Chef Knife vs Santoku

A chef's knife and a santoku do the same job — general kitchen cutting — in two different shapes. Neither is better; they suit different hands and cutting styles. Here's the difference, and how to tell which one is for you.

The differences that matter

How to choose

Choose a chef's knife ifyou rock-chop (rolling the blade through herbs and vegetables on its curved belly), want the reach for big produce and proteins, and like a pointed tip for detail work. It's the more versatile do-everything blade, which is why it's the default — see the best chef knives.

Choose a santoku if you chop with an up-and-down motion, have smaller hands, or want a lighter, more controllable knife. The flatter edge keeps more of the blade on the board per cut, which suits precise slicing and mincing.

You probably only need one

Both are all-rounders, so owning both is redundant for most cooks — pick the shape that matches how you naturally cut. If you're unsure, a chef's knife is the safer default because it does slightly more. Either way, the steel and geometrymatter more than the shape — a well-made santoku beats a poorly-made chef's knife and vice versa. Many great makers (MAC, Shun, Tojiro) offer both profiles in the same steel. And for the wider family of shapes, see types of kitchen knives.