Santoku Knives ... the other chef’s knife?

The Santoku knife has gained popularity in recent years and many home cooks use it, rather than a chef’s knife, for most of their everyday tasks. But while a Santoku knife has many great attributes, especially as a slicer, it lacks the versatility of a chef’s knife. When you safely use a chef’s knife, you rarely have to lift it from the cutting board. It’s easier on the arm and shoulder, with the board taking much of the impact and weight of the work.

Because the Santoku is much shorter than a chef’s knife, it cannot be used with the same comfort and efficiency. You’d have to constantly lift the knife off the cutting board because it is too short to slide back and forth like a chef’s knife. The difference in length also means that you cannot slice and chop in the same volume as a chef’s knife without increased fatigue and a decrease in accuracy. Plus, more of the effort of your work will go from the knife to your arm and shoulder.

I do like the Santoku knife. But I think of it as a hybrid between the 6-inch utility knife and a chef’s knife rather than a replacement. There are enough differences and similarities between chef’s knives and Santoku knives to make the Santoku a valuable addition to your collection of regularly used cutlery. The biggest difference, which makes the Santoku so valuable, is its stability and effectiveness as a slicer for so many foods including carrots, onions, tomatoes, and raw chicken breast.