The blade of a santoku can measure about 10 or 20 cm in length, corresponding to the small and large formats, respectively. Its particular feature is its slightly curved tip, which can have small hollow-ground cavities that prevent food from sticking when cutting. When choosing a santoku, be sure to look for a traditional Japanese-made knife to guarantee perfect cutting. Japanese-style santoku knives are increasingly found that imitate only the design, but not the knife’s special qualities (carbon steel blade and wooden handle). The santoku can vary in price between 30 and more than 100 euros

As with all knives, the use of a cutting board is recommended when cutting ingredients in order to avoid early wearing out of the cutting edge. To sharpen Japanese knives, whetstones used with water or oil are more suitable than a honing steel or electric knife sharpener. 6 steps for sharpening: Soak the whetstone in water for 10–15 minutes Place one-third of the blade on the stone and lift to 15 degrees (the thickness of a coin) Place the index and middle fingers of one hand toward the tip and hold the handle with your other hand Slide the knife back and forth or make a figure-eight while keeping it at the same angle. If a black paste (filings) appears, it means that sharpening is under way. Remember to wet the stone when the filings are absorbed. Continue the same process for the rest of the blade. Remember to clean everything well when finished.