SANTOKU
SANTOKU
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Updated June 2026 · 7 min read · UK Japanese knife specialists
A small kitchen doesn't need a big wooden block bristling with knives you'll never touch. In a galley kitchen, a flat or a compact worktop, the smart move is the opposite: a few genuinely versatile blades that earn their place, stored somewhere that keeps your counter clear. Buy well once and you'll prep faster in less space.
The good news is that Japanese knives suit small kitchens beautifully. They're thin, light and sharp, so a single blade does the work of three, and a santoku or gyuto will handle most of what you cook. Below are our best picks for limited space — every one is in stock in the UK, and we've been honest about the trade-offs.
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Key takeaway
For a small kitchen, start with one versatile knife — an 8" gyuto or a 7" santoku — and store it on a magnetic rack to keep the worktop clear. Add a paring or petty knife later if you need one. You rarely need more.
How to choose knives for a small kitchen
When space is tight, three things matter more than anything else: how many knives you actually need, how big each blade is, and where they'll live when you're not using them.
Fewer, more versatile knives. Most home cooks get through 90% of prep with one all-rounder. A gyuto (the Japanese chef's knife) slices, dices and rock-chops; a santoku does the same with a shorter, nimbler blade. Either one, plus a small paring knife for fiddly jobs, is a complete kit for a small kitchen. A big multi-piece block is mostly knives you'll leave in their slots.
Blade length to suit your board. If your chopping board is small, a 240mm chef's knife will feel unwieldy. A 7" (180mm) santoku or an 8" (200mm) gyuto gives you reach without overwhelming a compact worktop. Shorter petty and paring knives are easy to control in a confined space.
Storage that frees the counter. A magnetic rack or wall strip keeps blades off the worktop and out of drawers (loose knives in a drawer dull and chip quickly). If you'd rather have a set, choose one that comes with its own slim magnetic holder rather than a bulky block.
Steel and edge. Every knife below is high-carbon stainless — VG10 or AUS-10, around 60–61 HRC — so it takes a keen edge and resists rust without fuss. They're all double-bevel, which means they suit right- and left-handed cooks alike. If steel grades are new to you, our VG10 guide explains why it's such a popular choice.
Our top picks for a small kitchen
★★★★★ 4.87 (110 reviews)
If you only buy one knife for a small kitchen, make it this. The gyuto is the Japanese chef's knife — a thin, sharp VG10 Damascus blade that slices, dices and rock-chops everything from onions to chicken. One knife, almost every job.
Pros
✓ Handles 90% of prep alone
✓ Thin, light and very sharp
✓ Comes with a protective scabbard
Cons
– 200mm blade needs a board with a little room
– Hand-wash only
Best for: the one knife that does it all in a compact kitchen.
View the Haruta Gyuto →
★★★★★ 4.87 (110 reviews)
The santoku is the small-kitchen specialist: a shorter, flatter 180mm blade that's easy to control on a small board. Its straight edge is made for clean push-cuts through vegetables, and the tall blade scoops chopped food neatly. Lighter and nimbler than a full chef's knife.
Pros
✓ Short blade suits small boards
✓ Brilliant on vegetables
✓ Light and easy to handle
Cons
– Flat edge doesn't rock-chop
– Shorter reach than a gyuto
Best for: cooks with a small board who do a lot of veg prep.
View the Haruta Santoku →
★★★★★ 4.94 (117 reviews)
Our highest-rated range, and the ideal way to build a kit slowly when space and budget are limited. Buy a single Aiko knife now, then add matching pieces as you go — right up to a full set — so you never end up with a block of blades you don't use. The black resin handle is striking, too.
Pros
✓ Start with one, add later
✓ Highest rated in our range
✓ Keen VG10 Damascus edge
Cons
– Resin handle won't suit every taste
– Building up costs more than a set up front
Best for: buying one knife now and growing the collection slowly.
View the Aiko Black →
★★★★★ 4.88 (73 reviews)
If you want a matched set but not a bulky block, this is the one. The Minato knives are AUS-10 steel and come on a slim magnetic wooden rack that holds the blades neatly with a small footprint — ideal where counter space is precious. A complete, coordinated kit that doesn't dominate the worktop.
Pros
✓ Slim magnetic rack saves space
✓ Matched AUS-10 set
✓ Blades on show, off the counter
Cons
– A bigger outlay than a single knife
– More knives than a tiny kitchen strictly needs
Best for: a full set that stores tidily in a compact kitchen.
View the Minato Set →
Compare the picks
| Knife | Price | Rating | Best for |
|---|---|---|---|
| Haruta 8" Gyuto | £89.99 | 4.87 | One knife for everything |
| Haruta 7" Santoku | £89.99 | 4.87 | Small boards & veg prep |
| Aiko Black — best value | from £64.99 | 4.94 | Buy one, build slowly |
| Minato Petty (2nd knife) | £79.99 | 4.88 | Small, precise jobs |
| Minato Set + Magnetic Rack | £349.00 | 4.88 | A tidy full set |
Prices correct at the time of writing. A great-value second knife in a small kitchen is the Minato Petty (£79.99) — a compact blade that handles the small, precise jobs a big knife can't.
Storing knives when space is tight
Where you keep your knives matters as much as which ones you buy. Loose in a drawer is the worst option — blades knock together, dull and chip, and you risk cut fingers reaching in. In a small kitchen, the two best answers are a magnetic rack or a slim wall strip.
A magnetic holder keeps blades visible, dry and off the worktop, and it takes up almost no horizontal space. The Minato set above ships with its own magnetic rack; if you're buying single knives, a wall-mounted magnetic strip does the same job. Our guide on how to mount a magnetic knife holder walks through it, and knife rack vs knife block compares the options if you're undecided.
Whatever you choose, each Haruta knife also comes with a wooden scabbard, so a blade can live safely in a drawer if that's genuinely your only option.
Caring for them in a small kitchen
Small kitchens often have no dishwasher — which is no loss, because you should never put a Japanese knife in one anyway. The dishwasher's heat, harsh detergent and knocks will ruin the edge and the handle. Hand-wash with warm soapy water, rinse, and dry straight away. It takes ten seconds and it's the single best thing you can do for these blades.
To keep the edge keen, a quick pass on a whetstone every month or two is all most home cooks need. If you've never used one, our whetstone sharpening guide and the wider knife care guide cover everything, and a single combination stone stores away in a drawer.
Frequently asked questions
How many knives do I really need in a small kitchen?
For most home cooks, two: one versatile all-rounder (a gyuto or santoku) and a small paring or petty knife for fiddly tasks. That pairing covers nearly everything. A third knife — a bread knife or nakiri — is a nice-to-have, not a need.
Santoku or gyuto for a small kitchen?
If your chopping board is small or you do mostly vegetables, the shorter santoku is easier to control. If you want maximum versatility from one knife — including meat and rock-chopping — the 8" gyuto has the edge. Both are excellent; pick the one that matches how you cook.
What's the best way to store knives without taking up counter space?
A magnetic rack or wall strip. It keeps blades dry, visible and off the worktop, with almost no footprint. Avoid loose storage in a drawer, which dulls and chips edges. A boxed set with its own slim magnetic holder, like the Minato, is a neat all-in-one solution.
Are Japanese knives good for beginners with limited space?
Yes. They're light, sharp and forgiving to use, and you only need one or two to cover most cooking. Buying a single quality knife rather than a cheap block also wastes no space on blades you'll never reach for.
Can I put these in the dishwasher to save washing up?
No — never. The heat, detergent and jostling damage the edge and the wooden handle. Hand-wash in warm soapy water and dry immediately. It takes seconds and protects your investment.
Is a knife set worth it if I have a small kitchen?
Only if it earns its space. A set with its own slim magnetic rack (rather than a bulky block) can work well and looks tidy. But if you're truly short on room, two single knives stored on a wall strip is often the better-value and more practical choice.
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