Signature Santoku Knife 11cm: What It Cuts and How to Care for It
By Robert Welch® Designs | Stainless-steel cutlery, knives & cookware | Published: 2026-11-03
Category: How-to Guides
Learn how to use the 11cm Santoku for vegetables, herbs and small prep, plus a simple care routine that keeps the 15° edge sharp.
Quick answer
Use the 11cm Santoku as a small vegetable and herb knife: slice, dice and mince with a gentle up-and-down motion, then hand wash and dry it immediately to protect the 15° edge.
What the 11cm Santoku does best
The short blade makes this Santoku a precise tool for small jobs: shallots, garlic, mushrooms, herbs, radishes, and trimming green beans or spring onions. Its Japanese-style edge is hand applied at 15°, so it slices cleanly through soft produce and herbs without bruising them.
It is not a replacement for a large chef's knife when you are breaking down a squash or a pile of carrots. The 11cm length gives you control and reduces fatigue for quick prep, but it limits how much you can cut in one stroke.
Santoku vs chef knife: which to reach for
A chef's knife usually has a longer blade and a curved belly for rocking through large quantities. The Santoku's flatter profile and shorter length suit push-cutting and fine detail work. If you already own a chef's knife, the 11cm Santoku fills the gap for small, accurate tasks rather than replacing it.
For a small kitchen knife for vegetables, the Santoku's shape is especially handy: the blade height gives you room to guide food with your knuckles, and the short tip lets you work close to the board.
Handle and balance that affect control
The handle is made from tactile DuPont material and is ergonomically shaped to minimise fatigue. Because the blade is fully forged with a full tang, the knife feels balanced in the hand, which matters when you are making many small cuts. A balanced knife is easier to control, so you can keep your guiding hand steady and your cuts even.
How to use and care for the 11cm Santoku
- Set up a stable board: Place a damp cloth under a wooden or plastic cutting board so it does not slip. Keep the board clear except for the produce you are about to cut. A stable board is the first safety check; a wobbling board is a common cause of slips.
- Grip the handle with a pinch: Pinch the blade between your thumb and forefinger just ahead of the handle, and wrap the remaining fingers around the handle. This gives you more control than holding the handle like a hammer. Check that your index finger and thumb are on the blade, not the handle.
- Use a push-cut or gentle chop: For vegetables, guide the food with your knuckles and push the blade down and slightly forward. For herbs, use a gentle up-and-down chop without pressing hard. Avoid rocking the blade like a chef's knife, because the Santoku has a flatter profile. Stop if you feel the blade twisting; a straight up-and-down motion keeps the edge aligned.
- Hand wash and dry immediately: Wash the knife by hand with warm water and a little dish soap, then dry it with a soft cloth. Do not leave it soaking or put it in the dishwasher, as moisture and heat can dull the edge and affect the handle. Dry the blade from spine to edge, not along the edge, to avoid accidental cuts.
- Store it safely: Keep the knife in a knife block, on a magnetic strip, or in its original packaging if you do not have a dedicated spot. Do not toss it loose in a drawer where the edge can knock against other tools. If storing in a drawer, use a blade guard to protect the 15° edge.
- Hone lightly and sharpen rarely: Use a fine honing steel or ceramic rod every few uses with light strokes at the existing angle. For sharpening, follow the manufacturer's guidance or use a professional service, because the 15° edge is thinner than a typical Western knife edge. Do not use a pull-through sharpener designed for wider angles; it can remove too much metal.
Product facts
- Signature Santoku Knife 11cm: Fully forged German DIN 1.4116 stainless steel blade with a full tang. The forged construction gives the short blade strength and balance, so it stays stable during precise vegetable prep.
Signature Santoku Knife 11cm - Signature Santoku Knife 11cm: Japanese-style blade edge hand applied at a 15° angle. A 15° edge slices cleanly through soft produce and herbs, but it benefits from gentle handling and regular honing.
- Signature Santoku Knife 11cm: Ergonomically shaped DuPont handle designed to minimise fatigue. A comfortable grip helps you keep control during repetitive small cuts like mincing garlic or slicing mushrooms.
