This month I’m taking part in #TheSteamerCHALLENGE where the lovely team at Steamer Trading Cookshop sent me a Santoku and a Chef Knife by Wusthof to try and compare. Apparently this is a top Google query when it comes to kitchen knives, so let’s see…
Both knives come from the same brand which is Wusthof. Owned by the German family Wusthof for seven generations, and founded in Solingen, Germany over 200 years ago. To this day, their knives are still expertly crafted in the city of blades (Solingen). They are known for the top quality that they produce, and offer a wide range of different knives and cutlery.
The first knife that I’m reviewing is the Wusthof Classic Chef Knife 16cm. This is an essential knife for all home cooks and chefs. The knife is European, and it comes in different sizes. My knife is 17cm (blade size) which I found to be the perfect size as it’s not too big, and isn’t too small. I’ve been using it for a couple of weeks now, and found that it’s great to cut meats, fish, poultry, as well as vegetables. The knife is extremely sharp, it feels light in the hand and the design makes it easy to chop vegetables.
This knife makes you actually enjoy cooking, and I cannot recommend it enough.
The second knife that I’m reviewing is the Wusthof Classic Oriental Santoku Knife 17cm. This knife originated in Japan, it’s basically the Eastern version of the European Chef knife. It’s an all-purpose knife that can be used for many different tasks around the kitchen. It’s great for slicing, dicing and mincing (that’s where the name Santoku came from). The blade is wide and I thought that this made dicing and mincing much easier than using the Chef knife. It also makes it easy to scoop the ingredients from the chopping board and into the pan due to the wide blade. The knife feels surprisingly light, compared to the its size.
Which knife would I choose?
If you compare the blade of the Santoku to the chef’s knife blade, you will find that Santoku’s blade is thinner and lighter despite being wider and bigger in size. This makes it easier to work with. While Chef’s blade is sharper, and is perfect to work with vegetable roots for example, such as carrots and parsnips. I also prefer using Santoku knife for dicing and mincing, the flat edge profile makes push cutting easier (moving the knife in a straight up and down motion to chop).
When it comes to slicing meat and poultry, I prefer using the Chef knife, as Santoku is far too wide for this and sort of gets in the way. The Chef knife is slightly more versatile and productive due to it’s shape and size. If I were to choose one, I would go for the chef classic knife as in my opinion it can be used for more tasks than the Santoku. But I love both knives equally and I use them all the time.
The quality of both knives is excellent. A Wusthof knife is an investment in quality for life. So if you love cooking, then you should consider investing in a good knife. If you are at an entry level, I would recommend that you go for the Chef knife, and later on invest in a Santoku knife.
Disclosure: Steamer Trading Cookshop sent me the knives in exchange for a review. All opinions are my own.