Derived from the Japanese term meaning “three virtues,” the santoku is crafted as a general-purpose knife capable of slicing, dicing, and mincing vegetables, meat, and fish. It embodies versatility and precision in the kitchen. 

The core strength of the Santoku lies in its design, which is optimized for efficiency and precision to ensure that the knife can handle a wide range of kitchen tasks with ease.

This blade typically measures 5 to 7 inches and features a flat edge and a gentle curve at the tip, known as a sheep’s foot profile. The flat edge is ideal for push-cutting techniques, allowing for clean, uniform cuts.

Meanwhile, the sheep’s foot tip provides added safety and control, resulting in easy, precise slicing with minimal risk. With this profile, the Santoku is also well-suited for tasks involving delicate ingredients, like slicing fish or julienning vegetables.

The blade height also sets the Santoku apart. The taller blade not only offers excellent knuckle clearance, making it more comfortable for long sessions of prep work but also makes it ideal for scooping up chopped ingredients off the cutting board. 

The broad blade makes it easy to gather and transfer ingredients, streamlining meal preparation and reducing the need for additional utensils.

Our santoku’s ergonomic handle is designed to fit comfortably in your hand, offering a secure grip even during prolonged use and reducing hand fatigue. 

This is especially useful during lengthy prep sessions, as the combination of a well-balanced blade and a comfortable handle allows for extended use without discomfort. 

Whether you are a professional chef or a home cook, choosing the best Santoku will depend on your specific needs. 

Here are some key factors to consider:

1. Blade Length: Most Santoku blades are 5 to 7 inches long. Choose a length that feels comfortable and suits the tasks you perform most often. A shorter blade offers greater precision and control, while a slightly longer blade provides versatility for heavier tasks.
2. Material: The blade’s material significantly impacts its performance and longevity. High-carbon stainless steel is a popular choice for its sharpness, edge retention, and resistance to rust and stains. It strikes the right balance between the sharpness of carbon steel and the easy maintenance of stainless steel.
3. Handle Comfort: A well-balanced knife with an ergonomic handle reduces hand fatigue during prolonged use. The handle should provide a secure grip, even when wet, to ensure your safety and precision. Look for materials that are both durable and comfortable, like stabilized wood.
4. Intended Use: Santoku is a versatile tool, but if you often work with tougher meats or ingredients, you might need a heavier knife. The Santoku excels at delicate slicing and general kitchen prep work, so keep that in mind when choosing your blade.

With a focus on balance, sharpness, and comfort, our Santoku delivers exceptional performance across all kitchen tasks, from fine slicing to chopping. 

Designed for professional cooks, it embodies the efficiency and craftsmanship you need for precise, effortless cuts.

• Premium Steel

We use high-grade steel known for its hardness, edge retention, and toughness. 

San Mai 440C Stainless Steel.  58-60HRC

San Mai AUS10 Stainless Steel. 60HRC

67 Layer Damascus Stainless AUS10 Core. 60HRC

Sandvik14c28n Stainless Steel. 58HRC

Sandvik12c27 Stainless Steel. 56-58HRC

Carbon Steel Leaf Spring 5160 (not rust resistant). 60-62HRC

Stainless AUS8. 56-58HRC

• Expert Craftsmanship 

From blade forging and treatment to handle shaping, every step is executed with precision and care. 

Combining traditional techniques with modern design, our knives showcase the best of Filipino artistry. 

This commitment to excellence ensures you receive a knife that performs at the highest level and stands out as a beautifully crafted tool you’ll be proud to own and display.

• Ergonomic Design

We understand the importance of comfort during long hours in the kitchen. 

Cooking should not be a chore, and your knife shouldn’t be a burden. Your knife should fit well in your hand and work in your favor.

Our handles are ergonomically designed to fit your hand perfectly to reduce fatigue and enhance control. We use out-of-the-box materials like stabilized wood or recycled skateboard material, often accented with our current design inspirations. 

• Accessibility and Price 

We believe everyone deserves a high-quality knife, regardless of budget. 

Nacionale Bladeworks was thus founded to bridge the gap between exclusive artisan knives and accessible/more affordable food service knives. 

• Reputation for Excellence 

Our knives are trusted and used by top restaurants and chefs all over the world.

We work hard to ensure every knife in our collection reflects our values of good design, excellent craftsmanship, and service.

Proper maintenance is key to preserving the sharpness and extending the lifespan of your Santoku. Here are some expert tips to keep your knife in peak condition

1. Regular Honing: Honing is necessary to maintain the blade's integrity, especially with frequent use, as it prevents the edge from becoming misaligned over time. Use honing steel before each shift to keep the knife sharp and ensure precise cutting. 
2. Periodic Sharpening: Unlike honing, sharpening removes metal to create a new edge. Depending on usage, you will need to sharpen your Santoku with a whetstone every few months. Starting with a coarse grit whetstone and finishing with a finer grit to refine the edge. Maintain a consistent angle of 15 to 20 degrees throughout the sharpening process to achieve an even, razor-sharp edge that effortlessly glides through ingredients.
3. Proper Cleaning: Hand wash your Santoku immediately after use with warm water and mild soap. Avoid abrasive sponges, as they can damage the blade. Never put your knife in the dishwasher, as the high heat and harsh detergents can dull the blade and weaken the handle. After washing, dry the knife thoroughly to prevent rust or water stains, and consider applying food-grade mineral oil to preserve wooden handles and prevent cracking.
4. Safe Storage: Proper storage is crucial for protecting the blade and maintaining kitchen safety. Store your Santoku in a knife block, on a magnetic strip, or in a protective sheath to prevent the edge from dulling or chipping. Keeping the knife separated from other utensils also helps retain its sharpness and avoids accidental nicks or damage.