The History of Santoku Knives

The Santoku Knife was developed in the middle of the 20th century in postwar Japan. It was designed to be one of Japan’s first all-purpose knives, taking the place of various knives that were each meant to perform one specialized task, such as the Gyuto (for beef), the Nakiri (for vegetables), and the Deba (for fish). The name "santoku" translates to “three virtues" and is thought to refer to either the trio of the Gyuto, Nakiri, and Deba; meat, fish, and vegetables; or chopping, slicing, and dicing. Unlike other Japanese knives that came before it, the santoku has a “sheepsfoot” curve and was developed expressly for domestic use. Notably, the santoku lacks the blade curvature that facilitates the “rolling” technique frequently used with Western-style knives. The santoku also has a shorter blade than many Western-style chef’s knives, privileging control and ease of use. (Chefs with smaller hands are often fond of santoku knives because of this.) Today, the santoku is considered a versatile knife that is popular throughout Japan and in many Western kitchens, too.