Collection: Global Santoku Knives

A santoku is a general prep knife with a shorter, flatter blade than a chef knife. Kitchens use it for slicing, dicing and fine cutting on a board, particularly vegetables, boneless meat and fish.

A fluted blade has hollows ground along the face of the steel. Those hollows break the seal between the food and the blade, so moist items such as potato, cucumber, fish and cheese are less likely to stick as they are cut.

A santoku has a shorter, flatter blade with less belly than a chef knife, so it is used with a straight up and down chopping action rather than a rocking motion. Many cooks find it easier to control on a board.

Yes. A shorter santoku is easier to control for detailed work and suits smaller hands or tight bench space. A longer blade covers more ground per cut, which helps when a section is prepping in volume.

Hospitality Connect supplies Global santoku knives Australia-wide from Penrith in New South Wales, with trade pricing for restaurants, cafes, pubs, clubs, bakeries, aged care kitchens and institutional catering operations.