Steel Santoku Knife

A Santoku knife is generally known as a super versatile knife, and most of their blades are made from steel – however, steel is quite a broad category these days. Steel comes in many different forms, ranging from carbon and high-carbon steel, to stainless steel and even Damascus steel.

But what exactly are Santoku knives, and what is the difference between these different types of steel? And, more importantly, what is the best type of steel for a Santoku knife?

The answer, unfortunately, isn’t a simple one when it comes to the latter – it depends on many things, including on your intended use of the knife as well as personal preference, among other things.

Hang around, and we’ll tell you what a Santoku knife is (and what it’s used for), and we’re going to do our best to give you an overview of different types steel Santoku knives – especially the types of steel Santoku knives that we offer.

What is a Santoku Knife and What Are Santoku Knives For?

A Santoku knife is a Japanese-style kitchen knife that can be used for a variety of tasks, including chopping, slicing, dicing, mincing, and more. It’s often compared to a chef’s knife, and while they are very similar in many ways, they’re certainly not the same.

The blade of a Santoku knife is normally about five to eight inches long (shorter than that of a chef’s knife), it has a little less width, and the blade itself tends to be a bit thinner.

Many of the best Santoku knives also have a Granton edge, meaning that one side of the blade has small divots to prevent food from sticking to it.

But, the question remains, what are Santoku knives used for? As we said, they can be used for many things, but they’re best used for cutting, chopping, slicing, and dicing vegetables – the Granton edge, in particular, is well suited to veggies.

Different Types of Steel Santoku Kitchen Knives

As with most knives, many different types of steel can be made to construct the blades.

Here are the most common types of steel:

• Carbon Steel: Quite strong and hard.
• High-Carbon Steel: Immensely strong, hard, and durable.
• Stainless Steel: Long-lasting, non-corrosive.
• Damascus Steel: Complex composition; very strong, sharp, and durable.
• Composite Steel: Varies, but a blade made from multiple types of steel – the difference is normally between the two faces and the core.

The two main types of steel Santoku kitchen knives we sell have blades made from composite stainless steel and a variation of Damascus steel.

Both of these options provide excellent strength – especially the Damascus steel – as well as durability and resistance to corrosion – due to the stainless steel component. These are both excellent options for a Santoku knife, because they tend to be high-use knives – that is, it’s not super specialized, and people tend to need to chop vegetables fairly often.

Purchase Steel Kitchen Knives: Santoku Vegetable Knives

Now that you know what Santoku knives are and the difference between different types of steels, you can make an informed decision on the best Santoku knife for your kitchen.