The Chef Knife versus the Santoku Knife.
Had some friends around recently . One of them being in the catering industry . I was prepping the vegetables and he queried me as to why I was using a Santoku ,the top two knives in the picture , and not a Chef’s knife , the bottom knife in the picture .
Just some background here . The Santoku knife originated in Japan and it literally means "Three purposes " . The modern Chef knife was developed in France and Germany .
I started off using a chef knife around 17 years ago when I purchased my Mundial Knife Block set . It came with the set . About ten years ago I was given the top in picture Anolon Santoku 17 CM. I alternated between the Mundial Chefs Knife 20cm and the Anolon 17cm Santoku . The Anolon always felt a bit uncomfortable to use as it has a rather big handle and I have small hands . A friend will be turning the wooden handle down shortly .
Ten years ago Mundial released the middle knife in the picture . Their 17 CM Santoku . I was in culinary heaven . It felt good in my hand and touch wood I have had no knicks or cuts from it as it feels like an extension of my arm . My knife skills with the chef’s knife had led to some knicks and cuts . User error rather than knife design .
So basically I have not used my Chef knife for ten years . We discussed the merits of both knives . He felt the Chef’s knife was more versatile and I can see his point of view if you like a bit of "Rock and Chop " action .
This post a bit long winded but what are your thoughts oh this conundrum . ? I would really like to hear from you especially if you favour one or the other knife design .
PS . Sorry my chopping board is in such poor condition . Someone who shall remain nameless keeps forgetting to put a trivet down and puts hot pots and sauce pans on it . Just by the by it is a John Boos Hardrock Maple board 610 x 460 mm (24" x 18") Great to use if you have the counter top space . Will dress it and wax it shortly with John Boos Natural Beeswax . A tube is supplied with the board …