Santoku

A general-purpose knife blending elements of a Western chef's knife with Japanese blade geometry, developed in the 20th century for home cooks and now one of the most widely recognized Japanese knife exports.

Material & Construction

A shorter, flatter-profiled double-bevel blade than a Western chef's knife, often with a sheep's-foot-style tip and sometimes granton (dimpled) edge to reduce food sticking.

Traditional Uses

General-purpose slicing, dicing, and mincing across vegetables, meat, and fish, designed as a single practical knife for everyday home cooking.

Modern Availability / Equivalents

This is itself now a globally standard knife style sold internationally alongside Western chef's knives, with no further substitute typically needed.

Care & Maintenance

Hand-wash and dry promptly; sharpen regularly with everyday use.