SANTOKU KNIVES: WHY THREE IS THE MAGIC NUMBER
The human brain loves a pattern, which is why the best things often come in threes.
Three bears meant Goldilocks got her breakfast. Memorable meals invariably mean a starter, main course and dessert. And top tablescapers follow the magic rule – grouping three vases, candlesticks or glasses together to create visual symmetry, balance and calm.
At Robert Welch, we know a thing or two about threes.
Take our Signature and Professional Santoku knives. The name translates as ‘three virtues’ or ‘three uses’, referring either to its ability to handle meat, fish and vegetables with ease, or to perform three essential kitchen tasks: slicing, dicing and mincing.
WHY DO I NEED A SANTOKU?
What sets a Santoku knife apart is its distinctive blade shape. Shorter and broader than a traditional cook’s knife, ours feature scallops on the side of the blade to reduce friction and prevent the meat, fish and vegetables sticking.
Unlike the curved blade of a cook’s knife which promotes a rocking motion, the Santoku’s flat edge makes contact with the board all at once, lending itself to a push-cut technique.
This makes it an excellent tool for precision tasks like shredding cabbage and leafy greens, slicing through boneless chicken and fish, and mincing garlic and herbs.
The perfect fusion of east and west, a Santoku is a culinary workhorse. They are included in many of our knife block sets and can be bought individually. They come with a 25-year lifetime guarantee.
Can’t choose between Signature and Professional? Read our guide here.
HOW OUR SANTOKU KNIVES ARE MADE
Designed in collaboration with professional chefs, our Santoku knives are fully forged with full tang from a single piece of stainless steel for exceptional strength and balance.
Professional Santoku knives are ice-hardened, while an angled full bolster on both ranges allows the full length of the blad to be used for effortless preparation.
On each, a 15° Japanese edge is hand-applied for long-lasting sharpness. Our knives are rated in the top 1% in the world for sharpness and Excellent for edge retention in the ISO 8442-5 test.
EAST MEETS WEST
In historical terms, the Santoku is a relative newcomer to the knife block.
While many Japanese knives can trace their origins back to Samurai swords, the ‘Santoku bocho’ was created post-war as a response to western ingredients and cooking methods creeping into Asian kitchens.
An all-purpose knife for home cooking, this deep, boxy blade with its characteristically flat cutting edge was designed to replace the three knives historically used by Japanese cooks – the Nakiri for vegetables, Deba for fish and Gyuto for meat.
In consultation with professional chefs, our first Signature Santoku knife was launched in 2007. Developed to combine the precision of a Japanese-style blade with the balance and durability expected by western cooks, it quickly became a favourite with professional chefs and passionate home cooks alike.
Today, there are seven Santoku knives spanning our Signature and Professional knife collections. They range from a neat, 11cm Signature Santoku to the large, 17cm Professional Santoku and a deep-bladed 17cm Signature Santoku.
WHY DO I NEED A SANTOKU?
What sets a Santoku knife apart is its distinctive blade shape. Shorter and broader than a traditional cook’s knife, ours feature scallops on the side of the blade to reduce friction and prevent the meat, fish and vegetables sticking.
Unlike the curved blade of a cook’s knife which promotes a rocking motion, the Santoku’s flat edge makes contact with the board all at once, lending itself to a push-cut technique.
This makes it an excellent tool for precision tasks like shredding cabbage and leafy greens, slicing through boneless chicken and fish, and mincing garlic and herbs.
The perfect fusion of east and west, a Santoku is a culinary workhorse. They are included in many of our knife block sets and can be bought individually. They come with a 25-year lifetime guarantee.
Can’t choose between Signature and Professional? Read our guide here.
HOW OUR SANTOKU KNIVES ARE MADE
Designed in collaboration with professional chefs, our Santoku knives are fully forged with full tang from a single piece of stainless steel for exceptional strength and balance.
Professional Santoku knives are ice-hardened, while an angled full bolster on both ranges allows the full length of the blad to be used for effortless preparation.
On each, a 15° Japanese edge is hand-applied for long-lasting sharpness. Our knives are rated in the top 1% in the world for sharpness and Excellent for edge retention in the ISO 8442-5 test.
EAST MEETS WEST
In historical terms, the Santoku is a relative newcomer to the knife block.
While many Japanese knives can trace their origins back to Samurai swords, the ‘Santoku bocho’ was created post-war as a response to western ingredients and cooking methods creeping into Asian kitchens.
An all-purpose knife for home cooking, this deep, boxy blade with its characteristically flat cutting edge was designed to replace the three knives historically used by Japanese cooks – the Nakiri for vegetables, Deba for fish and Gyuto for meat.
In consultation with professional chefs, our first Signature Santoku knife was launched in 2007. Developed to combine the precision of a Japanese-style blade with the balance and durability expected by western cooks, it quickly became a favourite with professional chefs and passionate home cooks alike.
Today, there are seven Santoku knives spanning our Signature and Professional knife collections. They range from a neat, 11cm Signature Santoku to the large, 17cm Professional Santoku and a deep-bladed 17cm Signature Santoku.
Santoku FAQs
What is a Santoku knife best used for?
Everyday food preparation. They are excellent for slicing, dicing and mincing ingredients from vegetables to herbs and fish.
Can I use a Santoku for meat?
Yes. A Santoku knife is ideal for slicing fish and preparing boneless cuts of meat. However, it should not be used for cutting through bones, frozen foods or other hard materials that might damage the blade.
What are the indents along the blade for?
Our Santoku knives feature scalloped indents along the blade. These help reduce friction and minimise food sticking to the knife, making ingredients easier to slice and separate.
How is a Santoku knife different from a chef’s knife?
A Santoku typically has a shorter, wider blade with a straighter edge. It suits an up-and-down chopping motion, whereas a chef’s knife is often used with a rocking motion.
5. What size should I choose?
Smaller Santoku knives are ideal for everyday food prep and cooks who prefer a lighter knife. Larger Santoku knives offer greater blade length suitable for larger ingredients such as butternut squash and whole cabbages.
Is the deep Signature Santoku a cleaver?
No. Do not chop through large bones or frozen foods with a Santoku as these can damage the edge.
How do I care for my Santoku knife?
Always use a wooden or nylon chopping board. We recommend hand-washing and drying immediately after use to maintain the edge. Store in a Robert Welch knife block or drawer insert, or on a magnetic knife rack. Sharpen regularly using a Hand-held Knife Sharpener.