How to choose between these two stalwarts of the kitchen.
Choosing the perfect kitchen knife can be a slightly bewildering experience. With so many different blade sizes, shapes, handles and steels to pick from, even the most experienced aficionado may be forgiven for being a bit confused.
In our opinion, two of the most versatile and useful knives are the Chef and Santoku. And whilst both of these blades are capable of performing a variety of tasks, there are key differences between them.
So in this article, we’ll be taking a look at the differences between these stalwarts of the knife roll. What are they? What are the best suited for? And, most importantly, which do you need in your life?
WHAT IS A CHEF KNIFE?
Chefs Knives are of Western origin, and particularly associated with French and German cooking styles. A larger knife shape, they typically measure between 8 and 12 inches. Ours come in at a manageable 8.5 inches.
Chefs Knives have a long, curved blade which tapers to a point. The curve enables a rocking motion when chopping, whilst their size makes them perfect for a huge range of food prep, from light butchery to carving, and vegetable chopping to breaking down shellfish.
Little wonder then that they’re also the most popular knife we sell. Ours feature an 8.5 inch Japanese steel blade made using AUS-10 steel - a very popular option for kitchen blades. They have a perfectly straight blade which tapers down to a finely pointed tip; whilst the robust heel of the Chef knife can be used for cracking through crab or lobster claws. The blade is also double beveled meaning that it’s suitable for both left and right handed cooks.
Each of our Chef Knives is made by hand; and we have three handle types available - Beech, Black walnut and Rosewood.
WHAT IS A SANTOKU KNIFE?
Santoku Knives are deeply rooted in Japanese history and culture; but have now become a staple in kitchens worldwide. The term ‘santoku’ means three virtues’ or ‘three uses’ which refers to their ability to perform three key kitchen functions - cutting, dicing, and mincing.
Santoku knives are characterised by their straight-edged “sheep foot” blade, and many have dimples and engravings on the side of the blade in order to prevent delicate morsels of food from getting stuck on the side. Toward the end of the blade, the edge begins to taper to a drop point for more precise and delicate cutting.
The straight-edged drop points make Katto’s Santoku Knives particularly well-suited for cutting fish and meat, as well as the preventative measures to avoid pieces of meat and fish getting stuck to the knife.
As with our Chef Knives, we make our Santokus using AUS-10 Japanese steel, sharpened to an extremely high level. The blades are double beveled making them a great choice for both left and right handed cooks.
WHICH KNIFE IS BEST FOR ME?
The most important considerations when choosing your knife are function, weight and aesthetics. Of the two, the Chef Knife is definitely the heavier option. So if you’re planning to break down large pieces of meat or are likely to prepare tough root vegetables (such as pumpkins or squashes), then we’d recommend choosing this.
Alternatively, if you’re looking for something a little lighter and more agile then we’d suggest the Santoku. You can still perform a wide variety of tasks with this knife; it’s just not so adept at the big cutting or chopping tasks.
Ultimately, though, the choice is yours. And with free 100 day returns you can shop at Katto with peace of mind knowing that - if you want to - you can return or exchange your knife easily.
We hope that this article has been helpful. And if you'd like to find your perfect knife, why not take our knife quiz?