Quick Summary
- Shape: a chef’s knife has a curved belly and pointed tip; a santoku has a flatter edge and rounded tip.
- Length: chef’s knives are usually 8–10 inches; santokus are usually 5–7 inches.
- Motion: chef’s knives suit rocking cuts; santokus suit push cuts and chopping.
- Edge: both are usually double-bevel; Japanese knives tend to be harder and thinner.
- Choose a chef’s knife for versatility and big jobs, a santoku for lighter, precise prep.
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The chef’s knife and the santoku are the two most popular all-purpose kitchen knives. Both can slice, dice, chop and mince, so the real differences come down to shape, size and how you like to cut.
Chef’s Knife vs Santoku at a Glance
| Feature | Chef’s knife | Santoku |
|---|---|---|
| Origin | Western (French and German traditions) | Japan |
| Typical length | 8–10 in | 5–7 in |
| Edge profile | Curved belly | Mostly flat |
| Tip | Pointed | Rounded, lowered (sheepsfoot) |
| Weight | Usually heavier | Usually lighter |
| Main motion | Rocking | Push cut and chop |
| Hollow edge | Sometimes | Common |
The Chef’s Knife
The chef’s knife is the classic Western kitchen knife. It has a broad blade that curves from heel to a pointed tip, which lets you rock the knife through herbs and vegetables while the tip stays on the board.
Most home cooks use an 8-inch chef’s knife. University of Illinois Extension describes it as the knife most commonly used for dicing, mincing, slicing and chopping.
Our older article said chef’s knives are designed to cut through bones. They aren’t; use a cleaver or boning knife for bone work, as hitting bone can chip or roll the edge.
The Santoku
The santoku is a Japanese all-purpose knife with a mostly flat edge and a spine that curves down to a rounded tip. Its name is usually translated as “three virtues”, referring to its versatility with meat, fish and vegetables.
It’s shorter and usually lighter than a chef’s knife, and many have hollow scallops along the blade to help food release. See what a santoku is used for for practical uses.
Our previous version said most santokus are single-bevel. Most sold in Western markets are double-bevel, so they work for both right- and left-handed cooks.
Key Differences Explained
Blade Shape and Tip
The chef’s knife’s curve and pointed tip make it good for rocking cuts and detail work like scoring or trimming. The santoku’s flat edge meets the board along more of its length, which gives clean, even slices with a straight down-and-forward motion.
Length
A longer chef’s knife handles large items like melons, cabbages and roasts more easily. A 7-inch santoku feels nimble and suits smaller boards and smaller hands.
Weight and Thickness
German-style chef’s knives tend to be thicker and heavier, which helps power through dense vegetables. Japanese santokus are usually thinner and lighter, which suits precise slicing.
Japanese-style chef’s knives (gyutos) blur this line, combining the chef’s knife shape with a thin, hard blade.
Edge Angle
Japanese santokus are commonly sharpened at about 15 degrees per side. Many Western chef’s knives are now similarly fine; Wüsthof, for example, sharpens to 14 degrees per side, so angle alone no longer separates the two styles.
Cutting Motion
Chef’s knives reward a rocking motion, with the tip anchored and the heel rising and falling. Santokus reward a push cut, where the knife moves forward and down, or a straight up-and-down chop.
Which Should You Buy?
| If you… | Choose |
|---|---|
| Like to rock the knife | Chef’s knife |
| Prefer chopping straight down | Santoku |
| Cut large items often | Chef’s knife (8–10 in) |
| Have smaller hands or a small board | Santoku |
| Want one knife for everything | Either; try both if you can |
There’s no wrong answer, and many cooks keep one of each. For recommendations, see our guides to the best chef’s knife for home cooks and the best santoku knives.
Good Examples of Each
| Knife | Type | Why |
|---|---|---|
| Victorinox Fibrox Pro 8″ | Chef’s knife | Long-time test favorite at a low price |
| Wüsthof Classic 8″ | Chef’s knife | Forged German workhorse |
| Shun Premier 7″ Santoku | Santoku | Premium Japanese santoku |
America’s Test Kitchen still names the Victorinox Fibrox Pro its top chef’s knife, while noting its testers often liked the feel of Japanese santokus and gyutos.
Hybrid Knives
Some makers now sell “hybrid” knives that combine a santoku’s flatter edge with a chef’s knife’s length or point. These can suit cooks who switch between rocking and push cutting.
Check the blade profile in photos before buying, since names vary widely between brands. Look at how much of the edge is flat and where the tip sits relative to the spine.
How to Use Each Knife
To rock a chef’s knife, keep the tip on the board and raise and lower the heel while feeding food under the blade with your guiding hand. This works especially well for herbs, onions and garlic.
To push cut with a santoku, start with the heel slightly raised and move the knife forward and down in one smooth stroke. Lift it clear of the board and repeat, rather than rocking.
With either knife, use a pinch grip on the blade just in front of the handle for control. Curl the fingertips of your other hand into a claw so your knuckles guide the blade.
Common Mistakes
Many santoku owners try to rock it like a chef’s knife, which leaves slices joined at the bottom. Switching to push cuts solves the problem.
Chef’s knife owners often use the tip to scrape food across the board, which dulls the edge quickly. Turn the knife over and use the spine instead.
With both, cutting on glass, stone or ceramic boards is a fast way to ruin the edge. Wood and soft plastic are far kinder.
Which Do Professional Chefs Use?
Most professional kitchens rely on a chef’s knife or gyuto as the main tool, because the length helps with volume prep. Many chefs also keep a santoku or nakiri for vegetable work.
At home, the santoku has become hugely popular because it’s light, easy to control and less intimidating than a long chef’s knife.
Care for Both Knives
- Hand wash and dry after each use.
- Use a wood or plastic board, never glass or stone.
- Hone regularly and sharpen when the knife slips on tomato skin.
- Avoid bones and frozen food with both styles.
- Store safely in a block, on a strip or with blade guards.
Frequently Asked Questions
Is a santoku better than a chef’s knife?
Neither is better overall. A chef’s knife is more versatile for large items; a santoku is lighter and suits push cuts.
Can a santoku replace a chef’s knife?
For most home cooking, yes. Large roasts and melons are easier with a longer chef’s knife.
Why do santokus have scallops?
The hollow edge creates air pockets that help food release from the blade.
Is a santoku good for meat?
Yes, for boneless meat. Avoid bones with both knives.
What size should I buy?
An 8-inch chef’s knife or a 7-inch santoku suits most cooks.
