Santoku knife vs. chef's knife: which one to choose?

Are you hesitating between getting a Santoku knife or a Gyuto? If both are very versatile, they both have their own specificities. Before making your decision, we’ll give you all the information you need to find the right knife!

Portrait of a Santoku knife

Invented about 150 years ago in Japan, during the Meiji era, the Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the three following types of cutting; chopping, slicing and dicing. Very versatile, the Santoku is one of the types of knives we recommend as the main knife in the kitchen.
Thanks to its kamagata tip, which can be recognized by its bird's beak shape, the Santoku is easily recognizable.

 

Discover our selection of Santoku knives.

Why do you absolutely need a Santoku knife?

A good cook needs good knives. Whether you are a novice or a professional chef, the Santoku is an essential tool to have in your kitchen.

Thanks to a blade shorter than a Chef's knife (about 165mm to 180mm versus 180mm to 240mm for a chef's knife), this knife is easier to handle for beginners.

To achieve a good cut, the push-cut technique is used, lifting the blade from the board with each movement. The curvature towards the tip of the knife also allows for a pendulum cut. Regardless of the method used, it is important to apply as little pressure as possible and let the knife work. The result: a clean and precise cut!

In summary, the Santoku is a well-rounded knife for a professional chef and is also the ideal all-purpose knife for the home kitchen. Its versatility allows it to perform different types of cuts and will suit most foods.

Want to expand your cutting options? Perhaps the chef's knife would be more suitable for what you are looking for!

What is the best Japanese knife? Make your choice by clicking here.

Portrait of a Chef's knife

The Japanese word Gyuto (牛刀) literally translates to ox sword. The Gyuto knife is the equivalent of the Western Chef's knife and was designed to cut everything from vegetables to meat and fish.It is also made to be used with the push-cut method, lifting the blade between each cutting motion, or with the pendulum method. It is important that the blade is straight when impacted with the cutting board to avoid damage to the knife edge.

The more curved blade of the Chef's knife is usually between 180 mm and 240 mm, which allows for the execution of slicing motions in one movement. This is difficult to achieve with a santoku which has a shorter, straighter blade.

Straighter than its European counterpart, the Japanese Chef's knife requires a different technique to get the most out of its potential. Once mastered, you will see that you will not be able to go without it! As a true extension of the cook's hand, it is important to choose the best Chef's knife for you.

Discover our selection of Chef's knives.

Why do you absolutely need a Chef's knife?

While the Santoku is perfect for cutting vegetables, the Chef's knife is best for cutting fish and meat.

Both are obviously versatile, but the Gyuto's longer blade allows for more cutting options. It is therefore possible to cut vegetables, slice meat and fish or chop fresh herbs with ease.

Not sure which one to choose? The best way to choose a knife is to try it! Come and test both in store, our team will be happy to help you choose the knife that best suits you.