The Santoku Knife has been called an Asian Chef's Knife in deference to its general utility at a variety of cutting tasks. The Santoku Knife has a straighter edge than a Chef's Knife, with a blunted sheepsfoot-tip blade and a thinner spine, particularly near the point. From 5 to 7 inches long, a true Japanese Santoku Knife is well-balanced, normally flat-ground, and generally lighter and thinner than its Western counterparts; often using superior blade steels to provide a blade with exceptional hardness and an acute cutting angle. This construction allows the Santoku Knife to more easily slice thin-boned and boneless meats, fish and vegetables.

Many subsequent Western and Asian copies of the Japanese Santoku do not always incorporate these features, resulting in reduced cutting ability. Some Western Santoku Knives are even fitted with granton edges in an attempt to reduce the sticking of foods and reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the Santoku Knife and its Western copies have become very popular in recent years with chefs in Europe and the United States.