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Feb 7, 2007 05:09 AM

Classic Chef's knife or Santoku knife?

I am in the market for knives and I guess i will probably end up getting a 8inch knife from Shun..but the problem is, I don't know whether I should purchase a chef's knife or santoku knife. Any tips and suggestions?

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    1. I responded in the topic above, but I like my chef's knife far better. Maybe it's a better brand - it's a heavy Wustof Classic. The Santoku is by a less expensive brand (begins with an "S," like Sabatier or something) and I had to sharpen it after the first use, and veggies certainly didn't "fall away" from the knife as promised.

      5 Replies
      1. re: xnyorkr

        Santoku is a less expensive brand? I thought Santoku was a type of knife and not a brand.

        1. re: Monica

          Santoku is a style and not a brand. To futher refine, you can buy a hollow edged santoku that has indents in the blade that allow air to stay next to it so the potatoes do not stick when slicing.

          1. re: Monica

            I wrote Santoku is BY a less expensive brand....No it's not a brand, it's a type. I can't remember the exact brand name, but it 's something like Sabatier.

            1. re: xnyorkr

              Most, if not all, the knife companies produce a Santuko knife. You can get a German-made (Wusthof or Henkels) or Japanese-made (Shun, MAC) version. They, like all knives come in various qualities. I have a German Santuko (Henkels) and a Japanese (MAC) chef's knife. I prefer the MAC.

              1. re: xnyorkr

                Sabatier is a mid to high end knife.

       has a wide range of hollow and non-hollow santoku starting at $30. They are pretty reliable and price competitive.

          2. If weight is not an issue you should also look into Forschner/Victorionix knives. I started buying these in 1978 and still have my origina 10" chefs. They are light, hold an edge very well, are 75% less than the "name" knives and annually get rated as a "Recommended" by America Test Kitchens. I think an 8" chef;'s should be in the $30-40 range. GREAT DEAL.

            3 Replies
              1. re: xnyorkr

                type it into google and you will see the normal cast of characters selling them on-line.

              2. re: jfood

                I'd second this fine reccomendation. They were the "kitchen" knives at a restaurant I worked at. Not everyone had their own knives (or wouldn't use them for all tasks...which I always figured meant that their knives must not be worth much) and so we have several Forschner chef's knives that got absolutely abused. I was always impressed with how well they stood up to the use, held an edge and took a new edge. They're definitely a good buy.

              3. Choosing between the Shun Santoko and Shun Chef's knife isn't going to be easy because they both are made of steel that is much harder (Rockwell 61) than Westen knives (Rockwell 55-57) and can therefore support a more acute edge angle which makes cutting easier. Also, because they are both bolsterless, it will make it easier for your sharpener. Either one is a good choice, but if you are a purist, the Santoku shape is designed for cutting fish and veggies, not meat (although it can). The Chef's knife is a Western design for a do-all knife. Hope that helps

                1. And see if you can try out a Kyocera ceramic santuko....