Comparison
Santoku vs chef's knife: which should you use in 2026?
Both knives can cover most home cooking. The real difference is cutting style. Santoku knives favor straight, push cuts, while chef's knives are designed for a rocking motion and larger prep tasks.
Quick decision
- Choose a santoku if you prep lots of vegetables and want a lighter, faster feel.
- Choose a chef's knife if you cut large roasts or prefer a rocking cut.
- Own one? A 7-inch santoku can handle 80 percent of daily prep.
Shape and cutting motion
A santoku has a flatter edge and a rounded tip. That shape makes push cuts smooth and controlled. A chef's knife has a longer blade with a pronounced curve for rocking.
Blade length and control
Most santoku knives are 5 to 7 inches. That shorter length feels precise in small kitchens and helps with tight board work. Chef's knives are usually 8 to 10 inches, which is better for large ingredients and bulk prep.
Comparison at a glance
| Feature | Santoku Knife | Chef's Knife |
|---|---|---|
| Origin | Japan ("Three Virtues") | Western (France/Germany) |
| Blade Length | 5 to 7 inches | 8 to 10 inches |
| Edge Profile | Flat edge (Push Cut) | Curved belly (Rocking Cut) |
| Best For | Vegetables, straight slicing | Meat, heavy rocking, rigid veg |
Food types that matter
- Santoku: vegetables, herbs, boneless meats, fish fillets.
- Chef's knife: large cuts of meat, hard squash, big prep batches.
Which one is better for beginners?
Beginners often prefer a santoku because it is lighter, easier to control, and less intimidating. If you already use a rocking technique, a chef's knife may feel more natural.
Our recommendation
If you want one reliable knife for daily prep, a 7-inch santoku is the most versatile option for home kitchens. It handles vegetables, herbs, and boneless proteins without fatigue.
See the TUO Kitchen Pro 7-inch Santoku if you want a balanced, AUS-10 option that stays sharp through heavy use.