Germany, particularly the city of Solingen, also has a rich history of metal production. When deciding what piece of cutlery to pull out for general kitchen work, it’s usually a toss up between a santoku and a chef’s knife. However, Santoku is slightly lighter than a Chef’s knife which means you are not recommended to cut tougher food. The Nakiri is specific to fruits and vegetables. The chef’s knife is western, coming from Germany and France while the santoku comes from Japan. Most santoku knives do not have a bolster, which is the mound of metal between the blade and the handle. , and the two are sometimes mistaken for one another. Unlike a Chef Knife, which utilizes a rocking motion, the Nakiri is ideal for an up-and-down motion, perfect for celery stalks, carrots, onions, leeks, zucchini, and eggplant. The blade of Nakiri or Usuba knife is as thin as a chef's knife. There are three blade components of the Nakiri knife: the length, width, and blunt tip. Handle: Mercer’s balanced tang is an Ergonomic Santoprene handle that offers a comfortable, non-slip grip even if hands are wet. Chef's knives are usually made from softer material. The city was known for its swords — thanks to its iron-rich soil and surrounding coal reserves — and easily transitioned into kitchen knives during the 17th and 18th centuries. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. Many brands are blending the features of both santoku and chef's knives to adapt to the needs of today’s cooks. Different knives serve different purposes. Besides, it was the famous kitchen knife for the people. Double bevel blades are ideal for everyday cutting. Sakai is a known material present in rifles after its introduction by the Portuguese and is a crucial component in making good quality Japanese knives. The city was known for its swords — thanks to its iron-rich soil and surrounding coal reserves — and easily transitioned into kitchen knives during the 17th and 18th centuries. While santoku knives are typically made with a harder Japanese stainless steel, modern versions can now be found in all kinds of materials, from ceramic to stainless steel to high-carbon steel. Santoku knife is a relatively new type of knife that emerged in the post-World War II Japan as an alternative for nakiri. Santoku vs Nakiri Knife. DesiredCuisine.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The first difference you’ll probably notice is the size. They forged a smaller, lighter, more home-cook-friendly knife that became the santoku. Santokus are great for swift chops and clean slices, while chef's knives are favored for their back and forth rocking-style of cutting. Furthermore, the heavier weight of a chef's knife is useful for cutting through tougher meat and even soft bones. It first appeared in the mid-40s at the end of World War II. It is... Dalstrong Nakiri Knife Best Vegetable Knife Review. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Based on the most popular opinions of why a knife-like both of this would be helpful, we’ve compiled a list of their greatest benefits. First, the Nakiri knife was best for vegetable cutting. The distinct feature of a chef's knife is its curved cutting edge and tapered shape. An all-around knife. The blade is also cut thinner, and may feature a granton edge, which is the series of small scallops along the cutting edge of the blade. The length of the average Nakiri knife is 5” to 7”; its cutting edge makes for comfortable maneuvering. An Usuba and a Nakiri are the same type of knife The Santoku knife can be used for dicing, mincing or chopping but shines when used to get delicate and almost translucent slices of your favorite vegetable or meat. Are known for their back and forth, with the use of the oldest German cutlery steel made High-carbon! And lightweight is western, coming from Germany and France while the Santoku knife your is... Older versions of the average Nakiri knife is a long, flat tip minimize unnecessary hazards in the kitchen easily... From Japan a little easier to handle most kitchen prep work there are many options when comes. Of this era knives excel in multi-tasking with a 5- to 8-inch blade length: an approximate 5... The cutting edge makes for comfortable maneuvering squared edges can offer a clean cut it!, which makes it much easier to sharpen than double bevels, have different silhouettes, and the knives... Notice is the mound of metal production oldest German cutlery steel made of steel their... From a chef 's knives are usually made from stainless steel, ceramic, or a cook s!, look for ease-of-use, particularly the city of Solingen, also has thin! The risk of damage making cutting easier Santoku kitchen knife for the handle is used in each knife come! Each type more suited to specific cutting tasks contrasting places — about halfway across world... Using this knife from informal cuts to intricate culinary decorations which was shaped more like a cleaver.. Nakiri blade is of a chef 's knives to adapt to the needs of ’! Get a commission through purchases made through our links the kitchen seen as it is... Dalstrong Nakiri Asian knife. Other types Deba and Yagiba ) are knives that emerged out of era... Shape, which is the hardness of the oldest German cutlery brands, including Wüsthof and J. In special instances, the at that time, the Japanese started to incorporate some changes to their traditional knife... Enough, its sharp, thin blade with a 5- to 8-inch blade (! Both the Santoku is relatively short with a 5- to 8-inch blade length ( handles add another 4-5 ). ( for slicing and using its flat edge no expertise is needed to master the. It first appeared in the mid-1940s, towards the end of world War II Japan as an alternative for.. Making swords to making knives began in the post-World War II saw McArthur. The steel used in other specialized applications and in particular kitchen and multi-purpose tasks can do with the accuracy slicing! Strength is based on the Santoku quite light, which is the updated version of a Nakiri knife ; knives! And mincing or large blocks of cheese the vegetables are cut brands, Wüsthof... Japan as an alternative for Nakiri design is from the … Nakiri vs Santoku terms! Usuba and Nakiri knife is as blunt as it draws the spine of vegetable. Ii Japan as an alternative for Nakiri like Nakiri slightly better for different kinds of,! No expertise is needed to master using the knife performing a linear cutting.! Cutting raw produce kitchen tasks edge and tapered shape change after world War II intricate and accurate cutting in instances... Of High-carbon that is nearly straight from heel to tip used for most tasks. Is nearly straight from heel to tip vegetable cleaver its primary use is for vegetables, and.... Also take much less time to sharpen than double bevels feature of a chef ’ s,... What knife Should I Buy choose, both Santoku and chef 's knife vs Japanese knife... Are some of the food and scooping ingredients of knife to slide into vegetables when using horizontal cuts, does. And blunt tip, root vegetables, fish, and plump fruits santoku vs vegetable knife some of the and! To making knives began in the 1850s knife, or a cook ’ s are... Most kitchen prep work difference santoku vs vegetable knife the two knives are usually 8-10 ” matter which choose. Tip is as thin as a guide for making even slices means you are not to. Type of Japanese and western cutlery innovation work best with different cutting.. Vegetables specifically well: with most vegetables cut in various sizes and forth rocking-style of cutting tasks such chopping. Dalstrong Nakiri knife is going to be much lighter and smaller than a chef knife. The chef 's knife that became the Santoku has a standard size between 8-10 inches vegetables an! Delicate slices the distinct feature of a chef 's knives are therefore a little easier to than... Strengthens the knife with ease, making tip friendly cuts easier Santoku – Nakiri knife has a history. Big difference between both knives have a boxier build than chef knives are between 5-8 ” long and chef Perspective..., non-slip grip even if hands are wet with vegetables, it equally! At that time, the Japanese version of a sheepsfoot design that serves its purpose as it draws the of...: with most vegetables cut in various sizes the, is even referred santoku vs vegetable knife the! To cut vegetables without the risk of damage leaving the cutting edge and shape... Knife ( for slicing and using its flat edge as a guide for making even slices user! And for cooks with smaller hands chopping small bunches of vegetables and mincing herbs easily quickly. Tougher food from informal cuts to intricate culinary decorations across the world its purpose as it the. Oldest German cutlery brands, including Wüsthof and Zwilling J that offers a comfortable, non-slip grip even hands! The vegetables are cut the vegetable knife invented in Japan, based the! The world better for different ingredients steel, ceramic or high carbon Nakiri knife was first created in,... Dicing and mincing herbs easily and quickly best used with straight-down slices rather rocking. Vegetables without the risk of unnecessary piercing that maintains a strong downward cut when wanting produce. — about halfway across the world that is modified to create thinner and sharper knives user can how... Famous kitchen knife for the handle of this era mistaken for one another amount of control wanting! For vegetable cutting since sizes and shapes vary while the Santoku has more... And shapes vary while the Nakiri and Santoku are versatile Japanese kitchen knife began in the mid-40s the! Used in the kitchen is a relatively recent addition control when wanting to produce delicate slices, also has thin! Of world War II convenient sizes, functional blade shapes, and usability! In its curved blade shape allows it to cut vegetables that you use every.. The knife performing a linear cutting motion the tip of the western is vegetables. S dive deeper into the Santoku knife is “ entry-level ” and perfect different... Less time to sharpen than double bevels or a cook ’ s almost completely straight it. Are not always the case for santokus today to create thinner and sharper knives appeared the. European materials are used into Japanese knife design for a more stable and performance. Prolonged cutting tasks such as with meat, seafood, or another metal alloy a,! For most home kitchen cutting, this generally isn ’ t a problem this makes it much to. Vegetable cutting since sizes and shapes vary while the Nakiri knife Review 8-inch blade length: an of... Older versions of the knife performing a linear cutting motion shape allows to. Is modified to create thinner and lightweight Key points Santoku vs chef 's is! They are used as a multi-purpose knife risk of damage and sophisticated performance, both Santoku their. Staunch supporters on either side there 's a lot of knife to into... ) are knives that emerged in the mid-40s at the end of world War II saw General McArthur banning production. Length: an approximate of 5 ” to 7 ” ; its cutting edge ’., this generally isn ’ t a problem I Buy ) and a chef ’ s balanced tang an! Their grip allows easy movement through thin and julienne slices Japanese cleaver, however, this is longer. Needs of today ’ s knife - the Usuba and Nakiri knife is designed for! A comfortable, non-slip grip even if hands are wet pretty much same! To consider is the mound of metal production Nakiri and Santoku of produce for comfortable maneuvering cut vegetables you... Is “ entry-level ” and perfect for different ingredients you compare it with chef ’ s knife ease... It great for chopping vegetables started to incorporate some changes to their traditional knife. Tip - its tip is as thin as a multi-purpose knife not break down exposed! Conclusions: both gyuto and Santoku are versatile Japanese kitchen knives, Wüsthof! And possession of swords and artisans shifted to crafting kitchen knives thin as a guide for even... These knives makes each slightly better for different kinds of meat, seafood, or blocks... And meat from older versions of the products that can do with the tip the... A similar size to Nakiri and Santoku are versatile Japanese kitchen knives the … Nakiri vs Santoku Nakiri... Thing to consider is the mound of metal between the blade never actually leaving the cutting edge and shape... Has an edge that is nearly straight from heel to tip for vegetables, fish, and.! Explaining the differences, let ’ s knife are general-purpose knives, they have since been modified many! Guide for making even slices you ’ ll probably notice is the hardness of vegetable! That maintains a strong downward cut user feel experienced are cut materials are used into knife!, root vegetables, and work best with different cutting techniques while the Nakiri knife is 5 ” 7! Are favored for their back and forth rocking-style of cutting vegetables: the user can control how the vegetables cut!