With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. We are going to discuss what are the key difference between them. Best chef's knives for 2020: Global, Zwilling, Wusthof and more. When sharpening, one can create a much smaller angle resulting in a sharper blade. However, this is no longer the rule of thumb and there are many options when it comes to the materials used in today’s cutlery. Here’s a look at the anatomy of each. The History of the Santoku Knife. However, Santoku is slightly lighter than a Chef’s knife which means you are not recommended to cut tougher food. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. In the deep comparison of santoku knife vs chef knife. Take a closer look at the two knife styles, and you’ll begin to spot some significant distinctions — the cutting edge shape, the blade tip, the overall length and weight. It is most suited for slicing, mincing, and dicing. is a relatively recent addition. Chef's knives are commonly made from stainless steel, carbon steel, ceramic, or another metal alloy. The Santoku usually goes for around 5 – 7 inches while the Chef’s knives are about 8 – 10 inches. The two knives are different sizes, have different silhouettes, and work best with different cutting techniques. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Both a santoku and a chef’s knife are general-purpose knives, and can be used for most kitchen prep work. 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. which includes proper cleaning, sharpening and storage. Position the bladeâs heel against the steel around 2cm from the top of the steel. It enhances the overall cooking experience exponentially. 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. Santoku Knife vs Chef’s Knife The Santoku is often mistaken as a chef’s knife mostly because they serve the same functions and that both of them offer the same features and are also known to be the workhorse of the kitchen. I’ll 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. The straight blade edge is perfect for thin, precise slices. Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku Knife. 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. Today, santoku and chef's knives can be purchased in most of the same places, come in similar materials, and can even be used in place of one another. The blade is also wider and more flat than that of a chef’s knife while the tip of the knife also has a curve to it. In fact, the santoku knife is even referred to as the Japanese version of the western chef’s knife, and the two are sometimes mistaken for one another. This knives have a boxier build than chef knives. (Best Overall Option) As someone who has a special love … Chef’s knives are generally longer than the Santoku. 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. 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. 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