The Santoku would be a better pick for home cooks as this is a versatile
Japanese knives can be classified into two kinds: traditional ones which are often single beveled and task-specific and modern ones which are patterned on the more versatile western-style blades.
The Kiritsuke is under the former while the Santoku is of the latter.
| Kiritsuke | Santoku | |
| Origin | Japan | Japan |
| Category | Traditional | Modern |
| Function | For fish prep, primarily | All-rounder
Slicer, Chopper, Mincer, etc. |
| Kinds of Food to Cut | Fish
Can be used on vegetables and meat | Meat, Fish, Fresh Produce
|
| Blade Profile | Slightly narrow and long,
with reverse tanto tip | High heel
Straight belly Straight spine that slopes down to form a sheep’s foot tip |
| Handle Form | Round, Octagonal | Round, Octagonal, Flat/Straight |
Here are their other salient features:
Overview Of The Kiritsuke
The chances are that you haven’t heard too much about the Kiritsuke.
And that’s perfectly fine, as this is one of the LEAST popular Japanese blades on the market.
But don’t be fooled by its popularity.
This is one of the most beautiful and functional knives that you can have in your arsenal.
In fact, many chefs have dubbed this
One of the premier features of a kiritsuke is the length of its blade.
A standard kiritsuke will have a blade between 8 and 10 inches long.
It’s longer than most Western chef knives, which will allow you to use it for a wide variety of cutting and slicing tasks.
Most of the time, the blades will be made of high-carbon stainless steel, with an average hardness rating of HRC60+.
This is a typical feature of most Japanese knives, so you will have a very sharp edge designed to last you a long time.
This
It has a flat blade, meaning it isn’t ideal for rocking-chop methods.
Instead, you have to lift the
Another premier feature of this
Overview Of The Santoku
The Santoku is probably one of the most popular Japanese knives out there.
Many different brands have their own version of this, and it is one of the “easier” knives that you can find in the West.
Basically, a Santoku is a general-purpose kitchen
Just like the Gyuto, the Santoku is largely considered a direct rival of the chef
It is a bit smaller than a chef
Since it has a thin blade, slicing through ingredients can be much easier when using a Santoku.
The Santoku is a Japanese
However, since you have to lift the blade whenever you use it, it makes the
And since it is one of the most popular Japanese knives out there, many Santoku models merge Western and Japanese designs.
So don’t be surprised if you find a Santoku with a Western handle or a slightly curved blade.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!
Kiritsuke Vs. Santoku – Which Is The Better Pick?
So, now that you know these blades’ general features and purposes, it’s time to compare them head-to-head.
In this section, we’ll be looking at the features and uses of these knives so you can determine which would be the right fit for your kitchen.
Design
The first thing to inspect when comparing these two blades is their overall design.
If you look at a Kiritsuke, you’ll notice that it’s much flatter than a Santoku.
Another major difference is the tip, as a Kiritsuke has a more pointed tip than a Santoku.
While a Santoku will largely resemble any standard chef
So, if you’ve been looking for a unique blade to add to your collection, then the Kiritsuke might be more suited for you.
But if all you need is a standard all-around tool for your kitchen, then a Santoku would do just fine.
Blade
Since both of these knives are Japanese, you can expect a very sharp edge on the blade.
Japanese knives tend to have thinner blades than Western ones, with Japanese models sharpened to an 11-13 degree angle.
This would mean that both of these knives will be much sharper than an average Western blade.
On top of that, both a Santoku and Kiritsuke have relatively flat blades.
And as we mentioned earlier, this makes them unideal for a rocking-chop motion. Instead, chefs and cooks will have to lift the blade every time they make a cut.
However, since a Santoku is more popular, there are many models out there that can be considered a “fusion” of Japanese and Western designs.
These blades will have a slight curve to them, allowing users to utilize a rocking-chop motion, which could make a huge difference for many chefs.
Another thing to pay attention to is that many Japanese knives are single-beveled, especially the traditional ones.
This means that only one side is sharpened, so if you’re right-handed, you have to get a right-handed
There are some models out there that are double-beveled, but you’re more likely to find a double-beveled Santoku than a Kiritsuke.
A Santoku will usually have scallops in the blade to reduce friction, making it easier to use and reducing the risk of food sticking to the
Kiritsuke models, on the other hand, don’t have these scallops, but if you use the proper technique, you won’t have to worry about ingredients sticking to the blade anyway.
Uses
While these knives are very different from each other, they are used for similar tasks.
They are both designed as all-around kitchen knives so that you can use both of them on a variety of ingredients.
However, since a Kiritsuke is generally larger and longer than a Santoku, it makes it more fit for cutting up large ingredients.
And if you need to make precision cuts and need a lot of control, then a Santoku would be your best bet since they are smaller, and first-time users can have a bit more control.
But, as we mentioned earlier, both blades can be used for slicing, dicing, chopping, and mincing a wide variety of ingredients.
So, if you prefer larger blades, a Kiritsuke would be the ideal pick, and if you prefer smaller blades, then a Santoku would be the right pick for you.
Pros And Cons Of A Kiritsuke
Pros:
- Boasts a unique and beautiful design
- Ideal for chopping large vegetables and other large ingredients
- The long blade is ideal for chefs
- Usually made with high-carbon steel that can retain an edge for a long time
- Will be very, very sharp
Cons:
- These knives tend to be expensive
- The flat blade can take some getting used to
Pros And Cons Of A Santoku
Pros:
- Easy to handle and fit for a variety of tasks
- Easier to find than a Kiritsuke
- The blade has scallops to reduce friction
- Best for slicing, chopping, and peeling fruits and vegetables
- The 7” blade can help save on space
Cons:
- It may not be large enough for some chefs
- More prone to chips and cracks
Conclusion – Which Is The Best Choice For You?
At the end of the day, the right pick for you will depend on your own needs and preferences.
Take a look at your kitchen and see what kinds of knives you already have and what is missing.
From there, it will be easier to figure out whether you need a large Kiritsuke or a smaller Santoku.
Either way, whichever you choose, you’ll be getting a very sharp, functional, and well-crafted blade designed to accomplish a variety of kitchen tasks.
And as long as you’re satisfied with your choice, then you definitely have chosen the right
Ryan Leavitt
Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!
