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March 08, 2019

Gyuto vs Santoku

Gyuto Knife:

“Gyuto” is a term for a Japanese-style chef’s knife. They are the response to the demand from Western countries for kitchen knives. In the past, Japanese blacksmiths were famous for producing astonishing katanas and other weapons. With time, there was less demand for such products (apart from occasional buys for collection reasons), so blacksmiths focused on producing kitchen knives. In the typical Japanese kitchen, chefs use single-bevel knives, but western versions – wa-gyuto, gyuto have been gaining more and more popularity. Gyutos are shaped the same way as western chef’s knives and used the same way. 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. In other words, Gyutos and chef’s knives are basically the same.

Can be much longer than a santoku(up to 360mm)

Always has a pointed tip which can prove useful for a number of things

Slightly curved profile that's nice for slicing and rock chopping


Santoku Knife:
Santoku knives are best used for slicing, dicing, and mincing. They’re often shorter and thinner than your chef’s knife, meaning you’ll be a bit more agile as you work. This helps combat hand fatigue and compensates for the fact that you have to actually chop and not rock. The smaller blade also helps with small cutting boards or cramped kitchens. Santoku knives are true all-purpose workhorses, however. They’re comfortable, light, and fast. You can utilise a Santoku in most recipes that call for knife work. The only real exception is cutting hard foods (like pineapples or bones). Otherwise, you can probably use a Gyuto.
Never bigger than 7 inches

Flat profile which allows it to connect with the board completely, making it easier to make clean cuts of vegetables. Not suitable for rock chopping

Can have a slight point or completely rounded tip(usually found in more western made Santoku)

Often much cheaper than an equivalent gyuto

Easier to find with a granton edge than gyuto, if that's your thing.



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