With cultural roots in buddhist ‘vegetable-centric’ principles, the expansion of western influence in post-war Japan necessitated a modernised knife that excelled in the three areas of home cooking; meat, fish and vegetables. In this way the Santoku can be understood as a vegetable-first knife, with added versatility in meat and seafood preparation. The knife is characterised by a flatter belly and sheep’s foot tip, where the spine curves downward to the cutting edge. This shape is designed to work in harmony by matching the blade length and height to the weight of its handle.

Santoku translates to “three virtues”, speaking directly to its versatility, although historians debate whether this refers to the ingredients it can be used on (meat/vegetables/fish), or the cutting styles it can be used for (chopping, mincing, slicing).

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