Is the Santoku knife an alternative option to a Chef’s knife?

 

Content

1. Similarities Between A Chef’s Knife And A Santoku Knife

2. Differences Between A Chef’s Knife And A Santoku Knife

3. What is a Chef’s Knife?

• Main Features Of A Chef’s Knife

4, What is a Santoku Knife?

• Main Features Of A Santoku Knife

5. How They Serve Your Cutting Needs

• What is the chef’s knife best used for?
• What is the Santoku knife best used for?

6. Best Chef’s Knives and Santoku Knives To Buy

7. Frequently Asked Questions About Chef’s Knives And Santoku Knives

 

       A Rundown: Chef’s Knife vs. Santoku Knife

1. Similarities Between A Chef’s Knife And A Santoku Knife

In the culinary world, 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.

They are both designed to be kitchen essentials—the 'go-to' knives for many professional chefs, cooks, and food lovers, as they are versatile enough to fulfill a range of kitchen tasks in both professional and home kitchens. Both Santoku knives and chef’s knives are multi-purpose, wide-bladed cutting utensils used for slicing, dicing, and chopping, and can often be seen side by side on the chopping board.

The both blades can each be made of a variety of different materials, such as ceramic or metal, with a thin sharp edge that’s kept at an acute angle to slice through various ingredients. Though most home and professional cooks prefer a steel kitchen knife for its durability, resilient and performance. The handle materials range from hard plastic to wood to stainless steel. Some knives have a bolster to protect your fingers during the chopping and slicing, while others have ergonomic handles for a more comfortable grip.

2. Differences Between A Chef’s Knife And A Santoku Knife

As the most popular versatile kitchen knives, both the Chef’s knife and Santoku knife can be used for a range of meal prepping tasks, can fulfill your daily kitchen tasks and would give you a joyful experience when you make every cutting, slicing, mincing, and chopping.

However, not all types of multi-purpose knives are the same, of course, some of them differ greatly from each other in the way they accomplish these tasks, in their construction and in their origins. A Santoku knife is different from a chef’s knife in material, shape, weight, size, and heritage.

Due to the differences in their design, the way each knife hits the cutting board requires different skills and cutting techniques, so that you can use each knife to take the best advantage of their features.

 

Blade materials

The steel of a typical Chef’s knife blade contains less carbon than that of a Santoku, giving it lower hardness as well as lower brittleness. In the world of steel, hardness and toughness are inversely proportional. A hard blade (Santoku knife) is more brittle and easy to chip. A tough blade (Chef’s knife) is more resilient but can’t obtain superior sharpness. 

Because of this, the tough Chef’s knife is easier to maintain and sharpen. Santoku knives can maintain a sharp edge better which is ideal for cutting and chopping, yet cannot withstand violent cuts with hard objects. It also requires more effort to avoid rust, and therefore you should try to keep it dry after each wash.

 

Blade edge and weight

A Santoku knife, originating in Japan, is a relatively lightweight, thick-bladed all-purpose kitchen knife. Unlike the longer-bladed, pointed Chef’s knife, these knives have a straight edge and a rounded nose. So instead of the rocking motion that you may use to cut with a chef’s knife, cooks use more of an up-and-down chopping motion with a Santoku knife. 

The blade and edge itself is also thinner on a Santoku knife compared to a Chef’s knife. Santoku knives are often made with thinner forged steel, which makes the edge harder, so the knives could last their sharpness longer. For the difficult part is the blades of Santoku knives can be more difficult to sharpen. The sharp edge on the Santoku knife makes these knives better for more detailed work. While a Santoku knife is a prior choice when it comes to precise cuts and detailed work in the kitchen, a chef’s knife is more of a versatile and all-purpose choice.

Blade length

While they can look pretty similar, chef’s knives overall tend to be longer. Usually, a western Chef’s knife is between 8" - 12 inches, while most Santoku knives are shorter at around 5" - 8 inches.

Bevel

Most chef’s knives have a double bevel, with a 15 to 20° angle on both sides of the blade. While Santoku knives mostly have a single bevel, although you can also find double-beveled Santoku knives. Single bevel means that only one side of the blade, with an angle of 10 to 15°, is sharpened at an angle. So this leads to a sharper edge than chef’s knives.

Handle bolster

When it comes to the handle design, the difference in Santoku and Chef’s knife is the bolster. A western style chef’s knife comes with a bolster, which provides better control of the knife. Traditionally, Santokus connect directly to the handle with no bolster. 

For a better understanding of the Chef’s knife and Santoku knife, let’s take a look at the introductions and uses for each knife. Then we will have a better understanding of the differences and similarities between these two types of knife.

3. What is a Chef’s Knife?

• Main Features Of A Chef’s Knife

Chef’s knives are seen as a universal kitchen tool used for a range of different tasks. Often referred to as the most important tool in the kitchen, the Western-style chef’s knife comes with many uses in the kitchen.

It’s important to know that there are some subtle differences between French style Chef’s knife and German style Chef’s knife. French knives tend to have a flatter shape at the heel of the blade which gradually reaches towards the point, however German style edge has more of a curved blade.

• Origin: Germany and France.
• Composition: Can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common.
• Steel Hardness: Softer
• Blade Shape: The blade is broad, curving upwards to form a tip.
• Blade Length: Varies in size from 8” to 12”.
• Handle Bolster: Usually features a bolster.
• Edge: Usually only double bevel.
• Weight: Moderate to hold.
• Angle: With a 15 to 20° angle on both sides of the blade.
• Grantons: Uncommon
• Cutting techniques: Rocking motion
• Best tool to sharpen a Chef’s knife: Honing steel

 

4, What is a Santoku Knife?

• Main Features Of A Santoku Knife

Santoku knives, or to give them their full name Santoku bocho knives, which translates as ‘three uses’, are ideal for mincing, dicing, and slicing,
Some chefs say these three features refer to using three different parts of the blade, meaning use the main cutting edge for slicing, the heel for intense chopping, and the tip for detailed work. Others say it simply refers to cutting meat, vegetables, and fish. Whichever interpretation you prefer, the Santoku knife’s many uses make it a kitchen essential.

Like other Japanese knives, Santoku knives tend to be thin, hard, and quite sharp. Some Santoku knives feature an asymmetric grind, meaning they can only be used in either the right or left hand.

Usually there are some grantons along the length of the blade. These are said to reduce friction and help vegetables not stick to the knife during slicing and dicing. 

• Origin: Japan.
• Composition: Can be made of other materials, like ceramic or carbon steel, but usually made of stainless steel.
• Steel Hardness: Harder
• Blade Shape: Thinner blade which allows for more refined slicing.
• Blade Length: Varies in size from 5” to 7.9”.
• Handle Bolster: Usually does not feature a bolster.
• Edge: Can be single bevel or double bevel.
• Weight: Lighter to hold.
• Angle: with an angle of 10 to 15°
• Grantons: Common. Santoku knives often have a “Granton” edge — these are the dimples on the sides of the blade that prevent food from sticking to the knife.
• Cutting techniques: Up-and-down chopping motion
• Best tool to sharpen a single-bevel Santoku: Whetstone

 

 

5. How They Serve Your Cutting Needs

A Chef’s knife is a highly versatile and all-purpose knife for almost every cutting task in the kitchen. It can separate a whole roasted chicken into main pieces, then take the pieces apart with precision cuts using its pointed tip.

What is a Chef’s knife best used for?

• Complex or versatile cutting
• Cutting, slicing, and the tip is well suited to separating chicken parts
• Slicing cheese
• Slicing, chopping or dicing fruits, vegetables, meats and nuts

For detailed work and precision slicing and cutting, the Santoku knife is the preferred choice. Just make sure to avoid hard objects. Due to its high brittleness, the blade doesn’t stand up to hard surfaces.

What is a Santoku best used for?

• Cutting meat
• Slicing cheese
• Slicing, chopping, mincing or dicing vegetables, fruits, and nuts
• Mincing meat or herbs
• Cutting fine slices, particularly useful for vegetables and seafood

6. Best Chef’s Knives and Santoku Knives To Buy

Best Chef’s Knives To Buy

 

(1)Classic Series Chef’s Knife

Description
There is an engraved 膳 on the handle of every Classic Series which is a word connected with healthy diet. This versatile Damascus knife is ideal for trimming, slicing and peeling small produce, making it a true necessity in every kitchen.

Specs
Steel: German 1.4116 stainless steel at 55-57HRC
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Ergonomic Pakkawood
Bolster: Full bolster
Blade Length: 8.3 in. /210mm
Total Length: 13.5 in. / 342 mm

 

(2)Pro Series Damascus Chef’s Knife

Description
There is an engraved 膳 on the handle of every Pro Series which is a word connected with healthy diet. This versatile Damascus knife is ideal for trimming, slicing and peeling small produce, making it a true necessity in every kitchen.

Specs
Steel: Ultra-premium Japanese AUS-10V steel core 33 outer layers of stainless steel on each side
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Material G10
Bolster: Full bolster
Pattern: Breathtaking Damascus Raindrop Pattern
Blade Length: 8 in. / 203mm
Total Length: 13.3 in. / 338 mm

 

(3)GYO Series Damascus Chef’s Knife

Description
GYO Series is the strikingly geometric design. It presents a look that is stylish and unique. There is an engraved 御 on the end cap of the GYO Series which means Honor in Japanese. This versatile Damascus knife is ideal for trimming, slicing and peeling small produce, making it a true necessity in every kitchen.

Specs
Steel: Ultra-premium Japanese AUS-10V steel core 33 outer layers of stainless steel on each side
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Material G10
Bolster: Full bolster
Pattern: Breathtaking Damascus Rolling wave pattern
Blade Length: 8.3 in. / 212mm
Total Length: 14.2 in. / 360 mm

 

(4)SUN Series Damascus Chef’s Knife

Description
The pattern on the leaf is like the sun's rays, which is why we call "陽" -SUN SERIES. The most important tool in your kitchen. This versatile knife excels at any cutting task or technique. 

Specs
Steel: Ultra-premium Japanese AUS-10V steel core 33 outer layers of stainless steel on each side
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Material G10
Bolster: Full bolster
Pattern: Breathtaking Damascus SUN Pattern
Blade Length: 8 in. / 203mm
Total Length: 13.7 in. / 348 mm

Best Santoku Knives To Buy

 

(1) Classic Series Santoku

Description
There is an engraved 膳 on the handle of every Classic Series which is a word connected with healthy diet. Santoku knife is a versatile all-purpose knife that can chop, slice and dice vegetables, meat and fish, with total ease.

Specs
Steel: German 1.4116 stainless steel at 55-57HRC
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Ergonomic Pakkawood
Bolster: Full bolster
Blade Length: 7 in. / 178mm
Total Length: 12.5 in. / 317 mm

(2)Pro Series Damascus Santoku

Description
There is an engraved 膳 on the handle of every Pro Series which is a word connected with healthy diet. Damascus Santoku is becoming more common in western kitchens. It has a wide variety of uses: meats, fish, and vegetables.

Specs
Steel: Ultra-premium Japanese AUS-10V steel core 33 outer layers of stainless steel on each side
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Material G10
Bolster: Full bolster
Pattern: Breathtaking Damascus Raindrop Pattern
Blade Length: 7 in. / 178mm
Total Length: 12.3 in. / 312 mm

(3)GYO Series Damascus Santoku

Description
GYO Series is the strikingly geometric design. It presents a look that is stylish and unique. There is an engraved 御 on the end cap of the GYO Series which means Honor in Japanese. Damascus Santoku is becoming more common in western kitchens. It has a wide variety of uses: meats, fish, and vegetables.

Specs
Steel: Ultra-premium Japanese AUS-10V steel core 33 outer layers of stainless steel on each side
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Material G10
Bolster: Full bolster
Pattern: Breathtaking Damascus Rolling wave pattern
Blade Length: 7 in. / 178mm
Total Length: 12.8 in. / 327 mm

(4)SUN Series Damascus Santoku

Description
The pattern on the leaf is like the sun's rays, which is why we call it "陽" - SUN SERIES. Damascus Santoku is becoming more common in western kitchens. It has a wide variety of uses: meats, fish, and vegetables.

Specs
Steel: Ultra-premium Japanese AUS-10V steel core 33 outer layers of stainless steel on each side
Edge: 15 Degrees per side using the traditional 3 step-Honbazuke method
Handle: Material G10
Bolster: Full bolster
Pattern: Breathtaking Damascus SUN Pattern
Blade Length: 7.08 in. / 180 mm
Total Length: 12.2 in. / 310 mm

7. Frequently Asked Questions About Chef’s Knives And Santoku Knives

 

(1) Chef’s Knives And Santoku Knives: Which should I choose?

Santoku knife and the Chef’s knife are two of the most popular and versatile knives in the kitchen today. It’s a very common question to ask what the differences are and which is better… Santoku or chef knife?
Basically, the knife you choose will be based on your cooking preference and the knife will be the one that suits your grip best. The choice comes down to personal preference and their habits with each knife. If you cook a specific type of food, for example a chicken/meat menu and involve cutting some small bones as well as fruit and vegetables, then a Chef’s knife would be the better choice. If you are planning a menu with a lot of fish, fruits, and vegetables, but with less meat with bones, then a Santoku knife would be the wise choice. And if you’re spending a lot of time enjoying cooking in the kitchen, making a variety of dishes then it’s worth the money for both knives.
Normally, chef’s knives tend to be longer overall. Compared with smaller hands, those with bigger hands may tend to prefer the Chef’s knife due to its larger size. At the same time, smaller-handed folks may lean towards the Santoku knife for the same reason. You may find comfort in what you’ve been using also. But, we encourage everyone to try new things. If you’ve used the chef’s knife for years, give the Santoku a shot!

(2) What are the differences in maintaining and sharpening a Chef’s Knife and a Santoku Knife?

Knives should serve you for a very long time provided you give them the right care which includes proper cleaning, sharpening, and storage.
We highly recommend hand washing and drying knives with a soft, clean towel when using both knives. Avoid using dishwashers and use a wooden box or block for storing the knives.
The difference in these two knives when it comes to the methods employed for sharpening.

For Chef’s Knives Sharpening:

As mentioned, when you need to create a defined and highly sharpened edge, you usually use the whetstone to sharpen a knife. It is a superior way to do it. Normally, sharpen a Chef’s Knife to 15 to 20 degrees on both sides.
You may also choose to use a honing steel to hone a Chef’s Knife.
For Santoku Knives Sharpening:
Due to the fact that Santoku knives normally only have a single bevel and are made from harder steel, it is easier to create a sharpened edge. Generally, Santoku knives can be sharpened to an angle of nearly 10 – 15 degrees.
Because Santoku knives generally do not have a bolster, it is easier to sharpen. Single-bevel Santoku knives also require less sharpening work compared to double-bevel ones.
The most effective way to sharpen a Santoku is to use a whetstone. Whetstone sharpening gives a greater (sharper) knife edge than other methods.