Santoku vs Chef's Knife
The short answer. Get a santoku if you push-cut or chop straight down, work on a small board and like a short, easy-to-control knife. Get a chef's knife (or its Japanese version, the gyuto) if you rock-chop herbs and garlic, cook in big batches, or want one longer knife that also slices large roasts and melons.
On this page 8 sections
The short verdict
Both are all-purpose knives, and either one can be your only main knife. The difference is how you like to cut. A santoku is shorter with a flat edge, built for straight chopping and push-cuts. A chef's knife is longer with a curved belly and a sharp point, built for rocking and for covering more ground per stroke.
Pick a santoku if…
- You chop straight down or push the blade forward rather than rocking
- Your cutting board or counter is small
- You want a lighter, shorter knife that feels easy to control
- You mostly cook vegetables, boneless meat and fish for a few people
Pick a chef's knife if…
- You rock the blade through herbs, garlic and onions
- You often cut large produce: cabbages, squash, melons
- You want one knife that also slices roasts and large cuts in long strokes
- You cook in big batches and want more edge per stroke
If you can't decide, think about how you already cut. If your current knife's tip rarely leaves the board, you rock-chop, and a chef's knife will feel natural. If you lift the whole knife for each cut, a santoku suits you.
Santoku vs chef's knife: specs side by side
The two knives differ most in length, edge curve and tip. A typical santoku is 165–180 mm long with a nearly flat edge and a rounded, dropped tip. A Japanese chef's knife (gyuto) is usually 210 mm with a gentle belly and a pointed tip; German chef's knives are similar in shape but thicker and heavier.
| Feature | Santoku | Chef's knife / gyuto |
|---|---|---|
| Usual length | 165–180 mm (6.5–7 in) | 180–270 mm, most often 210 mm (8 in) |
| Blade height at heel | About 46 mm | About 47 mm on a 210 mm gyuto |
| Edge profile | Nearly flat, curving up only near the tip | Flat near the heel, then a curved belly toward the tip |
| Tip | Rounded sheepsfoot tip, spine curves down to it | Pointed tip, the edge curves up to meet the spine |
| Best cutting motion | Push-cut, straight chop, pull-cut | Rock-chop, push-cut, long slicing strokes |
| Best foods | Vegetables, boneless meat and fish, small to medium produce | Everything a santoku does, plus large produce and roasts |
| Board size | Works on small boards | Needs a board longer than the blade |
| Bevel | Double bevel | Double bevel |
Lengths and heights are typical ranges for Japanese-made knives. German chef's knives often have a thicker spine, a bolster and a more curved edge.
Santoku and Gyuto Drawn to scale
How they cut differently
A santoku's flat edge meets the board along most of its length, so a straight chop cuts all the way through and you lift the knife for each stroke. A chef's knife's curved belly lets you keep the tip on the board and rock the heel up and down, which is fast for mincing herbs and garlic and for dicing a pile of onions.
That shapes what each knife feels good at:
- Mincing herbs and garlic. The chef's knife rocks through them with the tip anchored. With a santoku you use a push-and-lift motion instead; it works, but it isn't a rock.
- Thin slicing and julienne. Both are good. The santoku's flat edge makes clean push-cuts through carrots and cucumbers without leaving pieces joined at the bottom.
- Large produce. The longer chef's knife gets through a cabbage, a big squash or a watermelon in fewer strokes. A 165 mm santoku can struggle to cut all the way across.
- Detail work. The chef's knife's sharper point is better for scoring and tip work. The santoku's tip is blunter, which some cooks find safer.
- Meat and fish. Both handle boneless meat. The longer chef's knife slices roasts and large fillets in one stroke more easily.
Santoku vs gyuto: the Japanese chef's knife
The gyuto is the Japanese chef's knife. It has the same pointed tip and curved belly as a Western chef's knife, but is usually thinner, lighter and harder, with a flatter section near the heel. Compared with a santoku, it is the better choice for rock-choppers and big jobs, while the santoku stays more compact.
So the choice between santoku and gyuto is the same as santoku versus chef's knife, with one difference: a gyuto and a santoku from the same Japanese maker often share the same steel, thinness and handle. That makes it a pure question of shape and length. A gyuto also tends to have a flatter edge than a German chef's knife, so it push-cuts well too, which is why many cooks who start with a santoku eventually add one.
More detail is in our gyuto guide and the santoku guide.
Which size to choose
For a santoku, choose 165–180 mm (about 6.5–7 inches); smaller ones crowd your knuckles on large vegetables. For a chef's knife or gyuto, 210 mm (about 8 inches) is the standard first size. Go to 240 mm only if you have a large board and like a long knife.
A simple check: lay the knife diagonally on your board. If the blade and handle hang well past the corners, a chef's knife will feel cramped and a santoku will be more comfortable. If you have the space, the extra length of a 210 mm knife makes big jobs faster.
German chef's knife vs Japanese knives
When people compare a santoku with a chef's knife, they are often really comparing a Japanese knife with a German one. German chef's knives are thicker, heavier and usually softer, sharpened at a wider angle and forgiving of rough use. Japanese santokus and gyutos are thinner and harder, so they cut more cleanly but chip more easily on bones or frozen food.
That matters for sharpening too. Japanese knives typically come with a narrower edge angle than German ones, so sharpen them on a whetstone rather than a pull-through sharpener set to a wide angle. Our sharpening angle guide shows the numbers for each.
Which one to buy
Choose the shape from the sections above, then choose the knife on steel, grind and handle. Both shapes come in similar steels and at similar prices from most Japanese makers, so you don't need to pay more for one or the other.
Global G-48 Santoku 18cm
On our list, not tested yet. No recommendation until we have used it.
- Price
- $100–150 (typical range)
We measuredMaker's specTypical range
Tojiro DP Gyuto 210mm
On our list, not tested yet. No recommendation until we have used it.
- Price
- under $100 (typical range)
We measuredMaker's specTypical range
Santoku vs chef's knife questions
Is a santoku better than a chef's knife?
Neither is better overall. A santoku is easier to control and suits push-cutting on a small board. A chef's knife covers more jobs, especially rock-chopping and large produce. Choose the one that matches how you cut.
Do professional chefs use santokus?
Some do, but most professional kitchens use a chef's knife or gyuto as the main knife, because the extra length suits large volumes. The santoku was designed mainly for home kitchens.
Can a santoku replace a chef's knife?
For most home cooking, yes. You'll miss the chef's knife mainly when rock-chopping herbs, cutting very large produce or carving a large roast.
Do I need both?
No. One of them plus a small petty or paring knife covers almost everything. See which two knives to start with.