A Santoku knife is a must-have whether you are an avid cook or still taking your first steps in the realm of the kitchen. It is extremely balanced and allows for maximum control. A lot of people think that a chef’s knife is a good replacement if they can’t buy a Santoku knife. This is not true. Here are the main differences between the two types of knives:
- A chef’s knife is typically heavier than a Santoku knife. It is better for chopping big chunks of meat and chicken. It is the perfect knife for deboning.
- A Santoku knife has no bolster which is easily found on your chef’s knife. It is best for chopping fine herbs.
- A chef’s knife features a long blade that is sharp on both sides. A Santoku’s blade is shorter and sharp on one side.
So which one is best to pick? There is no easy answer to this question. Your choice is a matter of personal preference. You need to hold the knife and see if it feels comfortable. You also need to think of the tasks that you will probably use the knife for. If it feels right, then this is the perfect knife for you.