Chef's knife vs Santoku
If you have one is there any reason to buy the other?
>>7835518
Depends on what you need to do with them. For most home cooking you could probably use either.
Though, I prefer the chef's knife for two reasons:
1) It's longer, and thus is easier to use for things that require a long blade, like slicing a roast, cutting steaks, or opening large fruit.
2) It has a narrower point which is more convenient when you need to get into a narrow spot, like coring out peppers or boning meat.
>>7835527
This guy has good points. Also think about what style of cutting you prefer. Chef's knives are for rolling, santoku's are for more up/down chopping
>>7835518
Santoku better for dicing veggies. Straight up and down. They also usually have a nice rock to them.
idk I like snatokus cause they're generally a bit shorter and I feel like I have more control with them
>>7835518
bought a knife from wal mart, looks like santoku-style
learn something new everyday
I prefer santoku because i mainly need to prep veggies.
I have both and a clever for other stuff.
Chefs knife hands down! It's more versatile
depends what you're using it for, santoku is generally regarded as better at slicing & dicing tasks e.g veges, but a chef knife is far more of a work horse
>>7835518
oh is that what those are called
An 8 inch chef's knife and a 4 inch paring knife are pretty much all you need. A fillet knife helps too.
Santoku is great for chopping and dicing, but if you're asking this because you want to choose one or the other, get a good chef's knife for now and a Santoku later on.
>>7838313
What on earth does a home cook need a paring knife for? They are pretty much only needed for delicate stuff like carving fancy garnishes or tourneing vegetables....but who does that at home?
Masterrace is 6 inch santoku, 12 inch slicing knife, 5 inch flexible paring knife, and a 3 inch hard paring knife.
Chef knives are shit and used by busters, fite me irl niggers.
>>7838326
How is this NOT useful?
I hate how thick and clumsy a 8 or 10 in chef's knife feels. Just can't do fine work as easily as a 6 in satoku.
>>7838335
What would you do with that that you cannot do with your chef's knife?
Do you carve little garnishes for your home cooking?
Germans invented chefknives and I enjoy a good quality steel, japanese crapmetal is a nogo for me.
