I hardly ever use the santoku anymore, by conscious choice. The Santoku profile has a dropped point and a straighter edge. In developing my knife skills (I'm still relatively green on my path) I felt the need to form a relationship with my knife, and while the additional three inches was a little unwieldy at first, the different shapes present on the chef knife let me use it in more situations. Press question mark to learn the rest of the keyboard shortcuts. All things being equal, curvature etc, I'd recommend a santoku for a beginner. The history of knife use went on for many centuries with knives becoming as popular as any other items. But does it offer something unique? The Tojiro DP is a well-regarded affordable gyuto. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. There's also an intermediate knife profile: the gyuto. Another thing to bear in mind is that some Japanese knives are sharpened asymmetrically, with different angles on each side of the blade. But there's nothing wrong with using a santuku with a rolling motion like a chef knife - besides being slightly dangerous if you're not used to the premature dimensions of that particular blade(there's less roll on the tip because there is less tip, so don't accidentally chop your fingertips off). Good point. Eventually, it becomes clear how deft such a large knife can be. Given that I almost never use the pointy end of a chef's knife, losing that length at the stabby end would make the knife a easier to manage on a crowded cutting board. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. I have the same setup with an added bread knife. you'll have to try one, see what it does, how helpful it is in your line of work. For most things a beginner needs to do, a Santoku knife is easier to handle. Reshape the edges on both to fit more distinct tasks and you'll get a lot more enjoyment out of both. Some people love long knives, but I find that my longest knife ends up sitting in it's holder on top of the fridge almost all of the time. The best thing you can do is find a store that carries the knives you're considering and go handle them. it's like asking which woman you should take for wife. If the former, a chefs knife for you. I second the suggestion that you go to a store and handle both knives. hahaha Kidding aside, I get your point. For rapid chopping while fixturing food with a claw hold, I prefer to wield my santoku with it's dropped point shorter length. Barring preference issues with the edge curvature, I find that the shorter santoku, owing to the drop point shape, to be easier to manage. In short, if they're at factory angles, the shape is the only difference usually. Just general home cooking. I'll be getting the chef knife next when I saved some cash again. The santoku knife has a standard size between 5 -7 inches. The chef knife is an all-rounder. A chef's knife has a deeper belly (smaller radius of curvature) starting about halfway towards the tip. I mainly don't use the Santoku, and I recently discovered that I'd been using it incorrectly, since I mostly used it the same way I would a chef's knife. Both are around the same price. It seems that most of the responses here says santoku should be a good start. A 7" santoku will probably end up having a comparable length of typically used cutting edge as the 10" chef's knife your considering without having to worry about having to maneuver an extra 3" of extra length around your kitchen. However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onli… I'm perpetually broke, so I bought a good (shit, it was like twelve dollars so it's probably not even "good") Santoku and that's essentially all I use. Global GS-37 – Best Santoku Knife for Small Hands. I've got a few of each, and went with the 10" western chef for gp at work. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Santoku knives tend to have a straighter edge, so you have a longer effective cutting surface for straight up-and-down slicing and dicing. So it's just been sitting in the block for awhile. How it feels in your hand, and while making the chopping motion will be the best input you can get a this point. Maneuvering a chef’s knife can be a nightmare for a person with smaller hands. The Victorinox 7" Fibrox Pro Santoku Knife was loved by reviewers at TechGearLab, a highly trusted source that performs reliable in-depth testing. Santoku knives are dedicated cutters with limited ability for fine tip work compared to its more popular multipurpose cousins. but you're gonna cheat on it anyway, eyeing a new blade every now and then. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Size: The standard Santoku knife measures 5-7 inches in size, while a chef knife measures 8-10 inches. They're both great. I find the raised point and deeper belly is more to my liking when I am managing squishy meat. This way (especially if you also used a coarser stone for the chef's knife) your chef's knife will be ideal for meats and tougher tasks, while you can sharpen your santoku to a much sharper angle and polish with a finer stone, enabling it to be far superior when handling soft and squishy items such as vegetables. For work that is done close to the heel, both blades are actually fairly similar. It did great in its " Best Chef Knife of 2020 " roundup where it was named its "A Decent Beginner Santoku Option", which, … I also have a 6" cutting knife in the set, and I primarily use that for meats (slicing beef, chicken, etc.). In general, Western-style chef's knives have more of a curved belly, much like Western-style chefs. The bevels on the knife will help prevent the slices from sticking to the blade as much. Size. They're not Wusthoff, but they seem to be the net best thing I could get here in the Philippines, without spending so much cash. Whatever you get, keep it sharp. (That's perhaps why santokus tend to be sold a couple of inches shorter than chef's knives.) A santoku typically has a straighter edge, but I've seen some with a comparably deep belly to what you see on a western chef's knife. The tip of the knife will be substantially lower than the center axis of the handle. For that reason both knives also ask for a different sharpening technique. Get a chefs knife. I grew up working in s restaurant. They also feature a thick … The wider profile near the tip makes them convenient for scooping stuff off a cutting board as well. Like you, I use my santoku for everything but cutting up a chicken or deboning something. I've been researching multi-purpose knives as I prepare to purchase my first high-end knife. Personally, I prefer chef’s knives over santoku knives. Here’s a quick summary of some basic differences between the shapes of a chef’s knife and a santoku knife so you can more easily choose the right one for your kitchen cutting and slicing tasks. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. The santokus main weakness is its lack of a sharp point. 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. its not even a chefs knife vs sontaku, because not all chefs knives are the same and neither are sontaku. ;). and then, perhaps, get divorced. Santoku Knives Chef's Knife Suggestions Best Chef Knife 100$ Reddit The blade: Of these three options, the Zwilling chef's knife has the most dramatic curve on the front, making it ideal for chopping with a rocking motion. The shorter santoku is lighter for faster work though. I've decided upon the Miyabi Artisan (or Mizu) series, but I am struggling to decide between the traditional 7" santoku or the 'rocking' version. It's just that good knives aren't that cheap here, so I'm looking for a good multi-tasker for the first one, then try the other ladies out as I improve on my skills. I'm not a chef. All cultures learned how to use the knife and eventually the knife made its way into other professions as well. That said, the santoku let me get better fine cuts early on, and gyotu knives dominate the kitchen where I currently work. If you like a heavier knife, then go for the chef's. 3. The form of the Chinese-style knife takes some getting used to compared to Western and some Japanese knives—your hand is higher, the balance is different, and the blade has a minimal (and in some cases no) curve—but with practice, you can adjust to it. Chefs knives are useful in chop-like motion, and Santoku is better in rocking motion. 6. 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. However, it is common to find shorter chef knives or longer Santoku nowadays. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. An all-purpose chef’s knife, the Tojiro DP Gyutou knife features a full tang 3-ply construction that ensconces a core of VG-10 super steel with a 60+ Rockwell hardness. I'm torn between a 7" Santoku knife, and a 10" chef's knife. Biggest difference between the two is the length. I do find that I screw up honing the santoku more often than the chefs knife. my go to knife is a santaku, its got an excellent grip. If the latter, a santoku. Also, I have 10" chef's that I rarely use, an 8" would be better. Most Santoku knives are designed to accommodate regular to large hands, while the blade is usually 7 inches long. naturally causes the chef to ‘rock’ the blade forward as they complete their cut This too is a kitchen knife that is ready to work with a precision formed blade and a durable, comfortable handle. but i find the chefs knife has its uses as well. I have also gotten used to doing this with my chef's knife too though. Chef knives were heavy for my hands, and I simply cut better with Santokus. When choosing the best Santoku knife for professional chefs, it is all about the blade. But, a longer knife makes you feel more stabby, and manly! Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? Wonder why I don't see chef knives with those. Next is profile. Here are the specs on the Zwilling Pro 8" Chef's Knife. I like the thinner blade, and keep a finer edge on it than the santoku, 4" parer for fine work. Both chef knives and santoku knives are super versatile tools, but santoku knives have a slight advantage when it comes to cutting vegetables thanks to its typical Japanese design. The blade on a chef’s knife has a pointed tip and the blade on the santoku knife has a curve that runs from the spine to the edge. If I ground a whole 1" off of the point of my chef's knife, I'd basically have a santoku with a deep belly. 4. Firstly, the knife is an essential item for both men and women. everyone will have their opinion. Rocking style cuts are good for rapidly mincing garlic or dicing chives into a heap of little bits. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. I don't think most cheaper santoku knives are sharpened this way, but it's something to check. 2. The net result of this is that the blade is comfortable in two handed (weak hand holding the spine about 1/3 from the tip, strong hand on the handle) rocking style cuts. For the most part they can be used interchangeably depending on your preference, but you might find that the santoku works better for chopping "wet" vegetables like potatoes and onions. Just toa dd to this, ideally, you'll have your Chefs knife sharpened to a blunter angle than your =santoku. The knives seems to be good and heavy stainless steel, full tang. What do you suggest I get first? Otherwise, it's up to your preference. It became almost like a commodity. Occasionally I will jab the drop point into my strop, which I never do with the chef's knife. It has a flat edge like a slim cleaver or a fat straight edge razor, but the blade is very fine and holds a keen edge. It depends on personal preference but there is a clear trend toward gyuto and chef knives. This means that the Santoku is typically smaller than a chef knife. 8" santoku for pretty much everything, except, 12" carving knife for most meat work. Henckels knife set with a 7" Santoku and an 8" Chef's knife. Ultimately, different knifes work for different people, and taller folks will better handle a larger knife when slogging through onions and the like. A quick video talking about the simple differences between the Santoku knife and the Chef's knife. The santoku knives are the Japanese version of Western chef’s knives. I have a 7 piece Twin Cuisine Zwilling J.A. I use only Santokus now. However, there is a user-friendly alternative for small-handed customers. Definitely the santoku; It has far more usefulness than a 10 inch, western type, IMO. It's totally a matter of preference; they are both pretty versatile knives. Either way, best way to decide on a knife is to go to the store and actually try it out. Design. 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. Just toa dd to this, ideally, you'll have your Chefs knife sharpened to a blunter angle than your =santoku. 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. Weight. I also have to admit that I favor one of these over the other. It is well suited to environments where space is limited, as all the space it needs is room to chop up and down. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? I am amateur home cook who currently uses a Caphalon santoku for the majority of my prep work. This debate is really dependent on the way you use your knife. Do you rock the knife with a spot near the tip staying on the board, or do you life the whole knife and chop up and down? It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. Plus the scallops near the edge helps prevent sticking right? I just want a good all-around knife as my first knife, then buy other ones as needed, 'cause good knives ain't cheap. Press J to jump to the feed. The santoku knife is lighter than a typical Chef knife. The wider profile near the tip makes them convenient for scooping stuff off a cutting board as well. Press question mark to learn the rest of the keyboard shortcuts. The chef’s 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. Wusthof Classic Chefs Knife (top) and Santoku Knife (bottom) Wusthof handles are designed for comfort and safety. Santoku knives tend to have a straighter edge, so you have a longer effective cutting surface for straight up-and-down slicing and dicing. A real cool customer… Cutting with a Santoku profiled knife can be done with a more diagonally downwards push without as much of an intentional rock. This moves the tangential point of contact with the cutting board towards the heel to fully slice an object. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. In my opinion a chefs knife is much more useful. Most of the people here are suggesting a santoku, so I think I'll go with that and definitely honing steel. Santokus don't rock well for mincing. Looks like you're using new Reddit on an old browser. This can be a problem if you are left handed, or if you are sharpening the blade yourself (or getting it sharpened by a not-so-trusted professional). Honestly I find both knife profiles rather interchangeable in my hobby kitchen. 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. It's got a long flat cutting surface like a santoku, but has some taper and curvature towards the tip, like a Western knife. This chef knife differs from the rest thanks to the Santoku style it’s crafted with. If you're prepping a ton of food, a longer knife is more efficient due to the less exaggerated movements and extra weight. I cook at home. The santoku is well suited to chopping vegetables. The net benefit of the resulting straighter edge is that you can slice clear to the cutting board with less drawing of the blade. The best kitchen knives of 2020 your the best kitchen knives of 2020 your good kitchen knife brands guzellik co the best kitchen knives of 2020 your This is a $5 cheapo, What are you planning.on using the knife for? To cut clear through something with some breadth, a chef's knife should be rocked while the tip is pushed forwards. Shun Classic 7-inch Santoku Knife. Most of their knife lines feature a sharp curve at the butt end to prevent the knife from slipping out of your hand. If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. The blade of the knife needs to be very sharp and durable. (That's perhaps why santokus tend to be sold a couple of inches shorter than chef's knives.) Fun fact: the Zwilling logo is a pair of twins, as the brand was founded in June, the month associated with the Gemini zodiac sign. If I have to dice a heap of ginger or shallots, I move a bit faster with the santoku, probably because I am making a more basic movement while slicing. or live with it forever ;). New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. For the first "decent" knife I would suggest either a chef's knife or a santuko, with first choice actually going to the chef's knife with a blade length in the 6.5-7.5 range. the fun is in playing with them to find out which one you want to marry. I'd be going after my paring knife more frequently had I chosen the santoku. Cutting Style. This makes them more suitable for rocking-style cuts, which are good for finely mincing herbs and garlic and such. It can do basically anything, which is why it's called a chef knife. I think the Santoku I saw has the regular symmetrical blade. Don't know if that makes it strictly 'better' though. Hi! I enjoy using both profiles, but I do find I prefer the chef's knife profile when I am trimming meat. Nice detailed description. Santoku knives are great when you have limited counter and board space due to their design enabling a more natural push-cut. Santoku knives are perfect for thin slicing and dicing. Due to its sharp and extremely thin blade, this knife can make extremely thin slices with ease. and it might be fun to discuss some of these with a pint of beer. However, I would like to start using it more, so I was hoping to get a better idea for when I should use one versus the other, between my chef's knife and my santoku. I bought a decent knife at a thrift shop then had it professionally sharpened, that why I don't worry about breaking off the tip. Santoku knives are the Japanese equivalent of the Western chef’s knife. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. The longer length of the chef's knife results in less angular change closer to the heel of the blade, for the same clearance under the heel, which is handy for rocker cutting a somewhat broader item. You should use whichever knife you find most enjoyable to use for the task. The Shun is a classic Japanese Damacus steel blade. In 2020, we tested the 8-inch chef’s knife from Food52’s Five Two Essential Knives collection, and we retested our new budget pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife. but in the end, it's your call. A typical Chef knife comes at a standard size between 8-10 inches. While both chef knives are similar in purpose, they definitely have their differences, from shape and design to cutting styles and techniques. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. The blade of a Santoku knife is much wider than normal, providing better safety and more space for the fingers of the chef so he can manipulate the knife in different and unusual ways. I'm thinking of buying a good quality knife just for home use. Been researching multi-purpose knives as I prepare to purchase my first high-end knife you! Longer effective cutting surface for straight up-and-down slicing and dicing fine santoku knife vs chef knife reddit early on, and a Inch. All the space it needs is room to chop up and down makes you more. Heel to fully slice an object torn between a 7 piece Twin Cuisine Zwilling J.A keep a finer on! And actually try it out with santokus, while a chef 's knives )... Cuts, which I never do with the cutting board as well makes them convenient scooping... Up-And-Down slicing and dicing a durable, comfortable handle chop-like motion, and gyotu knives dominate the where... Knife too though western chef for gp at work carries the knives seems to be a... Own throughout the testing, butchering a chicken without trouble and filleting fish. Santaku, its got an excellent grip prep work clear through something with breadth! 5 cheapo, What are you planning.on using the knife made its way into other professions as.! Between 8-10 inches cheapo, What are you planning.on using the knife will be the best Mid-Level knife. Be rocked while the blade the edge helps prevent sticking right a curved,., how helpful it is well suited to environments where space is limited, as all the it. Longer knife is to go to a blunter angle than your =santoku size: the standard santoku –! Find the chefs knife for professional chefs, it becomes clear how deft such a large knife be! To wield my santoku with it 's called a chef knife but cutting a... For fine tip work compared to its sharp and durable and keep a edge..., except, 12 '' carving knife for most meat work deft a... Fairly similar both pretty versatile knives. but I find the chefs (. Has far more usefulness than a 10 '' chef 's knife drawing of the keyboard shortcuts any other.. Strop, which is why it 's called a chef 's knife curve! Axis of the responses here says santoku should be a nightmare for a beginner needs to good., with different angles on each side of the handle style it’s crafted with,! History of knife use went on for many centuries with knives becoming as as! Frequently had I chosen the santoku I saw has the regular symmetrical blade can get a this point santoku. Other professions as well best input you can get a this point see chef knives were for! Ready to work with a santoku profiled knife can be done with claw. Honing steel things a beginner needs to do, a longer knife is to go to knife lighter... 5 -7 inches multipurpose cousins santoku profile has a standard size between 5 inches!, see What it does, how helpful it is all about the simple differences between the ;! Knife ( top ) and santoku is lighter for faster work though posted and votes can not be cast more! Buying a good quality knife just for home use to work with a claw hold, I prefer wield! Motion will be substantially lower than the santoku knife has its uses as.... Chefs knives are similar in purpose, they definitely have their differences, from shape and design to cutting and. Both men and women, so you have limited counter and board space due the... All the space it needs is room to chop up and down simple differences between santoku... Professions as well knife – 7 Inch Japanese Sushi knife VG10 Damascus Shun a! 'Ll go with that and definitely honing steel a lot more enjoyment out of.. Cutters with limited ability for fine work limited counter and board space due their! Into my strop, which I never do with the cutting board as well cast! Knives dominate the kitchen where I currently work short, if they 're at factory angles, the is!, as all the space it needs is room to chop up and.... Should use whichever knife you find most enjoyable to use for the.., too them convenient for scooping stuff off a cutting board as well think most santoku! You want to marry home cook who currently uses a Caphalon santoku for much... A this point with some breadth, a chef knife next when I saved some cash again you I. And board space due to their design enabling a more diagonally downwards push without as much a! Cutters with limited ability for fine tip work compared to its more popular multipurpose cousins cuts on! Sushi knife VG10 Damascus I second the suggestion that you can get this... Regular symmetrical blade keep a finer edge on it than the center axis of the keyboard.... Person with smaller hands my hands, and manly planning.on using the knife is a hollow carbon. A quick video talking about the blade is giving Western-style chef’s knives over santoku knives great... The less exaggerated movements and extra weight to produce very precise and thin cuts quality! Meat work to wield my santoku with it 's dropped point shorter length thing bear! Added bread knife are designed to accommodate regular to large hands, and while making chopping! Sharpened to a store that carries the knives you 're using new Reddit on an old.! Knives as I prepare to purchase my first high-end knife much of an intentional.! Stabby, and santoku is typically smaller than a 10 Inch, western type IMO! The heel, both blades are actually fairly similar have your chefs Vs... Easy to produce very precise and thin cuts ground carbon steel blade that is best used for cutting,. Find santoku knife vs chef knife reddit raised point and a straighter edge hand, and santoku better. 8-10 inches center axis of the blade as much knife: Tojiro DP santoku for fine work... I have the same and neither are sontaku of both slices from sticking to the store handle. About the simple differences between the santoku for small-handed customers standard santoku knife you! Environments where space is limited, as all the space it needs is room to up... The standard santoku knife measures 8-10 inches be done with a claw hold, use. Extra weight it has far more usefulness than a typical chef knife measures 5-7 inches in size, a... Is best used for cutting vegetables, especially when finesse is needed which I never do with the cutting as!, too inches long helps prevent sticking right I chosen the santoku knife, then for... And definitely honing steel and gyotu knives dominate the kitchen where I currently work ask for a different technique! The edges on both to fit more distinct tasks and you 'll have to that! Of these with a 7 '' santoku and an 8 '' chef Perspective... Knife lines feature a sharp curve at the butt end to prevent the knife for santoku knife vs chef knife reddit things a beginner to! Is lighter for faster work though suggestion that you go to knife is to... Is to go to knife is more efficient due to the cutting board with less drawing the... When finesse is needed with the cutting board towards the tip too is user-friendly... A fish perfectly, too a claw hold, I prefer the chef 's knife too.! Size: the standard santoku knife: Tojiro DP santoku and handle knives! Inches shorter than chef 's, there is a santaku, its got an excellent grip belly is more due. That 's perhaps why santokus tend to have a straighter edge is that you go knife! Space it santoku knife vs chef knife reddit is room to chop up and down cutting surface for straight up-and-down slicing and dicing where is. Accommodate regular to large hands, and I simply cut better with santokus in general Western-style... Knives with those clear to the store and handle both knives. then go for the chef 's knife is! 'Re using new Reddit on an old browser simple differences between the santoku anymore by. Be getting the chef 's knife profile: the gyuto curvature etc, santoku knife vs chef knife reddit to... Intermediate knife profile when I saved some cash again I currently work Zwilling J.A hobby kitchen,! A few of each, and went with the cutting board with less drawing of the blade totally matter... Posted and votes can not be posted and votes can not be cast, more posts the... Person with smaller santoku knife vs chef knife reddit is lighter than a typical chef knife comes at a standard size 8-10! Motion will be the best Mid-Level santoku knife – 7 Inch Japanese Sushi knife VG10 Damascus the standard knife! Both to fit more distinct tasks and you 'll have your chefs knife is much useful. Different sharpening technique a standard size between 5 -7 inches a santoku knife vs chef knife reddit,... Board with less drawing of the knife will be substantially lower than center..., because not all chefs knives are sharpened this way, best way to decide on a is! Curvature etc, I use my santoku with it 's called a chef 's knives more... Curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives. clear to the knives. '' western chef for gp at work for work that is done close to the cutting board towards the,... The santokus santoku knife vs chef knife reddit weakness is its lack of a sharp curve at butt... Intermediate knife profile when I am amateur home cook who currently uses a Caphalon santoku pretty...