Also, bread knives only cut the bread. Besides, it has an appropriate size of the blade that cuts the vegetables and so many things nicely. Moreover, it is easy to cut the vegetables with this knife. You simply can’t find these features in most Santokus. Japanese think that the length of the knife blade depends on the kitchen size. Enable registration in settings - general, Mercer Vs Victorinox: In Search Of An Excellent Knife, Yoshihiro Vs Shun: Comparison Of Two Japanese Brands, Cangshan Vs Henckels: Comparison of Two Knife Brands Series, Kamikoto Vs Shun: Comparison of Japanese Knife Set, Tomodachi Knives Reviews – Top 6 Hampton Forge Tomodachi Knife, KitchenAid Knives Review – [ Highly Recommended Five Knife ], Hessler Knives Reviews – Stainless Steel Knife Sets [ Update 2020 ], Best Bushcraft Knife Under 100 [ Update Reviews 2020 ], Tac Force Knives Review – Top 7 Best Tac Force Knives [ Update 2020 ]. Besides, Santoku will offer you the average length of the blade and quick chopping. Santoku VS Small Gyuto. A gyuto is your good all purpose type of knife. On the other hand, the long, straight blade of a Santoku is particularly useful for long cutting strokes. The Japanese word Santoku means The knife of three virtues or knife to solve three problems. The blade of the DALSTRONG Santoku Knife – Shogun Series has been folded 67 times to perfect the strength. For example, the Deba knife only cut the filleting fish. Moreover, the blade weight is also a big issue. Additionally, one can call them a multifunctional knife. The length of a Santoku knife is quite shorter than that of a Gyuto knife, which makes it easier to maneuver. Most commonly, the shape of this knife is k… Moreover, the heel area of the blades is flat. Gyuto Santoku Nakiri Usuba Yanagi Sujihiki Kiritsuke Honesuki Takobiki Deba Kenmuki Mioroshi Saya Cutting Boards Whetstone Moribashi Chopsticks Blue Steel White Steel Stainless Steel VG-10 Ginsan Suminagashi Damascus Honyaki Also, the Japanese prefer an average length blade for the long and short-handed people. Thread in 'Cooking Knife Reviews' Thread starter Started by vg10, Start date Dec 20, 2014; Dec 20, 2014 #1 vg10. If one is on a low budget, then go for the Santoku knife. Even a short-handed chef also can use this knife easily moreover, as it is a lightweight knife, that is why it is easy to handle it. Firstly, Germany invents the Gyuto knife in the century of 19th. Santoku knife Slicer(Sujihiki) Bread Slicer(Cake) Petty Knife(Utility) ... Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife 255mm CT5025. You can learn more about Best Gyuto Knife from another blog. You simply can’t find these features in most Santokus. Also, it has a flat tip that cuts things stably. This is great for chefs that have smaller hands or who are often chopping veggies like onions, cellery, parsley, and other greens. Santoku Vs. Gyuto: Features Compare. 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 perform a wide range of kitchen tasks. 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. One of the essential parts of the knife is a handle. Also, they love the rocking of this knife, and they believe it helps them to cut fast. “Gyuto” is a term for a Japanese-style chef’s knife. Yoshihiro Gyuto Vs. A Gyuto knife will provide you a long and sharp blade. They both are used for a variety of functions. But nowadays it is familiar with using in the household work. The only real exception is cutting hard foods (like pineapples or bones). People love to use them as a kitchen knife. While the shape of the Santoku knife is much flatter when compared to the Gyuto. Then they felt to invent versatile knives. It is very comfortable to use in your kitchen. As a result, Gyuto has a slightly sharper tip. Nikiri are … As a result, it is easy to handle and cut the items. £ 590.00 £ 500.00 But if you want to use them for another purpose, then they do not work correctly. You’re going to choose from the most famous Japanese knives: Gyuto and Santoku. Santoku Vs. Gyuto: Features Compare. Truthfully, I think a shorter Gyuto (+/- 21cm) or chef’s knife is going to be slightly better than a Santoku for most use cases. You can learn more about Best Santoku Knife from another blog. The shape of these two knives is almost similar. But it is better to use up to 18 centimeters. 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 . Lastly, we mention the differences according to the above discussion. Typically, people did not listen to this knife before. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. If you don’t own yet any Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. Furthermore, the materials of these two knives are also the same. Moreover, Japanese knives are exclusive to regular knives. As we mentioned before that Santoku has an arch blade, and it can cut differently. Yoshihiro VG-10 Gold Stainless Steel 3PC Knife Set (Santoku 7 in (180mm), Nakiri 6.5 in (165mm), Gyuto 8.25 in(210mm)) Special Price $329.99 Yoshihiro High Speed Stainless Steel HAP40 Santoku Multipurpose Chefs Knife Natural Ebony Handle also, it features a pointed tip, slightly turned down spin and curved edge. One interesting note: Santokus are often cheaper than Gyutos. On the other hand, you can cut anything with the Santoku and Gyuto knives. 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. Common Blade length: 21cm (8.2”) Santoku knife An all-purpose knife with a round tip. These make cutting into a meat and rock cutting motions a little easier. Also, the expert considers it as an average size. Santoku vs Gyuto. Essentially, they use different significant steel and edge grinds. Santoku’s turned down spine is known as a sheep's foot blade, or sheep’s foot tip. Santokus have shorter blades, often between 5″-7″. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Besides, each handle has the same elements as plastics, wood, and stainless steel. Lastly, we mention the differences according to the above discussion. Generally, the size of the edge is 5 to 8 inches. Besides, one gets the features, length of the blade, price, and the workability of these two knives. Go with a Gyuto or chef’s knife. Santoku is the updated version of a Nakiri knife. On the other hand, professional chefs need to use at least 240 mm blades to most top 270 mm blades. 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. Indeed, simplicity is the best for every case. One should take the small blade than the board. Now that you know the differences, it’s time to consider the merits of each knife. 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. They’re usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. 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. Second, Santokus have no curve or belly. I will explain why and how to choose a Japanese Gyuto or Wa-Gyuto knife. Here we will discuss the differences between Santoku and Gyuto. Santoku knives are true all-purpose workhorses, however. Also, a knife specialist may not understand about the Japanese knives’ name. Thus, the Gyuto knife has a little sharper tip. You can utilise a Santoku in most recipes that call for knife work. This feature works amazingly for the short-handed chef. 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. There’s no reason why your knife stand (or a knife rack) can’t hold two high-quality, beautiful knives for two different tasks. Turning up the heat… The special handle on the DALSTRONG Santoku Knife – Shogun Series is designed to be heat and moisture resistant. Santoku vs Gyuto, Both are Japanese style knife, They are widely used for a kitchen knife. 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. Secondly, it has no arc so that it provides some knife technical issues. Indeed, both knives are amazing. But the updated version of this knife can cut every item. The blade of the chef knife is narrower than the santoku knife, and the tip is more curved. Moreover, for the home cooks, you can use 180 mm blades to highest 210 mm. Otherwise, you can probably use a Gyuto. We mentioned it before that Santoku knife’s price is less than Gyuto knives. Among them, some blade has the edge of the hollowed grantor. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. As a result, every chef can use this knife. $186.99 $147.99. As a result, knife techniques that involve rocking the blade back and forth are pretty much out of the question. Some Gyuto blades are up to … © 2020 Japana Limited. If your knife drawer space is limited, selecting a Gyuto will reduce the number of blades required for your kitchen. Still, personal preference dictates which knife to use. As a result, people can use it for a long time without getting any pain. Most importantly, the Santoku knife specially invented according to the kitchen of Japanese. On Sale. Also, this knife tip is less sharp, and the edge is flatter than Gyuto. On the other hand, the most top range of the Gyuto blade is around 12 inches means 300 mm. The Gyutos, like the Santokus are fairly light. Honestly, these are the knives that work amazingly in the individual task. Gyuto vs Santoku . However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. Most importantly, the manufacture of the Santoku and Gyuto is different than the other knives. Though the price of Gyuto is much more than Santoku, there is no way to leave it. Also, it is large in size and a lightweight knife. On the other hand, the Santoku knife has a suggestion of sheep foot. In the past, Japanese blacksmiths were famous for producing astonishing katanas and other weapons. Gyuto knives were originally designed for cutting larger pieces of beef, which is where their name came from – it literally means “a cow sword”. On the other hand, the range of the Santoku is 5 to 10 inches. Before we discuss the similarities of these two knives, now to get the dissimilarities to read the below article. Most importantly, these are the features that represent the Gyuto knifes agile and accurate to use. Let’s know them below. I also own the Takamura R2 180 Gyuto. Also, the Nakiri knife is famous for cutting the vegetables. Let’s dive deeper into the Santoku VS Chef’s Knife debate. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp. If you already have a chef’s knife, however, adding a Santoku to your arsenal can help you with certain types of food prep. These were the first three knives we designed and are probably the three most versatile of all knives. However, it has a little different than regular Japanese knives. 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. Whether you select a Gyuto or Santoku knife for your kitchen depends a lot on your personal style. JapanBargain 1552 Gyuto Sushi 7-inch Chef Knife. However, to get the features of Santoku and Gyuto knives read the full content to the end. Mainly, the Nikiri knife was best for the vegetables, but the Santoku is best for every significant food. But there is a negligible difference between these two knives. Santoku knives are best used for slicing, dicing, and mincing. hence, it has a shaper tip than santoku and that makes it perfect for meat and rock cutting. 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). Free delivery for orders above £70 in the UK and £200 (or equivalent €/ $) internationally. Also, the range of the blade is 13 to 30 centimeters. Also, the usage of these two knives is the same. Between the Santoku and the Gyuto one can do just about anything needed. We are at the end of this content. These qualities make Santokus especially good for chopping. The Gyuto is basically the Japanese version of the western chef's knife. They’re often shorter and thinner than your chef’s knife, meaning you’ll be a bit more agile as you work. In other words, Gyutos and chef’s knives are basically the same. Then Japan developed the Gyuto knife by following the features of chefs. Also, they considered that the Gyuto knife is quite challenging to use then Nikiri one. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. A Gyuto knife will do everything that a Santoku will do, even though a Santoku might do some things a little better. Additionally, the length of the Santoku blade is highest 7 inches that mean 180 mm. The first major difference is the lengh of their blades. Set of 3 – Petty, Santoku & Gyuto. PS Don’t forget about proper maintenance (getting the right cutting board will help too!). So, one can select anyone from them also. When we talk about Santoku vs Gyuto, then the shape is a major difference between the two of them. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Shun Premier. Santoku. The shape of the Gyuto and wester knife is the same. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. They might be a bit pricey but deliver exceptional performance. Nakiri vs Santoku and their Key Aspects . … Others have a hollow grind for extra sharpness. Mainly, these two knives have the versatility to do every significant task. Already we present several articles about this knife on the Blade Advisor. For more information on how Japanese knives differ from German-style knives, check out this guide. Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife 180mm CT5018. Gyutos are shaped the same way as western chef’s knives and used the same way. In our opinion, Santoku is winner in this debate. It’ll help you to select the best knife for the kitchen. This means it’s harder to start a cut or slice by stabbing with the tip of the knife. Which Whetstone Grit To Choose For Sharpening Japanese Knives, 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, Guide to Buying your First Japanese Knife. Santoku has an appropriate size of the blade. You will not get the features of Gyuto is the Santoku knife. So it makes it easier to cut some vegetables like potatoes. With this model, we’re back to the skilled artisans from Yoshihiro. Conversely, gyuto knife blades are longer, usually 8″ or more. Instead, the Santoku knife is light in weight and easy to cut the items. You will get a best-quality knife, but one can save money by purchasing it. Also, they consider the knife blade depends on the chopping board. Some Santokus feature an asymmetric grind, meaning that they can only be used in either your right or left hand. Secondly, it has no arc so that it provides some knife technical issues. On the other hand, a Gyuto knife has an 8 inches long blade that helps to chop sizable vegetables or fruits like watermelon. As a result, one can use these two knives to cut almost everything in the kitchen. As a result, they’re not very well suited for piercing. Mostly, one knife can do one thing only. Santoku don't do anything that a gyuto can't do. From London with ❤. Indeed, there is no fundamental difference between these two knives. The wide blade helps for transferring food, too. Besides, it was the famous kitchen knife for the people. but it can be long up to 360 mm. As a result, one can cut things with a slight shaking motion. Traditionally, people love wooden handle. With time, there was less demand for such products (apart from occasional buys for collection reasons), so blacksmiths focused on producing kitchen knives. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. In fact, this high-carbon steel was the material of choice for ancient Samurai swords. Usually, the regular knife has the same angle, but these two knives have a single and double bevel. I … Hopefully, you get all the information about the Santoku vs Gyuto. A santoku knife is similar but can create air pockets with those groves. From the expert point of view, Santoku has a standard blade size than any kitchen knives. That is why it is less comfortable to chop things. The smaller blade also helps with small cutting boards or cramped kitchens. While more specialised knives might be better at some tasks, you can usually get away with just using a chef’s knife. Firstly, the Santoku knife has two primary differences from the chef’s knife. Like I mentioned earlier, Santokus can also be cheaper than chef’s knives. They’re great all-purpose knives. One can purchase both of them because they are perfect in different works. Gyuto is the Japanese form of the western knife. The dimensions of Gyuto knives range between 150-390mm, but the most frequent ones are between 210-270mm long. It is suitable for home-cooking. This way, you’ll get the best of both worlds. $253.99 $200.99. Especially if you are searching for a smaller knife, otherwise I recommend the 210mm over the 180mm Gyuto from Tojiro. Finally, these two knives are multifunctional and work properly. But, when people got to know them better, and they started getting more popular, they realized there are differences between then, and there is plenty to talk about. Several people consider the Santoku knife is best rather than Gyuto. In order for a knife to secure our #1 spot, it had… Such as, it has a wooden handle, and the blade has a few hard plates of steel. The different ways of which to distinguish the Nakiri and Santoku is through their aspects: their convenience, materials used, safety features and usefulness/functionality. Moreover, there is a variety of blade lengths available. 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. That helps to avoid the moist items form the sticking. Santoku knives are larger, multi-purpose knives. Convenience . The price of the Sntoku knives varies on the features. They’re comfortable, light, and fast. After that, they invent the Santoku knife by following the Nikiri knife. They are used for slicing, Chopping and meal slicing, dicing. To start off this list, we chose a knife that will fit … Besides, the two knives are more extensive in the heel area and narrow to the tip. The 210 is a pleasure to use as it is thin and shaving sharp. Also, it is very light in weight. Mainly, this knife is famous for TV chefs in the United States. So I want to add a new knife to my roll. The same things go for Shun premium knives. They are made of a hardened steel, are sharpened on both sides, but maintain edges around 22-26 degrees. Our Gyuto, Japanese for Chef’s knife – Sakai Kyuba Stainless Steel 210mm. First, the Gyuto knife has an extra edge of the curve, and the spine is less. Firstly, one should select a knife according to your need. Same as a Chef’s knife, the Santoku is also a type knife used to cut generic everyday products and produce. 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. Indeed, this is a multipurpose knife; that is why it is the competitor of the regular chef’s knife. Generally, the length of the Gyuto blade is 180 to 300 mm. Firstly, we will discuss the similarities between the Gyuto and the Santoku knife. Gyuto has a more curved edge profile and a less turned down spine than Santoku. In the typical Japanese kitchen, chefs use single-bevel knives, but western versions – wa-gyuto, gyuto have been gaining more and more popularity. 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. 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. Chef knife (Gyuto) Most popular and essential knife for chefs. Other alternatives: Santoku or a Bunka With no belly (or curve) to the blade, you can’t rock with them either. Moreover, it has a thin and sharp blade that cuts things accurately. Lastly, we will present the cost of this knife. Also, they like it for the lightweight blade. Santoku Knife Features 1. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to 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. However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. Firstly, the Santoku knife has two primary differences from the chef’s knife. Overall, though I feel like the best answer is to simply choose both. To buy both knives, one can receive the best facilities for the knives. 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. Besides, they can cut the vegetables, parsley and so many greens items. Now we will discuss the features of Santoku knives. From the above, you get all the difference between Gyuto and Santoku. So, the price may change for them. Right now I just have my 9 1/2 Carbon Gyuto, A Petty(5 inch I think? They are the response to the demand from Western countries for kitchen knives. But keep in mind that the Santoku is probably a better alternative for most of the home cooks, and I suggest that you at least research the Santoku before you decide on this 180mm Gyuto. Many chefs consider Yoshihiro knives as one of the best Japanese knives because of their durability and higher quality. The standard blade length for santoku knives ranges from 5 to 7 inches, and you can still find them with a longer length. You will find that a gyuto is capable of performing any task that the santoku can. However, to get the features of Santoku and Gyuto knives read the full content to the end. Then the cutting will be easy to manage and fast. Both blades have one double bevel handle. Japanese people think that the Gyuto knife is a little heavy than Santuko. Get access by joining our curated newsletter with the best cooking and wellness tips (opt out anytime). If you find yourself cutting lots of onions, for example, the smaller, faster, dedicated chopping tool will make your job quicker and easier. probably don’t ring any bell. Also, the point of balance of this knife is forward to the tip. Besides, the Yanagiba knife is renowned for cutting the fish flesh. For at home use, if go with some where between 200-220mm, and larger if used for work, prepping large items/pars in a professional kitchen. Besides, this knife can cut the meat quickly. Now we will provide slight differences between them. But the food habit becomes change after world war 2. Besides, French and Germany imported the chef’s knife from Japan. Through this content, we will present some essential differences between the different types of knives. As a result, people can use it for a long time without getting any pain. It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. 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. 2 10 Joined Dec 20, 2014. A gyuto is going to be the most useable and versatile. There are some similarities between the chef and the Gyuto knife. Additionally, the blade of the chef specially made for cutting meat. There are two big differences between a Santoku and a chef’s knife. Each blade has stainless steel, ceramics, and carbon steels. It is quite challenging to find out the dissimilarities. But if you like the rocking motion of the knife, then go for the Gyuto knife. Also, it has a flat tip that cuts things stably. Usually, the length is 8 to 10 inches of the chef’s knife. This helps combat hand fatigue and compensates for the fact that you have to actually chop and not rock. These are still kitchen knives and although there are some differences between common western knives – they still serve the same purpose – to cut . On the other hand, a Gyuto knife has an 8 inches long blade that helps to chop sizable vegetables or fruits like watermelon. Also, the tips are very sharp and curve. Many funayukis are adept at breaking down fish much like a deba or yanagiba. You can even find Santokus with a rounded edge for rocking cuts, although some purists might argue that those knives aren’t Santokus anymore. The length of the Gyuto knife is lighter and thinner than a western knife. It’ll show the better comparison of Santoku Vs Gyuto brands to decide with ease to find your preferred one. Besides, it can cut verities things differently. From that time, people cook different significant items besides vegetables. Chef’s knives can be used for just about anything. Not only meat, but you can also slice vegetables, fruits, and fish. Similarly, the cutting style of Gyuto is also amazing. Moreover, the derivation of the Gyuto knife is France and Germany. First, Santokus have fairly flat tips. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen. At last, we want to tell that fix the budget and choose the best features then go for your desire knife. The price for the set represents a saving of £90 compared to purchasing the three individually. Several people think a short Gyuto knife will be better than the Santoku knife. Balance and handling are superb, food release is good but not excellent in my opinion. The origin of the Santoku knife is Japan. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. Therefore, to cut the rest of the items, one should buy another knife. But the modernists love the fiberglass handle. First, the Nakiri knife was best for vegetable cutting. Hattori Forums FH Series FH-4W Santoku 170mm (6.6inch, Fresh White Corian Handle) Sold Out $365.00 Hattori 傘 SAN Series Limited Edition FH Series SAN-2 Santoku 170mm (6.6 inch, Desert Ironwood Handle) 5 reviews They tend to be fairly flat towards the heel, enabling easy chopping. Indeed, both knives are amazing. Don’t worry.