The santoku (三徳, ‘three virtues’) is Japan’s general-purpose kitchen knife for meat, fish, and vegetables. Its flat cutting edge (no curved belly) favours push-chopping rather than rocking, and its sheep’s-foot tip allows precision work.
Santoku vs Western chef’s knife
| Feature | Santoku | Chef’s knife |
|---|---|---|
| Blade length | 16–18 cm | 20–25 cm |
| Cutting motion | push-chop (flat edge) | rock (curved belly) |
| Tip shape | sheep’s-foot (flat) | pointed |
| Granton edge | common (reduces sticking) | optional |
Hollow-ground dimples
Many santoku have granton (hollow-ground) dimples along the blade. These create air pockets between the blade and food, reducing adhesion — particularly useful for sticky items like potatoes and cucumber.