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Santoku Knives

Shop Santoku Kitchen Knives

Santoku Knives

Made In Italy

Established 1896

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Learn More About Santoku Knives

Santoki knives can also chop and dice fruits and nuts. Every kitchen should have a santoku knife and a chef knife. For 120 years and counting, Due Cigni continues to make the best top-rated and award-winning santoku knives. Due Cigni offers a variety of santoku knives made in Italy using premium materials for long-lasting durability. No matter what your skill level in the kitchen is you are sure to delight in the design, quality, and variety of santoku knives that Due Cigni offers.

While browsing through our selection, remember that the size of the santoku knife you choose is really all about personal preference and what you are cutting. Due Cigni is committed to producing better quality and lower priced paring knives than their competitors. Once you use a Due Cigni knife with a razor sharp blade that cuts effortlessly, it’s likely you will never use another brand again. They truly are a ‘cut’ above the rest. Discover the best santoku knives for sale at Due Cigni.


Why Shop Due Cigni Santoku Knives?


As a family owned company, Due Cigni products are created by individuals just like you who know and understand what you really need. Due Cigni is committed to customer satisfaction. Kitchen newbies and professional chefs all around the world choose Due Cigni santoku knives.

Our santoku knife reviews highlight impeccable performance, high quality, long lasting, perfectly-balanced, compact, affordably priced, and more. Our santoku knives are designed to perform varying kitchen tasks, making your life easier. Every kitchen deserves a reliable santoku knife.

Our products are designed using premium materials and simple care instructions for long-lasting durability. With proper care, most of our products can last a lifetime. We encourage you to try our santoku knives. If you don’t love them, send them back for a 30-day money back guarantee.


Santoku Knives for Home Chefs & Professionals


Whether you are a cooking enthusiast or professional chef you will agree that Due Cigni santoku knives are a ‘cut’ above the rest. Our knives are designed for versatile purposes and all cooking levels. Due Cigni makes three different product lines: Basic, Classica, and Florence. All of our product lines are made using premium materials, precise cutting blades, and easy grip handles.
For more information on our santoku knives simply click on the knife to learn more about how it’s made and what it’s best for. If you are a kitchen newbie, you can start with the Basic line of kitchen knives. Due Cigni’s Basic santoku knives are offered at entry level prices and made with steel.

The next step up is the Classica line of santoku knives. The Classica line features full tang knives that are made of stainless steel.

Due Cigni’s top of the line knives are featured in the Florence line. The Florence line of santoku knives are forged stainless steel, making them some of the strongest knives available. If you are looking for premium Italian santoku knives, you are in the right spot!

Santoku Kitchen Knives FAQs

What is a Santoku Kitchen Knife?

Santoku knives are the Japanese version of a chef’s knife with a boxier shape. The name comes from the meaning “three virtues,” as it’s used to slice, dice and chop. Most often, these knives are made from carbon steel or stainless steel. While it was created to cut vegetables, the knife has a multipurpose function ready to work in any kitchen.

Most Santoku knives measure between five and eight inches, and seven-inch knives are quite versatile. Another hallmark of a Santoku knife is the scallops built onto the sides that help foods to slide off during chopping by reducing trapped air. Santoku knives are fabulous for chopping fruits, vegetables, cheese, meat, herbs, nuts, and seafood. Overall, these are the most versatile Japanese knife on the market.

Another advantage of a Santoku knife is a single bevel with an acute angle between 8 and 15 degrees. This allows for a sharper cutting edge that is efficient and perfect for precision cuts. Add in the chunky body with a shorter blade for balance, and you have a knife ready to perform swift cuts in quick fluid motion needed for precise cuts.

Santoku Knife: What is it used for?

Santoku knives are versatile knives ready to slice, dice, and chop fruits, vegetables, meats, and spices. It’s a multi-functional tool ready to cut meat, slice cheese, mince herbs, transfer food to a pan, or slice foods for visual presentation. These knives can even handle cutting and slicing fish.

As these knives come with scallops on the side to prevent airlock, even foods like cheese will come off the blade with ease reducing your work while cutting. Many Japanese chefs use their Santoku knives to cut and prep sushi along with anything else they need to cut.

How do you hold a Santoku Knife?

The boxier shape keeps the blade farther away from the handle, making it easier to hold a Santoku knife correctly. Also, the blade is long enough to handle almost every kitchen job but not to the point of intimidation. Instead, use a grip similar to a chef’s knife with your thumb on one side of the blade and the other fingers on the other side of the blade and handle.

Try to keep the fingers closer to the blade than the handle to maintain control. The added stability will allow you to cut straight down on food for quick, efficient cuts. Curl the fingers holding the food inward to prevent accidentally harming your fingers while cutting.

How to use a Santoku knife

Once you have the knife handled correctly, you are positioned cut with minimal effort. Next, use the knife to cut down at a slight forward and down to cut the meat. Getting used to this sliding motion can take a little work, but once you do, you will see more even cuts and much less work on your part.

Stop to remove the food from the side of the blade as it becomes full. Also, make short movements to allow the knife to do the work. Do not move the blade up much higher than about an inch or two. For herbs, use a gentle rocking motion to cut for the best benefit.

How to sharpen a Santoku knife

Sharpening a Santoku knife is easier than other knives, thanks to its smart shape. You know you need to sharpen the knife when it has problems cutting a tomato. Over sharpening or sharpening too often can decrease the knife’s life.

Use whetting stones to sharpen a Santoku knife and use a little water on the stones for a smooth process. Keep the stone flat and follow the instructions included with the whetting stones. A 15-degree angle is best for Santoku knives, and hold the blade at that angle with the stone in your dominant hand.

Using the other hand on the flat of the blade and push it in a stroke the entire length of the cutting edge. Move your hands without rotating your wrists to protect the blade. Repeat the motion on the other side of the blade at the same angle.

Can a Santoku knife replace a chef’s knife?

Santoku knives are more of a compliment to a chef’s knife than a replacement. However, both knives offer unique advantages making them both a smart addition to the kitchen. That being said, both knives can cut the same items, and some people will prefer one over the other.

Chef’s knives are often heavier and better for working with tougher cuts. Santoku knives have scallops that help to prevent air from trapping so the food can fall off the food naturally. Additionally, Santoku knives are better for faster, delicate, and precise cuts, while a chef’s knife is more of a power tool.

How long should a Santoku knife be?

Most Santoku knives are between five and eight inches, with six or seven inches as the optimal length. Not only can this length make them easier to hold but also to slice and dice. In addition, the length helps to cut through larger items with less effort. 

Smaller blades between five and six inches are helpful for small to medium cutting jobs. Any longer than seven inches and the blade becomes harder to manipulate and control. Usually but not always, a Santoku knife is about the same length or slightly shorter than a chef’s knife.