Santoku Knives

Santoku Knives for Slicing, Dicing & Chopping:

Santoku knives are versatile kitchen knives designed for everyday food preparation, with a broad blade profile suited to slicing, dicing, mincing and chopping. This collection spans compact Santoku knives through to larger 20cm models, with individual knives and multi-piece Santoku knife sets from brands including Victorinox, Miyabi, Zwilling, MAC, Furi, Scanpan, Tramontina, Kasumi, Kamati, Mundial, Wiltshire and Zyliss.

Santoku Knife Sizes & Blade Styles:

Blade sizes within the range vary considerably. Compact options include 4-inch and 12.5cm Santoku knives, while common mid-sized choices include 15cm, 17cm and 18cm blades. Larger 20cm Santoku knives are also represented for bigger preparation tasks.

The collection includes straight, fluted, scalloped and Granton-edge designs. Selected Victorinox Granton-edge models use indentations to help reduce suction during slicing, while their wide blades can also assist with lifting and transferring prepared ingredients. Furi’s East/West Santoku range similarly includes scalloped blades designed to reduce friction.

Materials, Handles & Professional Options:

Stainless steel is prominent throughout the collection, but construction varies between ranges. Victorinox offers high-carbon stainless steel models with slip-resistant Fibrox handles alongside Swiss Classic, forged and rosewood-handled knives. Furi Pro models use X50CrMoV15 Japanese stainless steel with seamless construction and reverse-wedge handles.

Premium Japanese-style options are also represented. The Miyabi 6000MCT 18cm Santoku features a Microcarbide MC63 powder-steel core, CRYODUR ice-hardened blade, hammered Tsuchime finish and pakkawood handle. Kasumi Damascus knives and MAC Professional and Superior models provide further choices for shoppers comparing higher-end Santoku knives.

Choosing the Right Santoku Knife:

Consider blade length, handle style and the foods you prepare most often. A shorter Santoku can offer greater manoeuvrability for smaller ingredients, while 17–20cm models provide more cutting surface for general preparation. Many knives in this collection are designed for vegetables, fruit, meat, fish or poultry, making them useful multi-purpose alternatives to a conventional chef’s knife.

For cooks building a coordinated knife selection, the range also includes two-piece and three-piece Santoku knife sets alongside individual blades.