A Santoku knife is the Japanese version of a chef's knife: a wide, straight blade with a rounded tip, usually 14 to 18 centimetres long, designed for vegetables, fish and meat. You cut straight down with it rather than rocking the blade. At Taiga, you'll find Güde Santoku knives from Solingen, hand-forged in 14 and 18 centimetres, with or without a hollow-ground edge.
As at 10 November 2026. Author: Taiga GmbH, Berlin. Manufacturer's information according to Güde, Solingen.
How a Santoku differs from a chef's knife
The classic European chef's knife has a pointed blade with a curved edge. You place the tip on the board and rock the blade over the food, which is useful for herbs and large pieces. A Santoku has an almost straight edge, a tall blade and a tip that slopes downwards. You guide it forwards and downwards in one continuous movement. This produces fine, even slices, for example when cutting cucumber, onion, fish or raw meat.
| Santoku | Chef's knife | |
|---|---|---|
| Blade | wide, almost straight edge | pointed, curved edge |
| Güde length | 14 or 18 cm | 16 to 26 cm |
| Cutting action | straight downwards and forwards | rocking |
| Best for | vegetables, fish, fine slices | herbs, roasts, large vegetables such as cabbage |
| Good for | smaller hands, lots of vegetables | anyone who wants one knife for almost everything |
In everyday use, either knife can do much the same job as the other. If you cut lots of vegetables, you may prefer a Santoku; if you chop large pieces and herbs, a chef's knife is often the better choice.
Hollow-ground or plain?
The hollow-ground dimples are small indentations above the edge. According to Güde, they prevent thin slices from sticking to the blade. You'll notice the difference with potatoes, cucumbers, cheese and fish. A plain blade is easier to sharpen right up to the top and is just as suitable for anyone who mainly cuts meat and herbs.
14 or 18 centimetres?
18 centimetres is the standard size and covers a whole kitchen's needs, from pumpkin to fish fillets. 14 centimetres is more manoeuvrable, making it a good choice for smaller hands, small chopping boards and as a second knife alongside a chef's knife.
Güde Santoku knives at Taiga
| Model | Length | Edge | Handle according to Güde |
|---|---|---|---|
| [Alpha Santoku 18 cm Kulle](https://taiga.green/products/guede-alpha-santoku-kochmesser-18cm-kulle) | 18 cm | Kulle | Hostaform plastic |
| [Alpha Olive Santoku 18 cm Kulle](https://taiga.green/products/guede-alpha-olive-santoku-kochmesser-18cm-kulle) | 18 cm | Kulle | olive wood |
| [Alpha Olive Santoku 18 cm glatt](https://taiga.green/products/guede-alpha-olive-santoku-kochmesser-18cm-glatt) | 18 cm | plain | olive wood |
| [Alpha Olive Santoku 14 cm Kulle](https://taiga.green/products/guede-alpha-olive-santoku-kochmesser-14cm-kulle) | 14 cm | Kulle | olive wood |
| [Caminada Santoku 18 cm](https://taiga.green/products/guede-caminada-santoku-kochmesser-18cm) | 18 cm | see product page | Graubünden walnut wood |
According to Güde, all blades are hand-forged from rust-resistant chromium-vanadium-molybdenum steel and ice-hardened. According to Güde's own information, the Caminada range was developed with chef Andreas Caminada. The difference between the models is in the handle and the edge, not the blade: Alpha with a plastic handle is easy to care for, while olive wood and walnut feel warm in the hand and require a little more care.
How to cut with a Santoku
- The hand holding the food forms a claw: fingertips tucked in, with the knuckles guiding the blade.
- Set the front third of the blade on the food and move it forwards and downwards in one continuous motion.
- Don't chop or scrape the board with the blade: to clear food from it, turn the knife over and use the spine.
- Cut on wood or plastic, never on glass, stone or ceramic.
Care
- Wash by hand and dry immediately. According to Güde, Santoku knives with wooden and plastic handles are not dishwasher-safe.
- Before cooking, make a few passes over a honing steel to realign the edge. At Taiga, you'll find Güde honing steels measuring 26 centimetres.
- Sharpen on a whetstone every few months or take the knife to a professional sharpener.
- Store it in a knife block or on a magnetic strip, never loose in a drawer.
Frequently asked questions
What does Santoku mean?
Santoku is usually translated as “three virtues” and refers to the knife's three uses: vegetables, fish and meat.
Is a Santoku better than a chef's knife?
Not better, just different. A Santoku cuts fine, straight slices and feels more comfortable in many hands. A chef's knife is more versatile for rocking through herbs and cutting large pieces.
Do I need hollow-ground dimples?
If you cut lots of potatoes, cucumbers or fish, yes: according to Güde, thin slices are less likely to stick to the blade. A plain blade is sufficient for meat and herbs.
Which length is right for beginners?
18 centimetres. You can cut almost anything with it. 14 centimetres is the choice for smaller hands or as an additional knife.
Can a Santoku go in the dishwasher?
Not the Güde Santoku knives at Taiga: according to Güde, they should be washed and dried by hand.
Where can I buy a Güde Santoku knife?
Online at Taiga, with shipping from Germany: Alpha, Alpha Olive and Caminada in 14 and 18 centimetres. Specialist retailers and Güde itself also sell Güde knives. Our team can answer questions about a knife in the chat.
Further reading: [Buying a really good chef's knife: what matters](https://taiga.green/blogs/wissen/gutes-kochmesser-kaufen) · [All Güde knives at Taiga](https://taiga.green/collections/guede)