Press question mark to learn the rest of the keyboard shortcuts. Hi! 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. Most of the people here are suggesting a santoku, so I think I'll go with that and definitely honing steel. This is a $5 cheapo, What are you planning.on using the knife for? However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onliâ¦ 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. /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. But, a longer knife makes you feel more stabby, and manly! and then, perhaps, get divorced. I also have to admit that I favor one of these over the other. it's like asking which woman you should take for wife. Personally, I prefer chefâs knives over santoku knives. If you're prepping a ton of food, a longer knife is more efficient due to the less exaggerated movements and extra weight. The knives seems to be good and heavy stainless steel, full tang. If youâve 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 theyâre both good for. 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. There's also an intermediate knife profile: the gyuto. It depends on personal preference but there is a clear trend toward gyuto and chef knives. naturally causes the chef to ârockâ the blade forward as they complete their cut 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). Definitely the santoku; It has far more usefulness than a 10 inch, western type, IMO. They also feature a thick â¦ A quick video talking about the simple differences between the Santoku knife and the Chef's knife. Looks like you're using new Reddit on an old browser. Santoku Vs Chefâs Knife Vs Japanese Nakiri Knife; Best Knives from a Chefâs Perspective What Knife Should I Buy? 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. or live with it forever ;). The shorter santoku is lighter for faster work though. I've been researching multi-purpose knives as I prepare to purchase my first high-end knife. The Tojiro DP is a well-regarded affordable gyuto. 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 chefâs knife and the Japanese-style Santoku knife. Press question mark to learn the rest of the keyboard shortcuts. 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 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. A chef's knife has a deeper belly (smaller radius of curvature) starting about halfway towards the tip. 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. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. 8" santoku for pretty much everything, except, 12" carving knife for most meat work. However, it is common to find shorter chef knives or longer Santoku nowadays. 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. Santoku knives tend to have a straighter edge, so you have a longer effective cutting surface for straight up-and-down slicing and dicing. but in the end, it's your call. Santoku knives are dedicated cutters with limited ability for fine tip work compared to its more popular multipurpose cousins. and it might be fun to discuss some of these with a pint of beer. Design. Global GS-37 â Best Santoku Knife for Small Hands. 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 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. A typical Chef knife comes at a standard size between 8-10 inches. While both chef knives are similar in purpose, they definitely have their differences, from shape and design to cutting styles and techniques. If the former, a chefs knife for you. I like the thinner blade, and keep a finer edge on it than the santoku, 4" parer for fine work. 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. 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. Size. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Here are the specs on the Zwilling Pro 8" Chef's Knife. (That's perhaps why santokus tend to be sold a couple of inches shorter than chef's knives.) I've got a few of each, and went with the 10" western chef for gp at work. Wonder why I don't see chef knives with those. Also, I have 10" chef's that I rarely use, an 8" would be better. 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. I enjoy using both profiles, but I do find I prefer the chef's knife profile when I am trimming meat. Eventually, it becomes clear how deft such a large knife can be. 4. Just general home cooking. It's got a long flat cutting surface like a santoku, but has some taper and curvature towards the tip, like a Western knife. 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 hardly ever use the santoku anymore, by conscious choice. Otherwise, it's up to your preference. The form of the Chinese-style knife takes some getting used to compared to Western and some Japanese knivesâyour hand is higher, the balance is different, and the blade has a minimal (and in some cases no) curveâbut with practice, you can adjust to it. 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 chefâs knives a run for their money. This chef knife differs from the rest thanks to the Santoku style itâs crafted with. Maneuvering a chefâs knife can be a nightmare for a person with smaller hands. It's totally a matter of preference; they are both pretty versatile knives. 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. How it feels in your hand, and while making the chopping motion will be the best input you can get a this point. 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. What do you suggest I get first? Weight. All cultures learned how to use the knife and eventually the knife made its way into other professions as well. It can do basically anything, which is why it's called a chef knife. In short, if they're at factory angles, the shape is the only difference usually. The history of knife use went on for many centuries with knives becoming as popular as any other items. I'm thinking of buying a good quality knife just for home use. So it's just been sitting in the block for awhile. It became almost like a commodity. Biggest difference between the two is the length. Iâll 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. Just toa dd to this, ideally, you'll have your Chefs knife sharpened to a blunter angle than your =santoku. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. The Shun is a classic Japanese Damacus steel blade. This makes them more suitable for rocking-style cuts, which are good for finely mincing herbs and garlic and such. Due to its sharp and extremely thin blade, this knife can make extremely thin slices with ease. (That's perhaps why santokus tend to be sold a couple of inches shorter than chef's knives.) but you're gonna cheat on it anyway, eyeing a new blade every now and then. I'm torn between a 7" Santoku knife, and a 10" chef's knife. Reshape the edges on both to fit more distinct tasks and you'll get a lot more enjoyment out of both. 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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