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
Budget	Lower	Higher
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, then having a chef knife will undoubtedly help you in your work. Generally, a chef knife is sharpened at an angle of 15 To 20 Degree by 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 purposes. The santoku knives are famous for these three functions for professional and home kitchens.

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 perfect 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

The Final Verdict

A knife should be versatile and easy to use for any activity, both professional and domestic. 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 are planning to use the knife for general purposes and rough use for multiple activities with acceptable results, then you should choose a santoku knife.

Santoku Knife Vs Chef Knife | What Is The Difference?