Santoku Knife

Get Your Santoku Knife in New Zealand.

Santoku knives are perfect for various kitchen tasks, from preparing vegetables to slicing meats with ease. Made from high-quality materials and featuring ergonomic handles, our Santoku knives offer comfort and control during food preparation.

Our top-selling brands for Santoku knives.

Scanpan:

Santoku knives and other superior kitchen knives are a specialty of Scanpan. With two sizes—12.5 cm and 18 cm—the Scanpan Classic Steel Santoku Knife is adaptable for a range of cutting jobs. Because they are made of sturdy steel, these knives will slice and dice food with accuracy and sharpness.

Furi:

Santoku knives from Furi, a company known for its creative knife designs, are no different. The 13-cm Furi Pro East West Santoku Knife has a special blade shape that makes it effective for chopping and slicing. Two Santoku knives are included in the Furi Pro East West Santoku Set, giving you options for various cutting tasks in the kitchen.

Global:

Global knives are well known for their excellent functionality and stylish appearance. The Global Classic Santoku Knives come in two sizes, 13 cm and 18 cm, and both have fluted blades that slice without sticking. With its 19-cm length, the Global Sai Santoku Knife is a high-end choice that offers accurate cutting abilities.

Miyabi:

Miyabi knives are renowned for their artistry and inspiration from Japanese design. Both the Santoku and Shotoh knives in the Miyabi 5000fcd Knife 2 Set are made for expert-level cutting jobs. To accommodate varying cutting preferences, the Miyabi 5000mcd Knife Set also includes Santoku and Shotoh knives in sizes of 18 cm and 13 cm, respectively.

Shun:

Shun knives are praised for their grace and dexterity. While the Shun Sora Santoku Knife has a hollow ground edge for precise cuts, the Shun Classic Granton Santoku Knife has a Granton edge for smooth slicing. Along with fashionable designs like the Shun Classic Santoku Knife White, Shun also sells left-handed Santoku knives.

Victorinox:

Victorinox is renowned for producing sturdy and useful knives. Bright yellow is one of the available colors for the Victorinox Classic Santoku Knife, which will bring some brightness into your kitchen. Reliable performance and modern aesthetics are combined in the Victorinox Modern Santoku Knife with a walnut wood handle.

Zwilling:

Zwilling knives are known for their superior craftsmanship and quality. Both the Zwilling Professional S Santoku Knife and the Zwilling Four Star Santoku Knife measure 18 cm and have cutting abilities comparable to those of a professional. These knives are a necessity for any kitchen because of their precision and long-lasting design.

What are the top features I should consider when buying a santoku knife?

For a high-quality purchase, there are a few important features to consider when looking for a Santoku knife. Prioritize the blade's material first; for longevity and sharpness, go with premium stainless steel or Damascus steel. Usually ranging from 5 to 7 inches, the blade length should provide flexibility when chopping a variety of ingredients. Seek a blade design that has hollow divots or a Granton edge to keep food from sticking while slicing. For a comfortable grip, take into account the handle's material as well. Wood, G-10, or synthetic materials are some options. Maintaining balance, weight, and edge retention are also essential for exact control, comfort, and durability of sharpness. Considering these characteristics can assist you in selecting the ideal Santoku knife for your culinary requirements.
 

Choose Right Material.

Choosing the right material depends on your specific needs and preferences for a Santoku knife that suits your culinary requirements. Each of these materials has its own unique properties, allowing manufacturers to create Santoku knives with varying levels of sharpness, durability, and performance.

• Japanese stainless steel: This steel with a high carbon content is well known for its remarkable hardness, ability to hold an edge, and resilience to corrosion. For Santoku knives that need to be sharp for precise slicing and dicing, it allows for long-lasting and precise sharpening.
• German Stainless Steel: The robustness and endurance of German stainless steel are well known. It is a dependable option for Santoku knives that can endure frequent use in the kitchen because of its superior corrosion resistance and edge retention.
• Cromova 18 Stainless Steel: With 18% chromium, this kind of stainless steel resists corrosion and stains better than other types. It is also a good choice for Santoku knives that are used frequently because of its exceptional sharpness and edge retention.
• VG10 Steel: Added elements like vanadium and molybdenum are added to high-carbon stainless steel. Because of its outstanding hardness, corrosion resistance, and edge retention, it is a premium option for high-performance Santoku knives.
• Damask Steel: Also referred to as Damascus steel, damask steel is distinguished by the unique wavy pattern that is formed during the forging process. It offers a balance of strength, sharpness, and esthetics in Santoku knives by combining layers of various steel types.
• VG-Max Steel: VG-Max steel is a refined form of VG10 steel that has extra components to increase its durability and hardness. Santoku knives can keep their edge longer, even after repeated use, thanks to this superior edge retention feature.

Cooking like a pro right at home with a Santoku knife.

For precise and easy preparation of numerous main dishes, a Santoku knife is an essential tool. Its sharp edge and adaptable shape make it easy to use for slicing and trimming meats, such as lamb, beef, pork, or chicken, for roasting, grilling, or stir-frying. It's also excellent for filleting fish for baking, grilling, or pan-searing. The Santoku knife is ideal for chopping vegetables such as bell peppers, onions, carrots, and more for pasta dishes, curries, and stir-fries. To add rich flavors to your meals, you can even finely chop fresh herbs like cilantro, parsley, or basil and use them to season meats and sauces. With the Santoku knife, cooking is made simple and precise, whether you're preparing robust meat dishes, delectable seafood dishes, or vibrant vegetarian dishes.

Cleaning and maintaining santoku blades.

To keep Santoku blades in top condition, it's crucial to clean and maintain them properly. Wash the knives by hand with mild soap and warm water, avoiding abrasive materials that could damage the blade. Promptly dry them after washing to prevent water spots and rust. Store the knives in a knife block or sheath to protect the blade and keep it sharp. Regular sharpening using a sharpening stone or honing rod helps maintain the blade's cutting edge. These practices ensure that Santoku knives remain effective and durable for all your culinary needs.

Japanese blades with exceptional quality.

Japanese blades are known for their outstanding craftsmanship, quality, and accuracy. These high-carbon steel blades are crafted with centuries-old methods that have been passed down through the generations, guaranteeing unmatched sharpness and edge retention. Japanese steel is unique in that it can have a thinner, sharper blade, which makes it perfect for delicate and precise cutting jobs. Blades with exceptional hardness, resilience, and durability are the consequence of the painstaking attention to detail during the forging and tempering process. some of best selling japanese santoku knife 

• Furi Pro East/West™ Santoku Knife 13cm
• Global Classic Fluted Santoku Knife 13Cm
• Miyabi 5000FCD Santoku Knife – 18cm

Other Products Considerations When Purchasing Santoku Knife

• Carving Knives
• Cutting Boards
• Filleting Knives
• Boning Knives
• Bread Knives
• Utility Knives
• ChefS Knife
• Meat Cleavers
• Paring Knives

[accordion title="Santoku Knife - Frequently Asked Questions- FAQ"] [accordion-item title="Should I use a chef knife or a Santoku? "]The decision between a gourmet expert's blade and a Santoku relies upon individual inclination and the jobs that needs to be done. The broad, curved blade and pointed tip of a chef's knife make it suitable for slicing, dicing, and chopping, among other cutting tasks. Then again, a Santoku, with its more limited, more extensive sharp edge and extraordinary shape, succeeds at accuracy cutting and dicing. Santokus frequently have a compliment edge, reasonable for a more direct out of control hacking movement. In the end, it all comes down to individual comfort, preferred cutting methods, and the user's particular cooking requirements.[/accordion-item] [accordion-item title="What is the difference between Santoku and Gyuto?"] Santoku and Gyuto are both flexible Japanese blades, however they contrast in plan and application. A Santoku commonly has a more limited, more extensive edge with a level edge, making it appropriate for exact cutting and dicing. It frequently includes a Granton edge, or dug out divots, to decrease grinding and keep food from staying. In contrast, a Gyuto is a Japanese chef's knife with a longer, more curved blade that is comparable to those found in Western kitchens. Gyutos are adaptable, reasonable for different cutting methods, including cutting, dicing, and hacking. The decision among Santoku and Gyuto relies upon individual inclinations and explicit culinary requirements.[/accordion-item] [accordion-item title="What is a Santoku knife made of?"]There are many different materials that can be used to make a Santoku knife, but high-quality ones typically have blades made of stainless steel or high-carbon steel. These materials give great sharpness, edge maintenance, and protection from consumption. Some Santokus may likewise consolidate Damascus steel, known for its unmistakable wavy example and uncommon strength. The handle material differs and can be produced using wood, composite materials, or engineered materials like polypropylene. The development of a Santoku blade is vital for its exhibition, and the selection of materials impacts factors like sharpness, toughness, and simplicity of support. Continuously allude to the particular maker's subtleties for the creation of a specific Santoku blade.[/accordion-item] [accordion-item title="What is the best material for a Santoku knife?"]Depending on personal preferences and specific culinary requirements, the best material for a Santoku knife blade is important. High-carbon tempered steel is a well known decision, offering a harmony between sharpness, sturdiness, and consumption obstruction. Damascus steel, known for its remarkable examples, consolidates various layers for uncommon strength and sharpness. Furthermore, a favor customary carbon steel for its capacity to accomplish a well honed edge, in spite of the fact that it requires more support to forestall erosion. The handle material is many times a question of individual solace and hold inclination, with choices going from wood to engineered materials. Eventually, the best material lines up with individual inclinations and the expected utilization of the Santoku blade.[/accordion-item]