A chef’s knife ranges in length from six to fourteen inches with an angle of 20 to 22 degrees. The curved blade creates a rocking motion that helps develop a cutting rhythm, and the blade ends with a sharp tip. Santoku knives are shorter at five to seven inches with a thinner, straighter blade. The blade usually has a 12 to 15-degree angle. They both function much the same in the kitchen. If you prefer a lighter knife and don’t mind the extra precision it takes, a Santoku is best for you. However, if you like the extra length, heft behind your knives, and appreciate easy maneuvering, a chef’s knife could be perfect instead.