Title : Chef Knife Vs Santoku Reddit
Link : Chef Knife Vs Santoku Reddit
Chef Knife Vs Santoku Reddit
Too short to rock no flat spot its a turd with a handle. I find myself going for the chefs knife much more often though because i like the circle chop motion you can do with the curved blade.
Wonder what the difference between the two really is and what people would recommend.
Chef knife vs santoku reddit. The lowest ive ever seen at a reputable vendor was around 150 and high prices are important to the status of wusthof generally and the ikon in particular. I have both a chefs and santoku knife both are wusthof ikons. Those victorinox santokus are not too bad we have several of them at work pastry chefs favorite house knife but i can totally understand the want to upgrade.
Another key difference between the santoku and chefs knife is the bevel. Help reddit app. Im torn between a 7 santoku knife and a 10 chefs knife.
Im thinking of buying a good quality knife just for home use. Ive heard of the victorinox chef knife being recommended a lot on reddit as a great as a starter knife and heard even culinary schools have it as standard issue for its students. The japanese knife is good for fish meat and veg.
Zwilling pro rocking santoku 70 which is a better bang for buck. San meaning three the santoku is said to have 3 virtues. I find that when im chopping things for a stir fry i end up going for the santoku.
Both are around the same price. Help reddit app reddit coins reddit premium reddit gifts. The 8 inch version retails for about 180 in the us depending on the vendor and time of year.
Help me upgrade my knife nakiri vs santoku. A westernized santoku think rachael ray wusthof has a belly like a chef knife and is too short to have a flat spot. Looking to get a good japanese knife for use at work.
The knives seems to be good and heavy stainless steel. Currently still using a russums chef knife from my college days and a io shen utility i got a month ago. Its on amazon for 45 but i think it goes down to 30 on.
Both are great knives but for different things. Many santoku knives used by professional chefs are single bevel. When sharpening one can create a much smaller angle resulting in a sharper blade.
Compared with the chefs knife the thinner blade of the santoku was able to cut through the dense carrot more smoothly. Having used those i would like to think the yuki is right up your alley. Theyre not wusthoff but they seem to be the net best thing i could get here in the philippines without spending so much cash.
Victorinox chef knife 3045 vs. As an example instead of a total of 30 degrees with a double bevel chefs knife a santoku can be sharpened up to 15 degrees on the one side only making for a much sharper cut. The wusthof classic ikon is probably the most famous high end german chef knife out there.
The narrower the blade the less food material has to be moved out of the way as the blade slices.
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