What's The Difference Between A Chef's Knife And A Santoku Knife?

What's The Difference Between A Chef's Knife And A Santoku Knife?

A frequently asked question is what is the difference between a chef knives and santoku knives. Are professional chefs knives better? Which one should i use in the kitchen.

Let's explore the difference between a chef's knives and a santoku knife. Santoku are Japanese knives. They are not ancient knives but were invented after World War 2. Some santoku knives have hollows along the sides of the blade called the granton edge which helps keep food from sticking to the blade.

Size

One difference between a santoku knife and a chef knife is length of the cutting edge. They are usually seven inches long, compared to the 8 to 10 inch chef s knife.

Edge

Both knives are made of high-carbon stainless steel. However, you will notice that santoku types of knives has little bit flatter edge and tip. Older santoku tended to have a straighter bottom edge, as opposed to the slightly curved shape of a chef's knife. The new models of santoku are now curved as well. A flatter edge in general is easier to sharpen.

Chef knives, the most common kitchen knives, has a more pointed tip and curved blade. The first thing you notice is that they have a rounded nose and is meant for kind of a rocking motion and chopping action. During cutting the nose of the blade does not leave the cutting surface

Purpose

Both have the same forward and down motion for chopping, slicing dicing and mincing. Contrary to some experts santoku's are not just for soft vegetables and boneless meat. The santoku is a lot like a chef's knife, but it has a much wider blade and more like a chopper.

Western style cooking

European style cooking is different from asian style cooking. In European style cooking, you're, doing more root vegetables, you're doing carrots, celery, onions, heavy items that require the use of a chef's knives over santoku knives.

Asian style cooking

In Asian style, cooking, you're, doing lighter vegetables, you're doing leafy or vegetables and you're doing finer cuts that's why you have a lighter knife with the hollow edge on it to allow things that are wetter like cucumbers to fall off the side of the blade a little bit easier.

Which of these chef s knives is better depends on how you use your kitchen knife. Pick one that fits your personal preference, best reflects your style of cooking and has a comfortable blade and the handle.

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