Rocking Santoku vs. Regular Santoku

[over40]

If you had to choose between a Rocking Santoku vs. a Regular Santoku - which would you get? I am wanting to get a gift for a home chef. Any thoughts appreciated. Tks

 

[tostadas]

How do you define the difference between the two?

 

[over40]

The rocking version has a pronounced curve to the blade, whereas the regular blade is almost flat.

 

[Infrared]

A standard santoku would probably be better as it's more versatile.

You usually don't want a shorter blade to be curvy. Otherwise the profile gets weird and cutting on a board becomes awkward.

 

[Heckel7302]

Do they rock chop? The answer to that question should answer your question.

 

[Jovidah]

If they rock chop I'd say neither and get a proper length chef knife / gyuto.

 

[tostadas]

You might get better response if you post the questionnaire with what you're looking for. Both options sound bad to me, but maybe I'm still not understanding correctly.

 

[drrayeye]

If you had to choose between a Rocking Santoku vs. a Regular Santoku - which would you get? I am wanting to get a gift for a home chef. Any thoughts appreciated. Tks

I can't imagine using a "rocking santoku." I'm a fan of cultural fusion--not cultural confusion. A santoku with a belly needs to go on a diet.

 

[Delat]

I’ve noticed the different santoku profiles OP is describing - some have a pretty flat profile with typical low tip, others have a higher tip with more curve.

Really depends on the cook. If they cook a lot, are normal height or taller, and are used to typical mass market Western chef knives like Henckels, Global, etc then the rocking type would be more familiar and you should get something with tough steel and a thicker grind.

If they’re short so the counter is relatively high for them, and they don’t cook frequently so they don’t have established habits, then the flatter type might work better for them and you could get a thinner grind.

 

[blokey]

Do you mean the one Zwilling puts out? It’s just their marketing

https://www.zwilling.com/us/zwillin...santoku-fine-edge--38417-182/38417-182-0.html

 

[over40]

Do you mean the one Zwilling puts out? It’s just their marketing

https://www.zwilling.com/us/zwillin...santoku-fine-edge--38417-182/38417-182-0.html

yes - this type vs. a flat-er blade.

 

[esoo]

Get the regular one. It has more than enough curve. My wife (who is 5'2") is using one with zero problems and she is a rock chopper only.

The rocking one is a design in search of a problem than doesn't exist. Unless you are tall using a low counter it doesn't make sense.

 

[Justinv]

Here is a japanese santoku overtop an 8” Wusthof classic chef knife. Wusthof is definitely known for rock chopping. As you can see the profiles are really close. Flatter santokus definitely exist but I agree with Esoo above that you should just stick with standard offerings as anything much more curved is just not going to help.

 

[over40]

Here is a japanese santoku overtop an 8” Wusthof classic chef knife. Wusthof is definitely known for rock chopping. As you can see the profiles are really close. Flatter santokus definitely exist but I agree with Esoo above that you should just stick with standard offerings as anything much more curved is just not going to help.
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Thank you very much for the pic and info. I decided to go to a place yesterday that sells a variety of knives to get a feel for them in person. The sales rep was kind enough to spend time to let me compare knives of different shapes and handles and I think the recommendation to get a good chef knife makes sense.

I am also shopping for a set myself - and had tried the Wusthof Classic Icon in a paring knife at another place and really liked it. Yesterday I held the 8" chef knife and did not like it at all as the handle did not fit my hand. The Shun Classic felt pretty good.

 

[Justinv]

Don’t forget the important question of how will it be sharpened. Options include learning to use a whetstone or finding a professional to do it. Keeping it paper cutting sharp requires regular attention every few weeks to months depending on the knife and usage.