The product photos are from the original SARACEN gallery. The additional illustrative images in the text were created using AI.
A chef’s knife, santoku, and fillet knife differ in the shape and curvature of the blade, which determine the cutting technique: a rocking motion for a chef’s knife, a direct pressing cut for a santoku, and a thin blade guided along the bone or skin for a fillet knife.
Chef’s knife (chef's knife)
The curved edge allows a “rocking” motion, with the tip staying on the cutting board while the heel rises and falls – ideal for quickly chopping herbs or vegetables. Its typical length of 200–265 mm and sturdier tip also make it suitable for piercing or heavier-duty tasks.
Santoku
The shorter, flatter blade with minimal curvature is designed for a direct up-and-down cutting motion, not rocking. The result is thinner, more uniform vegetable slices. The smaller, rounder tip is safer when cutting technique is less confident.
Fillet knife
The thin, flexible blade follows the shape of the surface it’s pressed against – essential for separating meat from the bone or removing skin from fish, where a straight, stiff blade can’t follow the curve without unnecessarily wasting meat.
Comparison
| Feature | Chef’s knife | Santoku | Fillet knife |
|---|---|---|---|
| Typical length | 200–265 mm | 165–180 mm | 150–200 mm |
| Edge shape | pronounced curve | almost straight | narrow, slightly curved |
| Blade flexibility | stiff | stiff | high |
| Main uses | all-purpose chopping and slicing | thin vegetable slices | fish, separating meat from the bone |
Frequently asked questions
Can a santoku be used as a main all-purpose knife?
Yes, for the vast majority of home cooking, a santoku can handle the same tasks as a chef’s knife – the main difference is the cutting technique and the smaller tip, which is less suitable for piercing.
Do I need a fillet knife if I don’t cook fish often?
Not necessarily – a thin, flexible blade is also useful for separating chicken breasts from the bone or trimming fat from meat, but for a household that doesn’t regularly work with whole cuts of meat or fish, it’s an additional knife, not a basic one.
Which type matches the standard SARACEN blade?
The standard SARACEN, with a length of up to 265 mm and a more pronounced curved edge, follows the design of a classic chef’s knife, while the 175 mm SARACEN PRO is closer to a more compact, precise blade type.
The difference between a chef’s knife, a santoku, and a fillet knife can be measured in the curvature of the edge and the flexibility of the blade, not just in the name – that’s why a different type suits each specific task, even though technically they’re all still “kitchen knives.”