Santoku Knives

Santoku knives have taken the culinary world by storm with their multi-purpose application, from slicing to dicing, and mincing. Their craftsmanship is on full display at Robins Kitchen, offering a range that includes the Wolfgang Starke and Baccarat Damashiro collections, among others.

What makes Santoku knives different from other kitchen knives?
Santoku knives, originating from Japan, are designed with a unique construction that prioritises a thinner, shorter blade with a flatter cutting edge compared to the more curved Western chef's knives. This design allows for a more precise, straight up-and-down motion and is excellent for slicing, dicing, and mincing.

What materials are used in the Santoku knives at Robins Kitchen?
Santoku knives in our range are typically made using high-carbon stainless steel for the blades which ensures a long-lasting sharp edge, rust resistance, and ease of maintenance. Some series, like the Baccarat Damashiro, feature a Damascus-inspired design that adds to their cutting efficiency and aesthetic appeal.

How do I choose the right Santoku knife from Robins Kitchen?
Consider the tasks you perform most in the kitchen. Santoku knives excel at chopping vegetables, slicing meat, and other precision tasks. Look for a high-quality option like the Wolfgang Starke Santoku Knife or the Baccarat Damashiro Santoku Knife, both of which offer a balance of sharpness, durability, and comfort.

How do I maintain the sharpness of my Santoku knife?
To maintain the sharp edge of your Santoku knife, use a honing steel regularly to realign the edge and a whetstone for periodic sharpening. Always cut on wooden or plastic cutting boards to minimise edge dulling and store your knife in a block, sheath, or holder to protect the blade.

Is it safe to wash a Santoku knife in the dishwasher?
While some Santoku knives may be labelled as dishwasher safe, hand washing with warm water and a mild detergent is strongly recommended to maintain the knife's condition. Dishwashers can cause blades to dull and handles to deteriorate faster.

Can I use my Santoku knife for cutting bones or frozen food?
Santoku knives are not designed for heavy-duty tasks like cutting bones or frozen foods. For such tasks, use a cleaver or a knife specifically made for cutting through more strenuous material.

What is the best way to store Santoku knives?
The best way to store your Santoku knife is in a knife block or affixed to a magnetic wall strip. This prevents the blade from coming into contact with other utensils that might dull its edge.

Why do some Santoku knives have dimples on the blade? What are they for?
The dimples or “Granton edge” on some Santoku knife blades create tiny air pockets between the blade and the food. This feature prevents food from sticking to the blade and allows for thin, precise slices.

What is the ideal technique to use with a Santoku knife?
The ideal technique for a Santoku knife is an up-and-down chopping motion rather than the rocking motion often used with chef's knives. Its design complements a swift and straight cut.

How often should I replace my Santoku knife?
With proper care and maintenance, a high-quality Santoku knife from Robins Kitchen shouldn't need replacement for many years. The durability depends on the material, usage, and care of the knife.

Explore the pleasures of precision cutting with Robins Kitchen's elite selection of Santoku knives. Whether you're a professional chef or a budding culinary enthusiast, the Santoku knife will be a cherished addition to your kitchen toolkit.