There are many different kitchen knives, from a Damascus knife to a cleaver. But the differences between a chef’s knife and a Santoku knife are the most frequently asked questions. The biggest visible difference between the two knives is the shape of the blade. On a santoku knife, the blade slopes gently from the back to the edge whereas on a regular chef’s knife the blade has a pointed tip. Both knives therefore require a different cutting technique. But which one is the best? What is a santoku knife? Santoku knives have their origins in Asian cuisine and are a Japanese variant of the traditional chef’s knife. The blade remains almost the same width over its entire length, only the tip is slanted. In addition, the santoku knife is somewhat lighter and smaller than the European chef’s knife. The cutting technique used with a santoku knife differs from that used with a regular chef’s knife. The flat blade “swings”, as it were, from the back of the blade to the front and downwards on the cutting surface. The blade therefore loses contact with the cutting surface with every cutting movement. There are also Santoku knives with dimples in the blade. These striking and particularly characteristic dimples have a clear purpose. They prevent ingredients from sticking to the blade when cutting. What is a chef’s knife? A traditional chef’s knife normally has a blade of around 20cm long. It is the basis of any knife set. At 4 to 5 cm, the blade of a chef’s knife is very high, making the cutting experience safer and easier. This is because it is easier to hold the fingers of the hand with which you are holding the ingredients against the blade, which prevents you from accidentally cutting into your fingers. The cutting edge of a chef’s knife has a characteristic slightly rounded line. Which knife is better? With both a sharp chef’s knife and a sharp santoku knife, you can cut through meat, fish and vegetables with ease. Finely chopping herbs is also no problem for either kitchen knife. The main difference lies in the construction of the blade, so it is a matter of taste and cutting experience which knife is preferable. By the way, do you want to know how to maintain them? Read our blog article on knife care. Are you planning to buy a new kitchen knife? Then the Latalis Pro Chef Knife or Latalis Pro Santoku Knife might be an interesting choice. Perhaps useful?