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Showing 1 of 27 conversations about:
drakeonyou
198
Nov 19, 2017
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Why'd you choose to use a Santoku Knife over a Chef's Knife (vice-versa)?
Nov 19, 2017
ms
77
Nov 20, 2017
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drakeonyouThe flatter edge of the santoku is more efficient and more consistent for the up&down chop. As the typical western chef's knife has a big curve to it it makes even chopping in that style harder.
There's also the gyuto which has less of a curve but is similar size to the chef's knife. That's my preference.
Nov 20, 2017
drakeonyou
198
Nov 20, 2017
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msI haven't tried a Gyuto yet and also prefer Santoku due to similar reasons you mentioned.
I think I need to try that out.
Nov 20, 2017
LeCheffre
42
Jan 11, 2018
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drakeonyouI prefer a chef's knife, as the weight helps the knife do the cutting. Especially useful for tasks involving things resistant to cutting. I like my santoku, but I rarely use it anymore. My Misen chef's knife is my go to, and if I need a heavier knife, I have a Wusthof chef's knife that's several ounces heavier.
Jan 11, 2018
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