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Santoku chef knife.
The chef s knife is the more formidable looking knife with the 6 inch to 12 inch blades sharpened tip and heavy feel and appears to be a preferred choice of.
Why santoku translates to three virtues.
Cook s knife french knife origin.
In japanese santoku means three virtues and this knife a favorite of chefs and avid home cooks is a triple threat suited for chopping dicing and mincing it s also easy to hold because.
Now that that s covered let us find out why chef s knife and santoku knife are pitted against one another and what the major differences between these knives are.
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A santoku knife is single beveled as opposed to a chef s knife which is usually double beveled.
Another key difference between the santoku and chef s knife is the bevel.
The santoku knife was first created in japan while the chef s knife traces its origins to germany although they may also be referred to as western knives.
The beveling refers to the subtle angling at the edge of the knife s blade.
The absence of a tip on the santoku knife means one can slice in a single downward cut.
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Eight inches most used by home cooks or 10 inches popular with pros are the most common lengths but it can range from six to 14 inches.
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While many chefs successfully employ the rocking method the santoku way is faster and more efficient.
Santoku knives are shorter lighter and thinner than western style chef s knives.
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Santokus sharpen to 15 degrees instead of 30 degrees like a chef s or most other western knives.
Santoku although japan has a rich history of bladesmithing the santoku knife is a relatively recent addition.
Many santoku knives used by professional chefs are single bevel.
Henckels twin signature hollow edge santoku knife.