Here we go again... (more knife questions)

[Drummercook]

Alrighty. I currently use a Wusthof Classic 6.5 inch santoku as my "chefs" knife, but tonight, my mentor from confirmation gave me an 8" Henckels 4-star Chef's knife. Which one should i use? I was thinking like, one knife for some jobs, and the other for some other jobs. Could anyone tell me like... which jobs for which knife? Thank you

 

[Andy M.]

The santoku is a lighter weight knife that's ideal for slicing and light chopping.

The chef's knife does all that and is also sturdier for light chopping through chicken bones and such.

Use whichever one feels most comfortable.

 

[Robo410]

I like the santuko for precision cuts and the chef knife for production chopping slicing cutting etc.

 

[TexanFrench]

I've got the reverse configuration--Wusthof 8" chef and Henckels santoku. Sometimes you need the thick wedge of the chef's knife to split open a large, resistant object (thick-skinned melon or squash, for example). Otherwise, they are much the same. It's nice to have two knives--one for meat, one for veg--when you are in the midst of preparations. Congratulations!

 

[TATTRAT]

They are both superior tools. I can't say anything someone else hasn't already said.