Chef Knife vs Santoku: Which Should You Choose? (November 2026)

On this page (6 sections)

1. Chef knife vs santoku: which cutting motion feels natural?
2. Which blade shape works for your everyday prep?
3. Does blade length change the choice?
4. Which knife is easier to maintain?
5. Should you buy one knife or a set?
6. Which knife should you choose?

Choose a chef knife for rocking cuts and a santoku for a flatter chopping motion. Both can slice, dice and mince everyday foods, so your preferred hand motion matters more than the name on the blade.

A chef knife often has a curved edge that lets you keep the tip near the board and rock the blade through herbs or vegetables. A santoku usually has a flatter edge that favors a more direct lift-and-drop chop.

The shapes overlap in everyday use. Compare how you move a knife, how much blade you want on the board and whether you prefer one versatile knife or both.

Chef knife vs santoku: which cutting motion feels natural?

A chef knife suits a rocking motion, while a santoku suits a flatter chopping motion. Your board habits can make either shape feel more controlled.

With a rocking cut, the tip stays close to the board as the handle rises and falls. This motion is useful for mincing herbs or moving through a row of smaller ingredients.

A santoku's flatter edge can place more of the blade against the board at once. Many cooks use it with short, straight chops, lifting the blade between cuts rather than rolling it forward.

Neither motion is mandatory. You can chop with a chef knife or rock a santoku if its edge and your technique allow it.

The useful question is which motion you can repeat comfortably and keep controlled.

For an overview of types of kitchen knives, compare these shapes with other common blades and their jobs. That context helps if you're choosing a first knife rather than replacing one familiar shape.

Does a chef knife rock better?

A curved edge generally makes a chef knife comfortable for rocking cuts. The shape lets the blade pivot around its front section as the handle moves up and down.

The Victorinox Fibrox Pro has a tapered stainless steel edge and is designed for chopping, mincing, slicing and dicing. Its ergonomic TPE handle is described as non-slip, including when wet.

Does a santoku chop differently?

A santoku's flatter edge tends to encourage a straight chopping motion. If you already lift and lower your knife rather than rocking it, the shape may feel familiar.

The imarku santoku has a 7-inch blade and scalloped hollow edge. The gaps are designed to reduce food sticking to the blade during slicing, dicing and mincing.

Which blade shape works for your everyday prep?

Pick the knife that matches your most common ingredients and board motion. A chef knife's longer blade can suit larger ingredients, while a santoku's shorter blade may feel easier to place precisely.

For a pile of herbs, either shape can mince the leaves. A rocking cut may feel faster with a curved chef knife, while a santoku can work well if you prefer repeated straight chops.

For carrots, onions and similar vegetables, both knives can slice or dice. Use a stable cutting board and a grip that keeps your fingertips clear of the edge.

A chef knife can be useful when you move between large and small ingredients in one prep session. The Victorinox is an 8-inch chef knife with a blade described as 7.9 inches long, while the two individual santokus here are 7 inches.

When is a chef knife the better choice?

Choose a chef knife if you already use a rocking motion or want one blade for a wide range of prep. The Victorinox is described for chopping, mincing, slicing and dicing, with a weighted and balanced design for handling.

The Astercook set contains 13 pieces, including both knife shapes, a slicing knife, bread knife, utility knife, paring knife, kitchen shears and six blade guards. For a task-by-task comparison, see chef knife vs utility knife.

It may suit a new kitchen that needs several knife types, while a cook replacing one blade may prefer a single knife.

When is a santoku the better choice?

Choose a santoku if you favor a flatter chopping motion or want a 7-inch blade. Santokus are commonly described for slicing, dicing and mincing, the same core prep tasks many home cooks do daily.

The PAUDIN santoku has a plain edge and a pakkawood handle. PAUDIN describes it as suitable for meat, vegetables, fruit and bread, and recommends hand washing.

If you want to explore more options, our guide to the best Japanese santoku knife can help you compare santoku styles and features. For a different vegetable-focused shape, see the Milk Street nakiri knife review.

Does blade length change the choice?

Blade length matters when it changes your reach and control on the board. A longer knife can cover more of a large ingredient in one pass, while a shorter blade may feel easier to guide in tight prep areas.

The chef knife here has an 8-inch blade, and both individual santokus have 7-inch blades. That one-inch difference is a useful starting point, but handle shape, balance and your grip also affect how a knife feels.

Measure your cutting board and consider the largest foods you prepare. A small board can make a long blade awkward to turn, while a short knife may require extra strokes through a large squash or cabbage.

Blade length doesn't tell you which knife is safer for you. Use a stable board, keep the edge sharp and controlled, and choose a size you can handle without crowding your fingers.

If you're comparing steel choices too, our guide to stainless steel for knife blades explains what to consider. Steel type and care needs can matter just as much as blade shape.

Which knife is easier to maintain?

Both shapes need careful cleaning, drying and sharpening; check the care directions for the specific knife. For a guided method, see how to use a Tumbler knife sharpener.

Shape alone doesn't determine how much maintenance a blade needs.

The Victorinox is described as dishwasher safe, but hand washing and drying promptly are sensible ways to care for a sharp kitchen knife. Keep it separate from loose utensils so its edge doesn't strike other items.

PAUDIN recommends hand washing its santoku and says to clean and dry it after use to help avoid rust. It also advises against using the knife on bones or as a can opener or screwdriver.

The Astercook set is described as dishwasher safe and has an anti-rust coating, but those features don't remove the need for safe handling and storage. Its six blade guards can cover knives when stored in a drawer or carried.

For santoku storage ideas, read our guide to the best santoku knife sheath. A sheath should fit the blade securely and stay clean and dry between uses.

Should you buy one knife or a set?

Buy one knife if you know which shape suits your routine; consider a set if you want both shapes and several other blades. The right choice depends on what you will actually use.

A single chef knife is a focused choice for cooks who already prefer a rocking cut. A single santoku keeps the purchase centered on a flatter chopping style and a shorter blade.

The Astercook set includes both shapes, plus five other knives, shears and guards. That breadth can help when setting up a kitchen, but it adds pieces to store and maintain.

If you are choosing a santoku on its own, compare the handle, blade edge and storage plan. Our Henckels santoku knife review and guide to the best Damascus santoku knife offer more focused comparisons.

Which knife should you choose?

Choose a chef knife if you like rocking cuts or want a longer all-purpose blade; choose a santoku if you prefer flatter chopping and a 7-inch blade. If you're still unsure, try the motion with a knife you already own before choosing a new shape.

The Victorinox Fibrox Pro fits a chef knife preference, while the imarku and PAUDIN are individual santoku options with different edge designs. The Astercook set is the broadest option here if having both shapes matters.

Your grip and board space should settle close calls. Choose the knife you can guide comfortably through your usual prep, then store and care for it according to its instructions.

Frequently asked questions

Is a chef knife or santoku better for vegetables?

Either can prepare vegetables well. A chef knife suits cooks who use a rocking cut, while a santoku's flatter edge can feel natural for straight up-and-down chopping.

For frequent work with dense or large vegetables, choose a blade length and handle you can control comfortably.

Can you use a santoku as an everyday knife?

Yes, a santoku can handle many daily tasks, including slicing, dicing and mincing. Its shorter blade may feel manageable on a crowded board, while a chef knife's longer blade can help with larger ingredients.

Keep the knife's intended use in mind and don't cut bones with the PAUDIN santoku.

What is the main difference between a chef knife and a santoku?

The main difference is blade shape and the cutting motion each tends to suit. A chef knife usually has a more curved edge for rocking cuts, while a santoku often has a flatter edge for chopping with less rocking.

Exact shapes vary by knife.

Do you need both a chef knife and a santoku?

You don't need both if one shape feels comfortable and covers your regular prep. Owning both can make sense if you want a chef knife for rocking cuts and a santoku for flatter chopping, or if another cook in your home prefers a different shape.