SANTOKU
SANTOKU
Jump to
Updated August 2026 · 5 min read · UK Japanese knife specialists
In short
Santoku (三徳) means "three virtues" in Japanese. The three virtues are the knife's three core jobs — slicing, dicing and mincing — or, as many read it, the three foods it handles well: meat, fish and vegetables. It is the Japanese all-rounder, designed as an easier-to-use answer to both the Western chef's knife and the nakiri. See our Haruta 7" VG10 Santoku (£89.99).
Japanese knives tend to carry a very specific meaning in their names — usually describing the blade, the cutting technique or the food the knife is made for. One knife whose popularity has grown fast in both Japan and the West is the santoku, and a question we hear constantly is simply: what does the word "santoku" actually mean?
Below we cover the literal translation, where the name comes from, and how to interpret it properly — plus a couple of in-stock santoku knives if the research is leading you towards buying one. For a fuller breakdown of the knife itself, see what a santoku knife is best used for.
What does santoku mean?
The santoku bōchō (三徳包丁) translates literally as "three-virtues knife". The etymology is straightforward: 三 san (three) + 徳 toku (virtue).
While "three virtues" is the literal meaning, cooks have long extended it to mean three uses or three purposes. Those are usually read one of two ways: the three cutting actions the knife excels at — slicing, dicing and mincing — or the three food groups it handles so well — meat, fish and vegetables. Both readings are widely accepted, and for a general-purpose knife it is fair to say all of them apply at once.
Is santoku a Japanese or Western word?
The word itself is Japanese and the knife originated in Japan, so the term is Japanese in origin. What is less clear-cut is the design's heritage: the santoku emerged in the late 1940s as a home-friendly hybrid, taking inspiration from the Western chef's knife to create something more approachable than the traditional nakiri vegetable knife. So while the name is Japanese, the knife itself is a deliberate marrying of Japanese and Western ideas.
What is a santoku knife?
A santoku is a general-purpose kitchen knife — the Japanese equivalent of a Western chef's knife. Since the late 1940s it has grown from a home-kitchen alternative into the most popular knife in Japan, valued for being lighter, thinner and easier to control than a big Western chef's knife, while more versatile than a dedicated nakiri.
You can spot one by its wide "sheepsfoot" blade: a mostly flat edge with a spine that curves down to a rounded, blunt tip. Most santoku blades run 5–7 inches — short enough to feel safe and manageable, which is a big part of the appeal. If you are weighing it against other Japanese knives, our santoku vs nakiri and santoku vs gyuto guides help.
Blade, steel and bevel
The blade is where the santoku's Japanese character shows. Good santoku knives — including ours — are forged from hard, high-carbon stainless Japanese steel such as VG10 or AUS-10 (around 60–61 HRC), often clad in layers of Damascus steel for strength and that rippled pattern. Harder, thinner steel means a keener edge that lasts longer between sharpenings. The Damascus layering is partly cosmetic but also practical — read our Damascus steel guide for the detail.
On the edge itself, most modern santoku knives — again including everything we sell — are double bevel: sharpened on both sides to a fine angle of roughly 15° per side. Single-bevel santoku knives exist, but the single bevel is really the domain of traditional specialist blades (the yanagiba and usuba). The double bevel is what makes a santoku so approachable and easy to keep sharp on a whetstone.
Two santoku knives worth a look
★★★★★ 4.87 (111 reviews)
The three virtues in one blade — a hard VG10 Damascus edge with a wooden handle and saya. Light, keen and forgiving for everyday veg, fish and boneless meat.
View the santoku →
★★★★★ 4.88 (73 reviews)
A clean, modern AUS-10 santoku at a friendlier price — the same three-virtues versatility with a keen, hard-wearing edge.
View the Minato santoku →Frequently asked questions
What does the word santoku mean?
Santoku (三徳) means "three virtues" in Japanese. The three virtues are usually read as the knife's three main jobs — slicing, dicing and mincing — or the three foods it handles well: meat, fish and vegetables.
Is santoku a Japanese or Western word?
The word is Japanese and the knife originated in Japan. The design, however, was a late-1940s hybrid that borrowed from the Western chef's knife to be more home-friendly than the traditional nakiri — so the name is Japanese but the knife blends both traditions.
What is a santoku knife used for?
It is a general-purpose knife for everyday prep — slicing, dicing and mincing vegetables, fish and boneless meat. Its flat edge suits a straight up-and-down push cut. It is not meant for bones or heavy chopping.
Is a santoku single or double bevel?
Most modern santoku knives, including every one we sell, are double bevel — sharpened on both sides to about 15° per side. That makes them versatile and easy to keep sharp. Single-bevel blades are the traditional specialist knives like the yanagiba and usuba.
Are santoku knives made in Japan?
Our santoku knives are forged from Japanese steel — VG10 and AUS-10 — but we do not claim they are made in Japan. What matters at the board is the steel, the hardness (around 60–61 HRC) and the thin, keen geometry.
Related guides
Ready to put the three virtues to work?
Shop santoku knives →
