What is the purpose of the Santoku as compared to the chef knife?

I want to buy two or three good kitchen knives. Thanks.

Better for veggies.

Chef's knives and Chinese Choppers are heavier. For cutting, chopping, dicing & shredding and general use. Santoku is a lighter blade, good much of the same. Any of these make a fine working knife.

Look at Forschner for inexpensive quality knives.

It's mostly preference if you're comparing a santoku to those little 8" chef's knives. Although a santoku isn't generally great to use on things with bones as the blades are finer.

They're fine knives but are not replacements for full size chef's knives.

Santoku is the japanese variation of the classic chef's knife. They can perform the same tasks as a classic chef's knife, but due to it's slimmer blade profile it isn't recommended for cutting thru even the most delicate bones. I recommend a trip to the cutlery shop and handling them and find out if it balances well in your hand. Even different brands of the same blade will feel different in your hands.

Locally, only Williams Sonoma will let you handle their knives. Trying them out if possible is excellent advice.

quote:

Originally posted by paintballdad:
Santoku is the japanese variation of the classic chef's knife. They can perform the same tasks as a classic chef's knife, but due to it's slimmer blade profile it isn't recommended for cutting thru even the most delicate bones.

This.

I use and abuse my Victorianox 8" chef knife. I use it for everything and i love it.

The only time the santoku comes out is when I am making sushi. it just seems right to use a japanese styled knife to cut the veggies, rolls and fish.

I think both have a place in a kitchen, but most of my cooking calls for a nice 8" chefs kife. I could do without a santoku and never miss it (except when the Saki is on the table and chop sticks come out, and I want to complete the mood *shrug*).

I am not a pro, and do not make a living in a kitchen, but I love to cook. I have had very good luck with both of my Wusthof santuku knives. I have started using my 7" satuku more that my 8" W. cooks knife. I like my 5" with the scallops in the blade for veggies. If you are looking for a few good quality knives, go with a set like this http://www.cooking.com/products/shprodde.asp?SKU=154468
to start with. Fair price, good quality. They can last a lifetime, hand wash, hone, and keep out of the utensil drawer! (I use a 10" Victorinox that is probably 60+ years old) jm2c

+1 on buying a set.

It's nice to have a good boning knife and paring knife.

Plus it makes the cost per blade much cheaper.

If you follow ryan's suggestions for care and keep, it will last you forever. So make sure you get good stuff to begin with.

quote:

Originally posted by ryanmac45:
http://www.cooking.com/products/shprodde.asp?SKU=154468

That is an excellent set. I have the set plus a damascus chef knife that is beyond razor sharp.

NOBODY touches MY knife, NOBODY.

I cook quite often and own a number of Global knives. IMO, the best cooking knives on the planet (they are the knives they use on Top Chef) Wusthof is good too.

Get the 8 1/2" Global forged chef's knife. It'll blast through anything and is still very handy.

quote:

Originally posted by Milliron:
I cook quite often and own a number of Global knives. IMO, the best cooking knives on the planet (they are the knives they use on Top Chef) Wusthof is good too.

Get the 8 1/2" Global forged chef's knife. It'll blast through anything and is still very handy.

+1 on the Global. I have 7 of them. Great knives!

I love the Santoku shape knife, and it's what I mostly use in the "chef's knife" role (as said before, not when cutting bones).

I also own seven Global knives. Four are a set of steak knives. My favorite "working" one is the seven-inch Santoku G-48. Its hollow grounds make slicing a breeze. I always keep it razor-sharp. It is used on a daily basis. I appreciate the one-piece design, especially for a kitchen knife. There are no nooks nor cannies in which bacteria or mold can fester.

If you're looking for a complete set (i.e., finally bite the bullet and get rid of the merely adequate cutlery currently in use - I've been there), I would highly recommend the people at Sur la Table .

They were willing to customize a large Wusthoff set for me and when a mixing bowl I ordered came with a tiny dent, they said "keep it, a new one is on the way". Truly outstanding CS.

BTW, maybe I'm just old school, but Wusthoff Classic is still my favorite line (that I can afford w/o a second mortgage).