In general, Santoku knives can be sharpened to an approximate angle of 10 – 15 degrees. depending on what portion of the blade you engage: Ideal for small cutting jobs such as slicing an onion or other small vegetables like mushrooms. (a dull back spine that curves down to meet the straight-edged front blade), Thinner blade than a Chef’s Knife allows for more refined slicing, Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge, Usually no bolster (the piece of metal between blade and handle), May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it), Broad blade that curves upwards to form a tip (spine is thicker to add weight), Varies in size from 6” to 12” (8” is most popular but many professionals opt for 10” or 12”), Why the blade shape matters in producing the right slice, dice or cut. While santoku and chef’s knives are both well-rounded and built for a range of uses, there are some tasks in which one is better than the other. The information provided on this website is not intended to be a replacement or substitute for professional advice.Contact us: [email protected]. Perfect for smashing garlic cloves, flattening or shaping meats, and can act as a shovel for chopped foods. The difference in care pertains to the methods employed for sharpening. It’s nice to have both since they each excel in different areas. Position the blade’s heel against the steel around 2cm from the top of the steel. 25 % OFF SITEWIDE.SHOP OUR BIGGEST SALE OF THE YEAR. In contrast, chef’s knives have a curved edge that facilitates a rocking motion known as the “rock chop.” Santokus knives often have a hollow edge (evenly-spaced vertical indentations) to prevent food from sticking—most chef’s knives do not have a hollow edge. Most handles are four to five inches long, so the total size of the average santoku knife is 11.5 inches. Learn more about the 7-inch Santoku Knife by Kamikoto. Learn more about the 7-inch Santoku Knife by Kamikoto. When should I use a santoku knife, and when should I use a chef’s knife? Meet them together in a V-shape. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. Before explaining the differences, let’s begin with the similarities. It’s easier for knife makers to create an ultra-thin edge when they’re working on just one side, which means single-bevel knives are magnificently sharp. The average Santoku edge is sharpened to a 10-degree angle per side, while chef’s knives are sharpened to a 15-degree angle per side on average. With a santoku knife, the straight edge only allows for a one-time downward chopping motion. Try to maintain consistency in terms of the angle. A chef’s knife is heavier, and the spine of the knife is usually thicker to add weight. The hollow edge featured on most santoku knives creates air pockets between the blade and food, so nothing sticks, and you’re left with clean slices. The knife is so named because of its triple abilities of dicing, chopping, and mincing. Uses: Santoku and chef’s knives are both well-rounded, all-purpose knives. Skip ahead to, The short answer, no. Or is one type of knife enough? Brands that make their knives with high-quality material, use advanced manufacturing techniques, and have unique designs such as layered steel, will usually cost more. Good starting point for cutting through very firm foods such as butternut squash, carrots, and pineapples. Chef’s knives tend to be slightly more expensive than santoku knives, but the cost varies drastically by brand, size, and style. Some chef’s knives have adopted a hollow edge design, but it’s typically associated with santokus.
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