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Santoku and chef’s knives get used for a range of cutting activities by both household cooks and expert chefs. They get a range of knives that varies in form, size, mass, and function in their kitchen.

The chef’s blade is perhaps the most helpful knife for general slashing, splitting, and slicing. It features a wide blade that works well for cutting vegetables but not so well for slicing meat or fish due to its breadth – santoku knives are preferable for this.

Both forms of utensils have their uses in a culinary knife set. Discover further about santoku vs chef knife to choose which is best for you.

Keep reading to learn more about the distinctions between a chef and a santoku knife and to let you decide which one is appropriate for you.

What Is a Santoku Knife?

Santoku is a Japanese term that means “three virtues,” alluding to the blade’s three most prevalent usage. Santoku knives feature a plain edge that is keen, light, and narrow, unlike French blades, with beveled edges.

The pointy end is ideal for chopping, and the precisely tapered tip makes cutting and slicing veggies simpler. Still, they are usually tall, comprehensive, and broad with a plain face that shrinks at the spot where the grip joins the blade, similar to a chopper.

Note: They could also get utilized in substitute of chef’s blades. However, they are less adaptable since they are plain instead of beveled like French blades.

Santoku knives can get seen in pantries beside chefs’ knives. But, there are significant variances between them. Without any further interruption, let us take you into differences between santoku vs chef knife

Santoku Vs Chef Knife – Main Differences

Although santoku vs chef knife has definite commonalities, there are some significant differences.

Material

Carbon steel gets used to produce santoku knives, whereas stainless steel manufacturers chefs’ knives. Carbon steel is frequently more polished after knife sharpness than stainless steel; therefore, use additional care while managing the slicing-edge of a santoku blade.

Point of origin

Chef Knives are western knives whose fundamental design dates back to 17th-century Germany. Santoku knives are Japanese in origin.

Makers have developed and refined both German and Japanese blades throughout time to satisfy the demands of various cooks in diverse cultures.

Design of Blade

A santoku knife possesses a solitary bevel (just one surface of the knife has a keen edge) and a twisted blade. In contrast, the chef’s knife blade contains a dual bevel (either side has a neat edge at the top) and a pointy tip.

The blade length differs based on the type; however, chef knives are often longer. Both knives can have either a straight or a scallops edge.

Purpose

Santoku knives have smaller blades than chef knives, which have larger blades. As a consequence, chefs use santoku blades for creating ultra-thin slices. Chef knives’ broader edges render them more helpful for deboning or disjointing flesh.

At the same time, a cleaver may be more suited to that work, depending on the thickness of the piece. To hone your knife abilities, utilize a swaying motion with each knife for precise slashing, chopping, mincing, or peeling on a chopping board.

Sharpness

Chef’s knives are sharper than santoku knives, and Santoku edges often get honed to a 10-degree inclination per side. At the same time, chef’s knives get typically sharpened to a 15-degree tendency per side.

Sizes

Santoku and chef blades are available in various dimensions and lengths. Santoku blades vary in length from three to eight inches, with seven inches being the most common. Chef blade ranges from four to fourteen inches, with eight-inch blades being the most popular.

Can You Use Pellets in A Regular Smoker? It’s Possible If You Do This.

The Pros And Cons of Using a Chef and Santoku Knife

The decision between these two kinds of knives can also influence the chores you conduct in your kitchen since each has advantages and disadvantages. Because the edge of a chef’s knife is broader than a santoku, it cannot readily slice through food, and it is not suitable for cutting meat or vegetables with tiny bones, like poultry.

• A santoku is more flexible than a chef knife, and it could get used to crush garlic and cut vegetables such as carrots, brussels sprouts, and cauliflower.
• Because of the shape and size of a chef’s knife, it can get used to mince vegetables on a chopping board or cutting block with maximum power and control.
• A santoku knife has lightweight than a French knife and requires less downward pressure while cutting, and it is more comfortable for certain cookers.

Which one should you go for: Chef or Santoku Knife?

Even though the design of a chef and a santoku knife is somewhat different, they can both get used to the same purposes because there isn’t much difference between these knives. It gets down to what you’re most comfortable with working.

Note: A chef’s knife is a perfect alternative if you want an all-purpose blade that can trim, cut, and mince vegetables and other things. On the other hand, a santoku may be the most acceptable option for your kitchen if you prefer to trim or shred more delicate foods like ginger and garlic.

However, some cooks may favour one style of the knife over the other due to personal taste. Some individuals enjoy the delicacy and suppleness of a santoku knife. In contrast, others prefer the bulk and heaviness of a chef’s knife.

Bottom Line

A decent collection of kitchen knives must include a variety of blades for general slashing and cutting operations. When deciding between a chef’s knife and a santoku, personal choice will play a role; it all relies on what you aim to achieve.

Chef’s knives have sharp corners that make them ideal for slashing and cutting. In contrast, santoku knives have more accurate blade forms that are ideal for carving, grinding, and trimming.