The best Santoku knife in 2025 is one that offers balance, precision, and comfort in your hand. If you're looking for a Japanese kitchen knife that excels at slicing, chopping, and mincing, this guide will help you choose the ideal Santoku knife for your needs. All recommendations are curated by Japanese knife experts and based on real-world testing.
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What is a Santoku Knife?
A Santoku knife is a Japanese multi-purpose kitchen knife designed for slicing meat, chopping vegetables, and mincing herbs. The word “Santoku” means “three virtues” in Japanese.
These knives typically have a blade length between 165mm and 180mm. They feature a flat edge and a rounded tip that allows for straight push-cutting instead of rocking motions. Their compact size and lighter weight make them ideal for cooks who value control and efficiency in the kitchen.
Santoku vs. Chef’s Knife
| Feature | Santoku Knife | Chef’s Knife |
| Blade shape | Flat edge with rounded tip | Curved edge with pointed tip |
| Cutting style | Push cutting | Rocking motion |
| Length | 5 to 7 inches | 8 to 10 inches |
| Weight | Lighter | Heavier |
| Best for | Precision and clean slicing | Versatile and heavy-duty cutting |
For home cooks who prioritize accuracy and ease of handling, the Santoku knife is often the better choice.
Best Santoku Knives in our collection
Our experts have selected high-quality Santoku knives from the Echi Knife collection, all made in Japan and tested for sharpness, comfort, and durability. Each knife below represents a specific steel type, purpose, and price range so you can make the best choice for your kitchen.
- Tojiro Fujitora DP Santoku 170mm
- Misono UX10 Santoku 180mm
- Takamura R2 Santoku 170mm
- Sakai Takayuki 45 Layer Damascus Wa Santoku 180mm
- Kazan HAP40 Hammered Santoku 180mm
- Karaku Aogami Santoku 165mm
- Sakai Takayuki Stag Sugihara Damascus Santoku 180mm
- Kazan SRS-13 Santoku 165mm
Comparison table
| Featured Knife | Steel | Blade Length | Price (USD) | Best For |
| Fujitora DP Santoku 170mm | VG10 (Stainless) | 170mm (6.7") | $90 | Beginners, everyday cooking |
| Misono UX10 Santoku 180mm | Swedish Stainless | 180mm (7.1") | $206 | Intermediate cooks, balanced feel |
| Takamura R2 Santoku 170mm | R2 / SG2 Powder Steel | 170mm (6.7") | $175 | Professionals, long-lasting sharpness |
| Sakai Takayuki 45 Layer Damascus Wa Santoku 180mm | VG10 Damascus | 180mm (7.1") | $156 | Traditional aesthetics and smooth grip |
| Kazan HAP40 Hammered Santoku 180mm | HAP40 Tool Steel | 180mm (7.1") | $205 | High performance, extremely durable |
| Aogami Santoku 165mm | Aogami Super (Carbon) | 165mm (6.5") | $99 | Traditional users, carbon steel lovers |
| Takayuki Stag Sugihara Damascus Santoku 180mm | VG10 Damascus | 180mm (7.1") | $320 | Collectors, high-end aesthetics |
| Kazan SRS-13 Santoku 165mm | SRS-13 Powder Steel | 165mm (6.4") | $129 | Value-focused users, strong all-around choice |
Best of Santoku Knives Featured
Fujitora DP Santoku 170mm - An excellent entry-level knife crafted from VG10 stainless steel, offering a great balance between sharpness, edge retention, and ease of maintenance. With a 170mm blade and Western-style handle, it’s lightweight, easy to control, and perfect for daily kitchen tasks. Ideal for home cooks looking for professional quality at an affordable price.
Specification:
| Handle material | Eco Wood |
| Blade length | 170 mm (6.7") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 60 |
Misono UX10 Santoku 180mm - This knife features high-grade Swedish stainless steel with outstanding corrosion resistance and edge stability. Its 180mm blade provides versatility, while the Western-style handle offers a comfortable, balanced grip. A refined choice for serious home cooks and professionals who value precision and reliability.
Specification:
| Handle material | Wood composite |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.9 mm |
| Thickness at tip | 0.6 mm |
| Hardness (Rockwell scale) | 59-60 |
Takamura R2 Santoku 170mm - Forged from R2 (SG2) powdered steel, this knife delivers exceptional hardness (approx. 62+ HRC), resulting in long-lasting sharpness and ultra-clean cuts. The fine mirror-polished finish and slim blade profile reduce food sticking. Ideal for chefs and advanced users who require high performance with minimal maintenance.
Specification:
| Handle material | Pakka Wood |
| Blade length | 170 mm - (6.7") |
| Thickness at spine | 1.6 mm |
| Thickness at tip | 0.7mm |
| Hardness (Rockwell scale) | 62-63 |
| Edge / Bevel |
Double (50/50)
|
Takayuki 45 Layer Damascus Wa Santoku 180mm - This Santoku combines a 45-layer Damascus VG10 core with a traditional wa-style octagonal handle for a lightweight and responsive feel. The elegant Damascus pattern enhances both cutting ability and appearance. A perfect option for those who appreciate classic Japanese design and functional craftsmanship.
Specification:
| Handle material | Walnut |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Kazan HAP40 Hammered Santoku 180mm - Built with ultra-premium HAP40 tool steel, this knife reaches exceptional hardness (around 65–67 HRC), offering top-tier edge retention. The hammered surface minimizes food adhesion, while the 180mm blade handles protein, vegetables, and herbs with ease. A superb choice for professionals looking for durability and sharpness.
Specification:
| Handle material | Pressed Wood |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 65 to 66 |
| Edge / Bevel |
Double (70/30)
|
Karaku Aogami Santoku 165mm - Made from Aogami Super carbon steel, this knife delivers extraordinary sharpness and edge responsiveness. Its compact 165mm blade and traditional construction make it highly agile in hand. Best suited for traditionalists and purists comfortable maintaining a reactive carbon blade.
Specification:
| Handle material | Magnolia (Ho) Wood |
| Blade length | 165mm (6.5") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 59 |
|
Bevel / Edge
|
Double (50/50) |
Takayuki Stag Sugihara Damascus Santoku 180mm - A premium knife that blends artistry and performance. The VG10 Damascus blade features a striking wave pattern, while the genuine stag horn handle adds uniqueness and luxury. With a 180mm blade, this knife offers versatile functionality and makes a standout addition to any serious collection.
Specification:
| Handle material | Stag Antler |
| Blade length | 7" (180 mm) |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Edge / Bevel | Double (50/50) |
Kazan SRS-13 Santoku 165mm - Crafted from SRS-13 powdered steel, this knife balances hardness, toughness, and ease of sharpening. Its 165mm blade is compact yet powerful, ideal for cooks who want top-tier steel without the premium price tag. A great all-around performer for daily prep work.
Specification:
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 165 mm (5.9") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 46 mm |
How to Choose the Best Santoku Knife
When selecting a Santoku knife, consider the following five key factors:
- Blade Material - VG-10 offers a great balance between sharpness and corrosion resistance. SG2 and SRS-13 are harder and hold their edge longer. Aogami carbon steel is extremely sharp but requires more care.
- Blade Length - A blade between 165mm and 180mm is ideal for most users. Shorter blades offer more control while longer blades provide more versatility for prepping.
- Handle Type - Wa-style handles are lightweight and traditional. Western-style handles offer ergonomic comfort and weight for balance.
- Edge Design - Some Santoku knives feature a granton (hollow) edge to prevent food from sticking. Others have a flat profile suitable for straight-down cuts.
- Usage Frequency and Purpose - Daily cooks should prioritize comfort and edge retention. Occasional users may prefer aesthetics or collectibility.
Knife Care Tips
- Hand-wash only and dry immediately after use
- Use wooden or plastic cutting boards to preserve the edge
- Avoid bones or frozen ingredients
- Sharpen every 3 to 6 months using a whetstone
- Store in a sheath, magnetic strip, or knife block
A Santoku knife is the perfect blend of sharpness, balance, and everyday usability. Its compact design and straight edge make it a go-to tool for slicing, chopping, and mincing with ease. Whether you prefer stainless durability or carbon steel precision, there’s a Santoku for every kitchen. Choose the one that suits your style and it will quickly become your favorite prep companion.
Frequently Asked Questions
Santoku knives are shorter, lighter, and ideal for straight cuts. Chef’s knives are longer and better for rocking motions and heavy-duty prep.
The Tojiro Fujitora DP 170mm is a great choice for beginners thanks to its price, ease of use, and quality steel.
You can get a quality Santoku knife starting around $90. Professional-grade options range from $150 to $300.
Sharpen your knife every few months depending on usage. Powder steels like SG2 or HAP40 hold an edge longer than softer steels.
