Santoku knife and the chef’s knife are the most widely used multifunctional kitchen knives and may be used for a number of meal preparation activities.
The traditional Western-style chef’s knife and the Japanese-style Santoku knife are the two varieties of chef knives used as versatile kitchen equipment in the field of professional cutlery.
Although the two chef knives serve comparable functions, they do differ in terms of everything from design and form to cutting methods and styles.
Santoku, which translates as “three virtues,” refers to the knife’s ability to chop fish, meat, and vegetables with equal proficiency.
The santoku was once more of a home cook’s knife, but because of its adaptable straight edge, professional chefs have begun to take notice.
What Makes a Santoku Knife Different from a Chef’s Knife?
The chef’s knife and the Santoku knife are the most widely used multi-functional kitchen knives and may be used for a number of meal preparation activities, including cutting meats and other proteins, cutting veggies and fruits, and mincing herbs and spices.
Yet, distinct knife abilities and cutting procedures are needed due to the variations in design and how each blade impacts the cutting board.
Let’s look at the features and applications of each chef knife to have a better grasp of the differences between them.
Blade size and weight
The size of the blade is the first distinction we can observe.
Chef’s knives often tend to be longer.
In contrast to most Santoku knives, which range in length from around 5″ to 7.9 inches, a western chef knife is typically between 8″ and 12 inches.
When it comes to chef’s knife blades, the French and German versions differ from one another.
While cutting with the “rocking” action, the German version of the blade has a curved part at the front that gives you greater control and stability.
The French type of knife, on the other hand, is straighter and has a more triangular tip. Because of this, it frequently works better for a slicing action, especially with meat. The chef’s knife blade has a sharp, sword-like tip on both types that is ideal for puncturing before cutting.
On the other hand, the Santoku knife, which has a heavier blade, also has a boxier construction and typically has some added weight for the balance of the blade. In contrast to the chef’s knife, the Santoku’s blade has a straight edge and a less pronounced point.
This is preferable for slicing so that the food isn’t unintentionally pierced.
Material
The methods used in each of their respective origin locations for blacksmithing may explain this distinction. The Japanese steel used to make the Santoku knife is often heavier. Its boxier design combined with this feature makes it a superior knife for chopping. High carbon steel is typically used to make Santokus, whilst German stainless steel is typically used to make chef’s knives.
Handle style
The bolster is what distinguishes a Santoku knife from a chef’s knife in terms of handle construction. A bolster is included on a chef’s knife made in the western style, which improves knife control. Santokus often have no bolster and attach straight to the handle.
Different Santoku Knives
Blade: Santoku knives don’t come in a wide variety of blade shapes, however, there is one called kengata that has a sharp tip and is good for cutting vegetables and meats. For cutting exceptionally thick fruit, such as potatoes, knives with a hollow edge or dents might be helpful in lowering friction.
Top Uses for the Santoku Knife
Meat: Santoku knife is excellent for mincing raw, boneless meats and poultry. They are good for cutting food into cubes or small slices for stir-fries and other dishes. Santokus work well for slicing cooked meat and poultry as well.
Seafood: A santoku’s razor-sharp edge makes it easy to portion and fillet fish as well as mince shrimp.
Vegetables – For chopping up veggies, a premium santoku blade is a great option. It can accomplish almost all of the cutting activities that utility knives, nakiri knives, paring knives, and other cutlery and kitchen equipment carry out in household kitchens.
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