Santoku vs. Chef's Knife: 5 Key Differences and When to Use Each
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- Опубліковано 27 тра 2024
- In this video, I explain the five key differences between a santoku and a chef’s knife. You’ll learn how they compare in design, sharpness, size, weight, cutting technique, and more. I also explain when to use each type of knife and if you really need both in your kitchen.
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0:00 Intro
0:40 Blade Profile
1:40 Sharpness
1:53 Blade Texture
2:20 Blade Length
2:37 Weight
2:59 When to Use Each Knife
3:56 Do You Need Both?
****Products Featured in This Video****
Made In Chef's Knife: madeincookware.pxf.io/LP11m3 (MadeInCookware.com)
MAC MTH-80 Chef's Knife: amzn.to/3P8WsbO (Amazon)
Shun Classic Chef's Knife: amzn.to/3usnovh (Amazon)
Zwilling Pro Chef's Knife: amzn.to/3OUhmvG (Amazon)
Wusthof Classic Chef's Knife: amzn.to/3bPBz74 (Amazon)
Wusthof Classic Santoku: amzn.to/3NMZSQc (Amazon)
Made In Santoku: madeincookware.pxf.io/mg31Ae (MadeInCookware.com)
Miyabi Birchwood Santoku: amzn.to/3nIVvuV (Amazon)
Misen Santoku: shrsl.com/3loec (Misen.com)
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Check out the full comparison for more details: prudentreviews.com/santoku-knife-vs-chefs-knife/
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Great information, well planned and organized, no time wasting, no fluff. If only all channels were this precise, efficient, and respectful of their viewers' time. Subscribed.
Thank you!
Excellent comparisons of both!!! You were very short, concise and to the point, no rambelling, I like that! I learnt everything I needed to in this short video. Love it, thank you!!
Glad you found it helpful!
😂 That was awesome! You should look up concise and look over😁
Great comparison. You've made it so much easier to decide whether to stick with the same or to try the other. Thanks!
Glad you found it helpful!
Can never have too many knives. I have three of each, and love them all. If I could only choose one type, I would struggle to pick, but I think a Santoku might shade it, as I have never been fully comfortable with a rocking style of chopping.
Nice comparison man ❤
I do the majority of my veggie prep with an Asian-style push-chop motion (a slight foward and downward slice--not a straight downward crush cut), which is very efficient. You would think a santoku knife would be ideal for that but I found that I didn't like the low angle of the handle due to the shallow depth of the belly of the knife. I switched to an 8-inch chef's knife and I'm a happy camper. I can still do my usual push-chop cuts using the belly of the knife, but I also have that nice pointed tip for precise work. I have never been a fan of the exagerated rocking-slicing motion. It seems like a lot of wasted motion and the entire length of the blade is constantly being moved (and dulled) against the cutting board. I gave my santoku knife away.
The part with the paprika was why i got on the quest for a new knife. You gave exactly the right kind & amount of information
Thanks 🙏🏼 , chef knife it will be!
Greatest review! Thank you!
Excellent explanation. Exactly what O was looking for. Thank you.
Glad it was helpful!
Wow very informative. Thanks alot
Think in summary...
Chef's knife: Quickness and efficiency.
Sontoku knife: Precision and finesse.
Great video. I prefer a Bunka style knife instead of a Gyuto (chefs knife) or Santoku because I am not much of a rocker, and a like the sharp point (k-tip) of the Bunka. Like your channel!
I personally have both, if your chopping small items, like in your example celery, santoku would not be my preferred choice, you have a large portion of the edge making contact with the cutting board and one tenth of the knife doing the cutting. You’ll end with rolled cutting edge on the santoku.
great video and explanation
PS: the moment the video started, I said to myself, "this guy's Italian."
then the graphic displaying your name appeared and I was right and couldn't help but throw my fist up in victorious celebration.
PPS: I'm high rn
Hahahaha this made me lol
I like your discussions on products and of course people will disagree but atleast they're thinking! Lol. I have many knives that i sharpen myself, retired cabinet maker so i modify to suite my habds and needs but tge cheapest knife I bought is my favorite over Henkel and Wustoff. I would seriously advise someone else using alot of veggies look toward a Nakiri, and maybe a review? Thankyou!
I’m a big fan of the nakiri for vegetables. Here’s my comparison of nakiri vs santoku for those not familiar: prudentreviews.com/nakiri-vs-santoku/
Please use better technique with your left hand! Holding the food like that is a good way to cut the tips of your fingers! Watching you demonstrate the cutting of the peppers . . . I'm cringing like something bad is about to happen. So glad it didn't. Great review. I just might go out and get a Santoku!
Japanese made Santokus are thinner that this European version. The Granton edge was initially found on long slicer knives. Made in knives have a 12.5 degree angel on both sides.
That's correct - Made In Chef's knife edge angles are 12.5. Although it points to the Made In knife and says 15 degree angle, I was referring to Chef's knives in general - most are around 14 or 15 degrees per side.
@@PrudentReviews Yes. I realized you were making a general statement. Just wanted to clarify.
Since I have a Santuko, I hardly use my chef knife
Thank you so so much for presenting this video. It was very informative in influencing my decision towards which knife will end up in my kitchen.
However, at point 2:30- I see the image of 4 knives on the screen, and I am most interested in the one at the bottom with the "hammered" finish.
I can't seem to find it in the description. Is there any way you could direct me as to where to find it?
Thank you so much. Your assistance would be much appreciated. Thank You!!
Thanks so much! That’s the chef’s knife in the Dalstrong Shogun series.
I have a "2-stage" sharpener with separate sharpeners for chef and santoku knives.
Aside from the angle, is there anything wrong with sharpening a chef's knife on the santoku side? And vice versa?
The only difference is the edge angle - the santoku side will result in a finer (sharper) edge.
On the comparison of the weight of each knife, it appeared that you were comparing two different brands of knives. I think the comparison would have been more on point if the knives were of the same brand. Overall, this was a great presentation on the pros and cons of each knife.
I have a 6 8 and 10 inch cook knife
As well as a nakiri chai dao and bunka.
I sold my santoku, because I prefer the bunka
Your cook knife has a lot of belly, the German style
The cook knife you showed with Granton edge is actually a gyutou, a Japanese version of a French cook knife
French cook knives are easier to use as a push cut, like the santoku chopping style
I think a lot of people prefer santoku, because they are shorter.
Also the sheep foot point is less threatening
Not enough people use petite cook knives.
They are quite versatile, having two, or more cook knives is not overkill.
I also have a 3" santoku
But I call it a flat edge paring knife.
It's really cool little knife, although I only use it occasionally to peel garlic with