Chef's knife vs. Santoku...

What is the difference, if any?

If you were going to get one, which one would it be?

TIA!

Re: Chef's knife vs. Santoku...

I like the Santoku knives for cutting veggies especially, I find the veggies don't stick to the side of the knife as much (like if you're slicing a zucchini or something). However, I find that I don't like it as much for cutting meats, like if I'm trying to cube a chicken breast or slice a london broil--for that I will use the Chef's knife.....so it's hard to say! Although I do think if you have other plain sharp knives, the Santoku is more valuable b/c it's more unique.

HTH but I'm not sure it did!

ETA: Just realized you said what's the difference--the santoku knife has the ridges or grooves in the blade, while the chef's knife is just plain. I think the chef's knife is easier to sharpen also!

Message edited 12/7/2008 12:03:05 PM.

Re: Chef's knife vs. Santoku...

most knife block sets come with a chef's knife (smooth edge).

I would personally get the santoku. it's my "go-to" knife for cutting potatoes and veggies. it has small indents on the sides so that what you're cutting/chopping doesn't stick as much.

Re: Chef's knife vs. Santoku...

I am personally a big fan of the Santoku. But a knife really has to feel comfortable in your own hand.