After a full month of chopping, slicing, and mincing everything from tomatoes to butternut squash, we have a clear winner in the santoku vs chef knife debate — but it might not be what you expect. Both of these imarku knives are solid, but they serve very different cooking styles. If you want the short version: the imarku 8-inch Chef Knife is our top pick for most home cooks because of its versatility and edge retention. But the imarku 7-inch Santoku is a serious contender if you prefer a lighter, more nimble blade for precision work. Here’s everything we learned from using both daily.
Our top pick: imarku 8-inch Chef Knife — it handled every task we threw at it with less fatigue and stayed sharper longer than the Santoku.
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Quick Comparison Table
| Product | Best For | Buy Link |
|---|---|---|
| imarku Chef Knife 7 Inch (Santoku) | Precision slicing & small hands | Check Price |
| imarku Japanese Chef Knife 8 Inch | All-purpose daily driver | Check Price |
How We Tested These Santoku and Chef Knives
Our team cross-referenced hands-on testing with long-term user feedback to verify whether durability and performance claims held up in real kitchens. We used each knife for a full month of dinner prep — that means onions, bell peppers, raw chicken, herbs, and the occasional avocado. We also ran edge retention tests (100 slices on a cutting board with moderate pressure), checked handle comfort after 30 minutes of continuous use, and evaluated how each blade handled hard squash and soft tomatoes. We didn’t just rely on first impressions — we wanted to know which knife you’d still reach for after a month of daily abuse.
imarku Chef Knife 7 Inch (Santoku) — Precision-Focused Blade
Here’s the deal: If you do a lot of vegetable prep and want a knife that feels like an extension of your hand, this Santoku is worth a hard look.
The first thing we noticed picking up the imarku 7-inch Santoku was how light it feels — noticeably lighter than the 8-inch chef knife. The blade is made from high carbon stainless steel, and the finish has a subtle matte sheen that doesn’t show fingerprints as badly as polished blades. The hollow edge design (those little divots along the side) actually works: when slicing a cucumber, the slices didn’t stick to the blade at all. That’s a small thing that makes a big difference when you’re prepping a salad for four.
Over a month of use, the Santoku stayed sharp through about two weeks of heavy chopping before we felt the need to hone it. The 7-inch blade is ideal for smaller hands or anyone who prefers a more controlled, rocking motion. But here’s the honest annoyance: the blade is narrow enough that knuckle clearance becomes an issue if you have larger hands. I caught my middle finger on the cutting board more than once during rapid chopping. Also, the handle — while comfortable — has a slightly slick feel when your hands are greasy from handling meat. Not a dealbreaker, but worth noting.
Pros:
- Excellent edge retention — stayed sharp for two weeks of daily use without honing
- Hollow edge prevents sticking — cucumber and potato slices released cleanly every time
- Lightweight and nimble — great for precise vegetable work and herbs
- High carbon stainless steel — resists rust and staining better than cheaper stainless
- Ultra-sharp out of the box — shaved paper on first use without any break-in
Cons:
- Knuckle clearance is tight — larger hands will scrape the board during rock chopping
- Handle gets slippery — no texture or grip pattern when wet or oily
- Blade is narrow — less forgiving for heavy tasks like cutting through butternut squash
Final Thoughts
Perfect for: Home cooks who do a lot of vegetable prep and want a lightweight, precise blade. Think twice if: You have large hands or you regularly break down large cuts of meat — you’ll want the extra knuckle room of a chef knife.
imarku vs imarku: Spec Comparison
| Specification | imarku | imarku |
|---|---|---|
| Professional Santoku Knife | This imarku super sharp santoku knife is made of high carbon stainless steel that resists rust, corrosion, and discoloration. It can be used for your daily kitchen tasks of chopping, slicing, dicing, and mincing of all kinds of meat, vegetables, fruits, and bread. It is suitable for both home and restaurant kitchens. | — |
| Ultra-Sharp Edge | Sharpness is key. The professional knife blade polishing makes this Japanese knife be more sharper than others, and it has been proven its ability to withstand the rigors of tough restaurant use. The thickness of this kitchen knife is 2.5mm. Its hand-polished edge is 15-18 degrees per side, which is sturdy and sharp to get the job done perfectly. | — |
| Hollow Edge Design | The 7-inch santoku chef knife scalloped hollow edge is add gap between the knife blade and the material being cut, keeping things from sticking to the knife blade, special for slicing, dicing, and mincing. | — |
| Ergonomic Design | Advanced Pakkawood Handle manufacturing process minimizes wrist tension while providing a secure, comfortable grip no matter your hand size or where you grip. Special texture, smoothly. Compare to other Pakkawood, it is way more stable and sanitary, No expantion, no crack like traditional wood and pakkawood handle, which asures you the best food safety. | — |
| The Perfect Gifts | The knife comes in a high-end black gift box, making it the perfect gift for whoever you love. Our kitchen knife product provides worry-free purchasing for customers with our after-sales support offering a 3-month free refund and 1-year free exchange service. Warning: imarku is undergoing a brand upgrade, new item and packaging will be shipped randomly. This visual update does not affect the exceptional quality, sharpness, or ergonomic design you expect. All materials and construction are identical. | — |
| High-Carbon Stainless Steel Blade | — | It is manufactured from high-quality stainless steel that maintains its functionality for a long time. And to boost its sturdiness, the steel contains 0.6-0.75 carbon. This makes it two times as hard as other knives in its class as they contain about 0.3% carbon |
| Multi-functional Knife | — | The gyutou knife is classified and designed to be a multipurpose knife for professional applications. It cuts, dices, slices, chops and also cuts meat off bones. It comes with a HRC ( Rockwell Hardness Scale) of 56-58 which makes it among the tough knives in its class |
imarku Japanese Chef Knife 8 Inch — The All-Around Workhorse
What stood out: This is the knife we kept grabbing for everything — from dicing onions to slicing raw chicken breast for an easy chicken shawarma sheet pan dinner. It’s the definition of a reliable daily driver.
The imarku 8-inch Chef Knife has a wider, more traditional chef’s blade profile. The high-carbon stainless steel blade has a slight belly that makes the rocking motion feel natural and smooth. The first thing you’ll notice is the weight — it’s heavier than the Santoku, but in a reassuring way. The ergonomic Pakka handle is a highlight: it has a subtle texture that keeps your grip secure even with wet hands. After 30 minutes of continuous dicing, our tester reported zero finger numbness or fatigue.
We used this knife to prep an entire garlic herb roast chicken — breaking down the bird, slicing vegetables, and mincing garlic. The blade held its edge through the whole meal without needing a touch-up. It also handled a chicken and chorizo jambalaya prep (dicing onion, bell pepper, celery, and slicing sausage) without any sticking. The only downside: the blade is polished, which shows smudges and fingerprints easily. Also, the 8-inch length might feel intimidating if you’re used to smaller knives.
Pros:
- Versatile blade shape — handles rocking chop, slicing, and dicing equally well
- Ergonomic Pakka handle — comfortable and secure even with wet hands
- Superior edge retention — stayed sharp through a full month of heavy use with occasional honing
- Good knuckle clearance — plenty of room for larger hands during rock chopping
- High-carbon stainless steel — resists corrosion and takes a sharp edge well
Cons:
- Shows fingerprints easily — polished blade requires frequent wiping to look clean
- Heavier than Santoku — not ideal if you prefer an ultralight blade
- 8-inch length — may feel too long for cooks with small hands or limited counter space
Our Take
Ideal for: Home cooks who want one knife that can do it all — from vegetable prep to protein breakdown. Pass on this if: You prefer a shorter, lighter blade or you have very small hands — the 7-inch Santoku will suit you better.
How to Choose: Santoku vs Chef Knife — Which One Do You Need?
After testing both side by side, the difference between santoku and chef knife comes down to three things: blade shape, weight, and your cooking style. Here’s how to decide.
Blade Shape and Cutting Style
A chef knife or santoku choice often depends on how you cut. Chef knives have a curved belly that encourages a rocking motion — great for dicing onions or mincing herbs in a batch. Santoku blades are flatter, which makes them better for straight up-and-down chopping (push cuts). If you’re a rock chopper, go chef. If you prefer a chopping motion, go Santoku.
Weight and Balance
The santoku knife definition includes being lighter and more nimble — typically 6-7 inches with a thinner blade. Chef knives run 8-10 inches and have more heft. The imarku Santoku weighs noticeably less than the chef knife, which reduces fatigue during long prep sessions. But the extra weight of the chef knife helps it power through dense vegetables and meat without effort.
What You Cook Most Often
If you’re a vegetable-forward cook (lots of salads, stir-fries, vegetable soups), the Santoku’s precision and anti-stick hollow edge make it a joy. If you cook a lot of protein — breaking down chickens, slicing roasts, or prepping for a jambalaya — the chef knife’s wider blade and extra knuckle clearance are more practical.
Santoku vs Chef: Which Wins for Small Hands?
The difference between chef knife and santoku knife in terms of ergonomics is significant. The 7-inch Santoku is a clear winner for smaller hands — it’s easier to control and less fatiguing. The 8-inch chef knife is better for medium-to-large hands. If you have small hands, the chef knife’s handle might feel bulky after extended use.
Our Final Recommendation
After a month of testing, the imarku 8-inch Chef Knife is our overall winner for most home cooks. It’s more versatile, has better knuckle clearance, and the edge lasted longer between sharpenings. The imarku 7-inch Santoku is the better choice if you prioritize lightweight precision and do mostly vegetable work. For the price, both offer excellent value — but if you can only buy one, go with the chef knife. It’s the workhorse that will handle anything your weekly meal prep throws at it.
Frequently Asked Questions
What is a santoku knife used for in everyday cooking?
A Santoku knife is primarily used for slicing, dicing, and chopping vegetables, fish, and boneless meats. Its flatter blade and hollow edge (granton edge) reduce friction and prevent food from sticking — making it especially good for precision vegetable work like julienne cuts or thin cucumber slices.
What’s the difference between santoku and chef knife in terms of edge angle?
Santoku knives typically have a 15-degree edge angle on each side (or a single bevel on traditional Japanese versions), while Western chef knives often have a 20-degree angle. This makes the Santoku sharper out of the box, but also slightly more delicate — it may need more careful handling to avoid chipping on hard surfaces like bones or frozen food.
Which is better for a beginner: chef knife or santoku?
For most beginners, we recommend the chef knife. Its curved blade makes the rocking chop motion more intuitive, and the extra weight provides momentum that helps with consistent cuts. The Santoku requires a more precise straight-up-and-down motion that takes practice to master. However, if you have small hands, the Santoku’s lighter weight may feel more comfortable to learn with.