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Santoku or chef knife?

mikeman

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This year for christmas I bought my dad some Global knives,it was a set of 3.he set was suppose to include a santoku,but came with a regular chef knife instead.Should I just give him the set with the regular or are santoku better?
 

King Francis

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Neither. I use this exclusively, for everything from cutting meat to mincing onions:
It's the most practical and versatile of all the options.
 

Thomas

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Originally Posted by kwilkinson
Chef's, for sure, IMO.

I'm with Kwilk on this one, but there are those who like the santoku a little better.
 

Thomas

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Originally Posted by King Francis
Neither. I use this exclusively, for everything from cutting meat to mincing onions:



It's the most practical and versatile of all the options.


WTF... are you using a fishing spear to cut onions?!?
 

d3m0pd

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Originally Posted by Thomas
WTF... are you using a fishing spear to cut onions?!?

Lol it's sharp and edgy but I agree it's pretty big/long just to cut some onions.
 

tiecollector

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Santokus are alright and it's currently the only knife I have really. My girlfriend really likes the one we use, but I have used my friends chef knife and really want to get a 9" one as soon as I have money.
 

Tarmac

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If you have no idea which he will prefer, I would go with a chef knife as others stated. It will probably be more familiar to him.

Some people prefer santokus though, no real way to know if he has never used one.
 

King Francis

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Originally Posted by Thomas
WTF... are you using a fishing spear to cut onions?!?
No sir, it is a magurokiri. I don't see what's so strange about using an 800mm blade to mince onions.
 

mikeman

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I know this sounds dumb,but why do most pros use the santoku,or am i wrong?
 

tiecollector

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Originally Posted by mikeman
I know this sounds dumb,but why do most pros use the santoku,or am i wrong?

Because Rachael Ray made it fashionable and celebrity chefs use whatever their sponsors tell them to.
 

Xericx

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I thought the Santoku was a bit more nimble to slice with due to its aethstics, which seem more japanese. In any case, I went with Chef's knives..I took a knife skills class at Sur La Table and prefered the Chef's knives across the board due to the way it felt in my hand when chopping and slicing (I went with Shun).

I have a really cheap santouku though...it seems smaller and a bit more maneuverable overall versus a comparable chef's knife. The chef's seemed more solid and sturdy though.
 

Spatlese

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As mentioned, it could come down to personal preference (eventually) but again a safer bet would be the chef's knife for now. I have a MAC chef's knife that I've used happily for the past four years. When I went to shop for a new knife originally, I had actually gone to the store with the intent of picking up a MAC santoku (due to media recommendations). After trying out both in the store, I realized I needed the familiar.
 

Dmax

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Originally Posted by mikeman
I know this sounds dumb,but why do most pros use the santoku,or am i wrong?
You are mistaken. Though my knowledge is not first hand most "pros" use chef's profile knives. There is nothing wrong with santoku and I own and use both the santoku and regular profile chef's knives. I think most people with established technique would appreciate a quality chef's knife more since it will not force them to learn unfamiliar knife skills and adapt to a new knife at the same time. That said you also have to consider the size of the knife the person is comfortable with. A typical chef's knife is 8" to 10" while most Santokus run 6" to 7.5", though there are some expections.
 

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