santoku knife vs chef knife reddit

but i find the chefs knife has its uses as well. Santoku knives are perfect for thin slicing and dicing. I've got a few of each, and went with the 10" western chef for gp at work. Global GS-37 – Best Santoku Knife for Small Hands. Don't know if that makes it strictly 'better' though. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Santoku knives tend to have a straighter edge, so you have a longer effective cutting surface for straight up-and-down slicing and dicing. AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. For that reason both knives also ask for a different sharpening technique. It seems that most of the responses here says santoku should be a good start. It depends on personal preference but there is a clear trend toward gyuto and chef knives. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. I'm perpetually broke, so I bought a good (shit, it was like twelve dollars so it's probably not even "good") Santoku and that's essentially all I use. I also have to admit that I favor one of these over the other. Get a chefs knife. The blade: Of these three options, the Zwilling chef's knife has the most dramatic curve on the front, making it ideal for chopping with a rocking motion. There's also an intermediate knife profile: the gyuto. It became almost like a commodity. The Shun is a classic Japanese Damacus steel blade. naturally causes the chef to ‘rock’ the blade forward as they complete their cut However, I would like to start using it more, so I was hoping to get a better idea for when I should use one versus the other, between my chef's knife and my santoku. I second the suggestion that you go to a store and handle both knives. Santoku knives are great when you have limited counter and board space due to their design enabling a more natural push-cut. I have the same setup with an added bread knife. Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? The tip of the knife will be substantially lower than the center axis of the handle. The santoku knife has a standard size between 5 -7 inches. my go to knife is a santaku, its got an excellent grip. I have a 7 piece Twin Cuisine Zwilling J.A. Santoku knives are dedicated cutters with limited ability for fine tip work compared to its more popular multipurpose cousins. Size. This too is a kitchen knife that is ready to work with a precision formed blade and a durable, comfortable handle. Cutting with a Santoku profiled knife can be done with a more diagonally downwards push without as much of an intentional rock. Hi! This can be a problem if you are left handed, or if you are sharpening the blade yourself (or getting it sharpened by a not-so-trusted professional). You should use whichever knife you find most enjoyable to use for the task. I use only Santokus now. Size: The standard Santoku knife measures 5-7 inches in size, while a chef knife measures 8-10 inches. Design. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. I am amateur home cook who currently uses a Caphalon santoku for the majority of my prep work. That said, the santoku let me get better fine cuts early on, and gyotu knives dominate the kitchen where I currently work. The net result of this is that the blade is comfortable in two handed (weak hand holding the spine about 1/3 from the tip, strong hand on the handle) rocking style cuts. They're both great. In general, Western-style chef's knives have more of a curved belly, much like Western-style chefs. The longer length of the chef's knife results in less angular change closer to the heel of the blade, for the same clearance under the heel, which is handy for rocker cutting a somewhat broader item. However, it is common to find shorter chef knives or longer Santoku nowadays. 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 professional chefs. The best kitchen knives of 2020 your the best kitchen knives of 2020 your good kitchen knife brands guzellik co the best kitchen knives of 2020 your Fun fact: the Zwilling logo is a pair of twins, as the brand was founded in June, the month associated with the Gemini zodiac sign. Cutting Style. Press J to jump to the feed. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. Just toa dd to this, ideally, you'll have your Chefs knife sharpened to a blunter angle than your =santoku. Firstly, the knife is an essential item for both men and women. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? If the latter, a santoku. Wonder why I don't see chef knives with those. Eventually, it becomes clear how deft such a large knife can be. I cook at home. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. It's got a long flat cutting surface like a santoku, but has some taper and curvature towards the tip, like a Western knife. Wusthof Classic Chefs Knife (top) and Santoku Knife (bottom) Wusthof handles are designed for comfort and safety. I've been researching multi-purpose knives as I prepare to purchase my first high-end knife. The santoku is well suited to chopping vegetables. or live with it forever ;). If you're prepping a ton of food, a longer knife is more efficient due to the less exaggerated movements and extra weight. This way (especially if you also used a coarser stone for the chef's knife) your chef's knife will be ideal for meats and tougher tasks, while you can sharpen your santoku to a much sharper angle and polish with a finer stone, enabling it to be far superior when handling soft and squishy items such as vegetables. Weight. Ultimately, different knifes work for different people, and taller folks will better handle a larger knife when slogging through onions and the like. Press question mark to learn the rest of the keyboard shortcuts. Maneuvering a chef’s knife can be a nightmare for a person with smaller hands. A quick video talking about the simple differences between the Santoku knife and the Chef's knife. I think the Santoku I saw has the regular symmetrical blade. I grew up working in s restaurant. I do find that I screw up honing the santoku more often than the chefs knife. Good point. A chef's knife has a deeper belly (smaller radius of curvature) starting about halfway towards the tip. 2. Most of their knife lines feature a sharp curve at the butt end to prevent the knife from slipping out of your hand. The wider profile near the tip makes them convenient for scooping stuff off a cutting board as well. I bought a decent knife at a thrift shop then had it professionally sharpened, that why I don't worry about breaking off the tip. This makes them more suitable for rocking-style cuts, which are good for finely mincing herbs and garlic and such. Rocking style cuts are good for rapidly mincing garlic or dicing chives into a heap of little bits. All things being equal, curvature etc, I'd recommend a santoku for a beginner. To cut clear through something with some breadth, a chef's knife should be rocked while the tip is pushed forwards. The santoku knife is lighter than a typical Chef knife. How it feels in your hand, and while making the chopping motion will be the best input you can get a this point. It's totally a matter of preference; they are both pretty versatile knives. (That's perhaps why santokus tend to be sold a couple of inches shorter than chef's knives.) It's just that good knives aren't that cheap here, so I'm looking for a good multi-tasker for the first one, then try the other ladies out as I improve on my skills. But does it offer something unique? Santokus don't rock well for mincing. However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onli… If you like a heavier knife, then go for the chef's. While both chef knives are similar in purpose, they definitely have their differences, from shape and design to cutting styles and techniques. Most of the people here are suggesting a santoku, so I think I'll go with that and definitely honing steel. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Here are the specs on the Zwilling Pro 8" Chef's Knife. I hardly ever use the santoku anymore, by conscious choice. The santoku knives are the Japanese version of Western chef’s knives. I'll be getting the chef knife next when I saved some cash again. The net benefit of the resulting straighter edge is that you can slice clear to the cutting board with less drawing of the blade. Shun Classic 7-inch Santoku Knife. the fun is in playing with them to find out which one you want to marry. The Santoku profile has a dropped point and a straighter edge. I have also gotten used to doing this with my chef's knife too though. I don't think most cheaper santoku knives are sharpened this way, but it's something to check. The blade of a Santoku knife is much wider than normal, providing better safety and more space for the fingers of the chef so he can manipulate the knife in different and unusual ways. It is well suited to environments where space is limited, as all the space it needs is room to chop up and down. Henckels knife set with a 7" Santoku and an 8" Chef's knife. If I ground a whole 1" off of the point of my chef's knife, I'd basically have a santoku with a deep belly. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. In 2020, we tested the 8-inch chef’s knife from Food52’s Five Two Essential Knives collection, and we retested our new budget pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife. It did great in its " Best Chef Knife of 2020 " roundup where it was named its "A Decent Beginner Santoku Option", which, … If I have to dice a heap of ginger or shallots, I move a bit faster with the santoku, probably because I am making a more basic movement while slicing. Santoku Knives Chef's Knife Suggestions Best Chef Knife 100$ Reddit I enjoy using both profiles, but I do find I prefer the chef's knife profile when I am trimming meat. The Victorinox 7" Fibrox Pro Santoku Knife was loved by reviewers at TechGearLab, a highly trusted source that performs reliable in-depth testing. In my opinion a chefs knife is much more useful. its not even a chefs knife vs sontaku, because not all chefs knives are the same and neither are sontaku. Whatever you get, keep it sharp. The blade on a chef’s knife has a pointed tip and the blade on the santoku knife has a curve that runs from the spine to the edge. The shorter santoku is lighter for faster work though. Santoku knives are the Japanese equivalent of the Western chef’s knife. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. Just general home cooking. If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. Personally, I prefer chef’s knives over santoku knives. Nice detailed description. Given that I almost never use the pointy end of a chef's knife, losing that length at the stabby end would make the knife a easier to manage on a crowded cutting board. Some people love long knives, but I find that my longest knife ends up sitting in it's holder on top of the fridge almost all of the time. The bevels on the knife will help prevent the slices from sticking to the blade as much. This means that the Santoku is typically smaller than a chef knife. I'd be going after my paring knife more frequently had I chosen the santoku. 4. I'm thinking of buying a good quality knife just for home use. For the most part they can be used interchangeably depending on your preference, but you might find that the santoku works better for chopping "wet" vegetables like potatoes and onions. I'm torn between a 7" Santoku knife, and a 10" chef's knife. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. but in the end, it's your call. On the other hand, the longest Santoku knife will have a blade anywhere from 5 inch to 8 inch long and is lighter to hold and work with. A santoku typically has a straighter edge, but I've seen some with a comparably deep belly to what you see on a western chef's knife. Looks like you're using new Reddit on an old browser. All cultures learned how to use the knife and eventually the knife made its way into other professions as well. The blade of the knife needs to be very sharp and durable. For most things a beginner needs to do, a Santoku knife is easier to handle. Reshape the edges on both to fit more distinct tasks and you'll get a lot more enjoyment out of both. it's like asking which woman you should take for wife. Otherwise, it's up to your preference. I'm not a chef. Here’s a quick summary of some basic differences between the shapes of a chef’s knife and a santoku knife so you can more easily choose the right one for your kitchen cutting and slicing tasks. Occasionally I will jab the drop point into my strop, which I never do with the chef's knife. Chef knives were heavy for my hands, and I simply cut better with Santokus. I find the raised point and deeper belly is more to my liking when I am managing squishy meat. Both chef knives and santoku knives are super versatile tools, but santoku knives have a slight advantage when it comes to cutting vegetables thanks to its typical Japanese design. The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. Do you rock the knife with a spot near the tip staying on the board, or do you life the whole knife and chop up and down? The form of the Chinese-style knife takes some getting used to compared to Western and some Japanese knives—your hand is higher, the balance is different, and the blade has a minimal (and in some cases no) curve—but with practice, you can adjust to it. 3. This chef knife differs from the rest thanks to the Santoku style it’s crafted with. Definitely the santoku; It has far more usefulness than a 10 inch, western type, IMO. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Another thing to bear in mind is that some Japanese knives are sharpened asymmetrically, with different angles on each side of the blade. I mainly don't use the Santoku, and I recently discovered that I'd been using it incorrectly, since I mostly used it the same way I would a chef's knife. Like you, I use my santoku for everything but cutting up a chicken or deboning something. I've decided upon the Miyabi Artisan (or Mizu) series, but I am struggling to decide between the traditional 7" santoku or the 'rocking' version. ;). Next is profile. (That's perhaps why santokus tend to be sold a couple of inches shorter than chef's knives.) The Tojiro DP is a well-regarded affordable gyuto. For the first "decent" knife I would suggest either a chef's knife or a santuko, with first choice actually going to the chef's knife with a blade length in the 6.5-7.5 range. The history of knife use went on for many centuries with knives becoming as popular as any other items. For rapid chopping while fixturing food with a claw hold, I prefer to wield my santoku with it's dropped point shorter length. The chef knife is an all-rounder. Honestly I find both knife profiles rather interchangeable in my hobby kitchen. Barring preference issues with the edge curvature, I find that the shorter santoku, owing to the drop point shape, to be easier to manage. But there's nothing wrong with using a santuku with a rolling motion like a chef knife - besides being slightly dangerous if you're not used to the premature dimensions of that particular blade(there's less roll on the tip because there is less tip, so don't accidentally chop your fingertips off). This is a $5 cheapo, What are you planning.on using the knife for? and then, perhaps, get divorced. In the world of performance cutlery, there are two types of chef knives that serve as multipurpose tools in the kitchen: the classic Western-style chef’s knife and the Japanese-style Santoku knife. They also feature a thick … Plus the scallops near the edge helps prevent sticking right? Both are around the same price. This moves the tangential point of contact with the cutting board towards the heel to fully slice an object. What do you suggest I get first? Also, I have 10" chef's that I rarely use, an 8" would be better. The wider profile near the tip makes them convenient for scooping stuff off a cutting board as well. Santoku knives tend to have a straighter edge, so you have a longer effective cutting surface for straight up-and-down slicing and dicing. In developing my knife skills (I'm still relatively green on my path) I felt the need to form a relationship with my knife, and while the additional three inches was a little unwieldy at first, the different shapes present on the chef knife let me use it in more situations. hahaha Kidding aside, I get your point. I just want a good all-around knife as my first knife, then buy other ones as needed, 'cause good knives ain't cheap. but you're gonna cheat on it anyway, eyeing a new blade every now and then. But, a longer knife makes you feel more stabby, and manly! and it might be fun to discuss some of these with a pint of beer. A real cool customer… Just toa dd to this, ideally, you'll have your Chefs knife sharpened to a blunter angle than your =santoku. Press question mark to learn the rest of the keyboard shortcuts. you'll have to try one, see what it does, how helpful it is in your line of work. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. It has a flat edge like a slim cleaver or a fat straight edge razor, but the blade is very fine and holds a keen edge. I’ll go over the differences between the knives, give you a brief overview of the proper way to hold the knives, and how they should be used. Either way, best way to decide on a knife is to go to the store and actually try it out. When choosing the best Santoku knife for professional chefs, it is all about the blade. Size: 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. This debate is really dependent on the way you use your knife. However, there is a user-friendly alternative for small-handed customers. everyone will have their opinion. A 7" santoku will probably end up having a comparable length of typically used cutting edge as the 10" chef's knife your considering without having to worry about having to maneuver an extra 3" of extra length around your kitchen. If the former, a chefs knife for you. Most Santoku knives are designed to accommodate regular to large hands, while the blade is usually 7 inches long. I like the thinner blade, and keep a finer edge on it than the santoku, 4" parer for fine work. The knives seems to be good and heavy stainless steel, full tang. I also have a 6" cutting knife in the set, and I primarily use that for meats (slicing beef, chicken, etc.). So it's just been sitting in the block for awhile. 8" santoku for pretty much everything, except, 12" carving knife for most meat work. 6. An all-purpose chef’s knife, the Tojiro DP Gyutou knife features a full tang 3-ply construction that ensconces a core of VG-10 super steel with a 60+ Rockwell hardness. Due to its sharp and extremely thin blade, this knife can make extremely thin slices with ease. Biggest difference between the two is the length. For work that is done close to the heel, both blades are actually fairly similar. They're not Wusthoff, but they seem to be the net best thing I could get here in the Philippines, without spending so much cash. Chefs knives are useful in chop-like motion, and Santoku is better in rocking motion. The santokus main weakness is its lack of a sharp point. It can do basically anything, which is why it's called a chef knife. The best thing you can do is find a store that carries the knives you're considering and go handle them. 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Block for awhile has a standard size between 5 -7 inches knife held its throughout... Knife has a deeper belly ( smaller radius of curvature ) starting halfway! What are you planning.on using the knife for most meat work knife 7! A finer edge on it anyway, eyeing a new blade every now and then most meat.... Much of an intentional rock top ) and santoku knife measures 5-7 inches in size, while tip! Santoku, so I think the santoku profile has a standard size between inches. Gotten used to doing this with my chef 's knives. for hands. To admit that I favor one of these over the other using new on...

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