Santoku vs Chef's Knife: Which is the Best Kitchen Knife?

The two knives above are German (Western) examples of a chef's knife and a santoku. A chef's knife is usually 8-10 inches long and has a pointed tip. The santoku is generally 6-7 inches long, with a downward slope at the tip of the spine and a flatter, sharpened edge profile. Many santoku knives also have hollows on the side of the blade, which help reduce wet ingredients from sticking to the blade.

That's it. Seriously, that's the simplest way to explain the differences between these two styles of knives.

Now, in the intro I explained that both of these vague knife styles can tap, push, rock, mince, smash, etc., but the reality is that there are so many variations of each of these knives, that some aren't the best for every one of those cutting techniques. For example, you may prefer the European-style rock chop, want to get a santoku knife, and decide to go with a Wusthof because they are a super popular brand. So, you order the Ikon Santoku above, and end up hating it because it doesn't have the flow on the cutting board like many other santoku knives. It's not that the knife is bad by any means, it's just not the best for rock chopping and mincing!

Wait, there are differently shaped santoku knives that will affect how the knife performs for different cutting techniques? Yup! 

So, now it's time to dive deep. Our goal is to help you understand that the name of a knife doesn't matter as much as the blade shape and the steel it's made with. Knowing these two key features will allow you to easily pick out a knife that you will love before even touching it!

Although the title of this blog begins with Santoku vs Chef's Knife for algorithm purposes, we're going to switch things up a bit and start our deep dive with the chef's knife. In the United States, the stereotypical chef's knife is often visualized as the classic German chef's knife, like one by Zwilling or Wusthof, seen below.

Features:

• Originally Carbon Steel, not mostly Stainless Steel
• Polished Finish
• 56-58 Rockwell Hardness
• 8-10 inches
• Curved Tip Edge Profile
• Full Bolster or Demi Bolster
• Full-Tang, Riveted Handle
• Symmetrical Wood or POM Handle

The Wusthof Classic on the left has a centered tip because the spine and the sharpened edge both curve about 2/3rds of the way up the blade. This blade shape is the most common for Western-style chef's knives and is great for every cutting technique.

The other image is a Zwilling Pro Chef's knife. It has a more prominent curved edge and straighter spine profile, resulting in a tip that is high up on the blade, not centered like the Wusthof Classic. The Zwilling Pro is great for all cutting techniques like the Wusthof Classic, but due to the more pronounced curve, it excels better at the European-style rock chop. 

However, the Wusthof Classic will be better for tap chopping with the tip of the blade since the tip makes more surface contact with the cutting board. Now, it's not that you can't tap chop with the tip of the Zwilling Pro, but when you do, your wrist will be angled awkwardly, creating wrist fatigue, which no one wants in the kitchen.

Do you tap chop? If so, do you ever use the tip of the blade to tap chop softer ingredients like mushrooms or garlic? If not, either of these blades will work perfectly for you, but if you do, now you can see why these nuanced details matter.

We need to hold off on the Santoku discussion because we can't forget the other realm of chef's knives: the Gyuto!

Features:

• High Carbon or Stainless Steel
• Kurouchi, Nashiji, Tsuchime, Polished, etc.
• 60-66 Rockwell Hardness
• 8-10 inches
• Flat Edge Profile with Sloped Spine
• No Bolster or Minimalistic Bolster
• Octagonal Wood Handle

The Westernization of Japan in the late 1800s brought many changes to the country, including a significant shift from a primarily vegetarian or pescatarian diet to consuming beef and other livestock animals.

Gyuto translates to "cow blade" or "beef knife." Originally designed for butchering and trimming meat, but it quickly became an all-purpose chef's knife and one of the most popular Japanese blade styles. So, we can't discuss chef's knives without including the Gyuto.

A gyuto generally has a very flat edge, with a slight curvature at the tip, like in the first image above. However, like the classic German chef's knife, a gyuto can also have a more pronounced curve, like in the second image, where the tip is closer to the center of the blade. 

Although stainless steel wasn't used for knives until the early 1900s, today most German-style or Western blades are stainless steel, but Japanese knives are made with high-carbon steel that will patina, or rust, if not taken care of properly. Japanese steels are also much harder, but don't let that fool you, because the thinner blade geometry of Japanese blades makes them more prone to chipping or fracturing if not used properly. Meanwhile, softer German-style knives can be used and abused, and rarely suffer from much more than becoming dull.

The combination of blade shape and steel makes Japanese knives like the Gyuto best for tap and push chopping, slicing, trimming, smashing, and intricate blade work. Rock chopping, pivoting while mincing, and using the blade as a bench scraper to move or scoop ingredients aren't the best techniques for most Japanese knives. 

But to further deepen the plot, some Gytuos with a relatively flat edge and high Rockwell can still rock chop, mince, and scoop if used on a soft wood or rubber cutting board with the right amount of pressure.

Are you beginning to understand why a simple this vs that isn't helpful? Ok, time for some Santoku talk.

Traditional Features:

• High Carbon or Stainless Steel
• Kurouchi, Nashiji, Tsuchime, Polished, etc.
• 60-63 Rockwell Hardness
• 6-7 inches
• Downward Curved Spine
• Slightly Curved Edge Profile
• With or without a Bolster
• Octagonal Wooden Handle

The Germans made the iconic chef's knife, but the Japanese created the Santoku, so let's cover the originals first.

The two knives above represent some of the earliest-made Santoku knives created sometime in the mid-1900s. Both measure 6.5 inches and have a very sloped downward curve at the spine, a slight curvature at the end of the sharpened edge, and a tip that meets closer to the edge of the blade, which is the opposite of the German chef's knives.

Features:

• Stainless Steel
• Polished Finish, Hollows
• 56-58 Rockwell Hardness
• 6-7 inches
• Downward Curved Spine
• Flat Edge Profile with Minimal Curve
• Minimalistic Bolster
• Wood or POM Symmetrical Handle

The images above are examples of Wusthof and Zwilling Santoku knives. Just as the Germans (and French) inspired the Japanese chef's knife, the Gyuto, the Japanese also inspired the Germans to create their version of the Santoku.

A Western-style Santoku tends to have a harder slope at the end of the spine, with a slightly straighter edge profile. Like the classic chef's knife, you'll see a minimalistic bolster with a traditional full-tang or weighted handle. Many Western santoku knives also have hollows on the side of the blade, which many think are required to be a santoku knife, but that's not the case.

Now, let's do a thought experiment to see how things get a little confusing when trying to oversimplify santoku vs chef's knives. 

Which of the two images below is a Santoku?

Did you guess the first photo, the second, or both?

Well, neither one of those is a santoku knife; in fact, they are both gyutos! 

What about these next two, can you tell which is a santoku and which is a gyuto?

The first photo is a Moritaka Santoku, and the second is the Gyuto from the same Aogami #2 Blue series.

The main difference is that the Santoku is shorter in length and slightly taller throughout the entire blade. However, the edge profile of the two is the same, meaning that regardless of the spine's height, these two blades will perform the same on the cutting board.

Let's take things a step further. Which is the German Chef's Knife below?

Technically, the second image is the German chef's knife, by Zwilling, directly from Germany. Meanwhile, the MAC chef's knife, from Japan, looks the same. Both knives have a slight curve at the spine and edge, with a centered tip, similar blade height throughout, minimalistic bolster, full-tang triple riveted handles, angled butt; they are basically twins.

Is one a gyuto and the other a chef's knife? Or should they be called chef's knives?

How about the next two images, which is the Japanese chef's knife?

If you guessed the first knife is Japanese, you're correct, but you're also wrong at the same time because both are from Japan. In fact, they are made in the same factory. 

The first knife, the Miyabi Evolution, pays tribute to the original Zwilling Pro chef's knife, from Germany. The other knife is made by Miyabi, which is owned by Zwilling, and is a collaboration with American Master Bladesmith Bob Kramer, whose knives are more Western-leaning.

Ok, final thought experiment! Which of the knives below is a santoku?

You may have guessed that the second knife is a santoku because it's shorter, but these are both Gyutos: one is 9.4" and the other is 8.25". Our thought experiment is now complete!

To those who made it to the end and enjoyed the geek-out session and thought experiment, thanks for tuning in! It's easy to simplify the differences between a chef's knife and a santoku, but once you add the gyuto to the equation and start paying attention to blade shapes, edge profiles, and spine heights, things get tricky.

So, if you're trying to decide whether you want a chef's knife or a santoku, forget the name and focus all your attention on the blade features. From there, you can decide what type of handle, length, and finish you want. 

Here's how we would recommend honing in on your next knife:

• What's your preferred cutting technique?
  • If you're a pro at rock chopping, we recommend looking for a knife under a 61 Rockwell with a decent curvature at the edge and a tip that meets closer to the middle or top of the blade. Nearly every German chef's knife and some santokus will do the trick. Global is a brand that blends Japanese geometry with German steel, and Miyabi, Shun, Enso, and MAC also have blades that will work for rock chopping and mincing.
  • If you have decent knife skills and are comfortable with tap or push chopping, a blade with a flatter edge profile will suit you just fine. Remember, there is a theme with German santoku knives having a straighter edge than Japanese, while it's the opposite for chef's knives.
• How long of a blade do you want?
  • Most santoku knives are 6-7 inches, while chef's knives and gyutos are 8-10 inches. That's a quick and easy decision. However, suppose you prefer the shape of the Santoku but want a longer knife. In that case, look for a gyuto with a taller blade, like the 9.4" Matsubara Gyuto or the 8.25" Nishida Gyuto. On the flip side, if you want gyuto, but shorter than the norm, check out a santoku like the Ittetsu 6.7" Santoku, which has more of a gyuto-like blade profile.
• Are you up for a little extra TLC (Tender Loving Care)?
  • Stainless steel blades are super easy to care for because they won't rust. However, high-carbon steel knives require special handling. Carbon steel blades need to be kept dry, even while you're in the middle of prepping. Otherwise, they will spot and potentially rust. Selecting the steel type has nothing to do with the blade shape, but it helps narrow your search.

Instead of picking out a knife based on a generic name or category, focus on these three questions so you can confidently select a knife that suits your individual skillset and preferences.