The santoku knife was first created in japan while the chef s knife traces its origins to germany although they may also be referred to as western knives.
Santoku chef knife.
Santokus sharpen to 15 degrees instead of 30 degrees like a chef s or most other western knives.
Why santoku translates to three virtues.
Now that that s covered let us find out why chef s knife and santoku knife are pitted against one another and what the major differences between these knives are.
Santoku knives are shorter lighter and thinner than western style chef s knives.
Germany or france composition.
Most santoku knives have a 6 or 7 inch blade compared to the more common 8 inch length for many chef s knives.
Cook s knife french knife origin.
The absence of a tip on the santoku knife means one can slice in a single downward cut.
Eight inches most used by home cooks or 10 inches popular with pros are the most common lengths but it can range from six to 14 inches.
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A santoku knife is single beveled as opposed to a chef s knife which is usually double beveled.
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Santoku although japan has a rich history of bladesmithing the santoku knife is a relatively recent addition.
The beveling refers to the subtle angling at the edge of the knife s blade.
The chef s knife is the more formidable looking knife with the 6 inch to 12 inch blades sharpened tip and heavy feel and appears to be a preferred choice of.
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A chef s knife can be made of a number of materials including carbon steel and ceramic but stainless steel is the most common.
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Many santoku knives used by professional chefs are single bevel.
Another key difference between the santoku and chef s knife is the bevel.
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