Quick answer: a chef knife is longer (usually 8 inch), has a pointed tip and a curved edge made for a rocking cut. A santoku is shorter (usually 5 to 7 inch), has a rounded sheepsfoot tip and a flatter edge made for straight up-and-down chopping. Both are all-purpose knives. Pick the one that matches how your hand naturally cuts.
Santoku vs chef knife at a glance
| Feature | Chef knife | Santoku |
|---|---|---|
| Origin | Western (France and Germany) | Japan |
| Typical length | 8 to 10 inch | 5 to 7 inch |
| Edge shape | Curved belly | Mostly flat |
| Tip | Sharp point | Rounded sheepsfoot |
| Cutting motion | Rocking | Push cut and chop |
| Best at | Large produce, meat, herbs | Vegetables, boneless meat, fish |
What is a santoku knife used for?
A santoku knife is used for slicing, dicing and mincing. The name means three virtues, usually explained as meat, fish and vegetables. Its flat edge meets the board along its whole length, which gives clean, complete cuts through vegetables with a simple downward chop. Its shorter, lighter blade is easy to control and popular with cooks who have smaller hands.
What is a chef knife used for?
A chef knife is the general workhorse of a Western kitchen. The curved belly lets you keep the tip on the board and rock the blade through herbs, garlic and onions. The extra length and pointed tip help with large items such as cabbage, melon and whole chicken, and with tip work such as trimming.
Is a gyuto the same as a chef knife?
A gyuto is the Japanese version of the chef knife. It has the length and pointed tip of a chef knife but is usually thinner, lighter and a little flatter along the edge, so it sits between a Western chef knife and a santoku in feel.
Which should you buy?
- Buy a chef knife if: you rock-chop, cut large food often or want one knife for everything.
- Buy a santoku if: you chop straight down, mainly prep vegetables or prefer a shorter, lighter knife.
- Buy both if: two people cook together or you like switching by task. A set is the cheapest way to get both.
Do you need both a santoku and a chef knife?
No, you do not need both, because either one can handle most kitchen work. Many cooks still enjoy owning both, which is why most kitchen knife sets include a chef knife or gyuto alongside a santoku.
ASC Forge sets with a chef knife and a santoku
- 5-piece Damascus chef knife set with desert iron wood handles: 67-layer Damascus with chef knife and santoku.
- Japanese kitchen knife set of 5: gyuto, nakiri, santoku, deba and petty.
- 6-piece Japanese-style kitchen knife set with magnetic bar.
Frequently asked questions
Is a santoku better than a chef knife?
Neither is better overall. A santoku is better for quick, straight chopping of vegetables; a chef knife is better for rocking cuts and large ingredients.
Can a santoku cut meat?
Yes. A santoku slices boneless meat and fish very well. It should not be used on bones or frozen food.
What are the dimples on a santoku for?
The dimples, called a granton edge, create small air pockets that help thin slices of food release from the blade instead of sticking.
See all options in the ASC Forge kitchen knife set collection or single blades in kitchen knives.