Chef's Knife or Santoku for you?

[ecowper]

I have two Wusthof 8” Chef’s Knives, a Wusthof 7” Santoku, and a 7” Emeril Santoku. I like all of them and use them often. I don’t like a Santoku for things like chopping veggies, onions, and such. I don’t like a Chef’s Knife for carving a Tri-Tip.

For what my thinking is worth. :-)

[Michael_in_TX]

Anyone ever find those little divots on the side of the Santoku knives do anything? They give the knife a nice visual appeal, but carrots, potatoes....everything still sticks for me.

[ecowper]

I like a Santoku for cutting things that are liquidy .... rare steak for example. But not dry ..... carrots, for example.

[Loren]

They're supposed to prevent food from sticking to the blade (like when slicing cucumbers), I've never seen them help with sticking.

[Dewesq55]

My 10" chef's knife is the only cooking utensils I managed to take with me when getting divorced in 2004. I like it, but as mentioned by someone above, it's a tad too big for regular use. I have 2 different santokus which sharpen up really and are ready to use. I find I use my single never nakiri a lot. It's hella sharp. I've been thinking about getting a decent 8" chef. Thinking about the Dalstrong Shogun. I also recently saw a video about the new knife that Kenji uses, the Kan 8" chef same price range sad the Dalstrong, but is VG10, whereas the Dalstrong is AUS10. I'm intrigued by the edge geometry of the Shogun, though. Both are 66 layer Damascus.

[Old Glory]

My favorite knives are Gyuto Japanese style chef knives. I love the thin blade for slicing and the shape of the blade is very dexterous. If I need a heavier blade (cutting up butternut squash for example) I use a western style Wustoff.

[HawkerXP]

I've got knives in a drawer. Some are even sharp. I use the sharp ones.

[bbqLuv]

Chef knife, boning knife and pairing knife is really all I need for home cooking.

[Mosca]

I had to look up gyuto, I wasn’t sure if it was some special variation of a Japanese knife. As best I can tell, all Japanese chef’s knives are gyutos. So I have a gyuto, a santoku, and a nakiri!

The santoku and the nakiri have the Granton edge, the chef’s knife is smooth. I’ve never noticed a benefit from the scalloped blade.

[Mosca]

But all Japanese chef's knives are gyutos, according to that, unless they are made Western style but in Japan.

[Old Glory]

"But all Japanese chef's knives are gyutos..." Yes and all Santokus are Santokus...LOL. Gyutos are a specific type of knife, the Japanese version of a Western style knife.

[ivanjhon]

Japanese chef mostly use best Japanese sushi knives. they don't like other knives

[SheilaAnn]

Both!

[JoeSousa]

I have been enjoying my Santoku (Cutco) quite a bit lately. I find I like push cuts more and more for cutting up vegetables and the like. It doesn't have the same fast feel as a chef's knife but I can't really cut that fast anyway.

[Mosca]

I use the santoku and the gyuto equally, and the nakiri rarely.

[Loren]

I have both...and I use both! I really just use whichever one tickles my fancy....but I also have waaaaay to many kitchen knives 🥺

[Pobeque]

I use an 11" chefs knife for most everything - I can even supreme lemons and limes with it, but I used to be a pro chef and santokus were looked down upon in kitchens. That being said, use whatever you feel comfortable with - they'll all get the job done