Your cart
There are no more items in your cart
.png)
The santoku knife is one of the most versatile knives in Japanese cuisine. Its name comes from the Japanese words “san”, meaning three, and “toku”, meaning virtues or uses. These three virtues traditionally refer to its ability to cut meat, fish and vegetables. This versatility has made the santoku an essential kitchen knife for both home cooks and professional chefs.
Developed in Japan as an all-purpose kitchen knife, the santoku can be considered the Japanese equivalent of the Western chef’s knife. However, its shape is slightly different. Its blade is generally shorter, wider and less curved, with a rounded tip that slopes down towards the cutting edge. Most santoku knives have a blade measuring between 16 and 18cm, offering excellent control during precise cutting.
The relatively flat cutting edge is particularly suitable for vertical chopping and slicing movements. A santoku knife can be used to slice vegetables, chop herbs, prepare meat, portion fish or produce thin and regular slices. Its wide blade can also be used to transfer chopped ingredients from the cutting board to the pan.
Choosing the right santoku knife depends on several technical criteria. The blade steel determines sharpness, corrosion resistance and ease of maintenance. Its hardness, expressed in HRC on the Rockwell scale, affects how long the cutting edge remains sharp. The blade may also feature a Damascus, hammered, Nashiji, San Maï or polished finish. Finally, the material and shape of the handle influence comfort, balance and the overall appearance of the knife.
To help you find the model that best suits your cooking style and budget, discover our selection of ten santoku knives for under €100, ranging from simple and easy-to-maintain stainless steel models to more technical Damascus and Japanese-made knives.
1. Fukito Ebony Hammered Damascus 17cm santoku knife
This Fukito santoku knife features a 17cm blade made from 67-layer Damascus steel. At the centre of the blade is a core made from 10Cr15CoMoV stainless steel, an alloy containing approximately 1.05% carbon and 15% chromium. Its high carbon content contributes to the sharpness and durability of the cutting edge, while chromium improves corrosion resistance.
The blade reaches a hardness of 60HRC on the Rockwell scale. This level of hardness allows it to retain a fine cutting edge for longer than a softer Western-style knife. The blade has a flat grind, suitable for clean and precise cutting through vegetables, meat and fish.
Its Damascus pattern is combined with a hammered finish. In addition to creating a distinctive appearance, the irregular surface helps limit contact between the blade and the food. The oval ebony handle is ambidextrous and completed by a brass ring, stainless steel bolster and metal end cap. This model is ideal for cooks looking for a technical Damascus blade combined with an elegant natural wood handle.
2. Satake Nashiji 17cm Japanese santoku knife
Made in Seki, Japan, this Satake santoku is an accessible introduction to traditional Japanese kitchen knives. Its 17cm blade is made from molybdenum-enriched stainless steel. Molybdenum strengthens the alloy and improves its resistance to corrosion and everyday wear.
The blade has a hardness of 57HRC. It is therefore softer and more forgiving than the harder Damascus models in this selection. It can withstand regular use and is relatively easy to sharpen, making it particularly suitable for beginners or cooks who prefer simple maintenance.
The upper part of the blade has a lightly hammered Nashiji finish, whose textured appearance is reminiscent of the skin of a Japanese pear. The oval magnolia wood handle is light, comfortable and suitable for both right- and left-handed users. This Satake santoku is a good choice for anyone looking for a genuine Japanese-made knife at an affordable price.
3. Kutoyama Damascus Pakka Rainbow 17cm santoku knife
The Kutoyama Pakka Rainbow santoku combines a high-performance blade with a colourful and original design. Its 17cm Damascus blade consists of a Japanese VG10 steel core surrounded by 66 layers of stainless steel.
VG10 is a high-carbon Japanese stainless steel appreciated for its ability to achieve a fine cutting edge. The blade reaches a hardness of 60HRC, providing good edge retention while remaining maintainable with a suitable sharpening stone. Chromium and molybdenum in the alloy contribute to its strength and resistance to corrosion.
The polished blade highlights the Damascus waves, while the granton edge reduces the contact surface between the blade and sliced food. Its oval pakkawood handle is decorated with three coloured acrylic rings. A stainless steel bolster and end cap complete the construction. This model is well suited to cooks who want both technical performance and a distinctive design.
Kutoyama Damas pakka rainbow
santoku knife with granton edge 17cm Kutoyama damas pack rainbow
Out of stock
4. Arcos Colour Prof 18cm professional santoku knife
The Arcos Colour Prof santoku is designed for intensive and professional use. Its 18cm blade is made from NITRUM stainless steel, an alloy developed by Arcos and enriched with nitrogen to improve strength, durability and corrosion resistance.
With a hardness of 57HRC, the blade offers a good compromise between sharpness, toughness and ease of sharpening. Its granton edge helps reduce the adhesion of slices when cutting vegetables, meat or fish in large quantities.
The handle is made from hard polypropylene covered with non-slip rubber. It offers a secure grip, even when hands are wet. The knife also benefits from Bactiproof technology and complies with NSF hygiene standards. Coloured markers are supplied so the knife can be assigned to a specific type of food. Made in Albacete, Spain, this model is particularly suitable for professional kitchens and intensive everyday preparation.
5. Sabatier Trompette all-stainless-steel 17cm santoku knife
This Sabatier Trompette santoku stands out for its modern all-stainless-steel construction. Its 17cm blade is made from 5Cr15MoV stainless steel, an alloy containing chromium, molybdenum and vanadium. It offers good corrosion resistance and is suitable for regular domestic use.
The blade has a hardness of 55HRC. This relatively moderate hardness makes the cutting edge easy to sharpen and less sensitive to small impacts than harder Japanese blades. It is a practical option for cooks who want a reliable knife without demanding maintenance.
The granton edge helps food separate from the blade during cutting. The hollow 18/0 stainless steel handle keeps the knife light and provides a comfortable grip. Its monocoque design limits joints and gaps where residue could accumulate. This model is ideal for anyone looking for a hygienic, durable and easy-to-clean santoku knife.
All stainless steel
Sabatier Trompette design All stainless steel 17cm with granton edge santoku knife
In stock
6. Samura Damascus 67 VG10 17.5cm santoku knife
The Samura Damascus 67 is one of the hardest and most technical santoku knives in this selection. Its 17.5cm blade has a Japanese VG10 stainless steel core surrounded by multiple layers of steel, forming a total of 67 Damascus layers.
VG10 is a high-carbon stainless steel renowned for its ability to take a very fine cutting edge. The blade reaches a hardness of 61HRC on the Rockwell scale, the highest hardness in this top 10. It therefore retains its sharpness for a long time and is particularly suitable for users looking for clean, precise and regular cuts.
The superimposed steel layers create a visible Damascus pattern across the surface of the blade. In addition to its decorative appearance, this laminated construction combines a hard cutting core with more flexible external layers that help reinforce the blade.
The handle is made from black micarta, a composite material consisting of layers of fabric or paper compressed with resin. It is highly resistant to moisture, temperature variations and intensive use. The Western-style handle is secured by three rivets and offers a familiar, stable grip. Due to its hardness of 61HRC, this knife should be used carefully on a wooden or quality synthetic cutting board and sharpened with a suitable fine-grit stone.
7. Fukito Ebony X50 18cm santoku knife
The Fukito Ebony X50 combines the shape of a Japanese santoku with the easy maintenance of a German stainless steel blade. Its 18cm blade is made from X50CrMoV15 steel, an alloy commonly used for reliable European kitchen knives.
This steel is enriched with chromium to improve corrosion resistance, as well as molybdenum and vanadium to reinforce the alloy. The blade has a hardness of approximately 58HRC, offering a good balance between edge retention, resistance and ease of sharpening.
The handle is made from precious ebony wood and secured by three rivets, including a decorative mosaic rivet. A polished bolster and stainless steel end cap reinforce the structure and improve balance. This model is particularly suitable for users who want an elegant wooden handle but prefer a forgiving blade that is easier to maintain than a harder Damascus knife.
8. Satake Brown Pakkawood AUS-8 San Maï 17cm santoku knife
This Satake santoku is made in Seki, Japan, and features a traditional San Maï construction. Its 17cm blade consists of three superimposed layers of steel. At the centre is a Japanese AUS-8 stainless steel core, protected by two external layers.
The AUS-8 core contains approximately 0.8% carbon and reaches a hardness of 59HRC. This composition provides a sharp and durable cutting edge while remaining relatively easy to sharpen. It offers a good compromise for cooks who want to move towards a harder Japanese blade without choosing a more demanding 60 or 61HRC Damascus model.
The upper part of the blade has a textured Nashiji finish. The Western-style handle is made from antibacterial brown pakkawood and secured with two stainless steel rivets. Pakkawood combines thin layers of wood and resin, providing better resistance to moisture and temperature variations than untreated natural wood.
Satake Brown Pakkawood
17cm Satake Brown Pakkawood AUS-8 San Maï Nashiji Japanese santoku knife
In stock
9. Wusaki Damascus 10Cr 18cm santoku knife
The Wusaki Damascus 10Cr is a complete santoku knife combining a technical blade with a natural olive wood handle. Its 18cm blade features a core made from 10Cr15CoMoV stainless steel containing approximately 1.05% carbon and 15% chromium.
The blade reaches a hardness of 60HRC, providing a sharp and durable cutting edge. The core is surrounded by 67 layers of Damascus steel, alternating harder and softer steels to combine strength with a small degree of flexibility. The upper section is hammered to improve the blade’s non-stick properties.
The cutting edge has a V-shaped geometry and receives a final hand sharpening on a leather belt. Its granton edge further helps release slices from the blade. The handle is made from naturally grained olive wood, giving every knife a unique appearance. This model is a strong choice for users looking for Damascus steel, long-lasting sharpness and a warm wooden handle while remaining close to a €100 budget.
Wusaki Damas 10Cr
Wusaki Damascus santoku knife 10Cr with granton edge 18cm olive wood handle
In stock
84,90€
€99.90
10. Fukito Ebony Damascus VG10 17cm santoku knife
This Fukito santoku features a 17cm Damascus blade composed of 67 superimposed layers of stainless steel. Its core is made from Japanese VG10 steel containing approximately 1% carbon, an alloy widely appreciated for producing a fine and durable cutting edge.
The blade reaches a hardness of 60HRC on the Rockwell scale. This hardness provides excellent edge retention and precise cutting performance, although it requires more careful use than a softer European blade. A wooden or quality synthetic cutting board is therefore recommended.
The blade combines visible Damascus patterns, a rough forged appearance and a hammered surface with non-stick dimples. Its hexagonal ebony handle provides an ergonomic and ambidextrous grip. A decorative mosaic rivet and metal fittings complete its refined design. This santoku is particularly suitable for users who want VG10 steel, a decorative Damascus blade and a dark natural wood handle.
Which santoku knife should you choose?
Choose according to your budget and maintenance preferences. A blade between 55 and 58HRC is resistant and easy to sharpen, while a 59 to 61HRC blade retains its sharpness for longer but requires more careful use.
For the handle, stainless steel and synthetic materials are practical and durable, while ebony, olive wood and magnolia offer a more traditional appearance. Damascus, San Maï and hammered finishes are ideal for those looking for a more technical and decorative knife.
Whatever your choice, use a suitable cutting board, wash the knife by hand and sharpen it regularly to preserve its cutting performance.
