Chef's Knife or Santoku for you?

[Michael_in_TX]

My general purpose knife is a no-name Santoku knife. I've had it for twenty years. It seems of decent quality; I do remember buying it at Bed, Bath, and Beyond. I probably spent $30-40 on it. It doesn't keep an edge as well as I'd like....my Dexter-Russell knives do a bit better in this regard.

But I like it. I'm used to it. It fits my hand well. I wish I knew who made it so I could get another should this one....I don't know....knives don't really get lost or "break."

I've tried a few chef's knives, and while I, of course, can use them, and can certainly see their superior "rocking" capability for chopping, but they just feel different enough to me to prefer my Santoku.

The reason I chose a Santoku over a chef's knife is a little silly. In the early 2000s I was out-on-my-own for the first time, post graduate school. I needed to learn how to cook and I became obsessed with The Food Network on cable TV, which, back then, actually showed cooking shows. I also developed an obsession with the Iron Chef and that is the sole reason when standing in Bed, Bath, and Beyond I picked up the Santoku knife I have.

So for yall, which do you use and prefer? Do you use both?

Here's my knife:

[58limited]

I generally use both but I probably use a Santoku more. I bought Sam The Cooking Guy's knife and it is kind of a hybrid in that the blade has a curve to it so you can get rocking action (It is actually a Nakiri knife. He is coming out with a chef's knife too). I find I'm using it for most things lately.

[USMCCrashCrew89]

I use both, though I typically reach for the chefs knife for meats and the santoku for produce.

[Troutman]

I've never owned a Santoku knife so I have no opinion one way or the other. My reluctance is due to what you mentioned, the rocking motion I have while chopping with my chef knives. I think it's really a matter of what you are used to more than anything. I see Chinese cooks using cleavers all the time for general chopping of everything. Each to his own I guess.

(and oh how I miss he old Food Channel network, the one where they actually cooked. Now it's just a giant game show, what a pity. I still have dozens of hours of their cooks I recorded on my TIVO in solemn remembrance )

[58limited]

I spend most of my free time on youtube now instead of watching the TV. I use Firefox and I have the AdBlocker Plus add-on installed - no youtube advertisements and most ads are blocked on other websites as well.

[TheQuietOne]

Yeah, my wife and I used to watch Sara Moulton every night. It was such a nice, friendly, and informative show. We still miss it.
As for the knife, we have both. If I had to do without one it would be the santoku. The chef's knife is a bit more versatile.

[Old Glory]

I was a big fan of Taste with David Rosengarten an OG Food Network show

[Skip]

I used a Santoku most of the time. Mine are not high end but then I can use them to practice my sharpening skills. We do have a large Chef's knife that comes out occasionally. To me it's a little big and heavy for everyday use. I too miss the good old Food Network shows. Americas Test Kitchen is still ok with me though.

[rickgregory]

If I can have one? Chef's knife. I want to be able to use the tip for finer work and to rock chop. That said, I have a nakiri (think very thin cleaver) that is flat like the santoku and is great for veggie work.

[mgaretz]

I have both, but I also have a nakiri. I use the nakiri more than anything else, but I cut a lot of produce. I use the chef’s knife for meat or thick skinned melons and the like. The Santoku is Japanese (Tojiro) but has a western handle. The chef’s and nakiri are Shuns with the Japanese D handle which I prefer over the western handle. I used to own Wusthofs and was skeptical of the D handle until I tried it.

[Attjack]

I have a lot more chef's knives.

[Mosca]

Like several have mentioned, I have both, and also a nakiri. I am 50-50 on the santoku or chef’s knife, both are excellent. For vegetables, the nakiri and the santoku both work equally well, as well. They’re all lined up on a magnetic strip on the wall, and I tend to grab whatever I first lay eyes on.

Pick one and keep it sharp, and you’ll be okay, I think.

[ssandy_561]

I’ve used the same chefs knife for the past 20 years. I’ve got so used to it that if I have another chef knife in my hand it feels a bit awkward. I’m sure my chefs knife is not perfectly balanced or the perfect size for my hand but the past 20 years it’s become that.

[Rocinante]

My first "knife set" was a Miracle blade, or Miracle knife sold by Chef Tony on TV about 20 years ago. It came with a knife they called "Rock and chop" that was a variation of a Santoku knife that was actually a decent knife. I have since retired that knife for another Santoku from Mercer. It's my go to knife. My chefs knife is runner up in terms of use.

[RonB]

I don't have a santoku, but I do have a gyuto. Gyutos are the Japanese version of a chef's knife. The main difference is that a gyuto's blade is normally wider than a chef's knife. This keeps your knuckles farther away from the counter than a chef's knife. I really like it, but the steel core is very hard and can chip if you mishandle it. However, it will take a wicked sharp edge, so I use it for just about everything but cutting close to bones.

[Polarbear777]

A large Gyuto is my go-to for larger cook sessions for the same reasons. Though I also use several chef knives for quick things.

[Davek8282]

I have knife acquisition issues. I have 5 different chef knives (2 western & 3 Japanese) but only 1 Santoku. I hardly use the Santoku but use the chef knives daily.

[Mr. Bones]

Chef's Knives are my preference...(I have WAY Too effakin Many!!!)

Ain't never had me no santoku...

[MBMorgan]

It’s chef’s knives for me. I’ve got a few but my 30+ year old Wusthof Classic has been and continues to be my go-to blade.