Using Your Santoku: Technique, Care & Vegetable Stir-Fry
The santoku is the versatile all-purpose knife – shorter and more nimble than the chef's knife, and ideal for fine, quick cuts. Here's how to use it properly, look after it, and a quick recipe to try.
What You'll Use the Santoku For
Fish, meat, and vegetables especially: the flat, roughly 17 cm blade is built for straight up-and-down cuts rather than rocking. It's great for even slices, fine strips and neat dice – from radish to peppers to salmon fillet. The slightly broader blade doubles as a handy scoop, too, for lifting whatever you've cut from the board into the pan. Shop the kjøk santoku.
Getting the Technique Right
Make straight, firm cuts from top to bottom – unlike with the chef's knife, the tip doesn't stay on the board the whole time. Use the claw grip on your holding hand to protect your fingers. For paper-thin slices, let the blade glide loosely rather than pushing down; let the sharpness do the work.
Santoku or Chef's Knife?
The santoku is shorter, flatter and more nimble – ideal for vegetables and precise cuts in tight spaces. The chef's knife is the rocking all-rounder for heavier work. Plenty of kitchens have both; if you're choosing just one, let hand size and personal preference decide.
Care & Storage
Hand wash, dry it straight away, and oil the olive wood handle now and then – never put it in the dishwasher. Store the santoku blade-safely on a magnetic knife strip or in a case, and sharpen it again as soon as it starts to lose its edge.
Quick Recipe: Colourful Vegetable Stir-Fry
Cut peppers, courgette, carrots and onion into fine strips with the santoku, fry briskly in a little oil, and season with soy sauce and freshly ground pepper. Ready in around 10 minutes – crisp and full of flavour.
Frequently Asked Questions
What's the difference between a santoku and a chef's knife? The santoku is shorter, flatter and more nimble for fine cuts; the chef's knife is more versatile, with a rocking action for heavier work.
What is the santoku good for? Vegetables, fish, and anything that needs even, precise cuts.
What's the cleanest way to cut with a santoku? Straight down from above, without rocking, letting the blade glide rather than pushing down.
Can the santoku go in the dishwasher? No – hand washing is gentler on the blade and the olive wood handle.
How often should I sharpen it? As soon as the cut starts to feel tough, usually every few weeks; use a whetstone for a fine edge.
What board should I use with it? Wood or plastic – glass and stone will quickly blunt the blade.
Is the santoku suitable for beginners? Yes, its handy length makes it easy to control. All models in the Knife Collection.
