Whats the difference between a Chef’s Knife and a Slicer?
Can someone tell me the difference between the two 5 inch Santoku knives? Obviously they look slightly different, but why the difference in price?
To Hegenbarth: A chef is a taller or deeper knife (greater distance from spine to cutting edge). A chef will give more knuckle room when working on a board. A slicer is less tall. That said, the photos don’t show that; so either this line of knives doesnt have the normal height difference, or one of the photos is in error. You might search out these items on other websites for their photos.
To Albanyjones: They are different series (3000 vs 5000) and will have different features, and might even be made of different steels (Henckels seems to shy away from wanting to say what their steels are, but are generally considered to be X50CrMoV15 steel in the lower Miyabi lines). From the photos, the profiles of the knives are slightly different (as an aside, the photo of the 5000 model gives the impression of a 7 in knife, based on the proportion of handle to blade length; the handles on these kind of knives run 4 to 5 in, but perhaps the 5000S has a longer handle). There is also a difference in the handle construction: the 3000 specifies a single-piece handle made of micarta (linen molded in resin) and has a mosaic pin (these can be quite attractive, more than the photo lets on), whereas the 5000 has a sectioned handle of unspecified composition (likely to be pakkawood, a very good and durable handle material) with a thin metal spacer and buttcap. The handle differences are more cosmetic issues, so follow your preferences.
Long story short, it might best to try to check out Henckels or other websites to verify the photos and other features.
I believe it’s just the handle material.
Yeah a lot of the photo’s aren’t matching up. Check the website.
the picture is the same but the slicer is actually thiner from blade to spine