Santoku vs. Chef Knives: Understanding the Differences
Santoku knives and chef knives are both versatile tools. However, they have distinct differences that affect their use. The blade of a Santoku knife is typically shorter than a chef knife. This makes it lighter and easier to handle, especially for those with smaller hands. Santoku knives have a flat edge and a sheepsfoot blade. This design allows for precise, thin cuts. Chef knives, on the other hand, have a curved blade, making them ideal for rocking cuts. Understanding these differences can help you choose the right knife for your cooking style and needs.
The Design Features of Santoku Knives
Santoku knives have unique design features that set them apart. One of these is the Granton edge, a series of hollowed-out grooves on the blade. These grooves create air pockets between the food and the blade. This prevents food from sticking to the knife, making slicing smoother and faster. The blade of a Santoku knife is typically thin and sharp. This allows for precise cuts, making it a favorite among many chefs. The handle of a Santoku knife is also designed for comfort and control. This makes it easier to handle, especially during long cooking sessions.
