Santoku Knife
Get Your Santoku Knife in New Zealand
Santoku Knife NZ: Experience precise slicing, dicing, and chopping with a premium Santoku knife — a must-have for every New Zealand kitchen.
Santoku knives deliver exceptional control, balance, and sharpness. Ideal for vegetables, meats, and fish, these knives combine comfort, performance, and Japanese craftsmanship — making cooking easier and more enjoyable.
Top-Selling Brands for Santoku Knives
- Scanpan: Known for its durable steel blades, Scanpan offers versatile Santoku knives like the Classic Steel range in 12.5 cm and 18 cm for precision cutting.
- Furi: Furi’s Pro East West Santoku Knife 13 cm and two-knife set blend innovative design with sharp performance for every chopping need.
- Global: Featuring the Global Classic Santoku Knives in 13 cm and 18 cm, Global delivers balance, fluted blades, and award-winning craftsmanship.
- Miyabi: Handcrafted in Japan, Miyabi knives like the 5000FCD Santoku 18 cm combine artistry, elegance, and exceptional edge retention.
- Shun: Shun knives offer refined precision — from the Classic Granton Santoku to the stylish Shun Sora with its hollow ground edge.
- Victorinox: The Victorinox Classic Santoku brings vibrant colour and sharp functionality, while the Modern Santoku adds a walnut wood handle for elegance.
- Zwilling: Built for performance, the Zwilling Professional S and Four Star Santoku Knives (18 cm) offer professional precision and durability.
Top Features to Consider When Buying a Santoku Knife
Choose a Santoku knife with high-quality steel such as VG10 or Damascus for edge retention and durability. An ideal blade length (5–7 inches) gives control and flexibility. Look for a Granton edge to prevent food from sticking, and ensure the handle feels balanced and comfortable in your hand. These details guarantee smoother, safer cuts every time.
Choose the Right Material
The right material defines a Santoku knife’s sharpness and longevity. Each option offers distinct benefits for New Zealand home cooks and professionals alike.
- Japanese Stainless Steel: Excellent hardness and corrosion resistance for ultra-sharp precision.
- German Stainless Steel: Durable, rust-resistant, and reliable for daily kitchen use.
- Cromova 18 Steel: High chromium content enhances stain resistance and long-lasting sharpness.
- VG10 Steel: Premium high-carbon steel with superior edge retention and corrosion resistance.
- Damascus Steel: Layered steel with elegant patterns — strong, sharp, and beautifully crafted.
- VG-MAX Steel: Enhanced VG10 variant with added hardness and long-term sharpness for premium knives.
Cook Like a Pro at Home with a Santoku Knife
Slice vegetables, fillet fish, or carve meats with ease — the Santoku knife’s versatility transforms home cooking. Perfect for preparing curries, stir-fries, and roasts, it’s your go-to tool for achieving chef-level precision in everyday dishes.
Cleaning and Maintaining Santoku Blades
Hand wash your knife with mild soap and warm water, then dry immediately. Store it safely in a sheath or block to protect the blade. Regular honing or whetstone sharpening keeps it razor-sharp and ready for any culinary task.
Japanese Blades with Exceptional Quality
Japanese Santoku knives are admired worldwide for their balance, precision, and craftsmanship. Each blade is forged with generations of expertise, offering unmatched sharpness and performance.
- Furi Pro East/West Santoku Knife 13 cm
- Global Classic Fluted Santoku Knife 13 cm
- Miyabi 5000FCD Santoku Knife 18 cm
Other Products to Consider When Buying a Santoku Knife
Santoku Knife FAQs – Most Asked by New Zealand Cooks
What is a Santoku knife used for?
A Santoku knife is a versatile Japanese kitchen knife designed for slicing, dicing, and chopping vegetables, meats, and fish. The word “Santoku” translates to “three virtues,” representing its skill in performing these three key cutting tasks with precision.
What makes a Santoku knife different from a Chef’s knife?
A Santoku knife has a shorter, thinner blade with a flat edge, ideal for precise slicing and straight cuts. Unlike a Chef’s knife, it doesn’t rely on a rocking motion, making it more efficient for quick, controlled chopping and mincing.
Are Santoku knives good for everyday cooking?
Yes. Santoku knives are perfect for daily kitchen tasks, offering a light and well-balanced design. They work wonderfully for slicing vegetables, fruits, herbs, and boneless meats, making them an essential tool for New Zealand home cooks.
What is the best blade size for a Santoku knife?
A blade length between 16 cm and 18 cm is ideal for most kitchens. This size provides excellent control and balance, making it suitable for both professional chefs and home cooks.
Which material is best for a Santoku knife blade?
The best Santoku knives are made from high-carbon stainless steel or VG-MAX steel. These materials provide excellent sharpness, corrosion resistance, and long-lasting performance in busy kitchens.
How do I maintain and sharpen a Santoku knife?
Always hand wash your Santoku knife with mild soap and dry it immediately. Avoid dishwashers. Sharpen with a whetstone or ceramic honing rod to keep the blade edge aligned and sharp for longer.
Is a Santoku knife suitable for beginners?
Yes, the Santoku knife’s lightweight build and balanced design make it perfect for beginners. Its shorter blade and safe handling help new cooks achieve precise, confident cuts.
What are the benefits of the Granton edge on a Santoku knife?
The Granton edge features small dimples along the blade that reduce friction and stop food from sticking. This makes slicing smoother and faster, especially when cutting sticky ingredients like potatoes or cheese.
What handle types are best for Santoku knives?
Handles made from wood, composite, or polypropylene are most common. Choose one that fits comfortably in your hand and offers a non-slip grip, ensuring control and comfort during long cooking sessions.
Are Santoku knives suitable for cutting meat or fish?
Yes, Santoku knives are great for slicing boneless meats and filleting fish. However, for tougher cuts or bones, it’s better to use a cleaver or a dedicated boning knife.
