Chef's and Santoku Knives

Most kitchens only need one knife that gets picked up for nearly everything: a chef's knife or one of its close relatives. If you're staring at a wall of blade shapes and sizes trying to work out which one suits the way you actually cut vegetables at home, this page walks through the main shapes, what each is good at, and what to weigh up before choosing.

Chef's knives, the all purpose choice

The chef's knife is the classic Western shape: a curved belly that lets you rock the blade through onions, herbs and root vegetables without lifting it off the board. It comes in the widest range of sizes here, from compact 5.5 inch versions up to long 9.5 inch blades, so it suits almost any hand size or task. A shorter, budget option like the Henckels Forged Accent covers basic mincing, dicing and slicing without asking you to commit much money to a first proper knife. Something like the ZWILLING Pro le blanc sits a step up, an all-rounder built for chopping herbs, slicing meat and dicing onions in one blade. For cooks who want a longer reach and a thinner, harder blade for precision cuts, the MIYABI KOH 4000FC moves into large-bladed territory.

Santoku knives, flatter and more controlled

Santoku means "three virtues" in Japanese, a nod to the knife's job of slicing, dicing and mincing in one flatter, less curved blade. Because the edge is straighter than a chef's knife, santoku knives suit a chopping motion that lifts and drops straight down rather than a rocking motion, which some cooks find easier to control on a smaller board. A compact option like the Henckels Classic 5 inch Santoku brings a precision, fine edge blade honed for lasting sharpness, while the white-handled Forged Accent 5 inch version is built for the same detailed tasks at a lower price. At the other end, a knife like the MIYABI Black 5000MCD is built for the same three techniques, mincing garlic, slicing cucumber, dicing onions, but with harder, more refined steel for cooks who already know they like this shape.

Nakiri knives, built for vegetables

The nakiri takes its shape from the Japanese vegetable cleaver: a flat, rectangular blade with a straight edge running the full length from heel to tip. Rather than rocking, you chop straight down, which suits cooks who prep a lot of vegetables and like a wide, flat blade that can also scoop ingredients off the board. The ZWILLING Four Star Nakiri and the ZWILLING Gourmet Nakiri are both 6.5 inch versions aimed at everyday home prep, sharing that wide, ultra-sharp blade shape. The MIYABI Ori Nakiri moves into a more considered build, with a light handle designed to balance the blade for cooks who want more control over longer prep sessions.

Bunka knives, a lighter hybrid

The bunka is a less common shape worth knowing about: a lighter, thinner alternative to the Western chef's knife, with a more angular, pointed tip. It blends the all-round versatility of a chef's knife with a more precise point, which suits cooks who mix general chopping with detail work, like trimming or fine slicing, without wanting two separate knives. The MIYABI Kaizen II Bunka is a 6.5 inch example of this shape.

How to choose

Blade length matters more than it looks on a shelf. A 5.5 inch knife sits closer to the board and suits a smaller kitchen, a smaller hand, or close control over fine cuts. Longer blades, from 7 inches up to 9.5 inches, cover more of the vegetable in one stroke, which helps if you're regularly working through a full board of onions or carrots.

Edge finish changes how food releases from the blade. Hollow edge blades, used on several santoku knives here, are ground with small indentations along the side so sliced vegetables stick less as you work. A plain fine edge blade cuts just as cleanly but relies more on technique to stop food clumping on the knife.

Handle feel is personal and worth taking seriously, since it's what you hold for every cut. Some knives are built specifically for smaller hands and a lighter grip, while others lean into a heavier, more traditional bolster shaped for a pinch grip.

Steel and construction explain a lot of the price range. Entry knives use straightforward stainless steel that holds a reasonable edge with normal care. Further up, layered steels, including Damascus patterns on some MIYABI blades, are built for a harder, longer-lasting edge, which suits someone who already cooks often and wants to sharpen less frequently rather than someone just getting started.

Questions people ask

What's the difference between a chef's knife and a santoku?

A chef's knife has a curved belly built for a rocking motion, while a santoku has a flatter edge suited to chopping straight down. Both handle everyday vegetable prep, so the choice mostly comes down to which motion feels more natural to your wrist.

Do I need a nakiri if I already have a chef's knife?

Not necessarily. A nakiri is a specialist for vegetable prep, with a flat blade suited to high-volume chopping, but a chef's knife already covers that job along with meat and other tasks. It's worth adding only if vegetables make up most of your cooking.

What size chef's knife should I get?

If your hands are smaller or your board is tight, a 5.5 to 6.5 inch blade keeps things manageable. For bigger batches or a taller cook, an 8 to 9.5 inch blade covers more ground per stroke.

Is a more expensive knife actually better for home cooking?

A higher price usually buys harder, more refined steel and more detailed construction, which can mean a longer-lasting edge. For everyday vegetable chopping, a mid-range knife with a comfortable handle will do the job just as well as a premium one, so budget mainly needs to match how often you cook and how much you care about maintenance.