SANTOKU
SANTOKU
Updated August 2026 · 6 min read · UK Japanese knife specialists
In short
Yes — a knife block is a safe, convenient way to store Japanese chef knives. Choose a wooden block with wide, edge-friendly slots (a diagonal or magnetic block is kindest to thin blades), always insert the knife spine-first, and dry each blade fully before storing.
Japanese knives are prized for their thin, keen — and sometimes easily chipped — edges, so they deserve a little more thought when it comes to storage than your everyday utensils. Loose in a drawer they can be dangerous and easily damaged. A knife block is one of the best answers: it keeps your knives secure, organised and close to hand. The question is which type of block suits a Japanese blade best.
Can you use a knife block to hold Japanese chef knives?
Yes. A knife block is a practical, reliable way to store Japanese chef knives, which is why so many home cooks and professionals use one. The keys are choosing an edge-friendly block and using it correctly — a block with narrow, tight slots, or careless insertion, can dull or chip a fine blade over time.
Why a knife block works
- Safety: a sturdy block keeps sharp edges enclosed and out of harm’s way.
- Organisation: every knife has its place and is easy to identify and reach.
- Edge protection: the right slot shields the cutting edge — as long as you insert the knife spine-first so the edge never drags against the wood.
We generally recommend avoiding blocks that store blades vertically with the handles pointing straight up. A diagonal block (handles angled towards you) is easier to access and lowers the risk of clipping the edge, and wood is kinder to a fine edge than hard plastic.
The limitations of a traditional block
Slotted blocks aren’t perfect. They take up counter space, the narrow slots are hard to clean and can trap moisture and debris, and a block that came with a matched set only has slots for those exact knives — awkward if you want to build your own collection piece by piece. Always dry your knives fully by hand before returning them, and wipe the block out regularly.
The magnetic block: often the best option
If you are buying individual Japanese knives, a magnetic block or wall rack is often the better choice. The blade lies flat against the wood rather than sliding in and out of a slot, so there is nothing to dull the edge; it fits any mix of knife sizes; and with no slots to trap grime, a quick wipe keeps it clean. To use one, rest the spine against the wood first, then let the blade lie flat — and reverse that to lift it off.
Looking for edge-friendly storage?
Minato magnetic block set (£379.99) → Magnetic wall rack (£39.99) → All knife blocks →FAQ
Are knife blocks suitable for all types of Japanese chef knives?
Most, but check the slot width and size. Some Japanese knives have thinner, more delicate blades, so make sure the slots are wide enough to avoid unnecessary contact and damage.
How should I store Japanese chef knives in a knife block?
Insert each blade spine-first, gently, without forcing it, and make sure it sits securely. Dry the knife fully before storing it.
Are there alternatives to a knife block?
Yes — magnetic knife holders or racks, knife rolls and knife trays all work well and suit different kitchens and amounts of space.
Can a knife block dull Japanese chef knives?
A well-designed block should not. Narrow or abrasive slots can dull blades over time, so choose an edge-friendly block — or a magnetic block where the blade lies flat.
Is a magnetic block better for Japanese knives?
For many people, yes. It holds the blade flat rather than dragging it through a slot, is easier to clean, and adapts to any mix of knife sizes.
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