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Santoku Knife Vs. Chef Knife: The Difference

Santoku Knife Vs. Chef Knife: The Difference

Santoku knives and chef knives look so similar both in form and function that a lot of people wonder whether they are the same. Both knives are versatile and applicable to a variety of cutting tasks. In fact, they are so similar that the Santoku is considered as just the Japanese version of the Western-style chef knife. They are even interchangeable.

Check out our collection of Santoku knives designed and used by professional chefs all over the world. 

Much like a western chef knife, the Santoku is a general-purpose knife. But while these two cutting tools have gained popularity due to their exceptional performance on the job, there’s a lot that separates them.

Santoku Knife Vs. Chef Knife: The Difference

Consequently, the differences between a Santoku knife and a chef knife are as follows:

  • Size: The standard Santoku knife measures 5-7 inches in size, while a chef knife measures 8-10 inches. This means that the Santoku is typically smaller than a chef knife. However, it is common to find shorter chef knives or longer Santoku nowadays.
  • Blade: A Santoku knife is characterized by hollowed-out indentations on the edge of its straight blade. The feature is meant to help make it easier to release food. On its part, the chef knife features a broad, tapered shape and a beautifully sharp edge that makes cutting a breeze.
  • Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. The curved blade of a chef’s knife makes it ideal for rocking back and forth across a cutting board when you are chopping plenty of vegetables. The wide, flat blade of the Santoku knife, on the other hand, is perfect for chopping, since it cuts mainly with single downward movements.
  • Weight: The Santoku knife is shorter, thinner and lighter than the chef knife. This means that individuals with smaller hands will find it a bit more comfortable to handle than the chef knife.

Overall, both the Santoku and Chef knives are great cutting tools to have in your knife block (or drawer). You will find the chef’s knife handy for tasks that require a longer blade, while the Santoku knife will enable you to chop foods even without making much effort.

Everything You Want To Know About Santoku Knife

Chances are that you have come across an all-purpose kitchen knife that features hollowed-out indentations on the edge of its blade. Most people often mistake this knife for the Western chef knife due to the numerous similarities that exist between them. However, a Santoku knife is not the same as a chef knife.

The Santoku knife originates from Japan and was originally created for Japanese home cooks who wish to prepare a Western-style dish. To the Japanese cooks, the Santoku knife is the equivalent of the chef knife. The tool typically measures anywhere between 5.1- and 7.9-inches in length.

The word “Santoku” simply translates as “three virtues,” or “three uses,” if you prefer a looser translation. The knife is so named because of its triple abilities of dicing, chopping, and mincing. This makes it a great tool for every chef to have close at hand.

Every design on the Santoku knife is intended for a purpose. Hence, it is widely regarded as one of the most functional kitchen tools out there. For instance, the knife’s scalloped Granton edges are meant to allow air between its blade and the material being cut to enable it to release foods like fruits and protein, which normally stick to blades during slicing.

In addition, the feature allows for fine slicing and makes it easier for the user to detach the material from the blade. The Santoku knife has no bolter, which makes it possible for you to use the entire blade. Another thing you would like about the knife is that it has a lightweight and delicate balance and comes with a thin handle that delivers a comfortable and well-balanced grip. This way, even individuals with smaller hands will find it convenient.

Vie Belles Reserved Santoku Knife

If you are the type who likes to cut a lot of stuff, you can use the Santoku knife for a very long time without feeling fatigued. Its small and lightweight design coupled with its great weight distribution makes this all-purpose Japanese wonder one of the most extremely dependable cutting tools you will find anywhere.

It is for these reasons that the knife is gaining incredible acceptance among westerners. Its lightweight nature makes the tool great for executing a lot of cutting tasks such as preparing fruit, vegetables, as well as fish, boneless meat, poultry, etc.

 

Why You Should Choose a Santoku Knife

Like a chef knife, the Santoku knife can be used for almost any cutting task. As mentioned above, you can use it to prepare fruit, veggies, boneless meat and poultry, fish, etc., thanks to its wide blade, which makes cutting a breeze.

Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. Its thin blades allow you to cut with precision even without exerting force. overall, the Santoku knife is built to give you more control over the kitchen job.

People also ask:

What is the santoku knife used to cut?

 

Santoku means three uses in Japanese. the originally vegetables fish and meats. they are designed to cut these foodstuff with one knife without difficulties. once you learn skills use santoku can them many other knives too. it best for your first kitchen.

 

What is the advantage of a Santoku knife?

 

The good thing is that once you get a hang of the Santoku knife, you can use the skills with many other knives as well. It’s a base of various knives, as well as the basic cutting techniques.

 

Do you really need a Santoku Knife?

 

Santoku is designed to cut vegetables, fish, and meats with one knife. Santoku is a versatile kitchen knife**. It is intended to be a good first knife you have in your kitchen. And it is a must have for many cooks.

 

How do you use a Santoku knife?

 

All you need to do is put some food, like meat or a vegetable, on a cutting board. Then, you will be able to just push the edge of the knife in a downward quick motion. A lot of Japanese cooks use this way of cutting; forward and backward strokes or straight up and down chop.

 

Which kind of knives do you have? How is your experience with the knives? Share your thoughts with us in the comment section.

 

SHARE YOUR THOUGHTS WITH US IN THE COMMENT SECTION.

Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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