Chef's Knife vs Santoku: Which Should You Choose?
The age-old debate. We compare both knives to help you decide which is right for your cooking style.
After years of using both, here's when to choose each knife. The santoku vs chef's knife debate isn't about which is better—it's about what you're cutting.
The chef's knife and santoku are the two most popular everyday knives. They look similar but have important differences.
Chef's Knife
Blade Shape: Curved belly from heel to tip Cutting Style: Rock chop (heel to tip rocking motion) Best For: General purpose, larger items
The classic Western chef's knife has a curved belly that allows a rocking motion—the classic 'rock chop' that many home cooks use. This motion is intuitive and works well for most cutting tasks.
The Victorinox 8-inch at $90 is the best value chef's knife.
Santoku
Blade Shape: Flat belly, sheepsfoot tip Cutting Style: Push cut (straight up and down) Best For: Precise work, vegetables
The Japanese santoku has a flatter belly designed for a push-cutting motion—straight up and down rather than rocking. The sheepsfoot tip is more controlled for detail work.
The Shun Classic at $170 is the standard.
When to Use Each
Use a chef's knife when: cutting larger items, rocking through herbs, doing most general tasks.
Use a santoku when: precision matters, cutting lots of vegetables, you prefer the push motion.
Bottom Line
For most Western cooks, the chef's knife is more intuitive. But if you do a lot of vegetable prep, a santoku might be more comfortable. Try both before buying.
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