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-   -   Santoku vs Chef's knife (http://www.cockytalk.com/showthread.php?t=205159)

GamecockStud 03-18-2014 09:57 AM

Santoku vs Chef's knife
 
Could someone explain the big differences here for me?

I know the Santoku has the little divets to keep veggies from sticking to it when chopping, but is there a reason why a chef's knife would be preferable over a Santoku?

The Yancey 03-18-2014 10:25 AM

Re: Santoku vs Chef's knife
 
That is the question du jour. It may have been easy to dismiss the santoku as just a bit of trendy fluff initially but I find it extremely useful. I will never give up my good French chef's knife however. The big difference is in size, both length and handle. I have small hands so the santoku fits me so well that it easily becomes an extension of my arm and in an Eastern sense of my mind. There are still jobs that I use the big knife for however. They are much sturdier. I found that the santoku took some jobs from the big knife but took many from my small knives as well. In the end this will come down to individual preference. Do you find small knives comfortable or not? The answer may be telling. Whatever choice you make pay more than you think it should cost. There is no substitute for quality in your cutlery. Wusthof and Henkels are my prefered brands. Whatever style blade you choose plan to spend $100-$400 per knife. It goes without saying to always hand wash and never to store in a drawer. Here are some discussions of the two knife styles.

http://www.esquire.com/blogs/food-fo...ives-under-100

http://www.articlesbase.com/food-and...ou-756280.html

http://chowhound.chow.com/topics/857213

http://ezinearticles.com/?The-Santok...ife&id=7382558

http://www.bestkitchenknivesreviewed...-vs-chef-knife

http://chowhound.chow.com/topics/368485

http://www.discusscooking.com/forums...ife-22977.html

http://www.reddit.com/r/food/comment...s_chefs_knife/

gamecockphan 03-18-2014 03:27 PM

Re: Santoku vs Chef's knife
 
I use both types dependng upon the job. I have a little more control with the santuku.

I've got a full Shun Classic set. They are affordable but are also a quality set of knives. The "Perfect Pairing" knife is one of my favorites and is the perfect knife for peeling and deviening shrimp. Also the off set bread knife is very useful.

http://img1.wfrcdn.com/lf/49/hash/59...ng%2BKnife.jpg

http://rk.wsimgs.com/wsimgs/rk/image...112/img12c.jpg

GamecockStud 03-18-2014 07:23 PM

Re: Santoku vs Chef's knife
 
Thanks for the replies and links, guys. I just bought a Shun Santoku a couple days ago, but have yet to break it in. Saving it for a Saturday/Sunday meal or something I guess. I still live in an apartment with a small kitchen, so I guess it makes sense that I prefer Santokus for now.

uscfan1 03-18-2014 08:42 PM

Re: Santoku vs Chef's knife
 
Whether you go with santoku or chef..get a Shun

uscfan1 03-18-2014 08:43 PM

Re: Santoku vs Chef's knife
 
Guess I should have read the thread before replying

Good choice

uscfan1 03-18-2014 08:44 PM

Re: Santoku vs Chef's knife
 
Don't put it in the dishwasher...lol

uscfan1 03-18-2014 08:47 PM

Re: Santoku vs Chef's knife
 
I have the chef...utility...and the filet

GamecockStud 03-18-2014 11:41 PM

Re: Santoku vs Chef's knife
 
So why would you use the chef over the santoku? Just for feel... or do you use it for different things?

* your personal preference.. not what's given in the articles

Nassau Gamecock 03-19-2014 11:27 AM

Re: Santoku vs Chef's knife
 
I use a santoku (2 sizes) for most prep work but a Sabatier (12' or 10") for kitchen carving. My small paring is a small Sabatier for small hand work.
I do like the sheep foot front of my Santoku with granton sides.
There used to be a le Creuset and Sabatier outlet near Charleston where I loaded up - knifes, pots, ovals etc. ) after college- still cooking with them just fine 40 years later.

The Yancey 03-19-2014 12:13 PM

Re: Santoku vs Chef's knife
 
Quote:

Originally Posted by GamecockStud (Post 4116403)
So why would you use the chef over the santoku? Just for feel... or do you use it for different things?

* your personal preference.. not what's given in the articles

One of the santoku's advantages is that the blade is somewhat flexible. That is also its disadvantage. You want a traditional knife to cut hard items like winter squash. If you are halving acorn squash with a santoku then I foresee a visit to the ER in your future. Please take your amputated digit ON ICE with you. They are more likely to be able to graft it back that way.

GamecockStud 03-19-2014 05:41 PM

Re: Santoku vs Chef's knife
 
Quote:

Originally Posted by The Yancey (Post 4116681)
One of the santoku's advantages is that the blade is somewhat flexible. That is also its disadvantage. You want a traditional knife to cut hard items like winter squash. If you are halving acorn squash with a santoku then I foresee a visit to the ER in your future. Please take your amputated digit ON ICE with you. They are more likely to be able to graft it back that way.

Haha. Thanks for the advice.

I feel pretty happy with my purchase then. I don't carve a great deal of squash and if that rare occurence presents itself in the near future, I have a Sabatier chef's knife that should do the trick :D


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