Why do knife sets include a santoku knife?

Knife sets include a santoku knife because it handles three core tasks — slicing, dicing, and mincing — better than most Western knives. Its flat edge and wide blade give you more control on a cutting board. The hollow edge reduces sticking. It fills a gap that chef’s knives and paring knives can’t cover on their own.

You open a new knife set and spot that wide, flat-bellied blade. It doesn’t look like a chef’s knife. It doesn’t look like anything else in the block. So you wonder — why is this here, and will I actually use it?

I’m Michael, and I’ve tested dozens of knife sets over the years. That flat blade — the santoku — is one of the most useful tools in any home kitchen. Here’s why knife set makers include it, what makes it different, and when it truly shines.

What Does the Word “Santoku” Actually Mean?

Santoku (三徳) is a Japanese word. It translates directly to “three virtues” or “three uses.” Those three uses are slicing, dicing, and mincing — the three things every home cook does most often.

This isn’t marketing language. It’s a design principle. Every part of the santoku knife — the blade shape, the steel, the edge angle — was built to do those three things exceptionally well.

Western chef’s knives do those tasks too. But the santoku does them differently. And for many cooks, it does them better.

Why Do Knife Sets Include a Santoku Knife?

Knife set makers include the santoku because it solves a real problem. A chef’s knife is long, curved, and rocking. A paring knife is small and precise. Neither one is perfect for fast vegetable prep on a flat cutting board.

The santoku fills that gap. It’s typically 5 to 7 inches long — shorter than most chef’s knives. It’s lighter. The flat belly sits flush against the board. You push forward and down, then lift and repeat. It’s fast, controlled, and accurate.

That combination makes it a natural addition to any complete set. Without it, cooks struggle with prep work that a santoku handles in seconds.

The Three Virtues in Practice

Slicing — The thin blade angle (typically 15 to 16 degrees per side) cuts cleanly through fish, meat, and vegetables. You get smooth, even slices with less drag.

Dicing — The flat edge lets the full blade touch the board at once. Every chop is even. No curved tip means you don’t have to rock the knife, which gives you consistent cube cuts every time.

Mincing — The wide blade lets you gather herbs and spices back into a pile quickly. You chop and scoop in one motion. It’s faster than using a narrower blade.

How Is a Santoku Different from a Chef’s Knife?

Most Western chef’s knives are 8 inches long with a curved belly and a pointed tip. They’re designed for a rocking motion — the tip stays on the board while you rock the heel down and forward.

The santoku is shorter, lighter, and flat-edged. You use a straight up-and-down or forward push-cut motion. There’s no rocking. This feels more natural for many cooks, especially those with smaller hands.

What Is the Hollow Edge on a Santoku Knife and Why Does It Matter?

Many santoku knives have small oval dimples along the blade. These are called a hollow edge or Granton edge. They create tiny air pockets between the food and the steel.

Without them, wet or starchy foods cling to the blade. Cucumbers, potatoes, and raw fish stick and slow you down. The hollow edge fixes this. Each dimple breaks the suction on contact, so food drops off cleanly after every slice.

German engineering brands like HENCKELS — known for over 100 years of knife-making mastery — use the Granton edge on their santoku models specifically because it improves performance for home cooks dealing with produce and fish. Their hollow-edge designs reduce drag and make prep work faster and cleaner.

What Foods Is the Santoku Knife Best For?

The santoku excels at specific tasks. Here’s where it outperforms other knives in your set:

• Vegetables — onions, carrots, zucchini, peppers, leafy greens
• Fish fillets — thin, clean slices without tearing
• Boneless chicken and pork — quick portioning and trimming
• Herbs — basil, parsley, cilantro — fast mincing with the wide blade
• Soft cheeses — smooth cuts without crumbling
• Sushi and sashimi — the Japanese cutting style the blade was designed for

Where Did the Santoku Knife Come From?

The santoku originated in Japan in the mid-20th century. Japanese knife makers designed it to bridge a gap — they wanted a knife that combined the best of a traditional Japanese vegetable knife (called a Nakiri) with the versatility of a Western chef’s knife.

The result was the santoku. It spread to Western kitchens in the 1990s and early 2000s. By the mid-2000s, major American and European knife brands added it to their sets. Companies like Shun — a Japanese brand known for VG-MAX steel and Damascus cladding — and ZWILLING, the German cutlery brand founded in 1731, helped bring the santoku into mainstream knife sets worldwide.

Today it’s a standard inclusion in almost every mid-range and premium knife block set.

Is the Santoku a Good Knife for Beginners?

Yes — it’s one of the best starter knives you can learn on. Here’s why.

The shorter length (typically 5 to 6.5 inches) feels less intimidating than an 8-inch chef’s knife. The lighter weight reduces hand fatigue. The flat edge teaches you proper chop technique without the rocking motion that beginners often get wrong.

Many cooking teachers recommend the santoku as the first knife beginners should master. Once you understand the push-cut motion, every other blade feels easier to control.

Does Every Knife Set Need a Santoku?

Not every cook needs one — but most will use it more than they expect. A well-rounded knife set without a santoku forces you to use a longer, heavier chef’s knife for tasks that don’t need that much blade.

The santoku earns its spot in a knife block the same way a utility knife does — it’s the right size for a specific range of jobs, and nothing else in the set does those jobs as well.

Here’s the real test: if you cook vegetables more than once a week, you’ll use the santoku almost every day.

How to Choose a Knife Set That Includes a Quality Santoku

Not all santoku knives in a set are created equal. Here’s what separates a good one from a cheap one.

• Steel hardness — Look for at least 56 HRC (Rockwell hardness). Higher hardness holds an edge longer.
• Blade thickness — Thinner is better for a santoku. Aim for 1.5 to 2mm at the spine.
• Full tang — The blade steel should run the full length of the handle. It means better balance and durability.
• Handle material — Pakkawood, G10, or quality polymer handles resist moisture and last for years.
• Hollow edge — Granton dimples aren’t mandatory, but they help with sticky foods significantly.

Brands like imarku, PAUDIN, and Cutluxe offer well-regarded santoku blades in the $30–$80 range. For higher-end sets, Shun Classic and ZWILLING Professional S offer santoku blades made with premium Japanese and German steel, both rated 4.5 stars or higher by thousands of verified buyers.

For an authoritative look at knife steel grades and hardness ratings, see Cook’s Illustrated’s knife buying guide.

Santoku vs. Nakiri — What’s the Difference?

Both knives have flat edges and wide blades. Both are Japanese in origin. But they’re not the same tool.

The Nakiri is a pure vegetable knife. It has a blunt, squared tip and a very thin blade. It only slices — it doesn’t mince or slice meat efficiently. It’s a specialist tool.

The santoku is a generalist. It handles vegetables but also manages fish, boneless meat, and herbs. That’s why knife set makers choose the santoku over the Nakiri — it earns its spot by doing more.

Should You Use the Santoku or the Chef’s Knife in Your Set?

Use the chef’s knife when you need power. Breaking down a whole chicken, cutting hard squash, or slicing a large roast — go with the longer, heavier blade.

Use the santoku when you need speed and precision. Daily vegetable prep, fish fillets, boneless poultry, herbs — the santoku wins every time.

Many experienced home cooks keep both on the counter during meal prep. They switch between them based on the task, not habit. That’s the right approach.

For more detail on how professional chefs choose between Japanese and Western knives, see Serious Eats’ kitchen knife guide.

Conclusion

Knife sets include the santoku because it does what no other blade does as well — fast, precise everyday prep work for vegetables, fish, and herbs. Its flat edge, thinner angle, and lighter weight make it the workhorse of the cutting board, not the chef’s knife.

If you’ve been ignoring the santoku in your block, try it on your next vegetable prep session. You’ll feel the difference immediately. And if you’re looking for a premium standalone option, the ZWILLING Professional S santoku is a solid investment that lasts a lifetime.

— Michael

Frequently Asked Questions

Why is a santoku knife included in most knife sets?

Knife set makers include the santoku because it handles slicing, dicing, and mincing better than a chef’s knife for everyday tasks. Its flat edge, thinner blade, and lighter weight make it ideal for vegetables, fish, and herbs — tasks that make up most home cooking.

Can a santoku knife replace a chef’s knife?

Not completely. A santoku is excellent for vegetables, fish, and boneless meat, but it lacks the length and weight for heavy tasks like breaking down whole chickens or cutting hard squash. Most cooks benefit from having both blades in their set.

What is the hollow edge on a santoku knife?

The hollow edge (also called a Granton edge) refers to the small oval dimples along the blade. These create air pockets between the blade and food, preventing wet or starchy foods from sticking to the steel during cutting.

Is a santoku knife good for beginners?

Yes — it’s one of the best beginner knives. It’s shorter and lighter than a standard chef’s knife, which makes it easier to control. The flat edge also teaches proper push-cut technique, which is a foundation skill for all knife work.

What’s the difference between a santoku and a Nakiri knife?

A Nakiri is a specialized vegetable knife with a blunt, squared tip. A santoku is more versatile — it handles vegetables but also works well for fish, boneless meat, and herbs. Knife sets include the santoku over the Nakiri because it covers more tasks.

How often should I sharpen my santoku knife?

Sharpen your santoku every 3 to 4 months with regular home use, and hone it with a ceramic or fine-steel honing rod before each cooking session. Its 15-degree edge angle is sharper than most Western knives, so it needs more frequent attention to stay in peak condition.

What steel is best for a santoku knife?

High-carbon stainless steel with an HRC rating of 56 or higher gives you the best balance of sharpness, edge retention, and rust resistance. Japanese steel grades like VG-10 and AUS-10 are popular choices for premium santoku blades.