What Is a Chef's Knife?
Origins and Design
The chef's knife evolved from the French and German culinary traditions, designed as the ultimate all-purpose kitchen tool. The blade features a distinctive curved belly that tapers to a pointed tip, typically measuring 8-10 inches in length.
The curved profile enables the signature rocking motion that Western-trained cooks use instinctively. Place the tip on the cutting board, pivot the blade up and down, and you can mince garlic, herbs, or onions with speed and efficiency.
Steel and Construction
Western chef's knives typically use softer steel (54-58 HRC on the Rockwell hardness scale) with edge angles of 15-20 degrees per side. This combination creates a more durable edge that withstands the lateral stress of rocking cuts and resists chipping.
The softer steel is also easier to sharpen at home with basic tools. The trade-off is that the edge dulls faster than harder Japanese steel, requiring more frequent maintenance.
What It Does Best
In 24 years of professional cooking, I've reached for a chef's knife when breaking down proteins, mincing herbs and garlic, and handling tasks that require a pointed tip for detail work. The weight of the knife does some of the cutting work for you, and the curved blade makes quick work of the rocking cuts that dominate Western cuisine.
What Is a Santoku Knife?
Origins and Design
The santoku is a Japanese knife whose name translates to 'three virtues'—referring to its ability to handle slicing, dicing, and mincing. Some interpret this as the three foods it handles well: meat, fish, and vegetables.
The blade profile is distinctly different from a chef's knife: flatter with minimal curve, featuring a sheepsfoot tip (rounded rather than pointed). Santoku knives typically measure 5-7 inches, making them more compact and maneuverable.
Steel and Construction
Japanese santoku knives use harder steel (58-62 HRC) with more acute edge angles of 10-15 degrees per side. This creates a razor-sharp edge that excels at precision cuts and thin slicing. Many santoku knives feature a granton edge—hollowed dimples along the blade that create air pockets, helping food release cleanly.
The harder steel holds its edge longer but requires more careful maintenance. These blades can chip if used improperly (no twisting, no cutting through bones) and need sharpening with finer grit whetstones.
What It Does Best
After 14 years with my santoku, I reach for it when doing heavy vegetable prep—dicing onions for a week of meals, slicing cucumbers paper-thin for salads, or prepping vegetables for stir-fry. The lighter weight means less wrist fatigue during extended prep sessions, and the flatter blade is faster for the up-and-down chopping motion.
How Cutting Technique Differs
Chef's Knife Technique
The curved blade of a chef's knife is designed for rocking cuts. Keep the tip on the cutting board as a pivot point, then raise and lower the handle in an arc. This motion is excellent for mincing garlic and herbs, where speed and fine texture matter.
If you learned to cook watching Western chefs—Julia Child, Jacques Pepin, Gordon Ramsay—this rocking motion feels natural. It's been the standard in professional Western kitchens for generations.
Santoku Technique
The santoku uses a straight up-and-down motion. The entire blade lifts off the board with each cut, making contact in one clean stroke. This 'push cut' or 'tap chop' is faster for repetitive cuts like slicing vegetables.
If you do a lot of Asian cooking or high-volume meal prep, the santoku's technique is actually faster once you adjust. The lighter weight and flatter blade make this up-and-down motion feel effortless.
The Real Difference
Neither technique is superior—they're optimized for different tasks. Rocking cuts excel at mincing to a fine paste. Push cuts excel at uniform slices with clean edges. Understanding when to use each makes you a more efficient cook.
When to Use Each Knife
Reach for a Chef's Knife When:
Breaking down proteins—the curved blade and pointed tip navigate around bones and joints. Mincing garlic and herbs—the rocking motion is the fastest way to achieve a fine mince. Crushing garlic with the flat of the blade. Any task requiring a pointed tip for detail work. When you need one knife to handle everything.
Reach for a Santoku When:
Doing high-volume vegetable prep—onions, carrots, peppers, celery. Cutting paper-thin slices—cucumbers, radishes, mushrooms. Dicing vegetables for stir-fry, salads, or soup. Meal prepping vegetables for the week. When you want uniform cuts with less effort and fatigue.
Professional Kitchen Reality
In 24 years of professional cooking, I've seen cooks excel with either style. The knife doesn't make the cook—but matching the tool to the task makes cooking more efficient. Most professional kitchens have both available because different tasks call for different tools.
Real-World Testing: Task-by-Task Comparison
Dicing Onions
Chef's knife: Excellent—the curved blade rocks through layers efficiently, making quick work of a mirepoix.
Santoku: Good—works fine, but the rocking motion feels less natural with the straighter edge.
Winner: Chef's knife, slight edge for the rocking technique.
Slicing Mushrooms Paper-Thin
Chef's knife: Good—requires more control to achieve consistent thin slices.
Santoku: Excellent—the thinner blade glides through with less resistance, uniform slices every time.
Winner: Santoku. At Feierabend, I sliced thousands of mushrooms for German cuisine. Paper-thin was the standard, and the santoku made it effortless.
Mincing Garlic and Herbs
Chef's knife: Excellent—curved blade rocks naturally, building up a fine mince quickly.
Santoku: Good—the straight edge requires a different up-and-down technique that's slower for mincing.
Winner: Chef's knife. The rocking motion is more efficient for achieving a paste-like consistency.
Slicing Potatoes for Gratin
Chef's knife: Good—potatoes tend to stick to the blade somewhat.
Santoku: Excellent—the granton edge (hollowed dimples along the blade) creates air pockets that release slices cleanly.
Winner: Santoku. The granton edge makes a real difference with sticky vegetables like potatoes, onions, and even cheese.
Breaking Down Chicken
Chef's knife: Excellent—the flexible blade navigates around joints well, and the pointed tip handles precision work.
Santoku: Adequate—the rigid blade and rounded tip are less ideal for working around bones.
Winner: Chef's knife. Flexibility and a pointed tip matter for protein work.
The Pattern
Chef's knife wins: Rocking cuts, protein work, tip precision, general versatility.
Santoku wins: Thin slicing, uniform cuts, sticky vegetables, high-volume prep.
The conclusion: They're genuinely different tools. Neither is 'better'—they excel at different tasks.
14 Years with My Santoku: Where It Earned Its Place
Professional Kitchen Testing
I bought my Wüsthof Classic Ikon Santoku because it was beautiful—the contoured handle and granton edge looked like they belonged in a professional kitchen. What kept me using it for 14 years was performance.
At Feierabend, I sliced thousands of mushrooms for German cuisine. Paper-thin was the standard, and the santoku made it effortless. The lighter weight meant less fatigue during high-volume prep.
At Purple Café, it handled pizza toppings and vegetable prep when we were doing 200+ cover nights. Speed mattered, and the up-and-down chopping motion was noticeably faster than rocking with a chef's knife for repetitive cuts.
Where the Granton Edge Shines
The granton edge—those hollowed dimples along the blade—creates air pockets between the steel and food. This prevents sticky ingredients from clinging to the blade.
For potatoes, onions, and cheese, this makes a real difference. Slices release cleanly instead of stacking up on the blade and slowing you down.
Do You Need Both Knives?
The Case for One Knife
Most home cooks don't need both knives. A chef's knife handles 80% of kitchen tasks competently. Better to master one knife than own two you don't use well. If budget or storage is limited, a chef's knife offers more versatility.
The Case for Two Knives
Different tools serve different jobs more efficiently. If you meal prep vegetables weekly, a santoku saves real time. Professional kitchens typically use both. The total cost for budget versions of both styles is under $75—less than one premium knife.
My Recommendation
Start with a chef's knife. Use it for 6-12 months. Learn proper technique and what tasks feel natural versus awkward. If you find yourself doing heavy vegetable prep and wishing for thinner, more precise cuts, add a santoku as your second knife.
