you learn which is the best, the similarity in these knives, design, function, pros, cons, and much more Chef’s knives and Santoku chef’s knives are used for cutting prime meats such as those prepared by a butcher or vendor, dicing common vegetables, disjointing some … Secondly, it has no arc so that it provides some knife technical issues. Chef’s knives are generally longer than the Santoku. Santoku Knife. The chef’s knife has an edge angle of 20 to 22 degrees, which is greater than a 15-degree cutting angle of a Santoku knife. The santoku knife has a standard size between 5 -7 inches (mostly 7 inches). Knowledge is the key to the best use in the cutlery world. A santoku knife is a Japanese-style knife that is becoming more popular in the United States, with many versions being made in America as well as abroad. Let us examine the difference between a Santoku knife and a Chef knife. The Chef Knife. Measuring between 6 and 7 inches long, the Santoku knife features a shorter, wider blade with a “flatter” cutting edge and curved tip versus the generous belly and pointed tip of the Western-style chef’s knife. A typical Chef knife comes at a standard size between 8-10 inches. Blade Shape This is an area of difference between a santoku knife vs a chef knife. It did great in its " Best Chef Knife of 2020 " roundup where it was named its "A Decent Beginner Santoku Option", which, in … Santoku Vs. Gyuto: Features Compare. It has a straight edge, a … Santoku VS Chef’s Knife. We’ll talk more about the tip in a moment, but you’ll notice the santoku has a taller blade for its last 3-4” near the tip. Yes, a decent chef’s knife can be had for less than $15, and that knife is the Kai, sold exclusively through Williams-Sonoma for just ten bucks. Although the two types of knives are similar, there are still several different features. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. The discussion may go on and on. They’ve been popularized in the United States in recent years due to shoutouts by TV chefs.. Blade Shape . It was introduced into the market in the mid-forties just after World war II. Categories Blog Leave a comment Post navigation. We’ll discuss this in more detail below, but a chef’s knife has a gradual curvature on both the top and the bottom of the blade, bringing it to a pronounced point on the front of the blade. Here is a brief description of a Gyuto knife and a Santoku knife. Here’s a quick summary of some basic differences between the shapes of a chef’s knife and a santoku knife so you can more easily choose the right one for your kitchen cutting and slicing tasks. The Santoku knife is anatomically different than the Western chef knife. The Santoku has a scalloped edge that leaves air pockets in the food … It is, therefore, lighter than a chef’s knife, making it less intimidating and easier to handle — especially for chefs with small hands. What does Santoku mean? I’ll go over the differences between the knives, give you a brief overview of the proper way to hold the knives, and how they should be used. The main notable difference between a Santoku and chef knife is the cutting method used by both knives on a cutting board. The santoku knife is the Japanese, shorter counterpart of the chef knife. Size. To put it into perspective, a santoku knife blade is about the length of the average hand. Gyuto Knife. If the Santoku’s thin, light-weight design speaks of its Japanese origins, the heavy-duty, 8” Chef knife is perfect for its European roots. This allows the rocking motion so favored by proponents of the Chef knife. On looking through both the available santoku and chef knife. 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