Which is Best – Chefs Knife vs Santoku Knife

I have wanted to buy decent knives for ages so ordered these 2 beauties on eBay. In the image the top one is a Western style Chefs Knife. The bottom is a Japanese style Santoku knife.

The Chefs knife is an 8-inch multi-purpose knife commonly used for rocking up and down to chop veges and herbs. It’s also good for cutting through slabs of meat and dense veges like potatoes and pumpkin.

The Santoku knife is a 7-inch Japanese style Santoku knife. Is used for more up and down chopping of veges. And it’s ideal for fish and chicken, especially for slicing finely.

In summary the differences between a Santoku knife and a Chefs knife are:

• Size: The standard Santoku knife measures 5-7 inches in size, while a chef knife measures 8-10 inches. This means that the Santoku is typically smaller than a chef knife. However, it is common to find shorter chef knives or longer Santoku nowadays.
• Blade: A Santoku knife is characterized by hollowed-out indentations on the edge of its straight blade. The feature is meant to help make it easier to release food. On its part, the chef knife features a broad, tapered shape and a beautifully sharp edge that makes cutting a breeze.
• Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. The curved blade of a chef’s knife makes it ideal for rocking back and forth across a cutting board when you are chopping plenty of vegetables. The wide, flat blade of the Santoku knife, on the other hand, is perfect for chopping, since it cuts mainly with single downward movements.
• Weight: The Santoku knife is shorter, thinner and lighter than the chef knife. This means that individuals with smaller hands will find it a bit more comfortable to handle than the chef knife.

And for your info… Cullyamurra is the name of our country cottage, built in 1906.