To the Japanese cooks, the Santoku knife is the equivalent of the chef knife. Sharpening relates to restoring the angle of a knife’s blade. Plus 10% OFF. Learn more about the 7-inch Santoku Knife by Kamikoto. The chef knife usually comes in a curved section and the blade front idea for cutting in a rocking motion. It does take practice so take your time at the start. They are even interchangeable. You can view your wishlist by creating or login account. Both are powerful partners in your chef’s arsenal and if properly cared for, will give you many hours of service as you master your culinary world. The Santoku Knife. Whichever translation you prefer, the Santoku knife’s many uses make it a kitchen essential. It has now come to the moment where we need to lay both knives side by side and look at what they have to offer. Before explaining the differences, let’s begin with the similarities. A Santoku knife can be identified by its shape and size. Ein Santoku ist leichter, kürzer und kopflastig, das europäische Chefmesser hat eine längere Klinge als ein Santoku, ist i.d.R. Hence, it is widely regarded as one of the most functional kitchen tools out there. “With a chef’s knife you can get the back-and-forth rocking motion. It is 5-8 inches long only which is about the length of an average adult hand. One important difference here is Japanese blades - such as the Santoku - are often made of a thinner, yet harder steel to allow chefs to perform precision tasks. Hold the knife’s handle in your dominant hand and the steel in the other, both pointing upright. Both are made from an assortment of materials such as ceramic or metal. Santoku and chef knives are meant to complement each other rather than replace each other. But this does not mean that the Santoku cannot be longer than that, there are shorter Chef’s knives, and there are also longer Santoku on the market. Amongst Japanese chefs, the Santoku is the most commonly used knife. Single-bevel Santoku’s also require less sharpening work as opposed to double. But while these two cutting tools have gained popularity due to their exceptional performance on the job, there’s a lot that separates them. Do this 5 to 10 times. Its thin blades allow you to cut with precision even without exerting force. Before highlighting the differences in sharpening between the Santoku and Chef’s Knife, here are three vital reasons to sharpen knives: As many Santoku knives have a single bevel and are made from a harder steel, it is easier to create a much finer angle on the one side making for a sharper knife. Proud mom, wife, and red seal chef with a passion! Crafted differently than the chef’s knife, the Santoku knife is lighter and smaller in size, with the most notable difference being the shape of the blade. Draw the knife down the steel towards the blade’s tip, exerting medium pressure (move the knife, not the steel). The nakiri knife is designed specifically for chopping vegetables. Ensure you have the right angle (approximately 15 – 20 degrees). The absence of a tip on the Santoku knife means one can slice in a single downward cut. Es ist etwas kürzer (Standardlänge ca.17 cm), fast genau so vielseitig und verfügt zudem über eine praktische Zusatzfunktion. Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. The Chef's knife is a western style knife with softer steel and greater durability. Santoku knives and chef knives have differences that, for an inexperienced chef or kitchen amateur, might not be visible. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. Some santoku knives have hollows on the blade edge. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. Chef’s knife vs Santoku. The two knives are different sizes, have different … In this article we try to answer that question. Many Santoku knives used by professional chefs are single bevel. For example, you may want to disjoint a raw chicken with your chef knife then immediately chop leeks with your Santoku. Santoku knives and chef knives look so similar both in form and function that a lot of people wonder whether they are the same. Another key difference between the Santoku and Chef’s Knife is the bevel. The Santoku is often mistaken as a chef’s knife mostly because they serve the same functions and that both of them offer the same features and are also known to be the workhorse of the kitchen. Learn more. Whetstone sharpening gives a greater (sharper) knife edge than other methods. It enhances the overall cooking experience exponentially. It’s crucial to know about why they were designed for and where they were made initially. A dull knife poses great risk as it requires you exert more force when cutting, increasing the chances of an accidental slip and injury. Both a santoku and a chef’s knife are general-purpose knives, and can be used for most kitchen prep work. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. overall, the Santoku knife is built to give you more control over the kitchen job. cared for, will give you many hours of service as you master your culinary world. Western Chef Knife. The Western chef knife is the “workhorse” of the kitchen. Avoid using dishwashers or scourers and opt for a wooden box or block for storage. Santoku Vs. Repeat on other side of the blade. When sharpening, one can create a much smaller angle resulting in a sharper blade. naturally causes the chef to ‘rock’ the blade forward as they complete their cut which includes proper cleaning, sharpening and storage. While many chefs successfully employ the rocking method, the Santoku way is faster and more efficient. Its lightweight nature makes the tool great for executing a lot of cutting tasks such as preparing fruit, vegetables, as well as fish, boneless meat, poultry, etc. This was to keep the weights similar and as balanced as possible. The blade is also wider and more flat than that of a chef’s knife while the tip of the knife also has a curve to it. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. You may also opt to use a steel to hone a Chef’s Knife in between bouts of sharpening. Both are powerful partners in your chef’s arsenal and if properly. Member of WACS, CCFCC, and BC Chefs' Association. The comparison may be renamed as Santoku vs Gyuto as well. In general, Santoku knives can be sharpened to an approximate angle of 10 – 15 degrees. As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. A Santoku knife is going to be much lighter and smaller than a chef’s knife. (a dull back spine that curves down to meet the straight-edged front blade), Thinner blade than a Chef’s Knife allows for more refined slicing, Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge, Usually no bolster (the piece of metal between blade and handle), May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it), Broad blade that curves upwards to form a tip (spine is thicker to add weight), Varies in size from 6” to 12” (8” is most popular but many professionals opt for 10” or 12”), Why the blade shape matters in producing the right slice, dice or cut. Its small and lightweight design coupled with its great weight distribution makes this all-purpose Japanese wonder one of the most extremely dependable cutting tools you will find anywhere. So how did this knife begin? Ich ziehe seit ca. We’ll go over each type of knife’s design, cutting techniques, and uses. We often get questions about the difference between a chef’s knife and a santoku knife. Japanese Honshu Steel is one such example. Meet them together in a V-shape. The difference between a Santoku and a Chef's knife primarily pertain to their origin and blade shape (the latter responsible for the type of cut or slice one can achieve). Opt for a serrated version when slicing bread. Ein Santoku ist damit aber nicht in jedem Fall besser, denn sehr dünn ausgeschliffene Klingen reagieren empfindlicher auf hartes Schnittgut, während der U-Schliff stabiler ist, ohne dass dabei gleich der Eindruck entsteht, mit einem stumpfen Messer arbeiten zu müssen. Many Santoku knives used by professional chefs are single bevel. The knife is so named because of its triple abilities of dicing, chopping, and mincing. Chances are that you have come across an all-purpose kitchen knife that features hollowed-out indentations on the edge of its blade. However, it is common to find shorter chef knives or longer Santoku nowadays. Santoku Knife vs Chef’s Knife. It can handle a wide variety of jobs but avoid using it to chop large meat bones, frozen products or for intricate peeling and julienning jobs. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes. Position the blade’s heel against the steel around 2cm from the top of the steel. The average Santoku edge is sharpened to 10-degree angle, while chef’s knives tend to be sharpened at an edge angle range of 10 to 20 degrees, with an average of 15. Knives should service you for a very long time provided you give them the right care which includes proper cleaning, sharpening and storage. Santoku Knives vs Chef’s Knives. . As you can see, there are a number of distinct differences between a European Chef’s Knife and Kamikoto 7-inch Santoku Knife. Unable to find a valid discount matching the code entered. The benefits of choosing a Santoku include: Lightweight- A Santoku is generally lighter than a Western chef’s knife and some chefs prefer this as … “They hit the board differently when you use them,” explains the Brooklyn Kitchen co-owner. We must discuss the root of each knife to make you better understand the suitable knife among Santoku vs Chef Knife. The Originality Of Santoku vs Chef Knife. Which one would come out the victor? However, a Santoku knife is not the same as a chef knife. However you choose to outfit … The most effective way to sharpen a Santoku is to. The meaning of the word ‘Santoku’s clearly explains what it is best used for: the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. Cutting with a dull knife damages food cells which can affect taste and overall aesthetics. Like a chef knife, the Santoku knife can be used for almost any cutting task. In fact, they are so similar that the Santoku is considered as just the Japanese version of the Western-style chef knife. Which kind of knives do you have? Remember to always refer to the steel’s manufacturer instructions too. : It is infinitely more enjoyable to slice with a knife that is sharp. The word “Santoku” simply translates as “three virtues,” or “three uses,” if you prefer a looser translation. But there are a few important distinctions between each one. It is for these reasons that the knife is gaining incredible acceptance among westerners. Most people often mistake this knife for the Western chef knife due to the numerous similarities that exist between them. This way, even individuals with smaller hands will find it convenient. The Santoku knife has no bolter, which makes it possible for you to use the entire blade. The main difference — at least the one you’ll notice, according to Taylor Erkkinen — is the way it handles. 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