SANTOKU
SANTOKU
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Updated August 2026 · 5 min read · UK Japanese knife specialists
In short
The nakiri is a flat, rectangular vegetable specialist — its straight edge and blunt tip make clean, full-contact chops through produce. The santoku is the all-rounder: a sheepsfoot blade for veg, fish and boneless meat. Both are double-bevel Japanese-steel knives; the santoku is usually the one to own first, the nakiri the veg upgrade.
| Nakiri | Santoku | |
|---|---|---|
| Blade shape | Flat, rectangular, blunt tip | Sheepsfoot, slight tip |
| Best for | Vegetables — fast, clean chopping | Veg, fish & boneless meat |
| Versatility | Specialist | All-rounder |
What's the difference between a nakiri and a santoku?
With so many specialist Japanese knives about, telling two of them apart can be tricky — and the nakiri and santoku are the pair people mix up most. The key difference is purpose. A nakiri is a dedicated vegetable knife; a santoku is a general-purpose all-rounder that handles vegetables, fish and boneless meat.
Both are Japanese-steel knives with thin, double-bevel edges, so both are keen and precise. They simply solve different jobs. If you are also weighing up the santoku against a general vegetable knife, that guide pairs neatly with this one.
The santoku: the all-rounder
"Santoku" means "three virtues" — a reference to its three core jobs (slicing, dicing, mincing) or the three foods it suits (meat, fish, vegetables). It has a wide sheepsfoot blade with a mostly flat edge and a slight tip, typically 5–7 inches long. That makes it the workhorse most home cooks reach for first.
Good santoku knives are forged from hard, high-carbon stainless Japanese steel (VG10 or AUS-10, around 60–61 HRC), sharpened to a fine double-bevel edge of roughly 15° per side. That keen, hard edge glides through most ingredients with very little effort. More on the name in what santoku means.
The nakiri: the vegetable specialist
The nakiri is built for one thing and does it brilliantly: cutting vegetables. It has a tall, flat, rectangular blade (usually 6–7 inches) with a straight edge and a blunt, squared-off tip. That straight edge makes full contact with the board in a single push, so you get clean, even slices without the food tearing or the blade rocking off line.
The tall blade has a second benefit: you can scoop prepped veg off the board with the spine of the knife (never the edge — that dulls it). What a nakiri is not built for is meat, fish or anything with bone. For a dedicated veg knife it is hard to beat; see our nakiri spotlight for more, or browse the nakiri range.
Which should you buy?
If you want one knife that does most jobs, buy the santoku first. If you already have an all-rounder and prep a lot of vegetables, the nakiri is a rewarding, speedy specialist to add. Many keen cooks end up owning both — the santoku for everyday prep, the nakiri for veg-heavy days. If it is the nakiri you are after, our vegetable knife collection has the full line-up.
★★★★★ 4.87 (111 reviews)
★★★★★ 4.87 (111 reviews)
Prefer to spend a little less? The Minato AUS-10 Santoku (£79.99) and Minato AUS-10 Nakiri (£79.99) are the value picks on each side.
Frequently asked questions
What's the main difference between a nakiri and a santoku?
Purpose. A nakiri is a dedicated vegetable knife with a flat, rectangular blade for fast, clean chopping. A santoku is a general-purpose all-rounder for vegetables, fish and boneless meat, with a sheepsfoot blade and a slight tip.
Can a nakiri cut meat?
It can handle boneless cuts at a push, but it is not designed for it — the nakiri is a vegetable specialist. For meat, fish and mixed prep a santoku is the better all-rounder. Neither should be used on bone.
Which should I buy first?
The santoku, for most people — it covers the widest range of everyday jobs. Add a nakiri when you want a faster, cleaner tool for high-volume vegetable prep.
Are nakiri and santoku knives single or double bevel?
Both are double bevel — sharpened on both sides to about 15° per side — which makes them versatile and easy to sharpen. Single-bevel blades are the traditional specialist knives like the yanagiba and usuba.
Do they need different care?
No — the care is the same. Hand-wash and dry both, use a wooden or plastic board, store them safely, and sharpen on a whetstone every few weeks. Both are hard Japanese-steel blades that reward a little looking after.
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