Santoku Knives

Santoku Knives are versatile Japanese-style chef knives designed for fast, precise chopping, slicing and dicing in professional kitchens. This range includes classic, fluted and fully forged blades from leading brands, ideal for vegetables, meat and fish preparation. Widely used in restaurants, hotels, cafes and catering operations, they offer excellent balance and control for high-volume prep. Durable construction and quality steel help maintain a sharp edge, improving speed, consistency and food presentation on every service.

• Choice of classic, fluted and dimpled Santoku knives for reduced food sticking and smoother cutting.
• Premium stainless steel and fully forged blades for strength, edge retention and long-term reliability.
• Professional lengths around 17 cm to 30 cm to suit fine prep work or larger chopping tasks.
• Ergonomic handles designed for comfort and control during long shifts in busy commercial kitchens.
• Suitable for precise slicing, dicing and mincing of vegetables, boneless meats, herbs and garnishes.
• Options from trusted professional knife brands to match existing chef knife sets and standards.

How to choose the right Santoku Knives

• Match blade length to your prep tasks, choosing shorter blades for fine work and longer options for bulk chopping.
• Consider blade style, such as fluted or dimpled edges, to minimise food sticking when cutting potatoes, onions and other moist ingredients.
• Select handle designs that offer a secure, comfortable grip for your team, especially during long prep sessions.
• Look at steel quality and hardness to balance sharpness, ease of sharpening and resistance to wear in a busy kitchen.
• Ensure the knife weight and balance suit your cutting technique, whether rocking, push-cutting or chopping.
• Align your choice with existing knife brands and colour-coding policies to maintain consistency and food safety.

Care and maintenance

• Hand wash Santoku knives promptly after use with mild detergent and dry immediately to prevent corrosion and staining.
• Avoid abrasive pads or harsh chemicals that can damage the blade surface and reduce edge life.
• Use professional knife steels or sharpeners regularly to maintain a keen edge and safe, efficient cutting.
• Store knives in racks, magnetic strips or protective sheaths to protect the blade and prevent accidents.
• Use appropriate cutting boards, avoiding glass or marble surfaces that quickly dull the edge.
• Inspect handles and blades routinely for damage or looseness and remove compromised knives from service.

Pair your knives with our cutting boards, knife storage, sharpeners and wider chef knife ranges to fully equip your kitchen.

Need help choosing? Call Caterboss on (01) 687 5772.