If you only buy one good kitchen knife, it will probably be a chef knife or a santoku. Both handle most everyday prep. The right choice depends on how you like to cut and what you cook most.
The chef knife
A chef knife usually has a blade of 8 inches, with a curved edge that rises to a pointed tip. The curve lets you rock the blade on the board, which is quick for mincing herbs and garlic. The length and tip also make it handy for breaking down larger items such as squash or a whole chicken.
- Typical length: 7 to 10 inches, with 8 inches the most common.
- Edge: curved belly, pointed tip.
- Cutting style: rocking, slicing and chopping.
The santoku
A santoku is a Japanese-style all-purpose knife. It is usually shorter, around 6.5 to 7 inches, with a flatter edge and a rounded tip that curves down from the spine. The flat edge suits a straight up-and-down chopping motion or a forward push cut, and many cooks find it easy to control for vegetables and thin slices.
- Typical length: 5 to 7 inches.
- Edge: flatter, with a rounded tip.
- Cutting style: push cuts, chopping and thin slicing.
Which should you choose?
- Choose a chef knife if you like to rock-chop, often cut larger items, or want one knife that covers the widest range of tasks.
- Choose a santoku if you cook mostly vegetables, prefer a lighter and shorter blade, or like a chopping motion over rocking.
- Small hands or a small kitchen? A shorter santoku can feel more comfortable.
What to check in the listing
- Blade length that suits your board and hand.
- Steel: stainless grades such as 5Cr15MoV, 7Cr17MoV or 10Cr15CoMoV differ in how fine an edge they take and how they hold it.
- Handle: wood, resin or metal, and whether it is octagonal or Western-style with rivets.
Many home cooks end up owning both. Compare our chef knives and santoku knives, and keep either one sharp with a honing rod.