What is a Japanese Santoku sword❓ How to use a Santoku knife❓

Key features to consider when choosing Japanese Santoku cutlery or other cutlery are: blade angle, knife length, weight, steel type and hardness, handle type and price.

Blade Angle: There is a lot of confusion about whether a Japanese sword is "right-handed or left-handed" based on the angle at which the blade is sharpened. This is true for traditional single-edged Japanese swords such as the Deba, yanagi and usuba, which are produced by blacksmiths as right-handed knives (meaning the blade is 100% on the side that is effective for right-handed use. Typically produced as 50/50 or 70/ 30 Balanced. If you are right-handed, either of these will do. If you are left-handed, we recommend choosing the 50/50 or special ordering a left-hand knife.

Blade Length: Santoku blades are usually six to seven inches long. The right knife for you will be comfortable and easy to control, and will be able to cut your ingredients more or less in one go.

Weight: Overall, most people find Japanese knives to be much lighter than the German or French-made knives they have used before. It comes down to personal preference, but some blades are very thin and light, like our Japanese octagonal-handled Santoku knife. It is medium-weight, comfortable to hold, and can handle ingredients easily. If you need to cook every day, we will recommend it to you.

Steel Type + Hardness: Each type of steel has advantages and disadvantages, but the first thing to consider is choosing between stain-resistant steel or high-carbon steel. Carbon steel knives are popular with professional chefs because of their ability to become super sharp and hold an edge with heavy use, but they need to be kept very clean and dry, especially when cutting acidic ingredients. Among stainless steel blade options, most Japanese options stay sharp longer than average. The choices then come down to balancing different pros and cons, such as blade strength versus sharpness. Generally speaking, harder steel will keep a knife's edge longer but will be more challenging to sharpen. Hardness (HRC) is judged based on Rockwell hardness. The higher the grade, the greater the hardness. You can find the rating for each product under Specs, with most of our knives falling in the 59-66 range.

Handle: You may notice that there are two main options for handles on Japanese knives. First, the ergonomic, Western-style full tang is riveted to the blade, just like you would expect from any high-quality knife. The second is a Japanese-style wooden handle, which can be round, D-shaped, or octagonal, and has a ferrule attached, usually made of horn. Magnolia is the wood traditionally used, but high-end woods such as ebony, rosewood, and walnut are also widely used. It mostly comes down to personal preference, but many people find the handle's natural wood to be comfortable, provide a stable grip, and work well for a variety of tasks and angles.  

Price: Finally, price is often a key factor in choosing Santoku. We offer options for all budgets. At the entry level, a line like FAMCÜTE is great value for a knife with great attention to detail and care. High-tech steel and more valuable handle materials result in a higher price, as you can see in our product introduction. Finally, knives hand-forged by master blacksmiths are built to last, and the price reflects that.

The best Santoku swords to buy:

Bestseller: FAMCÜTE 7 inch Santoku knife, 3 Layer 9CR18MOV Clad Steel w

Chef's Favorite: FAMCÜTE 7 inch Santoku knife, 3 Layer 9CR18MOV Clad Steel w

frequently asked questions

What does Sande mean? Sande literally means three virtues, so named for its ability to cut meat, fish and vegetables equally well.
Should you buy a Santoku knife or a chef's knife? - It's really a matter of personal preference - many people prefer a bit of both. The choice ultimately comes down to the width and length of the blade and the cutting style. Do you prefer vertical (straight up and down) cuts? Then Sande may be a better choice for you. The gyuto works better when you cut with a rocking motion.
How to sharpen a Santoku knife? Sharpen your three virtues on the whetstone.
How long is the Santoku sword? Santoku is usually 6-7”
What are the benefits of the Santoku sword? The Santoku sword is a versatile all-purpose knife that is neither too short nor too long. Anyone can use a Santoku sword, therefore, it is the first great Japanese sword.
What foods do you use your Santoku knife to cut? Sandoku is suitable for most vegetables as well as boneless raw and cooked meats.
What are the benefits of the Santoku sword? The blade height of a Santoku knife is a bit higher than that of a beef knife, so it will be comfortable for those who have their knuckles in contact with the cutting board when chopping.
in conclusion
Santokus are a general purpose Japanese knife perfect for precision cutting. The features of the Santoku Knife make it an ideal knife for the home cook or professional chef. Shop our full range of Santoku Knives here.