Here’s a look at the anatomy of each. Purpose A quick video talking about the simple differences between the Santoku knife and the Chef's knife. mugs, insulated, travel, paper cups, foam cups. They forged a smaller, lighter, more home-cook-friendly knife that became the santoku. Santoku knives originally come from Asian cuisine and are the Japanese version of the chef’s knife. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. It is perfect for chopping fruits, hard nuts, and vegetables. A Chef knife is the workhorse of a kitchen and can do all the tough kitchen tasks. Santoku. Double bevel blades are ideal for everyday cutting. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. The most effective way to sharpen a Santoku is to. Open your eyes to the interesting information you have not known yet about these particular types of knives that will undoubtedly help you in choosing the right one for you. Aroma House 8 Inches Stainless Steel Chef Knife. The Santoku usually goes for around 5 – 7 inches while the Chef’s knives are about 8 – 10 inches. Santoku is usually in competes with European Chef Knife. A. Henckels, still base their manufacturing in Solingen today. Those unfamiliar, however, can read the following to learn more about the two popular, frequently compared, kitchen knives. In contrast, chef’s knives have a curved edge that facilitates a rocking motion known as the “rock chop.” Chef’s Knife (top), and Santoku Knife (bottom) Blade Design: Santoku knives have a straight edge with a well-pronounced, downward-curved spine. Chef’s knives are generally longer than the Santoku. The blade of the knife needs to be very sharp and durable. (My Santoku is like 15-20 years old and still going strong!) Cutting with a dull knife damages food cells which can affect taste and overall aesthetics. Any cutting tasks that require up and down repetition, like chopping salad greens, dicing carrots, or mincing meat, can be easily done with a santoku knife. Knowledge is the key to … Santoku Knife Vs Chef Knife: The Differences. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. It enhances the overall cooking experience exponentially. Many brands are blending the features of both santoku and chef's knives to adapt to the needs of today’s cooks. However, upon closer inspection, it’s clear that they do have their individual distinctions, most of which are found in the blade size and shape. In the deep comparison of santoku knife vs chef knife. Santoku vs. Gyuto. Whereas, the santoku blade typically comes in two slightly smaller sizes. , and the two are sometimes mistaken for one another. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. When deciding what piece of cutlery to pull out for general kitchen work, it’s usually a toss up between a santoku and a chef’s knife. Best knife overall. They forged a smaller, lighter, more home-cook-friendly knife that became the santoku. The best budget chef’s knife: Victorinox Fibrox Pro Chef’s Knife. Yes, a decent chef’s knife can be had for less than $15, and that knife is the Kai, sold exclusively through Williams-Sonoma for just ten bucks. Both the Santoku and Chef’s knives are pretty much the same as they are used as a multi-purpose knife. Plus, due to their lighter weight, they are less likely to lead to fatigue or strain, especially when you’re doing a lot of prep work. When deciding what piece of cutlery to pull out for general kitchen work, it’s usually a toss up between a santoku and a chef’s knife. While this does require some more knife sharpening sessions, a softer steel will not break as easily and can be more durable in the long run. In the world of performance cutlery, there are two types of chef knives that serve as multipurpose tools in the kitchen: the classic Western-style chef’s knife and the Japanese-style Santoku knife. Santokus are great for swift chops and clean slices, while chef's knives are favored for their back and forth rocking-style of cutting. No matter which you choose, both santoku and chef's knives are an essential piece in any home cook's cutlery set. A harder steel means that santokus hold their cutting edge better and need less sharpening, but they're also more prone to chips and cracks. : Whether you use knives frequently or occasionally, all will eventually dull. The Santoku knife is a great alternative to the western chef’s knife, and is often hotly contended against the Gyuto as the perfect gateway into the world of Japanese knives. To begin with, the standard santoku is relatively short with a 5- to 8-inch blade length (handles add another 4-5 inches). It has a … Try to maintain consistency in terms of the angle. However, Santoku is slightly lighter than a Chef’s knife which means you are not recommended to cut tougher food. But does it offer something unique? Most santoku knives do not have a bolster, which is the mound of metal between the blade and the handle. The shape of the blade of the santoku is, unlike a chef’s knife, practically the same alongside the entire length of the blade and only has a slight curve a couple centimeters from the tip towards the spine. One big difference between the two knives is their origins. It's a great all-rounder but at the same time it doesn't do one thing better than the three other knives I mentioned. Both a santoku and a chef’s knife are general-purpose knives, and can be used for most kitchen prep work. It started from vegetable handling. As the most popular multipurpose kitchen knives, both the Santoku knife and the chef’s knife can be used for a variety of meal prepping tasks, from slicing meats and fish to chopping fruits and vegetables to mincing herbs and spices. Wüsthof Classic Hollow-Edge Santoku Knife | Williams Sonoma ョールーム Limited, (a dull back spine that curves down to meet the straight-edged front blade), Thinner blade than a Chef’s Knife allows for more refined slicing, Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge, Usually no bolster (the piece of metal between blade and handle), May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it), Broad blade that curves upwards to form a tip (spine is thicker to add weight), Varies in size from 6” to 12” (8” is most popular but many professionals opt for 10” or 12”), Why the blade shape matters in producing the right slice, dice or cut. On the other hand, the longest Santoku knife will have a blade anywhere from 5 inch to 8 inch long and is lighter to hold and work with. The Santoku usually goes for around 5 – 7 inches while the Chef’s knives are about 8 – 10 inches. As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes. The chef’s knife is the more formidable looking knife with the 6 inch to 12 inch blades, sharpened tip and heavy feel and appears to be a preferred choice of professional chefs. The santoku allows you to glide over your food and create larger chunks. The chef’s knife is western, coming from Germany and France while the santoku comes from Japan. Rather than the spine of the blade curving downward, as a santoku’s does, the bottom of a chef's knife blade curves upward through the entire length. A chef's knife, or a cook’s knife, is a common sight in most kitchens. But this does not mean that the Santoku cannot be longer than that, there are shorter Chef’s knives, and there are also longer Santoku on the market. At that time, the Japanese started to incorporate some changes to their traditional nakiri (which was shaped more like a cleaver). Santoku vs Chef Knife – What is the difference between a chef’s knife and a Santoku knife? The two knives are different sizes, have different silhouettes, and work best with different cutting techniques. Secondly, it has no arc so that it provides some knife technical issues. Santoku is usually in competes with European Chef Knife. The general process is as follows but please ensure you carefully adhere to the detailed instructions supplied with your whetstone:      Submerge & soak whetstone in water,      Using the coarse side first, tilt the knife at the correct angle,      Run the knife up & down the stone in a smooth motion,      Ensure you cover the whole blade from edge to start of handle,      Repeat process on other side if knife is double-beveled,      Flip stone to the finer side and repeat again, As you can see, there are a number of distinct differences between a European Chef’s Knife and, . The History of the Santoku Knife. Make carving that holiday ham so much easier. Hold the knife’s handle in your dominant hand and the steel in the other, both pointing upright. This length and width make the santoku quite light, which is good for easy maneuvering and for cooks with smaller hands. While both chef knives are similar in purpose, they definitely have their differences, from shape and design to cutting styles and techniques. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. A real cool customer… Also, it has a flat tip that cuts things stably. Buy on Amazon … Size. Meet them together in a V-shape. A. Henckels, still base their manufacturing in Solingen today. The santoku knife was first created in Japan, while the chef's knife traces its origins to Germany (although they may also be referred to as "Western knives"). Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Although the two types of knives are similar, there are still several different features. The santoku knife blade is thinner and slightly curved at the top of the blade to meet the straight edge. This means that the Santoku is typically smaller than a chef knife. However, to get the features of Santoku and Gyuto knives read the full content to the end. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. Firstly, the Santoku knife has two primary differences from the chef’s knife. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. Now, we will tell you about the differences between a chef’s knife vs. santoku knife. 3) a santoku has a lot of overlap with other knives. Traditionally, santoku knives are sharpened at an acute 12-15 degrees and have a single bevel, meaning that the cutting edge is only sharpened on one side. (Best Overall Option) As someone who has a special love … The distinct feature of a chef's knife is its curved cutting edge and tapered shape. cared for, will give you many hours of service as you master your culinary world. German-style knives are also cut at a wider angle, anywhere from 20-30 degrees, and are double bevel, or sharpened on both sides of the blade. An Introduction: Chef's Knife vs. Santoku Knife. If you don’t know which one to choose keep in mind that they have different cutting technique. Pocket and Travel Accessories. Best knife overall. However, these original features are not always the case for santokus today. In general these two are different interpretations of general-purpose knives from Japan and Europe, there … Dec. 4, 2020 2:00 a.m. PT. Some santoku knives have hollows on the blade edge. A real cool customer… Ensure only the edge touches the steel, not the side. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. Although Japan has a rich history of bladesmithing, the. , but the length is also different is western, coming from Germany and while... 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