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Standard santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) European cook's knife. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge).
For example, Western kitchen knives are usually made of softer steel and take an edge angle of 20–22°, while East Asian kitchen knives are traditionally of harder steel and take an edge angle of 15–18°. The Western-style kitchen knives are generally in the range of 52–58 on the Rockwell scale, which denotes the relative hardness of a ...
Wa-giri; round cut, cut into round slices. Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general utility knife for most Western cooks. A European chef's knife generally has a blade 20 centimetres (8 inches) in length ...
As a rough guide, Western kitchen knives are generally double-bevelled (about 15° on the first bevel and 20°–22° on the second), whereas East Asian kitchen knives, made of harder steel and being either wedge- (double-ground) to 15°–18° or chisel-shaped (single-ground) to 20°–30°.
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