People often call the santoku a Japanese chef’s knife, as if the two were the same tool with a different accent. They aren’t. A chef’s knife has a curved edge and a sharp point made for rocking through herbs and slicing big cuts; a santoku has a flatter edge and a dropped, blunt tip made for chopping straight down. Steel, weight and price follow the brand, not the shape.
So the question is how you cut. If you rock the knife, cook big roasts or work on a large board, get a chef’s knife. If you chop with an up-and-down motion, have smaller hands or a small board, a santoku will feel more natural. My pick for a first knife is the Victorinox Fibrox Pro 8″ Chef’s Knife, with its santoku twin if chopping suits you better.
Santoku vs Chef’s Knife: The Short Version
| Feature | Chef’s knife | Santoku |
|---|---|---|
| Origin | Western (French and German) | Japanese |
| Typical length | 8 inches (6 to 10) | 7 inches (5 to 7) |
| Edge | Curved belly rising to the tip | Mostly flat, slight curve near the front |
| Tip | Sharp point | Blunt, dropped point (sheepsfoot) |
| Main motion | Rocking, slicing, chopping | Push cut, straight chop, short slices |
| Best at | Herbs, big vegetables, roasts, all-round work | Vegetables, boneless meat, fish, thin slices |
| Weaker at | Very fine, thin vegetable slices for some cooks | Rocking cuts, long slices, piercing |
My Top Santoku and Chef’s Knife Picks
If you’re buying one knife and you’re not sure which shape you’ll prefer, start here. It’s light, the handle grips when wet, and it handles everything from onions to a whole chicken.
The same Fibrox handle and Swiss steel in a santoku shape, with dimples that help slices fall away. Pair it with the chef’s knife and you’ll learn quickly which one you reach for.
A Japanese-made chef’s knife with a hard VG-MAX core and a thin 16 degree edge. It keeps the Western curved profile, so rockers don’t have to change how they cut.
The santoku twin of the Shun chef’s knife: same steel, same edge angle, same D-shaped handle. It’s the one I’d choose for fast, precise vegetable prep.
What Is a Chef’s Knife?
A chef’s knife is the Western all-purpose kitchen knife, developed in France and Germany. The edge curves up from the heel to a sharp point, so you can keep the tip on the board and rock the blade through herbs and garlic, or draw it back for long slices through meat.
Eight inches is the standard home length, long enough for a cabbage or a roast and short enough for most boards. If you’re shopping for one, my best chef knives under $100 guide covers German, Japanese and Swiss options, and my best chef knife picks have no price limit.
What Is a Santoku?
A santoku is a Japanese all-purpose knife whose name is usually translated as “three virtues,” often explained as slicing, dicing and mincing. The edge is flatter than a chef’s knife, and the spine curves down to meet it at a blunt point. Most santoku are shorter, around 7 inches, and many have a Granton edge, a row of scallops that reduces sticking.
The flat edge rewards a straight up-and-down chop or a forward push. My guide on how to use a santoku knife shows the grip and motions. If you’re also weighing a vegetable-only knife, my nakiri vs santoku comparison covers that choice.
The Real Differences
The edge decides your cutting motion
A chef’s knife’s curved belly is made for rocking: the tip stays down and the heel lifts and falls. A santoku’s flat edge meets the board all at once, so it chops cleanly with a straight drop but feels awkward when you rock it. This is the difference you’ll notice in your first minute with either knife.
The tip changes what you can do
A chef’s knife has a fine point for scoring, piercing and working around a chicken joint. A santoku’s tip is blunt and low, which is less useful for detail work but keeps the point out of the way when you chop fast.
Length sets the size of the job
The extra inch of a typical chef’s knife helps with melons, cabbage, big roasts and long slices. The shorter santoku is nimbler on a small board and easier to control for many cooks with smaller hands.
Weight and steel depend on the brand
A santoku isn’t automatically lighter or harder. A German chef’s knife is heavier than a Japanese santoku, but a Victorinox santoku and a Victorinox chef’s knife share the same steel and feel similar in the hand. Compare knives from the same line and the main difference left is shape.
Both are double beveled
Almost every santoku sold for home use is sharpened on both sides, just like a chef’s knife, so lefties can use either one without a special version. Japanese-made versions usually have a narrower edge angle than German ones, whichever shape you choose.
Which One Should You Buy?
Choose a chef’s knife if it will be your only knife
A chef’s knife is the safer first knife for most cooks, because its length and point cover more jobs, from herbs to a Sunday roast. That’s why I’d start with one if you’re unsure.
Choose a santoku if you chop rather than rock
If your knife already drops straight down onto the board, prep mostly vegetables, boneless meat and fish, or find an 8 inch blade too long, a santoku will feel better in your hand. Neither shape cuts better; they suit different habits.
Consider a gyuto if you like Japanese knives
A gyuto is a Japanese-made chef’s knife: the Western shape with a thinner, harder blade. If you want the Japanese feel but also like rocking and long slices, it’s a better fit than a santoku. My best gyuto knife guide covers that route.
Or own both
Many cooks keep a chef’s knife for big jobs and a santoku for quick vegetable prep. If that’s you, buy them from the same line so the handles and sharpening match, which is how I’ve chosen the pairs below.
The Matched Pairs I Recommend
Each pair below shares the same steel, handle and maker, so you’re choosing between shapes. Victorinox is the low-cost, low-fuss pair; Shun is the Japanese-made premium pair.
1. Victorinox Fibrox Pro 8″ Chef’s Knife: Best Value Chef’s Knife
Who it’s for: anyone buying a first good knife, or a cook who wants one dependable all-rounder.
The Fibrox Pro is my top pick in my chef knives under $100 guide, and the reason is simple: it does the job and asks little in return. The stamped stainless blade is light and thin enough to slice cleanly, and the textured TPE handle stays put even when your hands are wet. I compare it with its pricier siblings in my Victorinox chef knife review.
It isn’t pretty, and the plastic handle looks like restaurant gear because that’s what it is. Victorinox says the materials are dishwasher safe, but I’d still hand wash it to keep the edge longer.
Key specs
- Blade: about 8″ (7.9″), stainless steel, tapered edge
- Handle: thermoplastic elastomer (TPE), non-slip
- Made in Switzerland
- Warranty: lifetime against defects in material and workmanship
Pros
- Light and easy to control
- Grips well when wet
- Very little money for its quality
Cons
- Plain, utilitarian looks
- Softer steel needs regular honing
My verdict: the chef’s knife I’d buy first. Only spend more if you want a harder, thinner Japanese edge.
2. Victorinox Fibrox 7″ Santoku: Best Value Santoku
Who it’s for: cooks who chop more than they rock and want a santoku that costs little and lasts.
This is the Fibrox recipe in a santoku shape: Swiss stainless steel, the same non-slip handle and a fluted Granton edge to help potato and cucumber slices fall off the blade. Next to the 8″ chef’s knife it’s an inch shorter and flatter, which is exactly the comparison you want to make.
My reservation is the tip. Like any santoku, it’s blunt and low, so jobs like scoring meat or getting into a chicken joint are easier with the chef’s knife.
Key specs
- Blade: 7″, Granton (fluted) edge, Swiss stainless steel
- Handle: ergonomic, non-slip
- Made in Switzerland
- Warranty: lifetime against defects in material and workmanship
Pros
- Fluted edge reduces sticking
- Same grippy handle as the chef’s knife
Cons
- Blunt tip limits detail work
- Too short for big roasts
My verdict: a low-risk santoku and the best way to try the shape. If you rock your knife, stick with the chef’s knife.
3. Shun Classic 8″ Chef’s Knife: Best Premium Chef’s Knife
Who it’s for: cooks who like the chef’s knife shape but want a harder, sharper Japanese blade.
Shun calls the Classic line the original Japanese cutlery line brought to the United States, and the 8″ chef’s knife is its best-known piece. Under the rippled Damascus finish sits a hard VG-MAX core, sharpened to a 16 degree edge, and the handle is D-shaped Pakkawood. The profile keeps a Western curve, so you can rock it, but the blade is thinner and harder than a German knife.
That hardness is the trade-off. The complaint I see most often from Shun owners is chipping, usually from bones, frozen food or twisting the blade. I go into the brand in more depth in my Shun knives review.
Key specs
- Blade: 8″, VG-MAX steel core with 68-layer Damascus cladding
- Edge: 16 degrees per side
- Handle: D-shaped Pakkawood
- Handcrafted in Japan; free sharpening and honing from Shun
Pros
- Very sharp, long-lasting edge
- Western curve suits rocking
- Free sharpening service
Cons
- Can chip if misused
- Expensive
My verdict: a premium chef’s knife for careful cooks. If you’re hard on knives, the Victorinox is the safer choice.
4. Shun Classic 7″ Santoku: Best Premium Santoku
Who it’s for: cooks who want a premium santoku for fast, precise vegetable and boneless prep.
The Classic santoku shares everything with the chef’s knife above except its shape: the VG-MAX core, the layered cladding, a 16 degree edge and the D-shaped Pakkawood handle. The flat edge and hard steel are a good combination for paper-thin onion and cucumber slices.
It has the same weakness as any hard Japanese blade: keep it away from bones, frozen food and glass boards. And because the tip is blunt, it isn’t the knife for scoring or piercing.
Key specs
- Blade: 7″, VG-MAX steel core with 68-layer Damascus cladding
- Edge: 16 degrees per side
- Handle: D-shaped Pakkawood
- Handcrafted in Japan; free sharpening and honing from Shun
Pros
- Very fine slicing on vegetables
- Matches the Shun chef’s knife
Cons
- Chips on bone or frozen food
- Pakkawood handle is smoother than Fibrox when wet
My verdict: the premium santoku I’d choose for vegetable lovers. If you want one Shun for everything, take the chef’s knife.
How to Cut With Each Knife
- Use a pinch grip for both. Pinch the blade just in front of the handle between thumb and index finger, with the other fingers around the handle. It gives the most control with either shape.
- Rock the chef’s knife. Keep the tip on the board and lift and lower the heel, moving the blade through herbs or garlic in a steady arc.
- Push or chop with the santoku. Lift the whole blade and push it forward and down through the food, or drop it straight down. Don’t try to rock it on the tip.
- Use the flat as a scoop. Both blades are wide enough to carry chopped food from the board to the pan. Turn the knife over and use the spine to sweep, which protects the edge.
FAQ
Is a santoku better than a chef’s knife?
No, it’s different. A santoku is better for straight chopping and thin vegetable slices; a chef’s knife is better for rocking, big items and long slices. Choose by how you cut.
Can a santoku replace a chef’s knife?
For many home cooks, yes, especially if you chop rather than rock and rarely cook large roasts. If you carve big cuts of meat or break down whole chickens often, you’ll miss the chef’s knife’s length and point.
What are the dimples on a santoku for?
They form a Granton or hollow edge. The scallops let a little air between the blade and the food, so slices of potato or cheese stick less. They don’t make the knife sharper.
Is a santoku good for small hands?
Often, yes. A 7 inch santoku is shorter and usually feels easier to control than an 8 inch chef’s knife. A 6 inch chef’s knife is another option if you still want the rocking shape.
Can you cut meat with a santoku?
Yes, boneless meat and fish slice well with a santoku. Keep it away from bones and frozen meat, and use a longer slicer or the chef’s knife for big roasts.
Which do professional chefs use?
In most Western restaurant kitchens, the chef’s knife or gyuto is the main knife, and a santoku is a common second knife for vegetable prep. At home, use whichever suits your cutting style.
Final Verdict
For most cooks buying one knife, I’d choose a chef’s knife, and the Victorinox Fibrox Pro 8″ is the easiest recommendation I can make. If you chop with a straight motion or prefer a shorter blade, its Victorinox santoku twin makes more sense. For a premium Japanese edge, the Shun Classic pair gives you the same choice with harder steel.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.