Many experienced chefs use chef's knives and santoku knives because they are adaptable enough to execute various jobs in the kitchen. Santoku knives being technically a kind of chef's knife. However, they differ in shape and style from classic French and German blades.
The fundamental distinction between a santoku knife and a chef's knife would be that santoku knife is best suited to precision cutting, where very thin cuts are required. With a chef's knife, achieving the same level of precision is more difficult. Santoku knives also demand a unique method, slicing through all the food in a front and backward motion rather than rocking back and forth movement as a typical chef's knife does. Bear in mind the chef's knives come in a variety of styles.
What are the Santoku and Chef’s knives?
Santoku knives, or Santoku bocho knives to provide them their full name, are great for dicing, mincing, and slicing because they have a straight edge with a short sheep's foot blade. Such knives developed from the rectangular blade of the traditional Japanese veggie knife.
Chef's knives in the French or German styles feature a curved edge that gives the blades a rocking action while chopping against a board, as well as the long blade can slice into meat. Chef's knives are regarded as versatile kitchen equipment that may utilize for a variety of activities. It's crucial to keep in mind that French and German knives have small variances. The heel of a French knife does have a flatter shape that gradually climbs towards the point, but the profile of a German-type edge has a much more curved blade.
Santoku vs Chef
Style and Performance
The most significant qualities of a knife for most cooks are its style plus performance. The term "style" relates to the knife's shape and design, while "performance" relates to the knife's sharpness and how well it performs in use.
Some Santoku knives have only one side of the blade honed. This is the traditional Eastern method, which gives the chef more control over the cutting direction. Many Santoku knives are a cross between West and East though that the blades are curved with a flat cutting edge, and sharpening is split 50/50 into both sides. With standard steel or pull via sharpener, this enables sharpening as well as maintenance easy.
The light, narrow blade of a Santoku knife is great for precision work since it can make smaller slices because less food has to be pushed out of the way when the blade makes each slice. Japanese knives slice through food in a backward and forward motion, as opposed to Western knives, which need a rocking action, which produces thicker slices as well as takes longer to slice than the faster Santoku blade.
A straight edge with a slight curvature from the heels to the blade's tip is typical of German and French knives. When it comes to performance, the biggest benefit over Santaoku knives of chef's knives is that these chef blades are sturdy enough and sufficient to carve into the meat, fruit, fish, and veggies.
Santoku knives' thin, sheep's foot tip, flexible blades make them unsuitable for harsher tasks like deboning meat. The Santoku blades' more robust steel makes them more susceptible to chipping. Cutting through difficult veggies like turnips and butternut squash is the same way. The chef's knife is the most outstanding all-around knife for a wide range of food preparation chores for many pros and home cooks.
Other considerable points
Length of the Blade
Santoku knives feature a shorter blade compared to chef's knives, measuring around 6 inches in length. The shorter blade allows for more control, which is especially advantageous for less experienced chefs. A chef's knife blade is typically 8 inches long, although it can be as long as 14 inches.
Imarku's Chef's Knife 8" and Santoku Knife 7" are the best chef knives and santoku knives. These knives are made of high carbon stainless steel blades, ultra-sharp edges, and an ergonomic handle. The santoku knives are professional with an ultra-sharp edge, hollow edge design with ergonomic design.
Material of the blade
Stainless steel is utilized in most kitchen knife blades. However, the kind and finish of the steel used varies by manufacturer. Western knives feature thicker blades and are constructed of softer but harder steel. The delicacy of the steel implies that the blades are required to be sharpened more regularly. Chef's knives are less prone to chipping due to the softness of the steel blade. The blade's hardness might make them seem weighty, which may not be a good or bad quality of the knife based on the particular preference.
A bolster, a prominent component of a German or French handle, is not usually found on traditional Santoku knives. Anyone new to just using professional knives will probably benefit from selecting a blade with such a bolster. It can assist in safeguarding the hand from slipping down the blade and providing additional grip. Both knives often have a complete tang, which gives them a balanced feel.
Which knife style is the best?
In the end, the knife you select will be the one that best fits your grip and cooking technique. A Santoku knife is a better choice if you cook a specific food, such as a menu heavy on fruit, fish, and vegetables but low on meat. A chef's knife is a perfect choice if you need a tough all-arounder that can chop small bones, carve meat, and cut fruit and vegetables. It's worth investing in both knives when you invent a lot of time within the kitchen and prepare various foods.
So, what's the difference between a chef's knife and a santoku knife? This is largely a matter of personal preference and level of familiarity with each knife. Because of its compact size and precision cutting action, the santoku knife may appeal to smaller hands. On the other hand, Larger-handed people may gravitate toward the chef's knife for the same reason. You might find solace in what you've been doing. However, you urge everyone to take risks and explore new things. If you've been using a chef's knife for a long time, give the Santoku a try!