What's the difference between Santoku and Chef Kitchen knives

Both home chefs and professional chefs use Handmade Kitchen Santoku and Chef's knives for a variety of cutting tasks. Both types of cutlery have their respective functions in a knife set. Yet there are some important distinctions. Both forms of cutlery have their respective uses in a kitchen knife set. They differ in terms of shape and design, as well as cutting methods and techniques. The chef's knife is the most useful knife for cutting, chopping, and slicing. Because of its broad blade, it is useful for cutting vegetables but not so good for slicing meat or fish. Perhaps santoku knives are better for this. Both are constructed of various materials such as ceramic or metal. Steel knives are preferred by most professional cooks due to their durability and strong corrosion tolerance.

Handmade Kitchen Santoku Knife

A Japanese-style santoku knife is a multi-purpose knife that may be used to cut, slice, and chop. The term santoku means "three virtues" which defines itself that there are three popular applications of the blade.

Handmade Kitchen Chef Knife

A handmade knife, sometimes known as a chef's knife, is a useful and widely used type of kitchen knife that is more prevalent in the Western world. While this sort of knife resembles a santoku knife and can do many of the same functions, it differs in its basic construction and design.

Difference Between Handmade Kitchen Santoku and Chef Kitchen Knife

The blade shape, length, or width

A Handmade Kitchen Chef Knife has a blade tip that enables the chef to naturally 'slide' the blade forward as they finish their cut. The lack of a point on the Santoku knife allows for a single downward cut. While many chefs use the swaying method effectively, the Santoku approach is faster and more efficient. The first difference is the length of the blade. While they look to be quite similar. Chef's knives are frequently longer. The Santoku knife evolved from the larger-bladed Nakiri knife. As a result, it bears a little extra weight for the blade's balancing. Unlike the chef's knife, the Santoku blade has a straight edge on one side that leads to a less visible tip. This enables you to chop without accidentally cutting the food.

Blade Material

This difference may depend on the processes of their respective origins. The Santoku knife is constructed of Japanese steel, which makes it heavier. When combined with its boxier structure, it makes it a superior chopping knife. The majority of Santoku knives are made of high carbon steel, whereas the most of chef's knives are made of ThyssenKrupp German stainless steel.

Design of the Handle

Santoku knives from chef's knives are also different in terms of handle style. A bolster on a western-style chef's knife gives better control of the knife. This is a benefit for less experienced chefs. Santokus are often fastened to the handle without a bolster.


Chef knives have broader blades than Santoku knives, which have thinner blades. As a result, chefs use santoku blades for creating ultra-thin slices. Chef knives' broader blades make them more useful for cutting flesh, yet depending on the size of the piece, a chopper may be more suited for the task. On a cutting board, use a jerking motion with either knife to practice precise cutting, chopping, mincing, or peeling.

Sharpening of Knives

Sharpening is the process of modifying the blade angle of a knife. Because the blades can get dull over time, they must be sharpened frequently. Sharpen the blade of a chef's knife on both sides with a whetstone sharpener or a manual steel sharpener. To finish, use an electric or manual knife sharpener with fine, medium, or coarse slots. Santoku knives are easier to sharpen than French knives since the blade is thinner and does not need to be sharpened as frequently.

Which one you should choose?

Although the forms of a chef's knife and a santoku knife differ significantly, both may be used to perform the same tasks. Because there isn't much difference in performance. The choice between these knives comes down to personal preference. A good chef's knife should serve if you want an all-purpose knife that can effortlessly chop, slice, and dice vegetables and other items. And if you want a more accurate blade for chopping or mincing smaller foods such as garlic or onions, a santoku may be ideal for your kitchen. You can visit our store and after deciding as per your requirements, choose the best suitable knife. Or visit our blog page for more details.

Handmade Bushcraft Knives, A Complete Guide

Everybody gets a bushcraft knife for different reasons. Some people view knives as collectors’ items and admire the technique and craftsmanship that goes into the fabrication of a knife. But what’s a knife without utility? –  A tool dating back millennia that’s been man’s constant companion for survival. Handmade bushcraft knives are arguably the most utilitarian of knives. They can handle an array of outdoor tasks, ranging from the delicacy of carving feather sticks to batoning.

Pick Your Fighter

Chances are, if you’ve decided you want to purchase a handmade bushcraft knife, you already know what you want it for. However, browsing stores can leave you overwhelmed with options and reeling with decisions to make. You don’t just want a knife – you want the perfect knife. An investment that’ll carry over with you for years to come.

The best thing to do before you start window shopping is to isolate the purposes you’re most likely to need your bushcraft knife for. Are you more of a hunter/skinner? Or maybe you don’t like to see your dinner still kicking and are likely to be found at the campsite kitchen. Maybe you’re a bit of a pyro and prefer to go out gathering wood to get that bonfire going. Or maybe you’re a solo adventurer who must do a little bit of everything for yourself. There’s a knife out there for everyone. Knowing specifically what uses you want your handmade knife tailored to can streamline your search for the best knife for you. List out your top priorities and what features go with them to help you eliminate all the fluff.

Features to Consider

A simple but not always obvious consideration for a first-timer would be dexterity. If you happen to be left-handed, give some consideration to the handle and sheath design that might affect how your long-term experience using the knife would be. Removing a knife from its sheath with repeated use tends to become muscle memory and if it isn’t a natural movement suited to your style of dexterity, it’ll never feel natural to use.

Similarly, another classic mistake is to focus on the blade and ignore the handle. The handle is a pivotal point of consideration for the wielder. Design and construction can affect how long you can use the knife with a comfortable grip and without blistering at the end of a long session of carving. Thumb grips, bolster, and tang level are all matters of preference that can affect your ease with a knife. Different levels of tang construction attempt to balance weight with durability and rigidity. The tang of your knife will affect their portability but also their use, as heavy forces might cause some tangs to split from the knife. This is why we emphasize putting thought into the purposes for which you will be using your knives.

Of course, the blade itself has points of significance as well. The material can impact a knife’s properties to a large degree. Carbon steel is a common material used in blade fabrication. While it’s easily available and affordable, it comes with a high risk of corrosion and rust if not maintained frequently. They are, however, fairly easy to sharpen.

Another alternative is Damascus steel, known for its uniquely forged strength. Damascus steel is renowned for being harder and holding its edge longer compared to other steels. It also has a characteristic wavy pattern that adds a delicate beauty to a lethal blade.  The uncommon strength and endurance of Damascus steel led to myths originating as to the source of the steel itself, and one of the legends held that Damascus steel was quenched in dragon blood. Of course, time and testing have revealed that it is not dragon blood, but the origin of the ore itself that lent Damascus steel its unique properties.

Now that we’ve covered the essentials to consider before taking the final leap, have a look through our curated selection of handmade Damascus steel bushcraft knives over at www.grizzlyblades.com. With a variety of handle and blade designs, sizes, and even one-of-a-kind handmade knives, you’re likely to find a knife that fits your bushcraft needs both stylistically, and functionally. We also have a wide selection ranging from pocketknives to axes all crafted with expertise in our signature Damascus steel.