Santoku-VS-Chefs-knives| 3 Powerful differences between santoku and chefs knives.

Santoku and chefs’ knives are the first choice for professional cooks. They are handy enough to use on various tasks in the kitchen.

santoku is a kind of chef knife. Yet, they are different in shape and style in comparison to traditional German and French.

When you need thin cuts. The precision is the main difference between santoku and chefs’ knives. as it is much harder to meet the same level of precision.

Yet, santoku knife needs various methods such as a backward and forward motion. In comparison to a chef, knives need a rocking backwards and forward method.

An overview

Santoku knives originate from Asian cuisine. They represent the Japanese version of the chefs’. The shape of the blade is different than the chef’s knife.

Particularly along one side of the entire sword length and have a slight curve of CMS on the edge’s top tip. Moreover, the santoku is very popular for its lightweight. And short length compared to the European.

The method when using a santoku knife is different from the chef’s. You should hold the handle of the santoku and cut with moving forward and backwards.

Yet, with every cut. You must make sure that the blade does not touch the cutting board. Using the santoku is very straightforward. All you need is to practice a lot, and you will get the hang of it.

The comparison between both does not make the santoku better than the chef. It is a different type requiring a different style to carry out the same tasks.

a chef knife is one of the basic tools in a kitchen set for professional and home chef. It is the perfect choice for beef, fish, and vegetables.

The chef’s knife is also perfect for chopping herbs. Using it needs the method of rocking the blade forwarding and backward.

For this method, the chef’s knife tip should not leave the cutting board. And move up and down along the tips of your fingers.

The chef knife blade has a round shape line. And they usually come in 20cm length. Yet, there are smaller chef’s knives with a sword length of 16cm.

But, most professional cooks prefer longer swords. it has the longest sword reaching 5 cm. Ensure that all home cooks work. And when you place your fingers to hold the ingredients against the blades.

The history differences between sankotu and chef knives

The main difference between both is their origins. Santuko originates from japan while the chef’s come from France and Germany.

History of the santoku knife

The santoku knives began in the mid of 1940s, near the end of the world war II. They picked up some of the western cooking styles during the war.

These methods include different kinds of chopping and slicing. But, they could not prepare the same meals back home. With their original swords such as Nakiri or vegetable cleavers.

This led to the creation of the sankotu knife. Also, referred to as the santoku Bochco, which means the three uses or the three virtues. The santoku has the same strength and height of the Nakiri. Though adding a friendly tip.

The meaning of the sankotu Bochco differs according to the user. Many refer to its ability to slice, chop and dice. At the same time, others refer to its double bevel for the ease in cutting fish, beef, and vegetables.

History of chef’s knife

Chef’s knife began in the early 1730s, and they originate from Solingen, Germany. These countries were well known for sword production. Also, it considered one of the richest counties in iron and coal.

The culinary exchange was a result of the trading between the French and Germans. Combining the French utensils fanatics. And the German talented blacksmith crafting of necessary tools.

The creation of this is a result of the trading between the French and German. They help to cut and chop. Especially, through beef, bone-in meat, and vegetables.

What are the differences between caring for santoku and chef’s knives?

A good quality knife should serve you for a long time. But that will not happen is you are not taking the proper care of them.

Proper caring includes cleaning, sharpening, and storing. While both santoku and chefs need similar caring.


Simple washing and drying with a soft towel. And it is not recommended to wash in the dishwasher.

The difference in caring relates to the methods used for sharpening the blades.


Sharpening means restoring the pointed tip angle. To have a better understanding of the proper sharpening of santoku knife vs chef’s knife. There are three crucial reasons for sharpening:


 a dull sword puts you at a greater risk of injury. Because it needs more effort and pressure when cutting. That would result in more chances of slipping out of your hands and injuring your fingers.

The right polish:

snappy swords maintain the integrity of the items while cutting tasks. using a dull sword ruins the food which affects the taste and the flavour.

Effortless: since you need less effort to cut through the ingredients. You will enjoy cooking with a snappy knife as it improves the cooking experience.

Sharpen the blades

A lot of santokus has a single bevel, featuring hard steel. It has angles that can be sharpened as they do not have a bolster.

As single bevel needs less sharpening with a whetstone. For a greater sharped edge than other methods.

They can be sharpened up to 10-15 approximate degree angle. Yet, as all Japanese are made of thinner steel. It is better not to use a steel stone as it may damage the edge.

to sharpen them with a whetstone follow the instructions provided with the stone. And make sure to follow these steps:

  • First, Soak and submerge the whetstone in water.
  • At the right angle, lean your edge against the stone, starting with the coarse side first.
  • With moving it up and down against the stone.
  • Make sure you slide the whole blade on the whetstone, covering from the tip to the handle’s start.
  • Suppose you have a double bevel santoku. Repeat the same process on the other side.
  • Turn the stone on the finer side and repeat.
  • Wash it and make sure to dry it completely.

The sharpening chef knife is better with whetstone stone as it is one of the superior sharpeners. For creating a defined and high sharpened edge up to 15 to 20 degrees on both sides.

Some may prefer employing a honing stone sometimes between sharpening with a whetstone. but, to sharpen with honing stones needs a lot of practice.

In any case, you decided to use the honing stone. Try following the instructions provided with the honing stones. And follow the instructions as below:

  • In your dominant hand hold the knife handle. With the steel sharpener. So, make sure that you lean the sword against the sharpener in the angle up to 15-29 levels.
  • Put the position of the blades against the steel stone around 2cm from the top of the stone.
  • Moving it, not the steel. Downwards towards the tip of the knife with putting medium pressure. Making sure that only the edge touches the steel. And not the sides
  • Repeat this process 20 times and repeat on the other side. To use Consistency is more important than speed.

What is the difference between a santoku knife VS a chef’s knife?

shape and design of the blade of a chef’s knife.

It has a long blade length from 8-12 inches long as the long sword is easier to slice with one single stroke. it options two primary alternative shapes. The German and the French two versions.

The German version comes with a blade that has a curved tip. This assures you to have more control. And stability while employing the rocking technique.

The French version comes with a sword that is straight with a more triangular tip at the front. This gives it the ability to for smoother slicing, especially for meat.

The two versions are similar in featuring a sword like a point and very snappy. That enables you to puncture the food before a cutting task.

The sankotu knife shape and design of the blades.

It options a short blade from 5 to 7.9 inches long. The sankotu knife design is derived from the Nakiri design, which is chunky.

As a result of this design, the short sankotu has the extra weight. Needed to enable better balancing in your hand.

Moreover, the santoku knife manufactured from Japanese steel. Which makes it heavier with an elegant and heavy feel. That makes it ideal to chop with.

The blade has a straight cutting edge on each side of the blade with a less pointy tip. This lessens the chances of puncturing the food, giving you a clean slicing.

The santoku knife makes the best choice if you need to carry out repetitive tasks. It offers a swift and does forward cuts.

The chefs knife blades material.

The chef’s knife blade material derived from combing the blacksmith crafting. In both the east and west. And the harder steel employed in manufacturing harder swords. To make it snappy and do not break easily in battles.

However, the German solved that issue that they use tougher and softer steel. But it was almost dull and lost its sharpen in a short time. Yet, it was tough enough to survive many tasks.

Most of these such as the Crusader. It is made of ThyssenKrupp Germain use stainless steel material.

The santoku knife blade material.

The santoku blade derived from Japanese traditions. Of elegance and grace in the battlefield. That resulted in sticking together numerous layers of steel. With different levels of hardness.

The blacksmith would seal these layers several times. Bending the materials repeatedly and reheating it. Until they reach the thin layers of various hardness on the blade.

One of the top companies that manufacture Japanese. applying this advanced technique of several layers of steel. The dalstrong uses 66 layers of high carbon steel. To achieve the long-lasting cutting edge and sharpness retention. Most of them are made of high carbon steel.

Design of the handles.

As we all know, the handle has a huge impact on controlling and being comfortable. While preparing food in the kitchen.

Both the santoku and chef’s knife produced by Dalstrong. Options an ergonomic handle shape. This option provides you with a better and comfortable grip and flexibility.

They also have another outstanding property like anti-slip and stain-resistant. However, the primary difference between a chef’s and sankotu knife is the bolster.

The chef knife options a bolster that provides the expert cooks with a better grip and control of the knife. In comparison, the sankotu knife blade connected to the handle.

What is the best way to store your precious knives?

Some storing techniques for your precious knives. Which will result in losing the snappy and fine tops of your knives. And can be a hazard for injuring your fingertips. So, try one of these suggested techniques.

The four main techniques for storing them are a magnetic strip, a block, or docks on the kitchen counter. If the space is tight you can put them under the cabinet, in a drawer holder, and a guard.

Some may consider having a rolling bag. However, it is more convenient for expert cooks who carry their tools on them while moving.

Magnetic strip.

You can stick the magnetic strip next to the kitchen sink or under the cupboard. It is convenient and brilliant for a tight kitchen space. The magnetic strip needs straightforward cleaning. And does not affect the sharpness or the spiral of the blade.

Knife blocks and docks.

It is an accessible way to store your tools on the kitchen counter. They keep your blades closer to your working station. Old classic blocks come with knives while other modern versions do not include them. They provide the convenience of washing in the dishwasher. However, they can damage very snappy Japanese blades. As they need to be straight vertical, which require more friction when pulling out of the block.

Drawer holder.

Keeping your sankotu in a drawer holder is the best way to store them. They are very snappy, and there is a huge chance of injuring your finger.

guard protectors.

It is a convenient way to take your knives on picnics. It is very useful to keep your tools in your bag. However, they are very hard to clean from the inside. So, the best thing is to put them in it after you clean and dry them.

What should you do to keep your knives sharp while using?

To keep them in good conditions while using them. Follow these top instructions:

  • After you finish your cutting tasks, make sure you dry them. Especially if you are cutting through lemons or any acid ingredients. To avoid rusting dry them with a smooth cloth after washing them thoroughly.
  • The sankotu knife is not made for bones or hard vegetables. However, they have three uses cutting through unfrozen beef, fish, and soft vegetables. And it is not made for professional cooks; it is recommended for the home cook to overuse it.
  • Try keeping all your precious tools well wrapped. And stored properly to keep all the blades in good conditions. And consider the efficiency of the surface you are putting on.

What is the proper angle to sharpen your knives?

  • The lowest angle is 10 level. They are used on the swords employed for softer materials. The lowest angels are seen on the straight- razor-sharp surface. The approximate sharpening angle is 7 to 8 degrees. Although the blade’s back is used as a guide for sharpening so knowing the angle is crucial. However, a straight razor-sharp edge can withstand a lot of utilizing if done properly.
  • The angle between 10 to 17 levels is still considered the lowest. This angle ranging between 15 degrees to 34 levels in total provide a very fine top. Which is too weak for any type of chopping. Also, it may cause damage to hard steel as they are more fragile. However, it can withstand any cutting with smooth movements.
  • The angle between 17 to 22 degrees is suitable for most of the kitchen knives. Almost most Japanese are sharpened around 17 levels. Most European are sharpened around 20 degrees. This sharpening angle provides a very well cut and durable. However, angles under 40 level will not be strong enough for well cutting of hard ingredients.
  • The angle between 22 to 30 degrees provides more durable. It is suitable for a haunting and pocketknives as they are frequently used more than others. However, you may not notice a huge difference in cutting well. It will be durable.
  • The angle above 30 level provides the most durable blades. This angle is more suitable for tools like a cleaver, machete, and axe. The advantage of this durability is convenient when employing more force. However, this sharpening angle does not work for most of them.

What the sankotu knife used for?


While the sankotu knife comes with a flatter along the blade’s length with the small. Curved top on the cutting edge, it facilitates smoother slicing. However, it cannot handle the rocking motion technique.

As the sankotu knife requires lifting the entire blade off the cutting board. This is a slower style than any European. Because it must be treated with extra care to create thinner cuttings.


The santoku is the best kitchen knife choice for precision like dicing. Due to its small and flexible sword size is shorter than most European.

Most of them come with an angle between 10 to 15 levels. Making them more suitable for dicing with more accuracy than those with broad swords.


Santoku features a very snappy sword. Provide the ability for a quick, and consistent cutting. Due to the flat blade, they contact the cutting board at multiple points at the same time.

employing a santoku knife may be faster in chopping than chef knives. As it is more flexible and can move faster than the chef knives.

which is better the santoku or the chef’s knife?

When it comes to slicing, you cannot choose one over the other. Both sankotu and chef’s knife are great in slicing. However, their usage may differ depending on the task you are facing.

Chef’s knife with the round, long blade facilities quick slicing for small items such as herbs or garlic. Thanks to the rocking method that requires the top to stay touching the cutting board.

For the chef’s knife can reduce the preparation time. Thanks to applying the rocking motion style that results in quick dicing.

The method used in chopping and mincing through performing intended pushes. Rather than back and forth motions. Chopping does not need as much precise.

Frequently asked questions about the differences sankotu and chef knives.

What is the common knife used in the kitchen? And their uses?

  • A chef knife is must to have in any professional cook kitchen. It is one of the most useful general-purpose knives. It is suitable to chop and dice vegetables, fruits, and herbs. Also, it is very good for many other ingredients like beef, chicken, and fish. They usually come in two lengths 8 to 10 inches long with a round curved blade on the top. Yet, it is not useful for carving meat or peeling small items.
  • A sankotu knife is a multi-purpose tool referred to as a three virtues knife. It is suitable for chopping, mincing ingredients, and cheese. It options a flat straight sword with small incisions to facilitate the food to slide off the board.
  • A Carving knife is handy when you cook a large piece of beef, roasted turkey, and pork. They feature a narrow sword with some incisions on one side. For extra assurance and they come in longer versions for slicing larger pieces.
  • A bread knife features a serrated sword and long. They are suitable to cut through crusty or soft bread without damaging it. Also, it can be used to slice cakes or many bake goods. Utilizing a bread knife is easy by moving it like a saw. Even when slicing big items like melon, tomatoes. And breaking down big bars of chocolate into chunks.
  • A utility knife is pretty much like the chef. Yet, it is not small like a paring knife. They are useful to slice and chop from small to medium-sized veggies and pieces of meat. It has a straight sword that is useful when peeling an ingredient.
  • A boning knife features a very narrow and flexible blade that reduces at the pointed top. It is suitable for deboning cuts of meat in an efficient and wasteless process. It is very useful to cut through joints and connective tissues with no struggle at all. Also, suitable for removing the skin of the fish.
  • A paring knife features a very thin and super snappy sword. It is suitable as a kitchen knife. For peeling, mincing, and removing the seeds from fruits and vegetable. However, it is not suitable for large cuts of meat or big sized fruits or veggies. It options straight and serrated versions.
  • A steak knife is not for the preparation of the ingredients while cooking. They are considered more as a table set with ay good dinner. It has a snappy and straight or serrated sword suitable for any cooked steak easily.

What is the best size for the santoku knife?

The best santoku knife sizes are those with 7 inches long. This facilitates the preparation for people. With inconsistent hand size, a culinary student or a home cook. who is still not an expert in using professional chefs knives

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