and more precise for most home cooking. A Western chef knife (or gyuto) is longer with more reach and better for large slicing or rocking cuts. For a daily all-rounder in a home kitchen, santoku. For professional reach and heavier work, gyuto.
What size santoku should I buy?
165mm (6.5 inch) is the sweet spot for most home kitchens — nimble, universal, and comfortable for daily prep. 170mm suits larger hands or more serious cooking. 180mm gives extra reach for larger produce and heavier work. Shorter than 165mm feels cramped once you're confident with the knife.
Santoku vs bunka: which is better?
Both are compact all-purpose Japanese knives around 165-180mm. Santoku has a slightly curved edge and rounded or sheepsfoot tip. Bunka is flatter with an aggressive K-tip for precise work. Santoku is more forgiving and easier to pick up; bunka rewards knife skill. For a first Japanese knife, santoku.
Is a santoku good for beginners?
Yes — the santoku is often the first Japanese knife we recommend. Compact enough to feel controllable, versatile enough for every daily task, and the gently curved edge works for both push-cutting and gentle rocking. Pair with a basic Japanese whetstone and it will serve you for years.
Are santoku knives dishwasher safe?
No. Japanese knives should always be hand washed and dried immediately. Carbon steel santoku needs extra care — wipe dry, oil occasionally with mineral oil. Stainless cores are more forgiving but still hand-wash only. Dishwashers damage the edge, warp handles, and void most Japanese knife warranties.