When it comes to kitchen knives, chefs have a wide array of options. Experts design every knife to perform a task and deliver unmatched results. Among others, chef’s knife vs santoku knife are the go-to options for most professional chefs. Let us take a look at chef’s knife vs santoku and understand the reasons.
Santoku vs chef knife for meat
One needs to consider numerous factors before purchasing any new thing. Similarly, when it comes to knives, you need to determine whether it serves its purpose efficiently while suiting your grip.
If your menu is more inclined towards vegetables, fruits, fish, vegetables, and a lot less meat, Santoku is a better choice. However, if the menu is heavy on flesh, you need something to cut through small bones with fruits and vegetables. So what you need here is an all-rounder. For such purposes, nothing can be more suitable than a Chef’s knife.
Santoku vs chef knife technique
A Chef’s knife involves the up and down movement alongside the finger where the tip remains attached to the cutting board. Consequently, what you get here is known as the rocking movement.
The cutting technique of Santoku is very different from the former. Owing to its flat blade, it cannot rock forth and back like a Chef’s knife. With every chop, the knife loses its contact with the chopping board. Thus, it uses an up and down chopping technique.
What is the difference between a santoku and chef knife?
- Santoku knives are lighter in weight whereas, chef’s knives are heavier to hold.
- The Chef’s knife has a broad blade with an upward curve. On the other hand, Santoku knives have a Sheepsfoot one.
- The blade of Santoku knives is thinner that allows more control over refining slicing.
- Generally, Chef’s knives have double bevels. Santoku knives come in both single and double bevel variations.
Which is better santoku or chef knife?
The Santoku knife, also known as the Santoku Bocho, is a Japanese-style kitchen knife. It translates into three virtues that resemble its primary use in the kitchen. You can chop, dice, or slice your vegetables, fruits, and herbs to prepare for the meal.
The Chef’s knife, also known as the French knife, is made from carbon steel or stainless steel. These materials enhance durability and provide high resistance against corrosion. It traces its roots of origin back to Thiers, France.
Most importantly, one cannot compare these two classics to determine which is better than the other. Why? Because each one of these is responsible for preparing specific ingredients. Moreover, they also implement different techniques to deliver desired results. One cannot perform the role of the other. Thus, they enhance the efficiency together.
1.Who makes the best Santoku knife
Professionals believe that MAC produces the best Santoku knives. The MAC Knife MSK-65 Professional Hollow Edge Santoku Knife is an absolute favorite because of its lightweight body, sturdy grip, and sharpness.
2.Do I need a Chef’s knife and a Santoku?
It is important to remember that the Chef’s knife and Santoku are considered the best multipurpose tools. You can slice, dice, or mince your meat, vegetables, fruits, herbs, etc. While the latter is more suitable for fish, the former is the go-to for cutting thick meat and bones. So it all depends on your requirement.