: Sharp knives preserve the integrity of the food being cooked. German-style knives are also cut at a wider angle, anywhere from 20-30 degrees, and are double bevel, or sharpened on both sides of the blade. The first difference you’ll probably notice is the size. Best chef's knives for 2020: Global, Zwilling, Wusthof and more. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Each knife offers its own advantages, depending on the particular kitchen task at hand, and the choice between each is really a personal preference. The best budget chef’s knife: Victorinox Fibrox Pro Chef’s Knife. At that time, the Japanese started to incorporate some changes to their traditional nakiri (which was shaped more like a cleaver). Unless you’re a professional chef, chances are you’ve never heard of a Santoku Knife. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. They forged a smaller, lighter, more home-cook-friendly knife that became the santoku. Those familiar with both knives know they have telling differences — with staunch supporters on either side. Buy on Amazon … Santokus are great for swift chops and clean slices, while chef's knives are favored for their back and forth rocking-style of cutting. The two knives are different sizes, have different silhouettes, and work best with different cutting techniques. True enough, its sharp, thin blade is great for clean slices. The Chef Knife In contrast to santokus, chef’s knives are considered a Western knife. The santoku knife blade is thinner and slightly curved at the top of the blade to meet the straight edge. Dec. 4, 2020 2:00 a.m. PT. is a relatively recent addition. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes. A real cool customer… Accommodating larger hands better, the chef knife is longer and averages between 8-10″, and sometimes goes up to 12″. Yes, a decent chef’s knife can be had for less than $15, and that knife is the Kai, sold exclusively through Williams-Sonoma for just ten bucks. David Priest. Size: The standard Santoku knife measures 5-7 inches in size, while a chef knife measures 8-10 inches. In the world of performance cutlery, there are two types of chef knives that serve as multipurpose tools in the kitchen: the classic Western-style chef’s knife and the Japanese-style Santoku knife. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. Whetstone sharpening gives a greater (sharper) knife edge than other methods. The blade is also wider and more flat than that of a chef’s knife while the tip of the knife also has a curve to it. It is time to understand the true difference of the Santoku-vs-chef-knife. Many brands are blending the features of both santoku and chef's knives to adapt to the needs of today’s cooks. The anatomy of a santoku and chef's knife is where they differ most, with key differences in size, shape, and weight. This allows the knife to slice through ingredients at a rapid pace, making quick work of herbs, onions, garlic, and other small fruits or vegetables. Single bevels also take much less time to sharpen than double bevels. Take a closer look at the two knife styles, and you’ll begin to spot some significant distinctions — the cutting edge shape, the blade tip, the overall length and weight. This means that the Santoku is typically smaller than a chef knife. Repeat on other side of the blade. Santoku vs Chef Knife – What is the difference between a chef’s knife and a Santoku knife? The Santoku usually goes for around 5 – 7 inches while the Chef’s knives are about 8 – 10 inches. Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku Knife. While both chef knives are similar in purpose, they definitely have their differences, from shape and design to cutting styles and techniques. However, to get the features of Santoku and Gyuto knives read the full content to the end. It's a great all-rounder but at the same time it doesn't do one thing better than the three other knives I mentioned. 90 $35.90 $35.90 Either of the blades … In fact, the, is even referred to as the Japanese version of the western. Double bevel blades are ideal for everyday cutting. However, this is no longer the rule of thumb and there are many options when it comes to. The nakiri knife is designed specifically for chopping vegetables. The word “santoku” actually stands for the three virtues — some say chopping,  dicing, and mincing; while others say fish, meat, and vegetables. The blade of the knife needs to be very sharp and durable. A harder steel means that santokus hold their cutting edge better and need less sharpening, but they're also more prone to chips and cracks. which includes proper cleaning, sharpening and storage. A. Henckels, still base their manufacturing in Solingen today. Blade Length. The blade is also cut thinner, and may feature a granton edge, which is the series of small scallops along the cutting edge of the blade. A quick video talking about the simple differences between the Santoku knife and the Chef's knife. (Best for Meat) Arriving in an elegant gift box, the … While this does require some more knife sharpening sessions, a softer steel will not break as easily and can be more durable in the long run. This is more important than speed. Firstly, the Santoku knife has two primary differences from the chef’s knife. Santoku is usually in competes with European Chef Knife. These details are the main difference between both knives, and are especially noticeable when doing specific or prolonged cutting tasks. Second Ave., Delray Beach, 561/381-9970) hosts Chef vs. However, upon closer inspection, it’s clear that they do have their individual distinctions, most of which are found in the blade size and shape. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. you learn which is the best, the similarity in these knives, design, function, pros, cons, and much more Santoku vs. Gyuto. Best knife overall. One big difference between the two knives is their origins. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. Chef, a battle of culinary gladiators modeled after the edgy cable TV cooking show, Knife Fight.. If you don’t know which one to choose keep in mind that they have different cutting technique. So, let’s go the main part of the article below. The cutting edge can easily be rocked back and forth, with the tip of the blade never actually leaving the cutting board. cared for, will give you many hours of service as you master your culinary world. The Santoku knife is a great alternative to the western chef’s knife, and is often hotly contended against the Gyuto as the perfect gateway into the world of Japanese knives. . It first appeared in the mid-40s at the end of World War II. Santoku is usually in competes with European Chef Knife. Any cutting tasks that require up and down repetition, like chopping salad greens, dicing carrots, or mincing meat, can be easily done with a santoku knife. On the other hand, the longest Santoku knife will have a blade anywhere from 5 inch to 8 inch long and is lighter to hold and work with. (Best Overall Option) As someone who has a special love … Ensure you have the right angle (approximately 15 – 20 degrees). A chef's knife, or a cook’s knife, is a common sight in most kitchens. , also has a rich history of metal production. Some of the oldest German cutlery brands, including Wüsthof and Zwilling J. Multi-purpose Knife Sharpener: Suitable for chef knife, Sushi knife, Santoku knife, Throwing knives, Steak knives, Pocket knives, Steel knives, Outdoor knives, Diamond knives, Tungsten knives, Tactical knives, Kitchen shears, Ceramic knives and kitchen knife set. However, the subtle differences in their shape and size make each type more suited to specific cutting tasks. Having a sharper angle and single bevel made the original santokus much sharper and able to create extremely thin slices — something essential for many Japanese dishes, such as pickled daikon and sukiyaki beef. Do this 5 to 10 times. Knowledge is the key to … A few inches before the tip, the top of the blade (the spine) starts to gently slope down, creating a silhouette similar to one seen on a sheep's foot blade. A real cool customer… A santoku is a little bit of a nakiri, gyuto, and petty all mixed together. After finishing the article, we hope, you will able to choose the right option for you on your own. Although Japan has a rich history of bladesmithing, the. In general these two are different interpretations of general-purpose knives from Japan and Europe, there … Both the Santoku and Chef’s knives are pretty much the same as they are used as a multi-purpose knife. Not having a bolster leaves the entire blade available for slicing and makes it much easier to sharpen. The wide, flat blade is also useful for scooping up ingredients so that you can put them into a bowl or a pan. The first difference you’ll probably notice is the size. As the most popular multipurpose kitchen knives, both the Santoku knife and the chef’s knife can be used for a variety of meal prepping tasks, from slicing meats and fish to chopping fruits and vegetables to mincing herbs and spices. So, our today’s article is about Rocking Santoku vs Chef Knife. Aroma House 8 Inches Stainless Steel Chef Knife. The shape of the blade of the santoku is, unlike a chef’s knife, practically the same alongside the entire length of the blade and only has a slight curve a couple centimeters from the tip towards the spine. Santoku Knives vs Chef’s Knives. Much of the functionality of a chef's knife lies in its curved blade shape. 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"). The santoku knife, has an edge that’s almost completely straight and it does not have a pointed tip. During the war, the … But does it offer something unique? Take a closer look at the two knife styles, and you’ll begin to spot some significant distinctions — the cutting edge shape, the blade tip, the overall length and weight. Some santoku knives have hollows on the blade edge. But this does not mean that the Santoku cannot be longer than that, there are shorter Chef’s knives, and there are also longer Santoku on the market. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. A. Henckels, still base their manufacturing in Solingen today. Rather than the spine of the blade curving downward, as a santoku’s does, the bottom of a chef's knife blade curves upward through the entire length. We are going to discuss what are the key difference between them. The distinct feature of a chef's knife is its curved cutting edge and tapered shape. Zelite Infinity seven inches Santoku knife. A quick video talking about the simple differences between the Santoku knife and the Chef's knife. This is where Santoku and the Chef’s knife differ. Chef’s Knife (top), and Santoku Knife (bottom) Blade Design: Santoku knives have a straight edge with a well-pronounced, downward-curved spine. Health and Safety. Size. Although the two types of knives are similar, there are still several different features. Wüsthof Classic Hollow-Edge Santoku Knife | Williams Sonoma The blade of the knife needs to be very sharp and durable. Here’s a look at the anatomy of each. Santoku VS Chef’s Knife. David Priest. Santoku vs Chef Knife: The chef knife is longer and has a point The length of a santoku blade is up to the standard 7 inch. The difference is that the chef’s knife uses its weight to slice while the santoku uses its … Traditionally, santoku knives are sharpened at an acute 12-15 degrees and have a single bevel, meaning that the cutting edge is only sharpened on one side. Best knife overall. Germany, particularly the city of Solingen, also has a rich history of metal production. However, this is no longer the rule of thumb and there are many options when it comes to the materials used in today’s cutlery. After finishing the article, we hope, you will able to choose the right option for you on your own. And without a tiny tip that can haphazardly poke into nearby ingredients, the santoku’s main cutting edge is perfect for executing swift chopping motions. Santokus are also good for singular slicing, such as with meat, seafood, or large blocks of cheese. Drinkware. 3) a santoku has a lot of overlap with other knives. A dull knife poses great risk as it requires you exert more force when cutting, increasing the chances of an accidental slip and injury. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. The chef blades can be anywhere from 8 inches all the way up to 12” with the average sitting at 10 in. Knowledge is the key to … Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? The city was known for its swords — thanks to its iron-rich soil and surrounding coal reserves — and easily transitioned into kitchen knives during the 17th and 18th centuries. Longer blade is nicer if you have larger hands to handle. However, it is common to find shorter chef knives or longer Santoku nowadays. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. This santoku … Santoku knives are between 5-8” long and chef knives are usually 8-10”. Today, santoku and chef's knives can be purchased in most of the same places, come in similar materials, and can even be used in place of one another. When choosing the best Santoku knife for professional chefs, it is all about the blade. When sharpening, one can create a much smaller angle resulting in a sharper blade. It is most suited for slicing, mincing, and dicing. (My Santoku is like 15-20 years old and still going strong!) So, let’s go the main part of the article below. As a result, you can sharpen and slice with the entire blade of the knife, which you can’t do with most … Open your eyes to the interesting information you have not known yet about these particular types of knives that will undoubtedly help you in choosing the right one for you. This length and width make the santoku quite light, which is good for easy maneuvering and for cooks with smaller hands. Henckels Twin Signature 7-Inch Santoku. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. Gyutos are slightly better all-purpose knives (due to the piercing tip and the belly for rocking), but Santokus can still be used for most kitchen tasks. It started from meat handling. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. However, these original features are not always the case for santokus today. A Chef knife is the workhorse of a kitchen and can do all the tough kitchen tasks. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Chef’s knives are generally longer than the Santoku. It started from vegetable handling. Both a santoku and a chef’s knife are general-purpose knives, and can be used for most kitchen prep work. It enhances the overall cooking experience exponentially. The Santoku usually goes for around 5 – 7 inches while the Chef’s knives are about 8 – 10 inches. It has a … Pocket and Travel Accessories. Those unfamiliar, however, can read the following to learn more about the two popular, frequently compared, kitchen knives. Secondly, it has no arc so that it provides some knife technical issues. Both knives come from contrasting places — about halfway across the world. you learn which is the best, the similarity in these knives, design, function, pros, cons, and much more Chefs and foodies hankering for a little toque-to-toque combat will get their wish beginning Wednesday, June 17, when Max’s Harvest (169 N.E. They slice through with less friction, which makes it easier for general kitchen work. The 5" Santoku Knife will be your go-to for chopping, slicing, and dicing! Firstly, the Santoku knife has two primary differences from the chef’s knife. Santoku Vs. Gyuto: Features Compare. The general process is as follows but please ensure you carefully adhere to the detailed instructions supplied with your whetstone:      Submerge & soak whetstone in water,      Using the coarse side first, tilt the knife at the correct angle,      Run the knife up & down the stone in a smooth motion,      Ensure you cover the whole blade from edge to start of handle,      Repeat process on other side if knife is double-beveled,      Flip stone to the finer side and repeat again, As you can see, there are a number of distinct differences between a European Chef’s Knife and, . Draw the knife down the steel towards the blade’s tip, exerting medium pressure (move the knife, not the steel). Santoku. 911 kits, personal care, tool kits. The chef knife has long been the most commonly used knife by American chefs, and this still remains true today. Chef's knives are usually made from softer material. The santoku allows you to glide over your food and create larger chunks. Most santoku knives do not have a bolster, which is the mound of metal between the blade and the handle. Hold the knife’s handle in your dominant hand and the steel in the other, both pointing upright. Although for most home kitchen cutting, this generally isn’t a problem. In the deep comparison of santoku knife vs chef knife. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. 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 professional chefs. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. It's fully forged from a single piece of high-carbon German steel and has a full tang for added balance. The city was known for its swords — thanks to its iron-rich soil and surrounding coal reserves — and easily transitioned into kitchen knives during the 17th and 18th centuries. It started from meat handling. Purpose Position the blade’s heel against the steel around 2cm from the top of the steel. Excellent. When deciding what piece of cutlery to pull out for general kitchen work, it’s usually a toss up between a santoku and a chef’s knife. Cutting with a dull knife damages food cells which can affect taste and overall aesthetics. ョールーム Limited, (a dull back spine that curves down to meet the straight-edged front blade), Thinner blade than a Chef’s Knife allows for more refined slicing, Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge, Usually no bolster (the piece of metal between blade and handle), May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it), Broad blade that curves upwards to form a tip (spine is thicker to add weight), Varies in size from 6” to 12” (8” is most popular but many professionals opt for 10” or 12”), Why the blade shape matters in producing the right slice, dice or cut. The chef’s knife is western, coming from Germany and France while the santoku comes from Japan. As a result, you can sharpen and slice with the entire blade of the knife, which you can’t do with most chef’s knives. As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. 5. Best Overall: Zwilling J.A. So Wusthof Classic Chef Knife, while being a cheaper option, tends to get more favorable ⭐ reviews than the $130 Kamikoto 7" Santoku, as seen on the chart below. While this does require some more knife sharpening sessions, a softer steel will not break as easily and can be more durable in the long run. At that time, the Japanese started to incorporate some changes to their traditional nakiri (which was shaped more like a cleaver). Try to maintain consistency in terms of the angle. It is perfect for chopping fruits, hard nuts, and vegetables. The pointy tip can also come in handy when you need to score meat or seafood, break through chicken skin, or pierce into a soft piece of produce. The straight blade edge is perfect for thin, precise slices. 5. : It is infinitely more enjoyable to slice with a knife that is sharp. Now, we will tell you about the differences between a chef’s knife vs. santoku knife. Gyutos are slightly better all-purpose knives (due to the piercing tip and the belly for rocking), but Santokus can still be used for most kitchen tasks. When choosing the best Santoku knife for professional chefs, it is all about the blade. It first appeared in the mid-40s at the end of World War II. Also, it has a flat tip that cuts things stably. Another key difference between the Santoku and Chef’s Knife is the bevel. Open your eyes to the interesting information you have not known yet about these particular types of knives that will undoubtedly help you in choosing the right one for you. This gives it a subtle “belly” shape, which ends in a well-defined tip. When deciding what piece of cutlery to pull out for general kitchen work, it’s usually a toss up between a santoku and a chef’s knife. The chef’s knife is western, coming from Germany and France while the santoku comes from Japan. This knives have a boxier build than chef knives. Zelite Infinity seven inches Santoku knife. The history of the santoku kitchen knife began in the mid-1940s, towards the end of World War II. naturally causes the chef to ‘rock’ the blade forward as they complete their cut Santoku Knife vs Chef’s Knife The Santoku is often mistaken as a chef’s knife mostly because they serve the same functions and that both of them offer the same features and are also known to be the workhorse of the kitchen. Both are powerful partners in your chef’s arsenal and if properlyÂ. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Although Japan has a rich history of bladesmithing, the santoku knife is a relatively recent addition. Slicing, chopping or dicing fruits, vegetables and nuts, Scooping food off a cutting board due to wide blade, Creating fine slices, particularly useful for vegetables and seafood, Cutting, slicing and disjointing meat (the tip is well suited to separating chicken parts), Knives should service you for a very long time provided you give them the. But does it offer something unique? To begin with, the standard santoku is relatively short with a 5- to 8-inch blade length (handles add another 4-5 inches). Santoku knives originally come from Asian cuisine and are the Japanese version of the chef’s knife. Dec. 4, 2020 2:00 a.m. PT. Furthermore, the heavier weight of a chef's knife is useful for cutting through tougher meat and even soft bones. We are going to discuss what are the key difference between them. Santoku vs. Gyuto. Chef’s knives are generally longer than the Santoku. I’ll go over the differences between the knives, give you a brief overview of the proper way to hold the knives, and how they should be used. mugs, insulated, travel, paper cups, foam cups. The Santoku Knife vs. Meet them together in a V-shape. Ensure only the edge touches the steel, not the side. Whereas, the santoku blade typically comes in two slightly smaller sizes. Rocking Santoku Kitchen Kinfe: Overview A Santoku knife is going to be much lighter and smaller than a chef’s knife. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. This knife is going to see a lot of use in my kitchen, along with its MUCH bigger brother, the Santoku. They feature a distinct bolster, which is designed to counterbalance the weight of the blade, protect the hand while chopping, and strengthen the entire knife. In fact, the santoku knife is even referred to as the Japanese version of the western chef’s knife, and the two are sometimes mistaken for one another. Santoku. They have a longer blade length of 8- to 10-inches (some may even be up to 14 inches, typically for professional chefs who work on larger counters), which makes for a larger, heavier piece of cutlery. The History of the Santoku Knife The history of the santoku kitchen knife began in the mid-1940s, towards the end of World War II. While santoku knives are typically made with a harder Japanese stainless steel, modern versions can now be found in all kinds of materials, from ceramic to stainless steel to high-carbon steel. Santoku knives originally come from Asian cuisine and are the Japanese version of the chef’s knife. Best chef's knives for 2020: Global, Zwilling, Wusthof and more. No matter which you choose, both santoku and chef's knives are an essential piece in any home cook's cutlery set. The Chef’s Knife: What’s the Difference? Make carving that holiday ham so much easier. : Whether you use knives frequently or occasionally, all will eventually dull. Also, it has a flat tip that cuts things stably. The Santoku has a scalloped edge that leaves air pockets in the food it cuts to prevent the slices from sticking together. However, to get the features of Santoku and Gyuto knives read the full content to the end. Chef knives and Santoku knives are similar when it … In general these two are different interpretations of general-purpose knives from Japan and Europe, there are very similar and different at the same time. But this does not mean that the Santoku cannot be longer than that, there are shorter Chef’s knives, and there are also longer Santoku on the market. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. On top of that, it's fairly safe to say that Wusthof Classic Chef Knife is a more popular chef's knife, based on its 80+ reviews. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. The traditional santoku also doesn’t typically have a bolster, which is the thick band that connects the knife blade to its handle. The 13-piece set includes 8-inch chef's knife, 8-inch bread knife, 7-inch santoku knife, 7-inch slicer knife, 3.5-inch paring knife, 6 steak knives and kitchen shears. So, our today’s article is about Rocking Santoku vs Chef Knife. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. A Santoku knife is best for fish, meat, and vegetables. An Introduction: Chef's Knife vs. Santoku Knife. Both the chef's knife and the santoku knife were designed to handle most kitchen tasks. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. While these features are common to traditional German-style knives, they have since been modified by many global knife makers. A Santoku knives’ convenience is seen as it is used in the kitchen. The blade of a Chef knife is wider than that of a santoku knife and the tip of the blade curves upwards creating a pointed tip. But believe it or not, a Santoku knife is very similar to the chef’s knife that you may already have in your knife block. However, Santoku is slightly lighter than a Chef’s knife which means you are not recommended to cut tougher food. Size. Based on the traditional Japanese cleaver, santokus feature a flatter cutting edge that is nearly straight from heel to tip. Both santoku and chef's knives are known for their convenient sizes, functional blade shapes, and all-around usability. The most effective way to sharpen a Santoku is to. Some of the oldest German cutlery brands, including Wüsthof and Zwilling J. In contrast, chef’s knives have a curved edge that facilitates a rocking motion known as the “rock chop.” Rocking Santoku … Many Santoku knives used by professional chefs are single bevel. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Santoku Knife Vs Chef Knife: The Differences. Buy on Wayfair. I love the design of the Counter Puppy, and the feature that enables it to “stand” on the counter is worthy of endless praise. Now, we will tell you about the differences between a chef’s knife vs. santoku knife. This knives have a boxier build than chef knives. Chef's knives are commonly made from stainless steel, carbon steel, ceramic, or another metal alloy. The anatomy of a santoku and chef's knife is where they differ most, with key differences in size, shape, and weight. The History of the Santoku Knife. It started from vegetable handling. . Their origins are European and many of the best chef’s knives are still made in Germany today. They forged a smaller, lighter, more home-cook-friendly knife that became the santoku. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. Santokus are a truly versatile and multi-use knife in the kitchen, and are lighter, thinner and more adept at producing perfectly thin slices than a western chef’s knife. As listed above, there are plenty of details that distinguish a chef’s knife and a santoku knife — size, angle, and geometry — but these two multi-purpose knives also have a lot in common (namely their versatility) and, for many, they are basically interchangeable. Are not recommended to cut tougher food old and still going strong! curved tip, exerting medium pressure move... Although Japan has a scalloped edge that ’ s knife: the standard knife... Flatter cutting edge and tapered shape knife in contrast to santokus, chef ’ knives... Bladesmithing, the chef knife has two primary differences from the top of the below. 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