SANTOKU
SANTOKU
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Updated August 2026 · 5 min read · UK Japanese knife specialists
In short
The nakiri is a flat, rectangular vegetable specialist — its straight edge and blunt tip make clean, full-contact chops through produce. The santoku is the all-rounder: a sheepsfoot blade for veg, fish and boneless meat. Both are double-bevel Japanese-steel knives; the santoku is usually the one to own first, the nakiri the veg upgrade.
| Nakiri | Santoku | |
|---|---|---|
| Blade shape | Flat, rectangular, blunt tip | Sheepsfoot, slight tip |
| Best for | Vegetables — fast, clean chopping | Veg, fish & boneless meat |
| Versatility | Specialist | All-rounder |
What's the difference between a nakiri and a santoku?
With so many specialist Japanese knives about, telling two of them apart can be tricky — and the nakiri and santoku are the pair people mix up most. The key difference is purpose. A nakiri is a dedicated vegetable knife; a santoku is a general-purpose all-rounder that handles vegetables, fish and boneless meat.
Both are Japanese-steel knives with thin, double-bevel edges, so both are keen and precise. They simply solve different jobs. If you are also weighing up the santoku against a general vegetable knife, that guide pairs neatly with this one.
The santoku: the all-rounder
"Santoku" means "three virtues" — a reference to its three core jobs (slicing, dicing, mincing) or the three foods it suits (meat, fish, vegetables). It has a wide sheepsfoot blade with a mostly flat edge and a slight tip, typically 5–7 inches long. That makes it the workhorse most home cooks reach for first.
Good santoku knives are forged from hard, high-carbon stainless Japanese steel (VG10 or AUS-10, around 60–61 HRC), sharpened to a fine double-bevel edge of roughly 15° per side. That keen, hard edge glides through most ingredients with very little effort. More on the name in what santoku means.
The nakiri: the vegetable specialist
The nakiri is built for one thing and does it brilliantly: cutting vegetables. It has a tall, flat, rectangular blade (usually 6–7 inches) with a straight edge and a blunt, squared-off tip. That straight edge makes full contact with the board in a single push, so you get clean, even slices without the food tearing or the blade rocking off line.
The tall blade has a second benefit: you can scoop prepped veg off the board with the spine of the knife (never the edge — that dulls it). What a nakiri is not built for is meat, fish or anything with bone. For a dedicated veg knife it is hard to beat; see our nakiri spotlight for more.
Which should you buy?
If you want one knife that does most jobs, buy the santoku first. If you already have an all-rounder and prep a lot of vegetables, the nakiri is a rewarding, speedy specialist to add. Many keen cooks end up owning both — the santoku for everyday prep, the nakiri for veg-heavy days.
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Prefer to spend a little less? The Minato AUS-10 Santoku (£79.99) and Minato AUS-10 Nakiri (£79.99) are the value picks on each side.
Frequently asked questions
What's the main difference between a nakiri and a santoku?
Purpose. A nakiri is a dedicated vegetable knife with a flat, rectangular blade for fast, clean chopping. A santoku is a general-purpose all-rounder for vegetables, fish and boneless meat, with a sheepsfoot blade and a slight tip.
Can a nakiri cut meat?
It can handle boneless cuts at a push, but it is not designed for it — the nakiri is a vegetable specialist. For meat, fish and mixed prep a santoku is the better all-rounder. Neither should be used on bone.
Which should I buy first?
The santoku, for most people — it covers the widest range of everyday jobs. Add a nakiri when you want a faster, cleaner tool for high-volume vegetable prep.
Are nakiri and santoku knives single or double bevel?
Both are double bevel — sharpened on both sides to about 15° per side — which makes them versatile and easy to sharpen. Single-bevel blades are the traditional specialist knives like the yanagiba and usuba.
Do they need different care?
No — the care is the same. Hand-wash and dry both, use a wooden or plastic board, store them safely, and sharpen on a whetstone every few weeks. Both are hard Japanese-steel blades that reward a little looking after.
Related guides
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