What Is a Santoku Knife Used For?
Sep 27, 2026
A santoku is used for everyday chopping, slicing and preparation of vegetables, herbs, fruit, boneless meat and fish. Its compact length and tall blade make it especially comfortable for controlled board work.
Vegetables
The relatively flat edge works well for push cutting onions, carrots, cabbage, herbs and many other vegetables. The tall blade also gives useful knuckle clearance.
Boneless meat
A santoku can portion chicken breast, slice boneless meat and handle normal trimming. It is not intended for chopping through substantial bones.
Fish
It works well for ordinary boneless fish preparation and portioning. Specialist whole-fish butchery or sashimi slicing can benefit from other knife shapes.
Herbs and small ingredients
The broad blade gives good control when chopping herbs, garlic and shallots. Food can also be gathered with the side of the blade, but never scrape with the cutting edge against the board.
What is a santoku not for?
A fine santoku edge should not be used on frozen food, heavy bones, pits, shells or very hard cutting surfaces.
Why is it popular at home?
Santoku knives are generally shorter than full-size chef’s knives while still providing enough blade height and edge length for most everyday preparation.
See the Santoku Knife Guide and browse Santoku knives.
