The traditional Santoku knives normally do not have a bolster and allow for wide and even slicing. It is comparatively easier to sharper Santoku knife due to the single side bevel and the absence of bolster. Additionally, as the name suggests, Santoku knife can also be used to dice vegetables, mince meat, and chop herbs and slicing cheese. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. As for Santoku knives, Enso HD, Zelite Infinity, Dalstrong and Victorinox stock Santoku knives that would fit all budget requirements.eval(ez_write_tag([[300,250],'momdot_com-leader-3','ezslot_14',117,'0','0'])); Chefâs knives have gained gradual attention as a multi-utility professional knife in the recent years thanks to the varied use it can be put to. The thinner blade also allows Santoku knife to be used for precise and delicate slicing work. Any cutting job involving slicing can be easily carried out efficiently using this knife. Recipes, Tutorials, and Products for Moms. Each blade shape offers a unique cutting performance. The Santoku knife can be used for dicing, mincing or chopping but shines when used to get delicate and almost translucent slices of your favorite vegetable or meat. Santoku Vs Chefâs Knife Vs Japanese Nakiri Knife; Best Knives from a Chefâs Perspective What Knife Should I Buy? Geometry: The spine of the blade turns down at the tip (this is known as a sheep’s foot tip) and the cutting edge is straighter than a traditional western knife. Santoku knives are between 5-8â long and chef knives are usually 8-10â. Overview Of Gyuto knife and Santoku knife. This knife, as can be identified from the name, has an Asian origin and comes from Japan. Gyuto knives originated from France and Germany. Santoku vs. So how do you know which one is for you? The blade of a Chef knife is wider than that of a santoku knife and the tip of the blade curves upwards creating a pointed tip. . This knife has been vouched for by hobby cooks and professional chefs alike thanks to its performance and durability. Santoku blades range from three to nine inches, and the most popular size is seven inches. However, the truth is that they are mistaken for each other. This German made Santoku knife comes with a warranty that covers any product issues resulting from defective materials and/or craftsmenship and you can be rest assured about the product quality. A chefâs knife is heavier, and the spine of the knife is usually thicker to add weight. The Santoku is another multi purpose knife that will take care of most jobs in the kitchen. Chefâs knives are generally longer than the Santoku. Oct 10, 2019. Chefâs knife blades range from four inches up to 14 inches or more, but six and eight-inch blades are most common. Santoku vs Chef Knife â What is the difference between a chefâs knife and a Santoku knife? A Santoku knife is going to be much lighter and smaller than a chefâs knife. Now you know why this knife a popular choice with professional chefs and home cooks alike. Welcome to MomDot. The chefâs knife can be easily identified thanks to the upward curving blade which forms the sharp tip and makes you use the rocking motion while chopping. Essentially, the types of kitchen knives you need depend on y⦠The shape of the blade of the santoku is, unlike a chefâs 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. « How to have a Perfect Movie Night with your Kids, Best Egg Cookers For The Money: Ratings, Reviews & Buying Guide ». This knives have a boxier build than chef knives. Both a santoku and a chefâs knife are general-purpose knives, and can be used for most kitchen prep work. It is observed that the santoku knife comes at a size smaller than the chef knife. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. But does it offer something unique? The nitrogen tempered blade ensures that you can use this knife for quite a while without worrying about staining, rusting and sharpening concerns. Santoku knife, on the other hand allows you to chop or slice ingredients using a single downward cut without accompanying rocking motion. A typical Chef knife comes at a standard size between 8-10 inches. Chefâs knife allows you to chop vegetables safely and quickly which contributes to its popularity in the professional kitchens. Some santoku knives have hollows on the blade edge. Santokuâs identifying feature appears to be the dimpled grooves on the edge of the blade that helps to dice and separate the pieces easily without the slices sticking onto the blade. âThey hit the board differently when you use them,â explains the Brooklyn Kitchen co-owner. Their origins are European and many of the best chefâs knives are still made in Germany today. The 3 step Honbazuke method ensures that this chefâs knife is as sharp as a razor and will make your cutting and dicing work effortless. Some of the other popular Chefs knife brands include Dalstrong, Zenâs Spirit and Shan Zu Pro Chefâs knives. Hello~! My name is Stephanie and this is my little spot on the web! Gyuto is a Japanese word for a chef knife. On looking through both the available santoku and chef knife. It is said that this knife originated in Europe and made its way around the globe. While using a chefâs knife, the rocking motion is used where the blade is rocked forward after eat cut is completed. Santoku Vs Chef Knife â Clearly Stating Differences Between Them. Geometry: The tip is pointed and the cutting edge is curved. It is said that Santoku knives are preferred by female chefs in professional kitchens thanks to the ease with which it can be handled.eval(ez_write_tag([[580,400],'momdot_com-leader-1','ezslot_10',110,'0','0'])); The chefâs knife has a curved edge that taper towards the end to give it a sharp edge. When it comes to Santoku Knife vs Chef Knife, both knives are super for chopping. The main difference — at least the one you’ll notice, according to Taylor Erkkinen — is the way it handles. The benefits of choosing a Santoku include: Lightweight- A Santoku is generally lighter than a Western chefâs knife and some chefs prefer this as they find a lightweight knife easier to use. The nakiri knife is designed specifically for chopping vegetables. Besides the fact that one is western and one is eastern, the differences between a chef’s knife and a santoku knife are many. Dalstrong Chef Knife. When it comes to getting really thin slices for your dish, it is suggested that this method works better. The chefâs 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. You would do well to not use honing steel as it may damage this knifeâs thinner blade. Here we take a closer look. If you only cook occasionally, you may only need a paring knife and a chefâs knife. Chef's Knife: Comparing the 2 Popular Kitchen Knives. As a rule, the Chef knife isnât kept as sharp as the Santoku knife. The bladeâs upward curve gives this knife its sharp tip which in turn makes it a good tool for complicated cutting and slicing of vegetables, cheese and meat. The curved blade helps with the back and forth rocking motion and helps to quickly and efficiently cut through the ingredients. You can use whetstone or honing steel to sharpen a Chefâs knife. Some people find the reduced length easier to wield for frequent kitchen jobs. A santoku knife doesnât come to a point at the tip of the blade like a chefâs knife does. Size â Chef Knife vs Santoku. Size: The standard Santoku knife measures 5-7 inches in size, while a chef knife measures 8-10 inches. Special feature: Santoku knives often have a “Granton” edge — those are the dimples of scallops on the sides of the blade that keep things from sticking to the knife. Iâll go over the differences between the knives, give you a brief overview of the proper way to hold the knives, and how they should be used. Its special formula high carbon no rust steel blade, the easy to hold and use handle and superior slicing performance has made this an instant favorite with the crowds. If we are to compare both these knives, youâll see that beneath all the differentiating features, these knives have been made for essentially the same purpose; to be your go-to best friend in kitchen. (Best With Sheath) If you want to find a small knife with a sheath for ease of ⦠A quick video talking about the simple differences between the Santoku knife and the Chef's knife. When using a chef knife with its curved blade, you will use a fluid back and forth rocking motion to slice and chop (with some part of the knife always being in contact with the cutting board). The more modern versions of Santoku have considered this risk and has incorporated bolster to allow safe use. Santoku knives and chef knives have differences that, for an inexperienced chef or kitchen amateur, might not be visible. To put it into perspective, a santoku knife blade is about the length of the average hand. âWith a chefâs knife you can get the back-and-forth rocking motion. These are two of the most popular kitchen knives, and in a head-to-head competition, they each have different strengths. The Chef Knife In contrast to santokus, chefâs knives are considered a Western knife. The santoku is a more abrupt chop chop chop. The santoku knife blade is thinner and slightly curved at the top of the blade to meet the straight edge. Itâs usually the staple of any cook in the kitchen, along with other cooking essentials. So how did this knife begin? The knife design as well as the blade length and size allows for a thicker spine and adds to the knifeâs weight.eval(ez_write_tag([[300,250],'momdot_com-large-mobile-banner-1','ezslot_11',113,'0','0'])); Santoku knife blades are normally handmade from thinner steel that allows it to be the lightweight cousin of chefâs knife. This knife is made of Japanese AUS 10 Super steel and boasts of 67 layer high carbon stainless steel. This unique design allows Santoku knife to be picked as the go-to tool for delicate slicing.eval(ez_write_tag([[300,250],'momdot_com-large-mobile-banner-2','ezslot_12',111,'0','0'])); The chefâs knife normally is used for cutting or disjointing meat, cutting and dicing vegetables and fruits, slicing cheese and chopping nuts. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. But this does not mean that the Santoku cannot be longer than that, there are shorter Chefâs knives, and there are also longer Santoku on the market. The Santoku knife comes with a blade that has the same width across its plane and a slight curve towards the edge of the knife. Hence, this means that the ⦠This means that the Santoku is typically smaller than a chef knife. The chef knife has long been the most commonly used knife by American chefs⦠Elliott Bell. The reason was to make it a more suitable tool for the home kitchen.Translated, it means âknife of three virtuesâ, which refers to its suitability for slicing, mincing and dicing. It has a straight ⦠The main notable difference between a Santoku and chef knife is the cutting method used by both knives on a cutting board. If you make a purchase using one of these links, I may be paid a referral fee at no expense to you. Santoku Knife vs Chefâs Knife The Santoku is often mistaken as a chefâs knife mostly because they serve the same functions and that both of them offer the same features and are also known to ⦠The blade is also wider and more flat than that of a chefâs knife while the tip of the knife also has a curve to it. The Santoku knife is anatomically different than the Western chef knife. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. Santoku knives originally come from Asian cuisine and are the Japanese version of the chefâs knife. It is also a popular choice for many Western chefs. Note: this article may contain affiliate links. Got a tip, kitchen tour, or other story our readers should see? The santoku knife has a standard size between 5 -7 inches (mostly 7 inches). “They hit the board differently when you use them,” explains the Brooklyn Kitchen co-owner. Translation: “Three virtues,” which refers to its ability to slice, dice, and mince. In the 1940âs the Japanese took their nakiri (a type of meat cleaver) knife and gave it similar features to the Western chefâs knife. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. The santoku ⦠The Chefâs knife is normally made from steel or stainless steel and has a weightier feel. “With a chef’s knife you can get the back-and-forth rocking motion. Crafted differently than the chefâs knife, the Santoku knife is lighter and smaller in size, with the most notable difference being the shape of the blade. Santoku vs Chefâs Knife: Which is Better and whatâs the Difference? If youâre a cooking aficionado, youâd know that a lot of the cooking time goes over the pre-cooking prepping to be done so that you can create your next culinary master piece. At the same time, youâd also understand that the said prepping can be quite a time consuming activity and the right tools make a world of difference.eval(ez_write_tag([[728,90],'momdot_com-box-3','ezslot_5',105,'0','0'])); The first step towards this is to identify the right equipment depending upon your requirement. The Santoku usually goes for around 5 â 7 inches while the Chefâs knives are about 8 â 10 inches. The chef knife, as mentioned, can be rocked over a row of vegetables or pieces of meat, quickly dicing the items into pieces. As listed above, there are plenty of details that distinguish a chef’s knife and a santoku knife — size, angle, and geometry — but these two multi-purpose knives also have a lot in common (namely their versatility) and, for many, they are basically interchangeable. The Santoku blade is thinner than the chef knife blade, making it easier to cut and slide through ingredients as well as to produce very thin slices of food. However, it can be a time consuming activity and would require attention, particularly so due to the presence of bolster. One of the more recent debate topics among culinary hobbyists and professionals has been about Santoku vs the Chef Knife and which one should be picked as the faithful tool to be summoned during times of need. The ice hardened Friodur blade ensures that the knife is long lasting. We cover all you need to know here. Feel free to contact me here, I love hearing from you! Measuring between 6 and 7 inches long, the Santoku knife features a shorter, wider blade with a âflatterâ cutting edge and curved tip versus the generous belly and pointed tip of the Western-style chefâs knife. It is, therefore, lighter than a chefâs knife, making it less intimidating and easier to handle â especially for chefs with small hands. Santoku Knife. It is to be mentioned here that there are smaller chef knives available in the market to cater to all requirements. The literal meaning of the term is âthree virtuesâ or âthree usesâ.The name in itself suggests that this is a multi-utility knife that can be used for slicing, mincing and dicing. Here is a brief description of a Gyuto knife and a Santoku knife. Santoku knives are probably the lesser-known of the two. On the other hand, Santoku knife can be sharpened to 10 to 15 degrees. However, having said that, this also means that you have to be extra careful while using this knife. Angle: 20 to 22 degrees. This Japanese knife is usually shorter and ranges from 4 inches to 8 inches, and it is typically lighter as well. Angle: 12 to 15 degrees. 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 standard Santoku blade is 5 to 8 inches in length while the length of a chef knife blade is about 8 to 10 inches. You probably came across these Japanese functional-masterpieces a little while after you heard about the charms of the modern chefâs knife.While theyâre widely used in Japanese homes and professionals kitchens alike; these knives are gaining incredible traction around the world. naturally causes the chef to ârockâ the blade forward as they complete their cut However, before we move on and elaborate on these differences, let us understand a little more about these knives, and which should be bought separately, or with a complete set.eval(ez_write_tag([[580,400],'momdot_com-medrectangle-3','ezslot_6',106,'0','0'])); A chefâs knife, though originally used for slicing meat, is used as a multi utility knife by most these days. Weâve written a ton about santoku knives here on BladeAdvisor. The presence of bolster allows you to hold the ingredient without the risk of accidental cuts while chopping. The chefâs knife normally comes with bolster, the gap between knife blade and handle, which allows it to be used for quick and safe slicing and chopping. A Santoku knivesâ convenience is seen as it is used in the kitchen. The handle has been built to be sturdy and easily graspable and allows you to get the rocking motion chopping mastered in no time. Your turn: Do you prefer a chef’s knife or a santoku? Theyâve been popularized in the United States in recent years due to shoutouts by TV chefs.. Sharpness: Santoku knives are usually sharper than chefâs knives. This means that the Santoku is typically smaller than a chef knife. The Santoku has a scalloped edge that leaves air pockets in the ⦠Though slightly on the pricier side, lifetime warranty definitely sweetens the deal and makes it a worthwhile purchase.eval(ez_write_tag([[300,250],'momdot_com-leader-2','ezslot_13',116,'0','0'])); ZWILLING J.A. Gyuto Knife. Another thing that differs between the knives is the sharpening process. Though lightweight, as most Santoku knives are, this isnât allowed to compromise this knifeâs strength and resilience. I prefer the rolling of a chef’s knife, but many prefer the chop chop.”. Different knives serve different purposes. The main difference â at least the one youâll notice, according to Taylor Erkkinen â is the way it handles. This was to keep the weights similar and as balanced as possible. In general these two are different interpretations of general-purpose knives from Japan and Europe, there ⦠Now that thatâs covered, let us find out why Chefâs knife and Santoku knife are pitted against one another and what the major differences between these knives are: The chefâs 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 blade on Santoku knives does not end in a point, making them safer still. Chefs must work with the best available tools and the right blade will allow you superior precision and skill. Purpose They were imported to Japan in the early 1990s, and the Japanese started replicating the knife design. Amongst Japanese chefs, the Santoku is the most commonly used knife. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chefâs knives a run for their money. Traditionally, the chef knife comes with an 8 inch long and 1.5 inch wide blade (they arenât small) which is made from carbon steel, stainless steel or ceramic. Size: The blade is thin and light, typically between five and seven inches in length. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chefâs knives a run for their money. But if you like to cook every day and experiment with different meals, a larger range of professional Japanese Honshu steel knives will suit you better. The presence of high blade allows you to hold the vegetable or fruit being chopped without worrying about cutting yourself. The reality is that itâs a great multi-purpose knife that rivals chefâs knives for kitchen space all the time. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. The Santoku knife, however, uses more of an up-down chopping method because ⦠Traditionally, these knives are hand made from steel though the more modern variations come in stainless steel and ceramic as well. Chefâs knife can be sharpened to 15 to 20 degrees on both sides as most Chefâs knives have bevel on both sides. Using whetstone is the most effective sharpening technique for these knives. On the other hand, the longest Santoku knife will have a blade anywhere from 5 ⦠Size. Henckels 30749-183 TWIN Signature Hollow Edge Santoku Knife: This 7 inch stainless steel Santoku knife is one of the popular Santoku knives in market. Similar to the chefâs knife, it can handle any ingredient and perform all cutting techniques. Similarly, Santoku knife, as the name suggests, has been marketed as a multitasker knife that will help take care of most of your cutting requirements in kitchen. Origin: Japan Composition: Usually stainless steel, but can also be made of other materials, like ceramic or carbon steel. Santoku is usually in competes with European Chef Knife. Though the design looks quite similar, there are a couple of differences when you compare the Santoku knife with the Chef knife. The standard Santoku knife comes with a 6 to 7 inch long blade and has a sheepâs foot curved end. A chefâs knife is slightly longer (at about 8â10 inches) than the standard santoku (at 5â8 inches). Santoku knives are made a little shorter than Chef knives at 5â to 7.9â, right below the standard 8â length of Chef knives. AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. While choosing the knives for kitchen tasks, Santoku and Chef Knives are the two most common pick. The santoku originated in Japan, while the chefâs knife originated in Germany and France. Besides being versatile in functioning, they appear to be almost same in the look to many people. 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