Both Gyuto and Santoku are versatile Japanese kitchen knives. Gyuto vs Santoku: When to Use Deciding whether to use a Gyuto or Santoku during food preparation is a combination of personal style and the type of food you are preparing. These are still kitchen knives and although there are some differences between common western knives – they still serve the same purpose, which is to cut. The Gyuto is the Japanese version of the classic Western Chef’s knife. A gyuto is your good all purpose type of knife. I often have the question. So it makes it easier to cut some vegetables like potatoes. These differences are more distinct for some makers, and less for others. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. Do you have a plan to buy (or already have) a longer knife? In the past, Japanese blacksmiths were famous for producing astonishing katanas and other weapons. If you don’t already own a Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. (1) Origin: Gyuto originated in either Germany or France. Second, Santokus have no curve or belly. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife. I actually like these a lot since they relax the curve of a gyuto which makes them better for vegetables but less good for slicing. Then, what’s the difference? hence, it has a shaper tip than santoku and that makes it perfect for meat and rock cutting. Gyutos are shaped the same way as western chef’s knives and used the same way. If you want to pick up a single extra all-purpose knife, you can sometimes save some money by choosing a Santoku instead of a chef’s knife made out of a similar metal. It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. You can read more about the origin of Santoku by clicking the photo below. On the other hand, Santoku originated in Japan. Common Blade length: 21cm (8.2”) Santoku knife An all-purpose knife with a round tip. They have done a lot for different tasks. A santoku knife is similar but can create air pockets with those groves. (2) Shape: They are both wider at the heel side, getting narrower towards the tip. Like I mentioned earlier, Santokus can also be cheaper than chef’s knives. Santoku Vs Gyuto: A Comparison To Identify The Winner. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. If you’re not familiar with them, it might be difficult to distinguish one from the other. When we talk about Santoku vs Gyuto, then the shape is a major difference between the two of them. For the handle, you can have the western style pakkawood, stainless steels, plastics. Bread knives are for cutting bread, and so on. I keep comparing things to chef’s knives, but it’s not a very useful comparison if we don’t define what a chef’s knife is. Do you have a limitation in the kitchen space? The Gyutos, like the Santokus are fairly light. The Gyuto and chef’s knives are almost identical. As mentioned at the beginning, Santoku, translated from Japanese, means “three uses”, a common understanding of these words, that this knife covers three cutting tasks: slicing, dicing and mincing. Santoku knives are prized for their handy, user friendly size and gyuto/chef’s knife like versatility. Here are my answers. Others have a hollow grind for extra sharpness. What is the difference? They settled somewhere in between. If you need some guidance to decide which one to choose, answer the questions above. Truthfully, I think a shorter Gyuto (+/- 21cm) or chef’s knife is going to be slightly better than a Santoku for most use cases. More YES indicates that you might want Santoku. probably don’t ring any bell. It was invented based on the Nakiri knife. It started from meat handling. The blade of the chef knife is narrower than the santoku knife, and the tip is more curved. If you’re on a tight budget and want a high-quality Japanese knife, you might be able to save some money by getting a Santoku instead. About the knife length, they say a little shorter than the width of your cutting board is easy to handle. Free delivery for orders above £70 in the UK and £200 (or equivalent €/ $) internationally. That's why Santoku has some remnants of the Nakiri when compared to Gyuto. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. Our Gyuto, Japanese for Chef’s knife – Sakai Kyuba Stainless Steel 210mm. In case of Gyuto, the range can extend to more than 11.8 inches (300mm). Internet wisdom says that the Gyuto, while it is a sharp, sturdy blade, should not be used for cutting bone, although it could be used for filleting or for separating joints. Santoku’s turned down spine is known as a sheep's foot blade, or sheep’s foot tip. I assume Gyuto (kiritsuke) means a gyuto with a k-tip, which is still just a gyuto. Santoku vs. Gyuto are perform a wide range of tasks with a single edge. Get access by joining our curated newsletter with the best cooking and wellness tips (opt out anytime). Funayuki is a broad classification of knives that can refer to a range of different design features. Yanagiba knives are used only for slicing fish flesh and sushi rolls. I will explain why and how to choose a Japanese Gyuto or Wa-Gyuto knife.The Gyuto is basically the Japanese version of the western chef's knife. The Suisin High-Carbon Steel Gyuto knife is a smaller gyuto knife, at only 8.2 inches. VERSITLE BLADE . So you can chop down with a minimal rocking motion. Chef knife (Gyuto) Most popular and essential knife for chefs. While gyuto knives have origins in Eastern Europe and the santoku in Japan, both are used worldwide. Gyuto vs Santoku – Origins and Meaning The gyuto and santoku knives, while sometimes used interchangeably, are not the same knife. (5) Cutting technique: Some say Gyuto is more suitable for a back-and-forth rocking motion. You simply can’t find these features in most Santokus. (1) Versatility: They are both versatile. Chef’s knives can be used for just about anything. In case of the Gyuto and Santoku, you can do almost any tasks with one knife. For more information on how Japanese knives differ from German-style knives, check out this guide. As a last step, we wanted to do a head-to-head MAC Knife Superior Series SK-65 Santoku Knife vs. Tojiro DP F-808 Gyuto Chef Knife comparison of their review performance but, unfortunately, weren't able to find any review ratings on either product. The wide blade helps for transferring food, too. However, to get the features of Santoku and Gyuto knives read the full content to the end. 210mm for around $75, 180mm for around $65 is a good deal. Before discussing the differences, let’s start with the similarities. Santoku Vs. Gyuto: Features Compare. Santoku Vs. Gyuto: Features Compare. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. You will find that a gyuto is capable of performing any task that the santoku can. Gyuto vs Santoku . Please click Accept Cookies to continue to use the site. Firstly, the Santoku knife has two primary differences from the chef’s knife. Granton blade or not. The gyuto knife … Gyuto and Santoku are versatile kitchen knives that can be used to accomplish a wide range of kitchen tasks. It has a slightly less sharp tip, and relatively flatter part of the edge. Now that you know the differences, it’s time to consider the merits of each knife. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Indeed, both … They’re often shorter and thinner than your chef’s knife, meaning you’ll be a bit more agile as you work. Santokus are a truly versatile and multi-use knife in the kitchen, and are lighter, thinner and more adept at producing perfectly thin slices than a western chef’s knife. Some Santokus feature an asymmetric grind, meaning that they can only be used in either your right or left hand. The Chef’s knives are convenient for a lot of big chunks of meat. But as far as I know, it’s very rare to see a Santoku knife with the blade length more than 7 inches (180mm). One interesting note: Santokus are often cheaper than Gyutos. The same can be said about a bunka, santoku, or even a nakiri. With or without a bolster. You can utilise a Santoku in most recipes that call for knife work. On the other hand, a Gyuto knife has an 8 inches long blade that helps to chop sizable vegetables or fruits like watermelon. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. There are some differences coming from the origin. To start off this list, we chose a knife that will fit … (4) Weight: If the blade length is same, the knife weight should be comparable. The size of the hands of average Japanese home cooks can be another reason. Two of the most popular Japanese kitchen knives. The only real exception is cutting hard foods (like pineapples or bones). As per the previous … Don’t worry. They needed more versatile knives. From London with ❤. There’s no reason why your knife stand (or a knife rack) can’t hold two high-quality, beautiful knives for two different tasks. The Nakiri is specialized in cutting vegetables. However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. Gyutos are slightly better all-purpose knives (due to the piercing tip and the belly for rocking), but Santokus can still be used for most kitchen tasks. Otherwise, you can probably use a Gyuto. As a result, they’re not very well suited for piercing. Both the santoku and gyuto knives are an excellent all round utensil to have in the kitchen – whether its for commercial or at-home use. Blade Shape This is an area of difference between a santoku knife vs a chef knife. These qualities make Santokus especially good for chopping. Serrated edge or not. As a result, knife techniques that involve rocking the blade back and forth are pretty much out of the question. You know what I mean by【Fig.1】below. It started from vegetable handling. So, knife makers came up with the idea of Santoku. Santoku knives are best used for slicing, dicing, and mincing. Well balanced and easy to work with, this is a knife you will find yourself reaching for time and time again. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp. The difference can be much bigger than the difference between the Gyuto and Santoku. It could be debated that either one of these knives could be one of the most useful in your kitchen. There are two big differences between a Santoku and a chef’s knife. You can pick your favorite Gyuto from the link below. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. Unfortunately, pricing in Europe is around 100 Euro for 180mm and 120 Euro for 210mm. As a result, Gyuto has a slightly sharper tip. In other words, Gyutos and chef’s knives are basically the same. 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