Santoku vs. Chef Knife: What’s the Difference?
Kitchen knives come in many styles. Some appear identical but have different uses, such as the chef knife and santoku knife. Both are large, multi-purpose kitchen knives with broad, smooth blades, but there are some differences that alter the way each knife functions. In this article, we will compare santoku and chef knife designs and determine which best fits your needs.
What is a Chef Knife?
Chef knives are one of the most used knives in the kitchen, suitable for everything from chopping onions to slicing through chickens. These knives have long, thick blades (usually 10 to 12 inches long) and excel at preparing large amounts of food.
What is a Chef Knife Used For?
The curved blade of a chef knife supports a rolling or rocking motion as the cutting edge glides along the cutting board. This technique is called a "rock chop" and adds leverage and precision to the cut.
Best Chef Knife Uses
- Chopping herbs and vegetables
- Slicing large fruit and cuts of meat
- Dicing, mincing, and julienning
- Breaking down large, dense items like whole chickens or root vegetables
1. Start by using a pinch grip for balance; hold the blade between your thumb and forefinger where it meets the handle
2. Let the curve of the blade do the work by using a rocking motion from the tip
3. Keep the tip of the knife in contact with the board for stability
How to Care for a Chef Knife
- Regularly hone the blade and sharpen when needed. You may need to hone the blade with a honing steel several times during heavy use
- Hand wash and dry immediately after use
- Store in a knife block or on a magnetic strip to protect the cutting edge
What is a Santoku Knife?
The santoku knife is a popular, multi-purpose Japanese-style knife. Its shape was adapted over time from traditional Japanese and Western designs and has become nearly as common as the chef knife in commercial kitchens.
One of the main differences between the two is the blade shape. Santoku knives generally have more flat cutting ends compared to a chef knife’s curved blade. They also have thin blades that are 5 to 7 inches long. They are usually about as deep as a chef knife and have a less-pointed tip, giving them a stubbier look.
So, what is a santoku knife good for? Santoku knives are made for precise cuts of larger items. They're usually made with harder Japanese steel, which stays sharp longer but can chip when cutting hard items.
Most santoku knives have dimples along the edge of the blade. Beyond aesthetic purposes, these dents—called "grantons"—create air pockets between the blade and food when slicing, reducing friction and preventing food from sticking.
What is a Santoku Knife Used For?
The name "santoku" is derived from a Japanese word meaning "three virtues," which also suggests being useful for three—or many—different things. Like chef knives, they have many uses, but their thin, sharp blades and flat edges make them excel at certain tasks.
Best Uses for Santoku Knives
- Thin, clean slicing of vegetables
- Dicing boneless meats
- Precise cutting of softer foods, such as mushrooms or fish
1. Use a straight up-and-down or forward slicing motion to take advantage of the blade's straight edge
2. Keep your fingers curled under your guiding hand for safety
3. Let the sharp, thin blade do the work; it’s designed for clean, effortless cuts
How to Care for a Santoku Knife
- Always hand wash and dry immediately
- Use a whetstone or honing rod for maintenance
- Avoid cutting hard vegetables or bones to prevent chipping the thin edge
When to Use a Santoku vs. Chef Knife
In general, you'll want to use chef knives for prepping large amounts of food and for less precise cuts. Their heavier design and softer metal make them great for chopping through dense items separating meat from bones. Santoku knives, on the other hand, do better with precise cuts and thin slicing. If you need to chop soft, wet foods like tomatoes, garlic, or fish, a santoku knife will work the best.
Choosing between a chef and santoku knife also depends on individual cutting style. If you prefer a rock chop, you'll have an easier time with the chef knife. For straight, downward cuts, the santoku knife is a better choice.
Do You Only Need a Santoku in Japanese Restaurants?
While santoku knives are Japanese-designed knives, they were not traditionally used to only prepare Japanese cuisine. The santoku design evolved from Japanese-style blades that were shorter and had no point—like a mini-cleaver—and German-style chef knives, resulting in a versatile tool for any kitchen.
Do You Need Both Knives?
Commercial kitchens don't necessarily need both santoku and chef knives. While there is a difference between santoku and chef knives, they can be adapted to most of the same uses. If you create detailed dishes with very specific cuts, it’s best to have both. However, for simpler prep, a single knife that best fits your cutting style may be sufficient.
If you need help deciding on the right knife, check out our knife buyers' guide.
Find the Right Knife for Your Kitchen at KaTom
Whether you opt for a chef knife, santoku knife, or both, KaTom provides hundreds of kitchen knives for any kind of foodservice operation.
