Cutting onion using santoku Knife

Have you ever wondered why nowadays, most chefs would prefer to purchase a Santoku over a knife set?

Ever had a stressful time preparing your meal because your hands are small?

Some questions on why your friends with small hands prefer this tool, yet you afraid to enquire from them because you value your friendship?

In this article, you will have all these queries answered.

What does Santoku mean?

It merely means three virtues: dicing, mincing, and slicing.

A Santoku knife is one whose blade has a length of five to eight inches that is in line with a horizontal edge and a sheep-foot blade that is shaped in a curve. 

Its grip is usually in line with the cutting edge so that it can work in harmony with the knife blade to provide the user with stability.

What is a Santoku knife best used for?

Do you have leaves from a plant that you would like to utilize for adding flavor to your food or use as medicine?

Pick this knife; it will serve you best with no trouble. Also, if you have got a bunch of veggies and you are wondering how you can chop effortlessly, try it. You will love the outcome.

How is Santoku knife different from a chef knife?

This is a common question that most individuals ask, and it is actually an understandable one because the two resemble. Here is the difference:

The answer lies on the blade: For the chef one, it usually has a sharp tip which is not the case for the Santoku since it contains a curvature moving all the way from the spine to the edging and hence, you cannot use the same sharpening skills for the both.

Also, the Santoku contains sturdy steel yet lighter, while for the chef, the steel is soft but more massive in the hold.

Can you use a Santoku knife to cut meat?

From its features, you can, due to its extended cutting part, it can segment as well as chop up your meat. In an event whereby you wish to separate your kitchen parts, it can never disappoint.

Which are the uses of a Santoku knife?

You can use this knife to:

  • Divide your cheese into slices
  • Cut animal flesh
  • Chop up or dice veggies as well as a variety of dried seeds like cashew nuts
  • Mince large amounts of herbs into smaller bits with ease
  • Scope food particles off a chopping board to prevent bacteria invasion which can cause food poisoning
  • Make portions of seafood, like fish

Features of a good Santoku knife

  • Material: You will discover that the blade comes in either a ceramic or Damascus steel. A strong one is vital here.


  • The hilt: It exists in three types: wood, metal, or synthetic form. A good handle should not get slippery when your hands sweat up, it should be comfortable to hold.


  • The blade: Either honeycombed, which combats the sticking of food or a smooth one. The right is the one which retains its sharpness for long
Some types of Santoku knife include:
  • Shun: Made using carbon steel, it can retain its sharpness for an extended period.

You can purchase it online if you lack time, but be careful to purchase a strong one that will still remain durable even after use since Santoku can handle tough tasks due to its heavyweight.


  • Wusthof: Contains an ergonomic hilt that is designed to balance the blade, usually weighty and hollow, so that it can allow some air in during use to reduce friction.


  • Kyocera: This one differs in that it is manufactured with a hard ceramic.

From this, you can tell about its weight, obviously light, but one that has a good sense of balance.

Its handle is connected to the cutting side to prevent disconnecting during use.

However, you should be cautious of the blade because accidental cuts can happen if you become careless.

Sounds discouraging, huh? But do you want a dull knife that does not know its purpose? Of course, no.


  • Henckels: Originally made in Japan. Mostly, the blade is either five or seven inches long, and the length depends on what you will use it for.

It provides you with a balance and a sharp cutting edge, but you should maintain it well if you are to enjoy this for long.


  • Global: As per the name, you can find this type in almost everywhere. You can also import from another country you are confident in because being sold almost everywhere tells that there are fake ones.

Consequently, you should be careful to purchase from a trusted dealer.

It contains some different varieties ranging from one with hollow holds and vanadium steel; as a result, you need to do some research before you get into its purchase.

Note that from the producer, quality to the extent of the tang, Santoku knives differ in prices from cheap to expensive ones.

Do you need a top-quality?

Forget about stinginess because you will have to produce some good cash in an exchange with a convenient tool.

Nonetheless, you should buy one that fits well in your budget.

There are cheap ones which can last with proper maintenance.

Also, you may purchase a cheap one, after which you can save to later acquire one that is of excellent quality: With the use of this knife, expect to love having one all through that is usable afterward.

For all the above types, none of them should be washed in a dishwasher, as this exposes them to chips.

Final thoughts

This knife should not be used to cut firm food items like animal bones.

Also, consider purchasing a chopping board that is on the level ground plus not harsh so that it retains its originality.

 Additionally, learning is a continuous process, and it is not only in the class where you can learn, but you are also a teacher by yourself; therefore, before you use this tool on quick tasks, take time to learn how to hold it well.

Place your thumb along with your index finger behind the sharp edge to acquire control. Position other fingers bent around the grip.

Then hold your food items to cut with the other hand as you dice, slice or mince like a pro!

Subsequently, always thank your knife through washing it using your hands, followed by wiping and storing appropriately until you need it next.

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