Santoku vs. Chef Knife: Which Is Right for Your Kitchen?
A common question from customers, professional chefs and home cooks alike, when purchasing a first Japanese knife is “Which is better, a santoku or a chef knife?”. The Japanese version of a chefs knife is called a gyuto, and for this article we’ll use gyuto and chef knife interchangeably.
Like everything, the choice depends a lot on personal preference, but we’ll go into greater detail on what makes a santoku different from a gyuto and help you to decide which knife makes more sense in your kitchen. .Understanding Santoku and Chef Knives
Santokus and gyutos are both great all purpose knives and are some of the most useful types of cutlery you can have in your knife set. High quality versions feature pointed tips and razor sharp edges and are extremely versatile types of knives.
"What is a Santoku knife?"
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Measuring around 7” in length, santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
"What is a Chef’s knife?”
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Usually ranging in size from 7-10" inches, Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.Blade Shape and Design: The Key Differences Between Santoku and Chef Knives
Both gyuto chef knives and santoku usually have a double bevel, meaning they are sharpened on both sides of the knife’s edge. Santoku usually have a blade length around 6-7 inches, where a chef knife can start at 7 inches and go up to 10 inches.
In a santoku, the flat blade shape is very natural with asian style chopping which utilizes a straight up and down chopping motion. The santoku blade tends to be wider, and therefore higher than a gyutou which allows for the user to keep their knuckles from coming into contact with a cutting board. Both knives can be used in a range of cutting techniques
Gyuto were originally based on the shape of chefs knives being produced in France of Germany. European chef knives tend to be much heavier with blades that have a thicker spine. Gyutous are a more lean version of those European predecessors. Blade profiles vary my makers, but generally the gyuto is leaner than chefs knives made outside of Japan.When to Use a Santoku Knife vs. a Chef Knife
Both a santoku and chef knife are workhorses and a great choice when you want versatlity in an all purpose knife. The main differences depend on your cutting style and the ingredients at hand.
Since santokus are smaller, they can do the job of a paring knife when needed. Whether it’s cleaning radishes or mushrooms and finely mincing herbs or garlic. This is not to say a chefs knife can’t perform those tasks, but generally we recommend a knife that fits the size of the ingredient you are cutting.
Both are great general-purpose options for executing thin slices of fish or other proteins, both raw and cooked.
As we mentioned, santoku is a good choice when you want to do straight up and down chopping and a gyuto if you want to execute longer slices or cut in a rocking chopping motion.
Durability is similar for both santoku and chef knives and mainly depends on the steel type.Cutting Techniques with Santoku and Chef Knives
French style cutting techniques, such as julienne, brunoise, batonnet, and both large and small dice can be equally well executed with both santokus and chef knives.
The main difference is choosing a blade length appropriate for the size of the item. For example, a santoku might be too small to break down a large watermelon, but a good option when cutting the smaller pieces into cubes. An 8 or 9 inch chef knife is a better option if you want one knife that can handle both tasks.
Choosing the Right Knife for Your Kitchen
Keeping your personal preference, cutting style and most commonly used ingredients and cuisine types in mind will help you choose between a santoku and chef knife.
Many cooking enthusiasts and chefs have both options in their knife set. People that commonly use a gyuto at home, might find a santoku the best choice if travelling and only bringing one knife.
The Influence of Japanese Craftsmanship
Santoku knives are widely found in home kitchens throughout Japan. They can handle most tasks needed for the fish and vegetable heavy Japanese diet. Whether they feature a western-style or traditional wa handle, a santoku’s wide blade makes quick work of common ingredients. Japanese cuisine relies on precision and the shorter blade of a santoku vs the longer blade of a western chef’s knife can be a smart option.
Maintaining and Caring for Your Knives
Use a softer cutting board to maintain a sharp edge. End grain hardwoods, natural rubber or synthetic options are useful in extending edge life. Avoid bamboo, stone and glass cutting boards.
Store your knives with the blades protected.
Don’t cut frozen ingredients and never put knives in the dishwasher.Conclusion
When thinking about a santoku vs chef knife, keep in mind the ingredients and cuisine you cook most. How you like to chop, either up and down or with a rocking motion. Both types of knife offer great functionality and are great for a wide range of kitchen tasks, but one might work better for you than the other.
Explore Chubo Knives' selection of high-quality Japanese knives to find the perfect knife how you cook. Shop our catalog of the best Santoku and Chef knives available.