Knife shape
Santoku or chef’s knife as the main kitchen blade?
A chef’s knife has a curved belly and is used with a rocking motion. A santoku is shorter and flatter and is used with straight downward cuts. Neither is better; they suit different techniques, and most people already prefer one without knowing why.
| Compared on | Swiss Classic 17 cm (6.7 in) santoku | Vier Sterne 20 cm (7.9 in) |
|---|---|---|
| Blade length | 17 cm (6.7 in) | 20 cm (7.9 in) |
| Cutting motion | Straight downward, flat profile | Rocking, curved belly |
| Edge feature | Granton hollow edge (Kullenschliff) | Not published |
| Steel | Not published as a named steel | FRIODUR ice-hardened special steel |
| Bolster | Not published | Deep bolster |
| Handle | Ergonomic, stated light and balanced | Seamless, non-slip |
| Origin | Not published | Made in Germany |
| Weight | Stated light | Not published |
| Handling a whole chicken | 17 cm (6.7 in) is short for it | 20 cm (7.9 in) handles it |
| Listed on amazon.com | Yes | Yes |
A tick marks the better answer on that line only. Counting ticks does not decide the page — the two verdicts below do, because these products answer different questions.
Buy the Victorinox santoku if you cut straight down and value a light knife. The granton hollow edge creates air pockets that help slices fall away rather than clinging, and a light blade is less tiring over an hour of prep. Seventeen centimeters is short for a chicken and ideal for everything smaller.
Buy the Zwilling chef’s knife if you rock a blade through herbs and want one knife that handles everything up to a chicken. FRIODUR ice-hardened steel, a deep bolster and German manufacture — it is heavier and longer, and 20 cm (7.9 in) is the length that makes large jobs easy rather than awkward.
A row of hollow ovals ground into the blade face. They create small air gaps so wet slices — potato, cucumber, cheese — fall away instead of sticking to the steel.
Not necessarily. A blade too short for the job makes you use force and awkward angles, which is where accidents come from. Twenty centimeters feels big and makes large tasks easier.
No. Buy the shape that matches how you already cut, sharpen it, and buy a paring knife with the money saved.
17 cm (6.7 in) blade · granton hollow edge · light, balanced · ergonomic handle · stainless
A 17 cm (6.7 in) santoku with a granton hollow edge, from a maker whose knives are the default in professional kitchens for their grip and their weight.
Best for: Long prep sessions, and anyone who values grip over heft.
20 cm (7.9 in) blade · FRIODUR ice-hardened special steel · deep bolster · made in Germany · seamless handle
A German-made 20 cm (7.9 in) knife with Zwilling’s FRIODUR ice-hardening, a deep bolster and a seamless handle join — the construction that keeps water out of the handle.
Best for: A knife bought once, for a kitchen that cooks daily.
≈ $93
