A santoku knife is used for slicing, dicing and mincing vegetables, fish and boneless meat with an up-and-down push-cutting motion. Its name means “three virtues,” referring to those three tasks. The flat edge, wide blade and sheepsfoot tip make it excellent for fast, precise vegetable prep, and the wide blade doubles as a scoop. It is not made for rocking cuts, bones or frozen food. This guide explains what a santoku knife is used for and how it differs from a chef knife.
A santoku is used for slicing, dicing and mincing vegetables, fish and boneless meat with a push-cut. Its flat, wide blade suits fast vegetable prep and scooping. It is not for rocking cuts, bones or frozen food.
What a Santoku Is Used For
- Slicing: vegetables, boneless meat and fish in clean, even slices.
- Dicing: onions, peppers and other vegetables.
- Mincing: herbs, garlic and aromatics.
- Scooping: the wide blade lifts chopped food off the board.
Key Takeaway: The santoku is a vegetable specialist. Its flat edge meets the board fully on each push-cut, so it powers through onions and herbs cleanly, but that same flat profile makes it awkward for the rocking cut a chef knife is built for.
How to Use a Santoku
Use a downward push-cut: lift the whole blade and press straight down and slightly forward through the food, rather than rocking the tip. The flat edge contacts the board fully on each cut. See how to hold a knife, which applies to a santoku too.
Santoku vs Chef Knife
A santoku is shorter, flatter and lighter for push-cutting; a chef knife is longer with a curved belly for rocking cuts and a wider range of tasks. See chef knife vs santoku.
What Not to Use a Santoku For
- Rocking cuts (its flat edge is not designed for them).
- Cutting through bones.
- Frozen food (risk of chipping the hard edge).
- Large tasks better suited to a longer chef knife.
Choosing a Santoku
Look for a sharp blade, a comfortable handle and ideally a granton (dimpled) edge to stop food sticking. See best santoku knives.
FAQ
What is a santoku knife used for?
Slicing, dicing and mincing vegetables, fish and boneless meat with a push-cut. Its flat, wide blade suits fast vegetable prep and scooping food off the board.
Is a santoku better than a chef knife?
Neither is better; they suit different cuts. A santoku excels at push-cutting vegetables, while a chef knife handles rocking cuts and a wider range of tasks.
Can you use a santoku for everything?
It handles most everyday cutting, but it is not ideal for rocking cuts, bones or frozen food. Many cooks use it alongside a chef knife.
Bottom Line
A santoku knife is used for slicing, dicing and mincing vegetables, fish and boneless meat with a push-cut, and its wide blade scoops food too. Use a downward motion, not a rock, and keep it off bones. See our best santoku knives and chef knife vs santoku guides.
