While many chefs successfully employ the rocking method the santoku way is faster and more efficient.
Santoku chef knife.
Now that that s covered let us find out why chef s knife and santoku knife are pitted against one another and what the major differences between these knives are.
Many santoku knives used by professional chefs are single bevel.
Why santoku translates to three virtues.
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Santoku although japan has a rich history of bladesmithing the santoku knife is a relatively recent addition.
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Eight inches most used by home cooks or 10 inches popular with pros are the most common lengths but it can range from six to 14 inches.
The beveling refers to the subtle angling at the edge of the knife s blade.
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A chef s knife can be made of a number of materials including carbon steel and ceramic but stainless steel is the most common.
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Another key difference between the santoku and chef s knife is the bevel.
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Most santoku knives have a 6 or 7 inch blade compared to the more common 8 inch length for many chef s knives.
The santoku knife was first created in japan while the chef s knife traces its origins to germany although they may also be referred to as western knives.
A santoku knife is single beveled as opposed to a chef s knife which is usually double beveled.
Santokus sharpen to 15 degrees instead of 30 degrees like a chef s or most other western knives.
The chef s knife is the more formidable looking knife with the 6 inch to 12 inch blades sharpened tip and heavy feel and appears to be a preferred choice of.
The absence of a tip on the santoku knife means one can slice in a single downward cut.