While Japanese style santoku knives are highly regarded for their unique design and functionality, they may not be the perfect fit for everyone or for every culinary task. Here are some downsides to using Japanese style santoku knives compared to traditional Western style chef's knives:
Blade Shape: Santoku knives typically have a shorter, wider blade with a straight edge, while Western chef's knives have a longer and more curved blade. The straight edge of the santoku may not be as effective for rocking motions commonly used in Western-style chopping, making it less suitable for certain cutting techniques.
Tip Design: Santoku knives have a relatively flat tip compared to the pointed tip of Western chef's knives. The pointed tip of a chef's knife allows for more precise work, such as intricate cuts or piercing, which may not be as easy to achieve with a santoku knife.
Rocking Motion: As mentioned earlier, the straight edge of the santoku knife hinders the rocking motion used by some chefs when mincing or chopping ingredients. If you prefer a rocking motion, a chef's knife might be a better choice.
Weight and Balance: Traditional Western chef's knives tend to have a heavier and thicker blade, which some cooks prefer for certain tasks as it provides more momentum and power during cutting. Santoku knives are generally lighter and thinner, which may not suit those who prefer a more substantial and robust feel in their hands.
Versatility: While santoku knives are versatile in their own right, Western chef's knives are often considered more versatile due to their longer blade and curved edge, which make them suitable for a wider range of cutting tasks.
Cleaving and Splitting: For heavy-duty tasks like cleaving through bones or splitting hard-skinned vegetables, Western-style chef's knives with a thicker and more robust blade are generally better equipped for the job.
Maintenance: Some santoku knives are made with harder and more brittle steel, which can make them prone to chipping if not cared for properly. Western chef's knives, especially those with softer stainless steel blades, may be easier to maintain for some users.
Ultimately, the choice between a Japanese style santoku knife and a traditional Western style chef's knife comes down to personal preference, cooking style, and the types of tasks you frequently perform in the kitchen. Many professional chefs and home cooks have both types of knives in their collection to cover various cutting needs. It's essential to consider your specific requirements and try out different knives if possible to determine which one suits you best.