Having a Santoku knife is like having your chef in the kitchen. These knives are multipurpose and can slice, chop, dice, and mince almost anything with ease. And because they’re so versatile, they make it easier to stay organized and even cook more than one dish at a time.

Benefits of Having a Santoku Knife

-Saves on clean up time: With their flat blades that can cut through vegetables and ingredients with ease, you don’t have to worry about sharp edges getting stuck in your food; these knives will always carve out clean cuts whether or not you use them for delicate or heavy-duty tasks.

-Easy to handle

Santoku knives have a well-rounded handle that sits comfortably in your hand and can be easily maneuvered around the cutting board. The handles come in various sizes and textures, so you always have a comfortable tool to use in the kitchen.

-Santokus are hygienic

Because they’re made from one piece of steel, they’re less likely to have spots where bacteria can grow and multiply, making them easy to rinse off after each use. You don’t even need to take out the cutting board when you want to wash them, which helps cut down on kitchen clutter.

-Santokus are versatile

Just as important as being multipurpose is being able to chop, slice, dice and mince with them. You can use them to cut up pizza, steak, veggies, and other main dish items. They’re also great for small jobs like cutting fruit or onions for simple recipes that include the ingredients in the recipe.

-Santokus are durable

Most Santoku knives are made of high carbon stainless steel, which makes them extremely strong and durable. Even if you drop them, they still won’t chip or snap at the handle, so you can use them without worrying about scratching or ruining expensive kitchenware.

-Santokus save space

Smaller than most chef’s knives and with thinner blades, Santoku knives take up less room in the cupboard and help minimize clutter on your countertops. You can even store them in a knife block with other kitchen implements to save room and look organized.

-Santokus are safer

The rounded blade that makes smooth cuts also makes Santoku knives less dangerous. While you still have to be careful not to cut yourself, they’re better to use than heavier chef’s knives, especially if you’re a beginner.

-Better ergonomics

Because they’re not as sharp, Santokus are more accessible to hold and less intimidating than other chef’s knives. You don’t have to worry about cutting yourself when you use them or that you’ll drop them when you set them down on your countertop.

-Santokus come in different sizes

There are plenty of brands out there with different sizes and shapes, so no matter what type of cuisine you specialize in or whether or not the recipes call for the specific type of blade, there’s a Santoku knife to fit your needs.

-Scalloped edges for fine slicing

Slice through herbs, vegetables, and other types of food in seconds because of the scalloped edge blade. It doesn’t require much pressure to gain maximum results.

-Save money

Because they’re so versatile, you can use Santokus for more than just the recipes that call for them. You’ll need fewer knives because each one is multipurpose and can cut various ingredients with ease.

-Santokus are fun to use

These knives are unlike any other type on the market, so they make you feel like you’re cooking with a new tool, even if you’ve used them before. Professional chefs love to use them because they’re solid and versatile, and they can be used for a variety of different tasks.

What Is the Main Difference Between a French Knife and a Santoku?

1. In a French knife, the blade is usually curved, whereas Santoku is a Japanese knife with a flat blade.

2. The French knife has a slanted edge, leaving a jagged edge. It’s used for slicing and slicing thinly, especially in the case of sushi and other dishes that require similar cuts.

3. French knives have a long handle, whereas Santokus have short handles to fit easily into your hand for chopping and slicing small foods with ease.

4. A French knife has a safety grip, which means the handle is angled forward to make it easy to use with your left hand as you hold it with your right. The safety grip also makes the knife more likely to slip from your hand as you cut through food.

5. The Japanese knife has a straight blade, which leaves a straight or slightly jagged edge. This flat blade is excellent for slicing and cutting tougher foods, especially a thick steak for a thick piece of meaty food that requires slices and significant cuts.

6. The Japanese knife has a shorter handle so that you can hold it comfortably in your hand. This is important for people who use the knife only one-handed and don’t need to use both hands to cut and slice with ease.

7. The Japanese Santoku knife has a similar curve as the French knife, but it’s not as sharp and dangerous to handle as the French knife is.

8. A Santoku is often cheaper than a French knife because it’s more affordable and easily accessible online. A typical Japanese chef Santoku is between $20-$40 compared with an average of $60 for a typical French chef’s knife.

9. The French knife is used in French cuisine because it’s got a curved blade that can cut thin slices, whereas the Santoku is used in Japanese cuisine to make thin slices of meat.

10. A Santoku has a slightly curved shape, making the knife more versatile in your hands when you’re cutting and slicing with ease.

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The Santoku knife has been the best knife for a while now. It’s cheaper, lighter, multipurpose, and durable. It’s been around for hundreds of years in Japan and is an efficient kitchen tool. Other than being practical, the Santoku is also beautiful to behold. It has curves for a more aesthetically pleasing blade shape, and the squared-off blades look sleek when resting on a cutting board.