19/10/2026
Santoku? Rotoku? What do they have in common, and which one are you reaching for?
The Santoku is the most frequently used knife in kitchens across Japan. This lightweight, multipurpose chef’s knife has a straight cutting edge and a rounded tip, facilitating a swift, up-and-down motion during slicing and dicing. The etymology of the Japanese term means the “three virtues” or “three strengths,” which is said to refer to the multiple functions of the knife, from the many cutting styles it can be used for to the countless ingredients it can help prepare and plate.
The Rotoku, a WÜSTHOF innovation, is the evolution of the classic Santoku. Fine slicing, speedy chopping, precise serving — this blade masters every task with unmatched dynamism. The wide blade offers perfect control, and it also serves as a practical tool: use it to scoop and transfer ingredients from the cutting board to the skillet or serving bowl. The slightly curved cutting edge pairs the smooth, rocking cuts of a traditional European-style chef’s knife with the unparalleled precision of an Asian-style chef’s knife. It extends the original “three virtues” of the traditional Santoku by three more core functions: chopping, serving, and transporting. The name “Rotoku” is derived from the Japanese number “roku” (“six”). Six virtues. One knife. A masterpiece of elegance and functionality.
At WÜSTHOF, both of these premium knives feature elegant dimples along the cutting edge. This creates small air pockets to prevent ingredients from sticking to the blade, offering maximum control and a frictionless glide.
Which one are you reaching for?
