How Do You Sharpen a Santoku Knife?
Sep 27, 2026
Most santoku knives are double bevel and can be sharpened on a whetstone by working both sides of the edge evenly. The goal is to restore the existing edge geometry, not invent a new one.
1. Check the knife
Confirm that the edge is double bevel and inspect it for chips or damage before sharpening.
2. Prepare the whetstone
Use the stone according to its instructions. Some stones need soaking; splash-and-go stones do not.
3. Follow the existing bevel
Instead of relying on a universal angle number, match the angle already ground into the knife and keep it consistent.
4. Sharpen the first side
Use controlled strokes from heel to tip. Work evenly until a small burr can be felt on the opposite side.
5. Repeat on the second side
Sharpen the opposite bevel in the same way. Balanced work helps keep a double-bevel santoku cutting straight.
6. Reduce the burr
Switch to very light alternating strokes. A finer stone can refine the edge, but more polish is not automatically better for every kitchen task.
7. Clean and dry
Rinse the blade and dry it immediately. Carbon steel needs particular care around moisture.
When should you stop?
Stop when the edge is even, the burr is removed and the knife cuts cleanly. Unnecessary grinding shortens the life of the blade.
