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/ck/ - Food & Cooking

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File: 131 KB, 499x333, misono-ux10-vs-santoku (1).jpg [View same] [iqdb] [saucenao] [google]
7835518 No.7835518 [Reply] [Original]

Chef's knife vs Santoku

If you have one is there any reason to buy the other?

>> No.7835527

>>7835518

Depends on what you need to do with them. For most home cooking you could probably use either.

Though, I prefer the chef's knife for two reasons:
1) It's longer, and thus is easier to use for things that require a long blade, like slicing a roast, cutting steaks, or opening large fruit.

2) It has a narrower point which is more convenient when you need to get into a narrow spot, like coring out peppers or boning meat.

>> No.7836047

>>7835527
This guy has good points. Also think about what style of cutting you prefer. Chef's knives are for rolling, santoku's are for more up/down chopping

>> No.7836330

>>7835518

Santoku better for dicing veggies. Straight up and down. They also usually have a nice rock to them.

>> No.7836339

idk I like snatokus cause they're generally a bit shorter and I feel like I have more control with them

>> No.7836347

>>7835518
bought a knife from wal mart, looks like santoku-style

learn something new everyday

>> No.7836352

I prefer santoku because i mainly need to prep veggies.

I have both and a clever for other stuff.

>> No.7836393

Chefs knife hands down! It's more versatile

>> No.7837632

depends what you're using it for, santoku is generally regarded as better at slicing & dicing tasks e.g veges, but a chef knife is far more of a work horse

>> No.7837645

>>7835518
oh is that what those are called

>> No.7838313

An 8 inch chef's knife and a 4 inch paring knife are pretty much all you need. A fillet knife helps too.

Santoku is great for chopping and dicing, but if you're asking this because you want to choose one or the other, get a good chef's knife for now and a Santoku later on.

>> No.7838326

>>7838313

What on earth does a home cook need a paring knife for? They are pretty much only needed for delicate stuff like carving fancy garnishes or tourneing vegetables....but who does that at home?

>> No.7838332

Masterrace is 6 inch santoku, 12 inch slicing knife, 5 inch flexible paring knife, and a 3 inch hard paring knife.

Chef knives are shit and used by busters, fite me irl niggers.

>> No.7838335
File: 12 KB, 560x339, 561.jpg [View same] [iqdb] [saucenao] [google]
7838335

>>7838326

How is this NOT useful?

>> No.7838346

I hate how thick and clumsy a 8 or 10 in chef's knife feels. Just can't do fine work as easily as a 6 in satoku.

>> No.7838347

>>7838335

What would you do with that that you cannot do with your chef's knife?

Do you carve little garnishes for your home cooking?

>> No.7838354

Germans invented chefknives and I enjoy a good quality steel, japanese crapmetal is a nogo for me.

>> No.7838376
File: 31 KB, 400x396, image.jpg [View same] [iqdb] [saucenao] [google]
7838376

>>7838326
>>7838347