Chef's knives and santokus are both popular choices today. But what exactly are they, and are they that different? Though used for similar purposes, they actually have very different blade shapes. Both are versatile kitchen workhorses, but which one is best for you depends on several factors, which we'll look at in this article. You may even want one of each that you use for different tasks.
NOTE: This is our fist guest post, written by freelance writer Liliana Jimenez. Enjoy!
What Is a Chef's Knife?
Western chef knife (note handle shape and full bolster).
Gyuto chef knife (note handle shape and slightly straighter blade).
A chef’s knife (sometimes called a cook’s knife) is the most versatile, all-purpose blade seen in Western kitchens. It's the go-to knife for most home cooks and professionals. You can use it for almost any cutting task, from mincing garlic and chopping onions to boning chicken and carving a roast.
Chef’s knives typically have blade lengths from 6 to 12 inches, with 8 inches being the most common size. Chef's knives have a curved blade that tapers upward to a pointed tip, which makes them ideal for "rock chop" cutting, where the chef lifts the handle but the knife tip stays on the cutting board. The curved edge keeps the tip in contact with the cutting board, allowing for continuous and efficient movement.
Chef's knives are great for tasks that require speed and power, like halving melons, breaking down squash, or working through dense proteins.
Though classic chef's knives are Western knives--that is, primarily developed in German and French kitchens--there is also a Japanese version of a chef's knife called a gyuto. Gyutos tend to be made of harder steel, which makes them more brittle, and have a narrower spine and cutting angle. These features make them excellent for precision cutting, but they are not the workhorses that softer, heavier Western chef's knives are. So though the gyuto and the Western chef knife can look quite similar, they are very different knives with very different purposes.
NOTE: In this article we are comparing Western chef's knives, not gyutos, with santoku knives.
What Is a Santoku?
Classic Japanese (Miyabi) santoku (note flat blade, downward curved spine, and oval handle).
Though chef's knives are still the number one choice in Western kitchens, the santoku is rapidly gaining in popularity, largely because of its versatility. The santoku was developed in Japan after World War II as an alternative to the three traditional Japanese blades: the deba (used for fish), the gyuto (used primarily for meat and closest in design to a Western chef's knife), and the nakiri (used for vegetables). Santoku means “three virtues” in Japanese, referring to the knife’s ability to handle slicing, dicing, and chopping, and also because it can handle all three types of food, although the knife is most typically used for vegetable prep.
Santoku blades can measure 5 to 8 inches, with 7 inches being the standard length. They feature a straight (or sometimes very slightly curved) cutting edge, with a spine that curves downward to the tip (rather than a blade that curves upward to the spine, as seen in a chef's knife). This design makes santokus ideal for a straight up-and-down cutting motion, in which the entire blade is lifted off the cutting surface between cuts.
Since santokus are of Japanese origin, they tend to be made of harder steel and have a narrower cutting angle than chef's knives, although there is a wide variation today, particularly since many Western knife companies, such as Wusthof, Zwilling, Henckels, and Victorinox all make santokus out of standard German steel. They can also have a Japanese or Western handle--so the main difference between the santoku and the chef knife are the shape of the blade.
Whether you go with a Japanese brand or a Western brand of santoku will affect the design, but this is not good or bad: what matters most is whether the knife works, and feels comfortable, for the individual user.
The Differences Summarized
The table below summarizes the differences between the Western chef knife and the santoku. However, keep in mind that there can be overlaps in some of these characteristics (such as hardness, cutting angle, and handle shape). The biggest differences between the two will always be the blade shape and the cutting motion you use with each knife.
We will look at some of the differences in more detail below in our Recommendations section, which will apply only to santokus, because as far as we know, no Japanese brands make Western-style chef's knives.
Header | Western Chef's Knife | Santoku |
|---|---|---|
Origin | Western (primarily Germany and France) | Japan |
Blade Shape (main difference) | Curved edge tapers upward to tip | Straight edge with spine that tapers downward to tip |
Steel/Hardness | Softer, more durable steel w/hardness 52-58 HRC | Harder, more brittle steel w/hardness 59-65 HRC |
Cutting Style | Rock chop: tip stays on cutting surface as you move blade up and down. Also good for push-pull cutting. | Up-and-down cutting with full blade contact. Also good for push-pull cutting. |
Cutting Angle | Ranges from 14-20 degrees | Ranges from 9-16 degrees |
Blade Thickness | Thick and fairly heavy for excellent durability | Thin and light for more precise, detailed work |
Stickiness | Usually smooth blade so food sometimes sticks; may have granton indents to help prevent this. | Can be smooth but often has Granton indents to reduce sticking. |
Weight | Tend to be heavier because of the thicker blade. | Tend to be lighter because of the thinner blade. |
Handle | Almost always the contoured Western style blade. | Can have a round, oval, octagonal, or Western style contoured handle depending on the brand. |
Pros and Cons of Chef's Knives
Pros
Cons
Pros and Cons of Santokus
Pros
Cons
So Which Knife Is Better?
Choosing between a chef’s knife and a santoku isn’t about tradition or style, and it's definitely not about the latest trend. It's about what feels right for your needs and your cutting style.
Chef's Knife Recommendations
Here are two of our favorite chef knives that we use and recommend.
Wusthof 8-inch Classic Ikon
About $200
Wusthof is the classic German knife company, with a reputation for excellence. If you want one of the best chef's knife on the market that will provide decades of service, the Wusthof Classic Ikon is a great choice.
Features:
This is the updated version of the Wusthof Classic. We prefer the Ikon because of the partial bolster and arched handle, which both give the knife a sleek look. The steel and forging process are the same as the Wusthof Classic, so you can save a little if you go with that model, but you may prefer the partial bolster on the Ikon, especially if you don't enjoy sharpening.
This knife is heavy so it may not be for everyone, but it's well balanced, holds an edge well, and is a great investment because it's probably the last chef's knife you'll ever need.
The cream handle sometimes goes on sale for significant savings, so keep an eye out during sale events and the holiday season.
You can read more about the Wuthof Classic Ikon chef knife in our Wusthor Review and Buying Guide.
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Victorinox Fibrox Pro 8-inch Chef Knife
About $45
If you're on a budget, then Victorinox is a good option. This is the new version of the Swiss Classic, the kitchen knife most people associate with Victorinox. These knives are recommended by America's Test Kitchen and are good quality for a stamped blade. (You can tell the knife is stamped, not forged, by the lack of bolster and how the knife fits the handle.)
Features:
The Victorinox knives are cheaper than Wusthofs for several reasons: the blade is stamped, not forged, so it's cheaper to make; the steel is softer, so it requires more frequent sharpening; and the handle material is not as durable. So this knife isn't quite the workhorse as the Wusthof, but it's a great choice for anyone on a budget. It's also considerably lighter than the Wusthof, so it's great for anyone who wants a lightweight yet durable chef's knife that can tackle any cutting task.
We always prefer the higher end options, but if you're looking for a good deal, any Victorinox knife is a great option.
You can read more about the Fibrox Pro in our detailed Victorinox review.
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Santoku Recommendations
Here are two of our favorite santokus.
Miyabi Birchwood 7-inch Santoku
About $340
This is a high-end knife at a high-end price, but if you want something that's amazingly light and nimble, yet durable and gorgeous, this is an excellent choice. Miyabi is owned by Zwilling, but the knives are 100% made in Japan in an artisan shop. The SG2 steel is some of the best out there for holding an edge--though it is brittle, so this is not an all-purpose knife like a German chef knife, but for what it's good at, it's truly superb.
Features:
The Damascus overlay serves no real purpose but adding to the beauty of the knife (and the price). But the SG2 steel core stays sharp literally for months between sharpening. This is a truly exceptional blade that we highly recommend for veggie prep and all-purpose use--although you should avoid using it on hard foods and bone because the sharp steel chips more easily than softer German steel.
Note that the D-shaped handle is designed for right-handed users, so if you're left-handed, this isn't a good choice, though you may be able to special-order a left-handed version.
Miyabi makes several other lines, and all are excellent quality. See our Miyabi review for more information.
Nobody needs a knife this expensive, but if you have the budget, this is a knife you will love and look forward to using.
Wusthof Classic Ikon 7-inch Santoku
About $200
This santoku is kind of the best of both worlds: it has the durability of German steel and the thin cutting edge that you see only on Japanese blades. This knife also has the Granton scallops that help prevent sticking; they're a nice feature, but there are a lot of opinions on how much difference they make.
Features:
You could also go with the Wusthof Classic santoku, which is about $30 cheaper and has an identical blade but the Classic handle (rather than the Classic Ikon handle). We prefer the Classic Ikon design, but other than the handle, you're getting the exact same knife for less. In both cases, keep in mind that the handle has a Western (contoured) shape and not a traditional Japanese shape.
The 10 degree cutting angle is thinner than even many Japanese santokus (for example, Shun knives have a 16 degree cutting angle). And the combination of the thin cutting angle and the durable German steel makes this knife truly all-purpose, and a joy to use.
You can read more about the Wusthof Classic Ikon santoku in our detailed Wusthof review and buying guide.
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Mercer Culinary Genesis 7-inch Santoku
About $35
For a forged blade, this santoku comes at an excellent price. It's nothing fancy, but it has everything you need and will hold up over decades of use.
Features:
The neoprene handle is soft and grippy, though not as durable as the handles seen on more expensive blades. The forged German steel blade is durable, so this is an all-purpose blade (no worries about chipping it on hard food). It's lighter than a lot of Japanese knives, yet the 15-degree cutting angle feels like a Western knife.
This knife is good quality at a surprisingly affordable price point, but it's not the best choice for everyone, so give it a thorough test run before you decide if you want to keep it.
For more information about Mercer, see our Mercer knife review.
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Chef Knive Vs. Santoku FAQ
Here are some common questions about chef's knives vs. santokus.
Do You Need Both a Chef's Knife and a Santoku?
This really depends on how you use your knives. If you like both the rock chop and up-and-down cutting motions and use both for different foods (e.g., slicing meat and prepping veggies), then you might want both knives. But it's not necessary. The chef's knife is the more versatile blade, but if you love the flat santoku blade, you can use it for most cutting tasks. It's really a personal decision that you can only make after using both knives.
How Do You Choose Which Knife to Get?
Practice, practice, practice: try both knives, try both cutting styles, and decide which one you prefer. It's possible you may like both and use them for different tasks.
What Is the Best Size of Chef Knife and Santoku Knife?
For most people, the standard blade lengths--8 inches for a chef's knife, 7 inches for a santoku--are best. If you have extra large or extra small hands, or if you are looking for a specialized purpose, then you may want a different size. As is the case with most knife decisions, it really depends on your specific circumstances.
Which Knife Is Better for Beginners?
Both knives are great starter options. If you want something lightweight and nimble, go with a santoku. If you want something heavy and all-purpose, go with a chef's knife;
Are Both Knives Good for Cutting Meat?
Because of the tip shape, the chef's knife edges out the santoku for cutting meat. But santokus will work for meat if you prefer this blade and cutting style.
Is the Santoku Better for Vegetables?
The santoku was designed primarily for vegetable. Veggies are friendlier to the up-and-down cutting style than meat, and this is what the santoku excels at. However, the chef's knife has been used in the West for centuries and is also great for veggies. It really depends on your cutting style and preferences.
What Are Granton Edges?
Granton edges are indents, or scallops, that run along the length of a blade. They are typically seen on santokus and less common on chef's knives. The indents allow food to fall away from the blade more easily to help prevent food from sticking. They aren't necessary, and some people don't think they make any difference at all, but they can be a nice feature.
How Much Should You Spend to Get a Good Quality Knife?
All kitchen knives come in a huge price range, from under $50 to over $500, and there are decent quality knives even at the lowest end of this range, although they tend to be made from softer steel that will need to be sharpened more often. You should spend what you can afford, but really top quality knives start at around $100. Many people will disagree with this, saying you can get a good knife for $50 or that you have to spend at least $200. So once again, the answer to this can be quite subjective. Go with what you can afford and you will have a knife you can love.
Final Thoughts
So which knife should you buy? There's no right or wrong answer. Many home cooks, and plenty of pros, use both chef’s knives and santokus. It’s common to have a chef’s knife for a daily driver and to keep a santoku on hand for more detailed precision tasks.
German steel is the more durable and versatile choice, while Japanese steel holds an edge better and is lighter and more nimble, making it more fun to use.
They don’t have to be competitors but rather you can think of them as complementary tools. As long as you do your research, understand your needs and preferred cutting style, you can be happy with either or both of these knives.
Thanks for reading!
