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