Why Is My Santoku Knife Chipping?
Sep 27, 2026
Santoku chipping is usually a sign that a thin, hard edge has met more impact or sideways force than it can tolerate. It does not automatically mean the knife is defective.
Hard ingredients
Substantial bones, frozen food, hard pits and shells can chip a fine edge. A santoku is intended for vegetables, fruit, boneless meat and fish.
Twisting the blade
If the knife becomes stuck in dense food, pulling sideways or twisting can place high stress on a very small section of the edge.
Cutting surface
Glass, stone, ceramic plates and metal are much harder on an edge than suitable wooden or knife-friendly boards.
Excessive board impact
A sharp knife does not need to be slammed into the board. Repeated heavy impact increases wear and can contribute to chipping.
Sharpening too thin
Removing too much support behind the edge can make it unstable for the way the knife is used. Maintain geometry appropriate to the steel and task.
Can a chipped santoku be repaired?
Small chips can often be sharpened out gradually. Deeper chips may require more material removal, thinning or professional repair.
How do you prevent more chips?
Stay within appropriate ingredients, avoid lateral force, use a good cutting board and sharpen without making the edge unnecessarily fragile.
Read Why Can Hard Japanese Knives Chip?.
Continue with Santoku Knife Guide.
