Santoku Knife Vs Chef Knife
The main difference between Santoku Knife Vs Chef Knife is their usage and blade layout. Santoku knife is a general-purpose knife with a versatile design, while on the other hand, the chef knife is a mainly designed knife for only professional or home kitchens. A Santoku knife can be used to prepare multiple foods consisting of fish, meat, fruits, veggies, and herbs compared to a chef knife.
The Chef knife has a specific purpose of use for each dish. Some chef knives are simplest for veggies, like nakiri knives, while a few are mainly designed for meat, like butcher knives. So, the best use of the knife for any purpose depends upon the cutting potential. If you know all the specifications of both knives, including shape, blade length requirement, sharpening, and handle layout, you can use them in a better way.
We’ve comprehensively differentiated similarities and differences between them in this detailed comparison by using them personally. It includes their shape, origin, blade length, material, handle structure, and budget.
Difference Between Santoku And Chef Knife
|Features||Santoku Knife||Chef Knife|
|Material||Japanese Steel Or Carbon Steel||Stainless Steel Or German Steel|
|Blade Length||6” To 8”||6” To 12”|
|Blade Design||Wide & Thick||Long & Thin|
|Blade Spine||No Tip||Long Tip|
|Blade Beveled||Single Beveled||Double Beveled|
|Knife Edge||Straight & Simple||Curved Or Serrated|
|Sharpening Angle||10 To 15 Degree||15 To 20 Degree|
|Uses||Chopping, Mincing & Dicing||Cutting, Slicing, Carving, Trimming & Cleaning|
What Is A Chef Knife Used For?
A chef knife is used for preparing multiple dishes, including fish, meat, steak, salad, fruit, and many other dishes. It is perfect for chopping, cutting, slicing, dicing, mincing, and trimming. Some have specific designs and blade shapes like carving, cleaving, trimming, and slicing blades.
Most chef knives come with curved shape blades, due to which they are more versatile and multifunctional compared to santoku knives. A Chef knife is also called a cooking knife. A chef knife is only recommended for slicing, cutting, and deboning purposes, whereas on the other hand, a santoku knife is preferred for chopping, mincing, and dicing purposes.
The standard size of any chef knife is between 6” to 12”. Due to its thick and wide blade design, the knife is perfect for cutting meat slabs and dense fruits. Some knives with thinner and longer structures with sharp spines are perfect for trimming, carving, cleaving, and deboning purposes, especially in a tight area.
If you want to cut or slice anything with the chef knife with ease and perfection, you must know the skills. If you have a lot of work related to fruits, vegetables, and herbs, having a chef knife will undoubtedly help your career. Generally, a chef knife is sharpened at an angle of 15 To 20 Degrees using a sharpening tool or a honing steel rod.
For sharpening the knife, hold the knife in an upward position in V-Shape by keeping the knife 2cm apart from the top of the steel. Now rub the blade for at least 5 to 10 minutes. Sharpen the knife at least once a month for maximum performance and efficiency. For cleaning chef knives, only hand wash is recommended.
Key Features Of Chef Knives
- Longer Blade Design
- Made In Germany & France
- Featured Sharp Long Spine
- Thinner & Sharper Blade
- Usually Featured Dual Beveled Blade
- Visible & Wide Bolster
- Also Featured Granton & Curved Edge
- Have Size Variation Between 6” to 10”
- Best For Professional Use
- Best For Cutting, Slicing, Trimming, Carving, Cleaving, Penetrating & Deboning
What Is A Santoku Knife Used For?
Santoku knives are initially designed in Japan with a wide blade design. The santoku knives are generally used for chopping, mincing, and dicing. The Santoku knives are famous for these three professional and home kitchen functions.
So, if you have a lot of work-related vegetables, fruits, meat, and salad for chopping, mincing, and dicing, it will be your perfect companion. Their significant edge retention and wide blade design with the straight blade are excellent for detailed and excessive work.
Usually, a santoku knife is thicker and heavier than a chef knife, so it is perfect for heavy-duty tasks compared to a chef knife. They are smaller and feature a minimum blade length of 6” to 8”. These knives have no tip, so they are less effective for penetrating or cleaning purposes.
You can get maximum performance and efficiency using a wooden board for chopping, mincing, and dicing purposes. Some Japanese Santoku knives also feature a Granton edge or dimple blade structure that creates air pockets to prevent food from sticking while doing any work.
Due to having a dual beveled blade design, they have become more popular than other Japanese knives because of their single beveled design blade. They are usually sharped at an angle of 10 To 15 Degree for sharpening purposes by using a whetstone or honing steel rod.
Before sharpening, clean them using water and then rub the whetstone or steel rod for at least 10 to 15 minutes. Due to their small size, they are easier to clean and maintain than a chef knife. Like santoku knives, the use of a dishwasher is strictly prohibited.
Key Features Of Santoku Knives
- Short Blade As Compared To Chef Knife
- Made In Japan & China
- Have No Blade Tip
- Wide & Thicker Blade Structure
- Usually Featured Single Beveled Blade
- Non-Visible Or Minor Bolster
- Simple Or Straight Blade Edge
- Have Size Variation Between 5” to 8”
- Best For Chopping, Mincing, & Dicing Purpose
People Also Ask
How To Sharpen A Santoku Knife?
Santoku knives can easily sharpen using a santoku knife angle of 10 to 15 Degrees and rubbing it with a whetstone or a honing steel rod. You can also use the sharpening tool, but it can cost you every time you sharpen the blade, as Santoku knives need frequent sharpening for best results. You must rub the edge with a whetstone or steel rod for at least 5 to 10 minutes.
How To Use A Santoku Knife?
For the best performance of the Santoku knife, you need a wooden cutting board. Santoku knives featured straight blades perfect for chopping, mincing, and dicing. Hold the knife in your hand with one thumb on the blade’s upper surface and curl the fingers along the handle. In this way, you must assert limited pressure for chopping on a wooden board.
What Size Santoku Knife Is Best?
The standard size of a santoku knife is 7”, wholly fitted in the hands of a professional chef according to their age. You can also choose if you are a beginner or have lower age or height.
Is Santoku Knife Better Than Chef Knife?
Both Santoku and chef knives have different usage, design, and durability. Santoku knives excel at precise slicing and dicing, making them ideal for vegetables and boneless meats. On the other hand, a chef’s knife offers versatility with its curved blade, suitable for rocking motions and various cutting techniques.
The Final Verdict
A knife should be versatile and easy to use for any professional and domestic activity. By comparing Santoku Knife Vs Chef Knife, our decision is based on personal experience.
If you are using the knife for professional purposes and need accuracy and precision for specific jobs, it is highly recommended to go for a chef knife. But if you plan to use the cutter for general purposes and rough use for multiple activities with acceptable results, you should choose a Santoku knife.
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