The key difference between santoku and chef knife is that santoku is smaller and lighter than chef knives. Moreover, chef knife has a pointed tip while santoku doesn’t.
Both santoku and chef knife are multipurpose knives we can use a variety of cutting tasks like dicing, mincing, chopping and slicing. These are the most commonly used knives in both home kitchens and restaurants. Santoku and chef knife may appear similar to untrained eyes. However, there are several differences between santoku and chef knife.
Key Areas Covered
1. What is Santoku
– Definition, Features
2. What is Chef Knife
– Definition, Features
3. What is the Difference Between Santoku and Chef Knife
– Comparison of Key Differences
Chef Knife, Santoku
What is Santoku
Santoku is a knife that has a Japanese origin. It is basically the Japanese version of the chef’s knife. However, Santoku is smaller and lighter than a chef’s knife. It is lighter to hold and has a balanced weight. It has a sheepsfoot blade with no tip. The blade is shorter and wider with a flatter cutting edge. It also has a slight curve a few centimetres from the tip towards the spine. This shape and size allow for more refined slicing and helps in an up-and-down chopping motion, which requires lifting the blade off the cutting board between each cut.
The name santoku may refer to tasks it can perform (chopping, dicing, and slicing), or a variety of ingredients that the knife can handle; e.g. meat, fish and vegetables, etc.
What is Chef Knife
A chef knife is a general-purpose kitchen knife with a broad blade, ranging from 6 to 14 inches. It has a long and broad blade, with a slight curve. This design helps to cut, slice, and dice most medium-to-large-sized ingredient, which consistency, speed, and accuracy. These knives are versatile. This unique design enables the user to grip the knife and move the blade back-and-forth while pinching the top for leverage, chop in a straight up and down motion or mince finely by using the tip of the knife as a pivot point. In fact, these are the most versatile knives in the kitchen. Chefs use them for tasks like dicing vegetables, cutting meat, chopping nuts and slicing herbs. However, chef knives are not ideal for cleaving dense meat, cleaving meat bones, slicing bread, and smaller tasks like mincing and peeling.
The origins of chef knives can be traced back to Germany and France. A good chef knife is strong and usually forged with a single piece of metal. They are usually hand-forged or stamped and made with stainless steel, carbon steel or ceramic.
Difference Between Santoku and Chef Knife
Santoku is a general-purpose knife with a smaller blade, originating from Japan while a chef knife is a general-purpose kitchen knife with a broad blade, ranging from 6 to 14 inches.
Santoku has a sheepsfoot blade which is shorter and wider with a flatter cutting edge while chef knife has a long and broad blade, with a slight curve.
Chef knife has a pointed tip while santoku doesn’t.
Moreover, a santoku is smaller and lighter than a chef knife.
Santoku usually has no bolster (the thick junction between the handle and blade) while chef knife has a bolster.
In addition to the above differences, santoku can be single bevel or double bevel while chef knives are usually double bevel.
In conclusion, santoku is smaller and lighter than chef knives. Also, another difference between santoku and chef knife is their blade; chef knife has a pointed tip while santoku doesn’t.
1. “A Complete Understanding Of Kitchen Knife Types.” Kamikoto, 23 Feb. 2018, Available here.