Santoku knives: a Japanese version of the chef's knife?

But it's important to know that in the culinary field, know-how and technique are not enough to prepare recipes that are as delicious as they are aesthetic. It is essential to be well-equipped, and in this perspective, knives hold an important place. Whether for mincing, chopping, or cutting, they are unbeatable. There are also numerous models, but the most used by restaurant professionals are: Santokus, chef's knives, and cleavers. The question thus arises: what differentiates these utensils?

The chef's knife: for thin slice cutting

Originating from Germany, the chef's knife is characterized by a long 20 cm blade. Models with a 16 cm length are classified as small chef's knives. In any case, both versions feature a blade curved upwards to form a point. The latter can be smooth or serrated according to individual preferences. Essential in the kitchen, chef's knives are unparalleled for finely slicing large pieces of meat and vegetables. Their rather long and thin blade can also be used to fillet fish without damaging the nerves.

The Santoku: the choice for finesse and lightness

At first glance, one might think that the chef's knife and the Santoku knife are one and the same model. But although both are made from an assortment of materials, including stainless steel and ceramic, they are two completely different knives.

Santoku, originating from Asia, literally means: three uses. This means it fulfills three specific tasks in culinary preparation: slicing, chopping, and dicing. It stands out due to its flat blade without a point. This configuration allows it to ensure a clean cut in a single pass. The Santoku is also recognized by its bevel. While the chef's knife is characterized by a double bevel, the Santoku knife has only one. Thus, during sharpening, it is possible to create a smaller angle to obtain a much sharper blade.

The cleaver: an indisputable ally of butchers

The cleaver is an entirely different category of kitchen knife. It is distinguished from a Santoku and a chef's knife by its thick and wide blade. This configuration allows it to cut through a frozen piece of meat without breaking, making it the best ally of butchers. It is also used in the kitchen to debone carcasses and crush garlic cloves.

Cleaver, chef's knife, and Santoku: which is the best choice?

These three types of knives each have their specificity. While chef's knives use the rocking method for perfect cutting, the Santoku is lighter, faster, and more efficient. The thin blade that only curves near the tip allows it to perform precision tasks for a more aesthetic cutting result. As for cleavers, they are most often used for hard foods. Your choice should thus be based on your needs.