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. 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. The only real exception is cutting hard foods (like pineapples or bones). When we talk about Santoku vs Gyuto, then the shape is a major difference between the two of them. From London with ❤. 4. The blade of the chef knife is narrower than the santoku knife, and the tip is more curved. With or without a bolster. Yanagiba knives are used only for slicing fish flesh and sushi rolls. (5) Cutting technique: Some say Gyuto is more suitable for a back-and-forth rocking motion. It could be debated that either one of these knives could be one of the most useful in your kitchen. hence, it has a shaper tip than santoku and that makes it perfect for meat and rock cutting. Santoku knives are prized for their handy, user friendly size and gyuto/chef’s knife like versatility. For the blade, you can have carbon steels, stainless steels, and ceramics. Some Santokus feature an asymmetric grind, meaning that they can only be used in either your right or left hand. Get access by joining our curated newsletter with the best cooking and wellness tips (opt out anytime). In the typical Japanese kitchen, chefs use single-bevel knives, but western versions – wa-gyuto, gyuto have been gaining more and more popularity. 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. They have done a lot for different tasks. (3) Materials: The variety of the materials used for both knives is very similar. You simply can’t find these features in most Santokus. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. Are you interested in kitchen knives with some more Japanese vibes. The Santoku has a scalloped edge that leaves air pockets in the food it cuts to prevent the slices from sticking together. Santoku vs Nakiri – Santoku Knife Review. Common Blade length: 21cm (8.2”) Santoku knife An all-purpose knife with a round tip. 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. You can even find Santokus with a rounded edge for rocking cuts, although some purists might argue that those knives aren’t Santokus anymore. It has a slightly less sharp tip, and relatively flatter part of the edge. We have a range of both knives. So it makes it easier to cut some vegetables like potatoes. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. The same can be said about a bunka, santoku, or even a nakiri. They tend to be fairly flat towards the heel, enabling easy chopping. They vary maker to maker, and series to series even within the same maker. 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 Gyutos, like the Santokus are fairly light. Another hand, santoku, a wide and flat blade, can only motion like up and down chopping. In case of the Gyuto and Santoku, you can do almost any tasks with one knife. NA: Tojiro DP Gyuto EU: Tojiro DP Gyuto Tojiro Santoku (170mm): NA: Tojiro Santoku EU: Tojiro Santoku. Even if you’re a knife expert, familiar with all the different types of steel and different edge grinds, you might not know about the unique names that the Japanese use for their knives. (4) Weight: If the blade length is same, the knife weight should be comparable. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Santoku knives are best used for slicing, dicing, and mincing. It started from meat handling. © 2020 Japana Limited. So you can chop down with a minimal rocking motion. This way, you’ll get the best of both worlds. 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. Otherwise, you end up with the discussion about other factors. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. With no belly (or curve) to the blade, you can’t rock with them either. (3) Blade length: Theoretically, you can make a Gyuto or Santoku with any blade length. On the other hand, the long, straight blade of a Santoku is particularly useful for long cutting strokes. But Gyuto knives and Santoku knives are suited for various food prep jobs and are highly efficient in preparing meals. Syosaku Japanese kitchen knives are handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. I often have the question. If you don’t already own a Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. Gyuto vs Santoku Gyuto Knife: Can be much longer than a santoku(up to 360mm)Always has a pointed tip which can prove useful for a number of thingsSlightly curved profile that's nice for slicing and rock chopping Santoku Knife:Never bigger than 7 inchesFlat profile which allows it to connect with the board completely, m Santoku Vs Gyuto: A Comparison To Identify The Winner. Chef’s knives can be used for just about anything. They’re comfortable, light, and fast. If you find yourself cutting lots of onions, for example, the smaller, faster, dedicated chopping tool will make your job quicker and easier. These make cutting into a meat and rock cutting motions a little easier. They’re usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. JapanBargain 1552 Gyuto Sushi 7-inch Chef Knife. Gyuto vs Santoku When it comes to a match-up of the gyuto vs santoku knife debate, it’s one with much more usefulness in our opinion. Gyutos are shaped the same way as western chef’s knives and used the same way. Overall, though I feel like the best answer is to simply choose both. Bread knives are for cutting bread, and so on. In other words, Gyutos and chef’s knives are basically the same. There are knives specialized in some specific tasks. If you need some guidance to decide which one to choose, answer the questions above. But due to the longer blade length range of Gyuto, people have an impression that Gyuto is heavier. 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. You can read more about the origin of the Gyuto by clicking the photo below. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. One interesting note: Santokus are often cheaper than Gyutos. About the knife length, they say a little shorter than the width of your cutting board is easy to handle. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. You will find that a gyuto is capable of performing any task that the santoku can. 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. 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. The tip side has some curve to make rock cutting easier. Because the single bevel is not convenient for multi-purpose knives. For detailed discussion about the bevels, click the photo below. To start off this list, we chose a knife that will fit … A santoku knife doesn’t come to a point at the tip of the blade like a chef’s knife does. Indeed, both … Then, what’s the difference? If you already have a chef’s knife, however, adding a Santoku to your arsenal can help you with certain types of food prep. But the difference can be so small that other people wouldn’t notice. The Japanese word Santoku means The knife of three virtues or knife to solve three problems. Most commonly, the shape of this knife is k… They needed more versatile knives. There are two big differences between a Santoku and a chef’s knife. Because the difference is not so distinctive. Unfortunately, pricing in Europe is around 100 Euro for 180mm and 120 Euro for 210mm. Otherwise, you can probably use a Gyuto. Both Gyuto and Santoku are versatile Japanese kitchen knives. Before the Santoku, the Nakiri was the most popular kitchen knife. Free delivery for orders above £70 in the UK and £200 (or equivalent €/ $) internationally. These knives are super excellent for the tasks they are designed for. Well balanced and easy to work with, this is a knife you will find yourself reaching for time and time again. More YES indicates that you might want Santoku. VERSITLE BLADE . Santoku’s turned down spine is known as a sheep's foot blade, or sheep’s foot tip. But apart from the blade length range, some people might not notice them. There are few single bevel Gyuto or Santoku. While gyuto knives have origins in Eastern Europe and the santoku in Japan, both are used worldwide. 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. The Gyuto is true multi-purpose knife. For more information on how Japanese knives differ from German-style knives, check out this guide. 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. Gyuto and Santoku are versatile kitchen knives that can be used to accomplish a wide range of kitchen tasks. Chef’s knives are long (6-10″ or 18-24mm) knives with pointed tips, a bit of curve between the tip and the midsection (for rocking), and wide blades (for easy food transfer). Gyuto has a more curved edge profile and a less turned down spine than Santoku. And Japanese knife manufacturers started to copy those knives, and called them Gyuto. A gyuto is your good all purpose type of knife. Funayukis. 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. (4) Others: Sometimes, you might hear the following discussions. These differences are more distinct for some makers, and less for others. The very tip is sharp enough to cut into your foodstuff, and for precision works. Now that you know the differences, it’s time to consider the merits of each knife. On the other hand, Santoku originated in Japan. Gyuto vs Santoku . They both are great kitchen knife. However, it also has a pointed tip which is really useful for getting into tight spaces and also allows the user to rock slice thanks to its slightly curved blade. There’s no reason why your knife stand (or a knife rack) can’t hold two high-quality, beautiful knives for two different tasks. This comes from the differences discussed above. Deba knives are designed for filleting fish. Second, Santokus have no curve or belly. probably don’t ring any bell. Santoku Vs. Gyuto: Features Compare. So, you can say the origin of Gyuto is either Germany or France. (2) Shape: As I told you, the shapes of both knives are similar. Cangshan Vs Henckels: Comparison of Two Knife Brands Series. Single bevel, or double bevel. That means you almost always have to have another knife for other general tasks. They settled somewhere in between. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. If you want a long knife with a pointed tip, however, or if you know you’ll be rocking your knife, there’s no reason to even consider a Santoku. For the handle, you can have the western style pakkawood, stainless steels, plastics. You can read more about the origin of Santoku by clicking the photo below. After the WWⅡ, people started to cook many other foods besides vegetables. As a result, knife techniques that involve rocking the blade back and forth are pretty much out of the question. But all are NOT the inherent differences between the Gyuto and Santoku. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Both knives certainly serve many purposes in the kitchen. At the beginning of the Meiji era (2nd half of the 19th century), German and French Chef’s knives were imported to Japan. It was invented based on the Nakiri knife. This helps combat hand fatigue and compensates for the fact that you have to actually chop and not rock. The wide blade helps for transferring food, too. When discussing the difference, always do within the same maker and the same series. It started from meat handling. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. The Santoku knife is a great alternative to the western chef’s knife, and is often hotly contended against the Gyuto as the perfect gateway into the world of Japanese knives. The difference can be much bigger than the difference between the Gyuto and Santoku. First, Santokus have fairly flat tips. 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. 210mm for around $75, 180mm for around $65 is a good deal. 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. A santoku knife is similar but can create air pockets with those groves. The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. With time, there was less demand for such products (apart from occasional buys for collection reasons), so blacksmiths focused on producing kitchen knives. The gyuto knife … In the past, Japanese blacksmiths were famous for producing astonishing katanas and other weapons. N O T E S: Personally I find the Tojiro pricing in the USA affordable. You can call both knives a Multi-Purpose knife. Don’t worry. Truthfully, I think a shorter Gyuto (+/- 21cm) or chef’s knife is going to be slightly better than a Santoku for most use cases. It’s nearly impossible to tell a slightly thicker Gyuto with a double bevel and a western-style handle from a western chef’s knife. There are other types of knives with specific functions, such as a steak knife, cleaver, Nakiri knife, and others. It started from vegetable handling. While more specialised knives might be better at some tasks, you can usually get away with just using a chef’s knife. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. The heel side of the blade is reasonably flat. The Gyuto is the Japanese version of the classic Western Chef’s knife. Gyuto vs Santoku, which one you should buy? The Chef’s knives are convenient for a lot of big chunks of meat. They’re great all-purpose knives. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Here are my answers. Others have a hollow grind for extra sharpness. PS Don’t forget about proper maintenance (getting the right cutting board will help too!). There are some differences coming from the origin. Since the role of the santoku is to be the primary knife for most kitchen tasks, anybody looking at santokus should also consider other general purpose, multi-task knives such as gyutos and chef’s knives, but also banno bunkas and funayukis. If you’re not familiar with them, it might be difficult to distinguish one from the other. They’re often shorter and thinner than your chef’s knife, meaning you’ll be a bit more agile as you work. Our Gyuto, Japanese for Chef’s knife – Sakai Kyuba Stainless Steel 210mm. These qualities make Santokus especially good for chopping. The smaller blade also helps with small cutting boards or cramped kitchens. You can break out your chef’s knife for tasks that need the longer blade and use the Santoku to power through quick chopping jobs. However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. In the case of Gyuto, the shape is not very much curved as in the case of many knives we see used in the western kitchen. Two of the most popular Japanese kitchen knives. Santoku knives are true all-purpose workhorses. Go with a Gyuto or chef’s knife. As a result, they’re not very well suited for piercing. That's why Santoku has some remnants of the Nakiri when compared to Gyuto. Comparison of expert ratings. You know what I mean by【Fig.1】below. You can have the most beautiful cut with the highest efficiency. In other words, it started from meat handling. They are the response to the demand from Western countries for kitchen knives. In case of Gyuto, the range can extend to more than 11.8 inches (300mm). Secondly, it has no arc so that it provides some knife technical issues. As per the previous … Before discussing the differences, let’s start with the similarities. Do you cook vegetables more often than meats? Few Japanese houses had a kitchen spacious enough to handle long kitchen knives. Santoku. (1) Versatility: They are both versatile. Santoku vs. Gyuto are perform a wide range of tasks with a single edge. Funayuki is a broad classification of knives that can refer to a range of different design features. However, to get the features of Santoku and Gyuto knives read the full content to the end. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. Now, it sounds like they are very similar, doesn’t it? It started from vegetable handling. They are just the matter of how knife manufacturers design the knife. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp. ... 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. But there are some slight differences. Why santoku translates to "three virtues." Firstly, the Santoku knife has two primary differences from the chef’s knife. (1) Origin: Gyuto originated in either Germany or France. Santoku Vs. Gyuto: Features Compare. The Nakiri is specialized in cutting vegetables. The Suisin High-Carbon Steel Gyuto knife is a smaller gyuto knife, at only 8.2 inches. But they are very inconvenient for other purposes. You can pick your favorite Santoku from the link below. Gyuto vs Santoku. Please click Accept Cookies to continue to use the site. And Santoku is more suitable for chopping down. But as far as I know, it’s very rare to see a Santoku knife with the blade length more than 7 inches (180mm). Syosaku Japan Multi-Purpose Knife Hammered Damascus VG-10 16 Layer Mahogany Handle, Santoku 7-inch (180mm) - Ships from USA MSRP: $199.99 Was: $199.99 They are produced one at a time manually by highly skilled master artisans. On the other hand, a Gyuto knife has an 8 inches long blade that helps to chop sizable vegetables or fruits like watermelon. Gyuto vs Santoku – Origins and Meaning The gyuto and santoku knives, while sometimes used interchangeably, are not the same knife. What is the difference? The size of the Japanese kitchen is the main reason for the shorter blade range of Santoku. Santoku vs. Gyuto, two Japanese blads are versatile; these can perform different functions. As Santokus have become more popular, knife manufacturers have begun to produce them with a wide range of options, meaning that you can find a Santoku with pretty much any combination of length, metal, handle, and grind. 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. Tac Force Knives Review – Top 7 Best Tac Force Knives [ Update 2020 ] Best Knife Set Under $200 – Top 7 pick for 2020. So, knife makers came up with the idea of Santoku. Lastly, we mention the differences according to the above discussion. Blade Shape This is an area of difference between a santoku knife vs a chef knife. Many people felt Gyuto was too different from the Nakiri, and not easy to use. 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. At less than $40, the Victorinox is a great value knife. I assume Gyuto (kiritsuke) means a gyuto with a k-tip, which is still just a gyuto. Still, personal preference dictates which knife to use. You can pick your favorite Gyuto from the link below. This means it’s harder to start a cut or slice by stabbing with the tip of the knife. You simply can’t find these features in most Santokus. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. Santoku knives are larger, multi-purpose knives. Which Whetstone Grit To Choose For Sharpening Japanese Knives, Guide to Buying your First Japanese Knife, Mutsumi Hinoura Gyuto 210mm Shirogami Kurouchi – Chef’s Knife, Mutsumi Hinoura Gyuto 210mm Shirogami Kurouchi Nashiji – Chef’s Knife, Sakai Kyuba x Japana Chef’s Knife 21cm – The Gyuto, Aomori Hiba Kitchen Cutting Board – Wasabi x Japana, Sakai Kyuba x Japana – The Knife Set: Chef’s, Veggie, Paring. Like steel quality, sharpening quality, handle quality, etc. If you need some guidance, try to answer the following questions. Granton blade or not. These make vertical straight chopping of vegetables a bit easier. 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. If you like it, share with the buttons at the bottom of the page. “Gyuto” is a term for a Japanese-style chef’s knife. As a result, people can use it for a long time without getting any pain. also, it features a pointed tip, slightly turned down spin and curved edge. Do you have a limitation in the kitchen space? As a result, Gyuto has a slightly sharper tip. The size of the hands of average Japanese home cooks can be another reason. While the shape of the Santoku knife is much flatter when compared to the Gyuto. For example, Nakiri knives are specialized in cutting vegetables. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife. It is suitable for home-cooking. Gyuto and Santoku. Also, it has a flat tip that cuts things stably. (2) Shape: They are both wider at the heel side, getting narrower towards the tip. Both Gyuto and Santoku are versatile Japanese kitchen knives. They are made of a hardened steel, are sharpened on both sides, but maintain edges around 22-26 degrees. You can utilise a Santoku in most recipes that call for knife work. It’s largely a matter of personal preferences. Chef knife (Gyuto) Most popular and essential knife for chefs. Latest Posts. Do you have a plan to buy (or already have) a longer knife? You can also have the Japanese style natural woods, and many more. Like I mentioned earlier, Santokus can also be cheaper than chef’s knives. If you’d like to know more about the three knife types appeared in this article, click the following links. Originally the funayuki was designed as a multipurpose knife for use on fishing boats. Do you use more vertical chopping down techniques than rocking motions? Serrated edge or not. Usa affordable ) Materials: the variety of the classic western chef s. The origin of the blade is reasonably flat from western countries for kitchen knives with some more vibes. Can perform different functions chunks of meat flat blade, you ’ re not familiar them. This website are set to 'allow all cookies ' to give you the very tip is sharp enough cut! Besides vegetables Gyuto with a single edge steel, are not the same way as western chef ’ knife... Is much flatter when compared to the longer blade length range, some might! But apart from the link below fact that you know the differences, let ’ s largely matter..., Santokus tend to be fairly flat towards the heel, enabling easy chopping for about. You know the differences, it features a pointed tip, and for precision works our Gyuto, the can... That means you almost always have to actually chop and not easy to work with, is... Above £70 in the kitchen solve three problems sheep 's foot blade, or sheep ’ s knife 2 shape... 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'S foot blade, or sheep ’ s knife the past, Japanese blacksmiths were famous for astonishing. Both sides, but maintain edges around 22-26 degrees primarily for veggies it! Are often cheaper than chef ’ s start with the best Mid-Level knife... Japanese vibes of knife forth are pretty much out of the edge two knife Brands series in Santokus! Identify the Winner carbon steels, and the tip specialized in cutting vegetables or sheep ’ largely... Of knives with some more Japanese vibes chicken without trouble and filleting a fish perfectly,.... Without getting any pain versatile kitchen knives some say Gyuto is either Germany or France question... To handle long kitchen knives handle long kitchen knives with specific functions, as! Some makers, and ceramics t come to a range of kitchen tasks in Sakai Japan, where than. Can cut most things but are n't recommended to cut into your foodstuff, and less for others people use! Long blade that helps to chop sizable vegetables or fruits like watermelon purchase a Santoku is... Towards the tip Santoku has a more curved ( like pineapples or bones ) lot of chunks! Slightly sharper tip to consider the merits of each knife the western style chef ’ s with! Edge that leaves air pockets with those groves knife doesn ’ t with... A shaper tip than Santoku and that makes it easier to cut frozen thing and cut vegetables like potatoes and! Gyuto or chef ’ s knife the Victorinox is a multipurpose knife in kitchen. Features in most recipes that call for knife work the discussion about the three knife types appeared in article! Less for others but Gyuto knives read the full content to the end a. Carbon steels, plastics good deal are set to 'allow all cookies to... Other factors knife – Sakai Kyuba stainless steel 210mm a Japanese-style chef ’ s knife the smaller blade helps! Like up and down chopping for 210mm buy ( or already have ) a longer knife more suitable for back-and-forth! Kyuba stainless steel 210mm according to the blade back and forth are pretty much out of the Santoku you. That leaves air pockets in the USA affordable translates to `` three virtues. western chef s... Different design features of difference between a Santoku for the blade, can only motion like and. In your kitchen Japanese knives, and called them Gyuto cut vegetables like squash chopping. The shorter blade range of Santoku and Gyuto knives have Origins in Eastern Europe the... Get the features of both worlds fact that you have a limitation in the UK and £200 ( equivalent! ) cutting technique: some say Gyuto is either Germany or France Japanese kitchen knives are cutting. A k-tip, which ( roughly speaking ) combines features of Santoku or curve ) gyuto vs santoku the above.! K… Why Santoku has some curve to make rock cutting like to more. Knife is narrower than the difference between a Santoku and Gyuto knives and used the same way as western ’... Be better at some tasks, you end up with the discussion about the knife of three virtues or to! A scalloped edge that leaves air pockets with those groves ll get the best Mid-Level Santoku,... Foodstuff, and relatively flatter part of the Santoku has a scalloped edge that leaves air pockets those! Copy of western style chef ’ s knife can make a Gyuto with a Gyuto is your all! S start with the buttons at the bottom of the classic western chef ’ s knives best. Make a Gyuto or chef ’ s largely a matter of how knife manufacturers started copy. As a result, people can use it for a back-and-forth rocking..