Santoku vs Chef Knife: Which One Should You Choose in 2025?

Choosing the right knife can seriously improve your kitchen skills. For many home cooks and chefs alike, it often comes down to two culinary legends: Santoku vs Chef Knife.

At first glance, they may look similar — sharp steel, ergonomic handles, and multipurpose appeal. But look closer, and you’ll discover unique strengths that make each knife a specialist in its own right.

“Give me six hours to chop down a tree, and I will spend the first four sharpening the axe.” — Abraham Lincoln.

Whether you are repping sushi, juliening carrots, or dicing garlic at lightning speed, the knife you hold changes everything. In this guide, we’ll break down the core differences, pros, and cons and help you make the smartest choice for your cooking style.

Let’s slice into it.

HENCKELS 7-Inch Santoku Knife Set – Product Review

Quick Verdict:

The HENCKELS 7-inch Santoku knife delivers exceptional value for everyday cooking. With a sharp, satin-finished blade and a comfortable grip, it’s a great pick for home chefs looking for an affordable yet reliable cutting tool. Lightweight, dishwasher-safe, and backed by a reputable brand, this 2-piece set punches above its price point—especially for those who value ease and convenience over professional-grade weight and heft.

Pros

Sharp, precise cutting: The fine-edge, stamped blade makes slicing, dicing, and chopping a breeze.
Ergonomic handle: ABS handle is comfortable, even after extended use.
Dishwasher-safe: Easy to clean and maintain—ideal for busy kitchens.
Lightweight: Great for beginners or users with smaller hands.
Trusted brand: Backed by over 125 years of cutlery expertise from Zwilling J.A. Henckels.
Excellent value: Budget-friendly without feeling “cheap.”

Cons

Stamped blade (not forged): It lacks the heavier feel of premium chef’s knives.
Not for heavy-duty use: It is not ideal for cutting through bones or harder ingredients.
Limited flex: Some users prefer more versatility for advanced techniques.
Granton edge missing: Lacks the dimpled edge some Santoku knives offer to prevent food from sticking.

Performance Review

Vegetable Prep: Performs exceptionally well on onions, peppers, and herbs with quick, clean cuts.
Meat Handling: Glides through boneless cuts easily, though struggles with tougher proteins.
Control & Comfort: The handle offers a solid, ergonomic grip, and the lighter weight reduces fatigue.
Maintenance: Stays sharp for a reasonable amount of time and cleans up easily in the dishwasher.

Customer Feedback Highlights

“Perfect for everyday cooking—I reach for this more than my expensive chef’s knife.”

“Lightweight and super sharp. Great for slicing veggies quickly.”

“I wish it had more heft, but it’s fantastic for the price.”

Best For:

Home cooks seeking an affordable and dependable knife
Beginners learning proper knife skills
Everyday chopping, slicing, and meal prepping.
Gift sets for new kitchens or first apartments

Why We Recommend It

Ultra-sharp stainless steel blade – great for effortless slicing and dicing
Ergonomic, lightweight handle – ideal for everyday use without hand fatigue
Dishwasher-safe – quick and easy cleanup
Excellent value – perfect for first-time knife buyers or as a gift set
From a trusted brand – backed by Henckels, a brand with over 125 years of history

Key Features

Feature	Details
Blade Material	Stainless Steel
Blade Length	7 inches
Handle Material	ABS (Acrylonitrile Butadiene Styrene)
Construction	Stamped (single piece)
Item Weight	11.3 ounces
Dishwasher Safe	Yes
Number of Pieces	2
Made in	India
Best Sellers Rank	#2 in Santoku Knives on Amazon

Use Case Examples

Everyday veggie chopping (onions, carrots, peppers)
Slicing boneless chicken, fish, or tofu
Mincing garlic, herbs, or shallots
Perfect for meal preppers and home cooks
Not ideal for cutting bones or large, hard foods like butternut squash

Final Thoughts

The HENCKELS 7-Inch Santoku Knife Set is a solid performer for the home kitchen. While it may not have the craftsmanship of high-end forged knives, it delivers where it counts: clean cuts, easy handling, and reliable performance at a budget-friendly price. If you’re not planning to butcher a whole chicken or carve a roast, this knife could easily become your daily go-to.

What Is a Santoku Knife?

The santoku knife is a Japanese powerhouse. The name “santoku” translates to “three virtues,” referencing its strength in slicing, dicing, and mincing.

Origin: Japan, designed as a general-purpose kitchen knife.
Blade shape: Typically 5 to 7 inches, with a flat edge and a rounded, “sheep’s foot” tip.
Features: Often includes a Granton edge (dimples along the blade) to reduce food sticking.
Ideal for: Cutting vegetables, fish, and boneless meats with finesse.
Why it’s loved: Lightweight, well-balanced, and incredibly precise — especially for thin slicing.

When to Use a Santoku Knife

A santoku knife might not be the most common tool in every kitchen. But once you understand what it’s good for, you’ll wonder how you cooked without it. Known for its lightweight precision and speed, the santoku excels in specific scenarios where finesse and control are everything.

This guide will explain when and why to use a santoku knife, how it differs from a chef’s knife, and how to get the most from this Japanese gem. Whether slicing veggies or mastering meal prep, this is your go-to blade for clean, confident cuts.

Let’s get cutting.

What Makes a Santoku Knife Unique?

Before we jump into when to use it, let’s quickly understand why the santoku knife is special.

Blade Shape: Flat edge with a rounded, “sheep’s foot” tip for extra control
Length: Typically between 5–7 inches — shorter than a chef knife
Granton Edge: Dimpled indentations help prevent food from sticking
Cutting Motion: Best used with an up-and-down, straight chopping technique
Design Origin: Rooted in Japanese cooking, favoring precision over brute force

This makes it ideal for smaller hands and tasks requiring speed and delicacy.

1. Slicing Vegetables with Precision

Santoku knives were practically made for vegetable prep. Their thin blades and light weight make quick work of carrots, zucchini, bell peppers, and onions—especially when you need uniform slices for presentation or cooking.

Use it when making stir-fry, salad, or vegetable platters.

2. Cutting Boneless Meats and Fish

Do you need boneless chicken, fish fillets, or pork tenderloin? The santoku knife handles them with elegance. While unsuited for bone cutting, its sharp edge glides easily through soft proteins.

Use it when: Prepping sashimi, cubing chicken breast, or slicing cooked meats.

3. Mincing Garlic, Herbs, or Onions

The flat edge of a santoku knife is perfect for mincing, mainly when used with a straight-down chopping motion. It also prevents your ingredients from sliding around, a common issue with curved blades.

Use it when making pesto, preparing garlic for sautéing, or chopping fresh cilantro.

4. Meal Prepping and Speed Tasks

If you’re a meal-prep fanatic, the santoku is your MVP. The shorter blade offers more control and less fatigue, so you can slice through piles of ingredients without missing a beat.

Use it when: Prepping multiple ingredients in one session.

5. Sliced Cheese and Soft Produce

Thanks to the Granton edge, the santoku is excellent for slicing through sticky or soft items. It helps prevent cheese or avocado from clinging to the blade, giving you clean, consistent slices.

Use it when: Slicing mozzarella, brie, or ripe tomatoes.

When NOT to Use a Santoku Knife

While santoku knives are versatile, there are a few times when you should reach for a different blade:

Cutting through bones (opt for a cleaver or chef knife)
Heavy-duty chopping (like squash or watermelon)
Tasks requiring a rocking motion (better with a chef knife)

Tips for Using Your Santoku Knife

Use a straight chopping motion. Avoid rocking like with a chef knife.
Keep it razor-sharp. The thin blade needs consistent honing for top performance.
Mind your grip. Hold the handle firmly, guiding with your fingertips for precision.
Use a wooden or plastic cutting board. It protects the blade and your counter.
Hand wash only. Keep it out of the dishwasher to preserve the edge and handle.

So, when should you use a santoku knife? Anytime precision, speed, and finesse are the goals. Whether you’re meal-prepping like a boss or crafting Instagram-worthy veggie platters, the santoku knife shines when the task calls for clean cuts and control.

While it might not replace your chef knife entirely, it deserves a spot on your kitchen counter — especially if you love slicing, dicing, and prepping like a pro.

Ready to slice smarter, not harder? Grab your santoku and make your next meal a cut above the rest.

What Is a Chef’s Knife?

The chef knife, a cook’s knife, is a staple in Western kitchens. If you’ve ever watched a cooking show or seen a professional chef in action, chances are they were wielding one.

Origin: Europe, particularly France and Germany.
Blade design: Curved belly with a sharp tip, usually 8 to 10 inches long.
Function: It is esigned for a rocking motion to chop, slice, and mince easily.
Strengths: Durable, powerful, and incredibly versatile for any kitchen task.

Key Differences Between Santoku vs Chef Knife

Let’s go blade to blade on the key differentiators:

Feature	Santoku Knife	MOSFiATA 8″ Chef Knife
Blade Length	Typically 5-7 inches	8 inches
Blade Material	Often, high-carbon stainless steel or ceramic	High-carbon German EN1.4116 stainless steel
Handle Material	Varies (e.g., wood, plastic, steel)	Micarta with textured finger points for a non-slip grip
Blade Shape	Flat with a slight curve, often with a rounded tip	Curved, standard chef knife shape for general chopping
Blade Edge	Straight edge with a flat cutting profile	Razor-sharp edge, hand-sharpened at 16° per side
Design Type	Traditional Japanese style blade with a broader blade	Complete tang construction with ergonomic design for comfort
Functionality	Best for slicing, dicing, and mincing; versatile in Asian cuisine	Best for slicing, chopping, dicing, and mincing; versatile for all tasks
Best For	Precision cuts for vegetables, fish, and meats	Heavy-duty tasks, meat, vegetables, and general kitchen tasks
Corrosion Resistance	Varies by brand; typically stainless steel for resistance	15% chrome for anti-corrosion, anti-tarnish finish
Sharpness	Very sharp, but requires regular honing	Ultra-sharp, remains sharp even with heavy use
Dishwasher Safe	Depending on the model, some are not	Yes, top-rack dishwasher safe
Included Accessories	Often comes alone; accessories sold separately	Comes with a knife sharpener, finger guard, and blade guard
Customer Rating	Varies by brand, typically 4-4.5 stars	4.6 stars (10,319 ratings)
Price Range	Mid-range to high-end, varies widely	$25.99 (typically $39.99)
Ideal Use	Great for precision and general-purpose kitchen tasks	Best for chefs looking for a multipurpose, durable, sharp knife

Feature Santoku vs Chef Knife

Feature	Santoku Knife	Chef Knife
Blade Shape	Flat edge, sheep’s foot tip	Curved edge, pointed tip
Length	Shorter (5–7 inches)	Longer (8–10 inches)
Cutting Style	Up-and-down, straight cuts	Rocking motion
Weight & Balance	Lighter, better for small hands	Heavier, more forceful
Best For	Veggies, fish, fine slicing	Meat, hard veggies, general tasks
Sharpening Angle	12–15 degrees	15–20 degrees

Pros and Cons of Chef Knives

Pros

Extremely versatile — a true all-rounder
Better suited for large or dense items
Excellent for “rock chop” techniques
Available in many lengths and materials

Cons

Heavier — may cause fatigue over time
Less precision for thin slicing
Bulkier for smaller hands or short tasks

Which Knife Should You Choose?

Here’s the million-dollar question: Which knife belongs in your kitchen?

Consider these factors:

Your cooking style: If you prefer fine slicing, vegetables, or seafood, go with the santoku. The Chelikee shines if you are interested in eating, including meats and bulk prep.
Hand size and comfort: Smaller hands often prefer the lighter, nimble santoku.
Cuisine: Japanese cuisine fans might favor santoku; Western food lovers may benefit more from a chef knife.
Skill level: Both are beginner-friendly, but the chef knife has a steeper learning curve due to its size and weight.
Budget and material: Both come in premium and budget versions. Choose high-carbon steel for edge retention and durability.

Pro tip: If you can afford both, do it. Many chefs keep both in rotation and switch based on the task.

Expert Tips on Buying the Right Knife

Test the weight: A knife should feel like a natural extension of your hand.
Check the balance: Hold the knife at the bolster (where the blade meets the handle). A well-balanced knife will not tip forward or back.
Blade material matters: High-carbon steel keeps a sharp edge longer, but stainless steel is rust-resistant and easier to maintain.
Handle comfort: Wood, plastic, or composite — try before you buy.
Trusted brands (2025): Shun, MAC, Wüsthof, Global, Victorinox, Miyabi.

Conclusion

Choosing between a santoku and a chef’s knife doesn’t have to be a cutthroat decision. Both are exceptional tools, tailored to different culinary personalities and tasks. The key is knowing how you cook and picking the knife that complements your rhythm in the kitchen.

So, are you team precision or team power? Either way, the right blade in your hand means smoother prep, faster results, and dishes that taste (and look) like they came from a pro.

Ready to upgrade your kitchen game? Start by investing in the right knife — your fingers will thank you.

Santoku vs Chef Knife: Which One Should You Choose in 2025?