Damascus Santoku Knives

Our Damascus santoku knives are pattern-welded 1095 and 15N20, with 6 and 7 inch blades and 11 to 11.8 inches overall. Each is full tang, with a rosewood, micarta or cord wrap handle and a leather blade guard. A santoku has a flat edge and a rounded, dropped tip, shaped for push cuts, slicing, dicing and mincing.

Knives
3
Price
Overall length
Handles

3 knives

  • ChefDamascus

    6" Damascus Santoku Knife

    Cord wrap

    Blade 6 in, 11 in overall
    $119.00

    Blade guard included

  • ChefDamascus

    7" Damascus Santoku Knife

    Micarta

    Blade 7 in, 11.8 in overall
    $139.00

    Blade guard included

  • ChefDamascus

    7" Damascus Santoku Knife

    Rosewood

    Blade 7 in, 11.5 in overall
    $119.00

    Blade guard included

The collection

About Damascus Santoku Knives

Santoku or chef knife: what is the difference?

A santoku has a flat edge, a wide blade and a dropped tip, so it cuts with a straight push down. A chef knife has more belly and rocks through the cut. A santoku does not rock like a chef knife, but it is quick on vegetables. Compare Damascus chef knives.

What is a santoku knife used for?

A santoku is an all-purpose kitchen knife for vegetables, boneless meat and fish. Slice, dice and mince with a push cut. Pair it with a Serbian chef knife for chopping, or buy a knife set. More in Damascus kitchen knives and gifts for cooks.

Common questions

Is a santoku a good knife?

Yes, for most daily prep. The flat edge and wide blade make slicing and dicing quick, and the shape is easy to control. It is weaker at rocking through herbs than a chef knife. Ours are hand-forged Damascus with a full tang, hand sharpened straight edge and a leather blade guard.

Can a santoku be used as a chef knife?

For most tasks, yes. A santoku slices, dices and minces vegetables, boneless meat and fish with a push cut. It does not rock as well as a chef knife, so herbs and fine mincing take a different motion. Many cooks keep both and reach for the santoku on vegetables.

Can I use a santoku knife to cut meat?

Yes, boneless meat. The wide, flat blade slices cooked roasts and trims raw cuts cleanly with a push cut. Avoid chopping through bone, which can chip the edge. For bone-in work, use a cleaver or a Serbian chef knife instead.

Should I choose a 6 or 7 inch santoku?

Choose 7 inches for the most room on the board and for larger vegetables. Choose 6 inches if you want a lighter knife that is easier to control. Overall length is 11 inches for the 6 inch blade and up to 11.8 for the 7 inch.

How do I care for a Damascus santoku?

Wash it by hand, dry it straight away and rub on a thin film of oil now and then, because the steel is carbon based and rusts if left wet. Never use the dishwasher. Wood handles need wiping dry and occasional wax or oil.
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