The Santoku knife is one of the most popular Japanese models. Designed to chop, mince, and slice with fluidity, it is shorter and more manageable than the chef's knife. Its versatility makes it an essential in any kitchen, both for daily use and for more elaborate preparation.
In this 2025 comparison, discover the best Japanese Santoku knives, their advantages, and the flagship models selected by Maison Damas.
Comparison table of Japanese Santoku knives
| Model | Main use | Features |
|---|---|---|
| Santoku Akita | Versatile cutting | Balance and robustness |
| Santoku Matsu | Chopping and mincing | Finesse and comfort |
| Santoku Niigata | Daily versatile | Sleek and precise design |
| Santoku Nagasaki | Family cooking | Durable sharpness |
| Santoku Sakoma | Entry level | Accessible and manageable |
| Santoku Yoko | Refined cuisine | Elegant and high-performance blade |
| Santoku Nagoya | Daily use | Excellent value for money |
Which is the best Santoku knife for you?
Santoku Knife Akita – Maison Damas
The Santoku Akita stands out for its robustness and perfect balance. It is suitable for both vegetables and meats and fish, making it a versatile choice.
Santoku Knife Matsu – Maison Damas
With its finesse and comfortable grip, the Santoku Matsu is designed for quick and precise cuts. Its durable edge makes it a reliable choice for intensive use.
Santoku Knife Niigata – Maison Damas
Sleek and elegant, the Santoku Niigata is designed for daily use. Its versatile blade is suitable for fruits, vegetables, and white meats.
Santoku Knife Nagasaki – Maison Damas
Perfect for family cooking, the Santoku Nagasaki offers long-lasting sharpness and unparalleled durability. It is suitable for frequent preparations.
Santoku Knife Sakoma – Maison Damas
An affordable model, perfect for a first purchase of a Japanese knife. Lightweight and manageable, it is appreciated for its simplicity and efficiency.
Santoku Knife Yoko – Maison Damas
Designed for a more refined kitchen, the Santoku Yoko impresses with its elegant design and exceptional cutting performance. A premium model.
Why choose a Santoku instead of a chef's knife?
The Santoku is shorter and more manageable than a chef's knife. It is ideal for quick everyday cuts, while the chef's knife is more suited for larger pieces.
What is the difference between a Japanese and a Western Santoku?
The Japanese Santoku is sharpened at a finer angle (12°-15°) and forged from harder steels, offering a more durable edge than its Western counterpart.
Can a Santoku be used to cut meat?
Yes, but it excels especially in cutting vegetables, fish, and white meats. For deboning, a specific knife is recommended.
What blade size should be chosen for a Santoku?
Most Santoku knives have a blade of 16 to 18 cm, an ideal size for versatility. Shorter, it will be less versatile; longer, less manageable.
How to maintain a Santoku knife?
Wash it by hand (never in the dishwasher),
Dry it immediately,
Sharpen it regularly with a whetstone,
Store it on a soft wood or bamboo board.
How much does a good Japanese Santoku cost?
At Maison Damas, a quality Santoku knife ranges from 109 € to 151 €, depending on the collection and finishes.
What is the difference between Santoku and Nakiri?
The Santoku is versatile (meats, vegetables, fish), while the Nakiri is specialized for vegetables thanks to its rectangular blade.
Is the Santoku suitable for a beginner cook?
Yes, it is even recommended as a first Japanese knife due to its maneuverability, versatility, and exceptional sharpness.
