Comparison of expert ratings. Yanagiba knives are used only for slicing fish flesh and sushi rolls. Funayuki is a broad classification of knives that can refer to a range of different design features. Blade Shape This is an area of difference between a santoku knife vs a chef knife. Please click Accept Cookies to continue to use the site. There are some differences coming from the origin. Santoku vs Nakiri – Santoku Knife Review. JapanBargain 1552 Gyuto Sushi 7-inch Chef Knife. You can even find Santokus with a rounded edge for rocking cuts, although some purists might argue that those knives aren’t Santokus anymore. Here are my answers. probably don’t ring any bell. 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. also, it features a pointed tip, slightly turned down spin and curved edge. Do you have a plan to buy (or already have) a longer knife? Also, it has a flat tip that cuts things stably. The gyuto knife … Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? They’re often shorter and thinner than your chef’s knife, meaning you’ll be a bit more agile as you work. As a result, Gyuto has a slightly sharper tip. 4. 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. Now that you know the differences, it’s time to consider the merits of each knife. Most commonly, the shape of this knife is k… (3) Blade length: Theoretically, you can make a Gyuto or Santoku with any blade length. It could be debated that either one of these knives could be one of the most useful in your kitchen. Indeed, both … They’re usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. It started from vegetable handling. Do you use more vertical chopping down techniques than rocking motions? 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. It has a slightly less sharp tip, and relatively flatter part of the edge. 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. While the shape of the Santoku knife is much flatter when compared to the Gyuto. Go with a Gyuto or chef’s knife. After the WWⅡ, people started to cook many other foods besides vegetables. If you find yourself cutting lots of onions, for example, the smaller, faster, dedicated chopping tool will make your job quicker and easier. In case of Gyuto, the range can extend to more than 11.8 inches (300mm). The Gyuto and chef’s knives are almost identical. Single bevel, or double bevel. For detailed discussion about the bevels, click the photo below. You can pick your favorite Gyuto from the link below. Like steel quality, sharpening quality, handle quality, etc. They’re great all-purpose knives. One interesting note: Santokus are often cheaper than Gyutos. If you like it, share with the buttons at the bottom of the page. © 2020 Japana Limited. You can have the most beautiful cut with the highest efficiency. 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 don’t already own a Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. The heel side of the blade is reasonably flat. If you’re not familiar with them, it might be difficult to distinguish one from the other. VERSITLE BLADE . While more specialised knives might be better at some tasks, you can usually get away with just using a chef’s knife. But Gyuto knives and Santoku knives are suited for various food prep jobs and are highly efficient in preparing meals. Well balanced and easy to work with, this is a knife you will find yourself reaching for time and time again. But due to the longer blade length range of Gyuto, people have an impression that Gyuto is heavier. The Nakiri is specialized in cutting vegetables. But apart from the blade length range, some people might not notice them. Before discussing the differences, let’s start with the similarities. They have done a lot for different tasks. When we talk about Santoku vs Gyuto, then the shape is a major difference between the two of them. It is suitable for home-cooking. Both Gyuto and Santoku are versatile Japanese kitchen knives. hence, it has a shaper tip than santoku and that makes it perfect for meat and rock cutting. 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. 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. 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. But as far as I know, it’s very rare to see a Santoku knife with the blade length more than 7 inches (180mm). (3) Materials: The variety of the materials used for both knives is very similar. You can also have the Japanese style natural woods, and many more. But they are very inconvenient for other purposes. 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. Serrated edge or not. With time, there was less demand for such products (apart from occasional buys for collection reasons), so blacksmiths focused on producing kitchen knives. (1) Origin: Gyuto originated in either Germany or France. (4) Weight: If the blade length is same, the knife weight should be comparable. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. Gyuto vs Santoku. These make vertical straight chopping of vegetables a bit easier. It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. Few Japanese houses had a kitchen spacious enough to handle long kitchen knives. You will find that a gyuto is capable of performing any task that the santoku can. Many people felt Gyuto was too different from the Nakiri, and not easy to use. If you already have a chef’s knife, however, adding a Santoku to your arsenal can help you with certain types of food prep. Unfortunately, pricing in Europe is around 100 Euro for 180mm and 120 Euro for 210mm. 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. Both Gyuto and Santoku are versatile Japanese kitchen knives. You know what I mean by【Fig.1】below. This comes from the differences discussed above. Do you have a limitation in the kitchen space? A santoku knife doesn’t come to a point at the tip of the blade like a chef’s knife does. N O T E S: Personally I find the Tojiro pricing in the USA affordable. 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. Get access by joining our curated newsletter with the best cooking and wellness tips (opt out anytime). (2) Shape: They are both wider at the heel side, getting narrower towards the tip. Don’t worry. Because the difference is not so distinctive. They vary maker to maker, and series to series even within the same maker. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. The Suisin High-Carbon Steel Gyuto knife is a smaller gyuto knife, at only 8.2 inches. About the knife length, they say a little shorter than the width of your cutting board is easy to handle. For more information on how Japanese knives differ from German-style knives, check out this guide. To start off this list, we chose a knife that will fit … 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. These qualities make Santokus especially good for chopping. In other words, it started from meat handling. Second, Santokus have no curve or belly. There are two big differences between a Santoku and a chef’s knife. It started from meat handling. (5) Cutting technique: Some say Gyuto is more suitable for a back-and-forth rocking motion. They are just the matter of how knife manufacturers design the knife. Santoku. They needed more versatile knives. There’s no reason why your knife stand (or a knife rack) can’t hold two high-quality, beautiful knives for two different tasks. Others have a hollow grind for extra sharpness. With no belly (or curve) to the blade, you can’t rock with them either. A santoku knife is similar but can create air pockets with those groves. At less than $40, the Victorinox is a great value knife. You can call both knives a Multi-Purpose knife. And Santoku is more suitable for chopping down. As a result, people can use it for a long time without getting any pain. In case of the Gyuto and Santoku, you can do almost any tasks with one knife. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp. They settled somewhere in between. ... 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. Like I mentioned earlier, Santokus can also be cheaper than chef’s knives. 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. Our Gyuto, Japanese for Chef’s knife – Sakai Kyuba Stainless Steel 210mm. In the past, Japanese blacksmiths were famous for producing astonishing katanas and other weapons. If you need some guidance, try to answer the following questions. The Santoku has a scalloped edge that leaves air pockets in the food it cuts to prevent the slices from sticking together. As a result, they’re not very well suited for piercing. Otherwise, you end up with the discussion about other factors. 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 size of the hands of average Japanese home cooks can be another reason. There are other types of knives with specific functions, such as a steak knife, cleaver, Nakiri knife, and others. Gyuto vs Santoku . The Japanese word Santoku means The knife of three virtues or knife to solve three problems. 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. The very tip is sharp enough to cut into your foodstuff, and for precision works. Why santoku translates to "three virtues." Santoku knives are prized for their handy, user friendly size and gyuto/chef’s knife like versatility. I often have the question. Before the Santoku, the Nakiri was the most popular kitchen knife. (4) Others: Sometimes, you might hear the following discussions. As per the previous … As a result, knife techniques that involve rocking the blade back and forth are pretty much out of the question. 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. What is the difference? 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. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Two of the most popular Japanese kitchen knives. First, Santokus have fairly flat tips. Cangshan Vs Henckels: Comparison of Two Knife Brands Series. 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. 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. You can utilise a Santoku in most recipes that call for knife work. 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. Latest Posts. You can read more about the origin of the Gyuto by clicking the photo below. At the beginning of the Meiji era (2nd half of the 19th century), German and French Chef’s knives were imported to Japan. Syosaku Japanese kitchen knives are handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. Santoku’s turned down spine is known as a sheep's foot blade, or sheep’s foot tip. Tac Force Knives Review – Top 7 Best Tac Force Knives [ Update 2020 ] Best Knife Set Under $200 – Top 7 pick for 2020. 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 Gyutos are shaped the same way as western chef’s knives and used the same way. Santoku knives are larger, multi-purpose knives. The same can be said about a bunka, santoku, or even a nakiri. The difference can be much bigger than the difference between the Gyuto and Santoku. 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). While gyuto knives have origins in Eastern Europe and the santoku in Japan, both are used worldwide. “Gyuto” is a term for a Japanese-style chef’s knife. For example, Nakiri knives are specialized in cutting vegetables. So you can chop down with a minimal rocking motion. But all are NOT the inherent differences between the Gyuto and Santoku. Santoku vs. Gyuto, two Japanese blads are versatile; these can perform different functions. 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) Shape: As I told you, the shapes of both knives are similar. From London with ❤. More YES indicates that you might want Santoku. However, to get the features of Santoku and Gyuto knives read the full content to the end. Both knives certainly serve many purposes in the kitchen. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. Common Blade length: 21cm (8.2”) Santoku knife An all-purpose knife with a round tip. Truthfully, I think a shorter Gyuto (+/- 21cm) or chef’s knife is going to be slightly better than a Santoku for most use cases. Are you interested in kitchen knives with some more Japanese vibes. For the handle, you can have the western style pakkawood, stainless steels, plastics. But there are some slight differences. They both are great kitchen knife. You simply can’t find these features in most Santokus. In other words, Gyutos and chef’s knives are basically the same. However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. But the difference can be so small that other people wouldn’t notice. They tend to be fairly flat towards the heel, enabling easy chopping. When discussing the difference, always do within the same maker and the same series. The tip side has some curve to make rock cutting easier. 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. They are made of a hardened steel, are sharpened on both sides, but maintain edges around 22-26 degrees. Lastly, we mention the differences according to the above discussion. So, knife makers came up with the idea of Santoku. There are few single bevel Gyuto or Santoku. So it makes it easier to cut some vegetables like potatoes. Funayukis. 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. Chef’s knives can be used for just about anything. Santoku Vs. Gyuto: Features Compare. The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Granton blade or not. Firstly, the Santoku knife has two primary differences from the chef’s knife. The Chef’s knives are convenient for a lot of big chunks of meat. You simply can’t find these features in most Santokus. The smaller blade also helps with small cutting boards or cramped kitchens. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. Gyuto and Santoku are versatile kitchen knives that can be used to accomplish a wide range of kitchen tasks. Around 22-26 degrees I find the Tojiro pricing in Europe is around 100 Euro for 180mm 120. 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Can be another reason knives differ from German-style knives, originated in Germany or France style chef s. Opt out anytime ) carbon steels, stainless steels, and so on buttons the! A chef ’ s knife is very similar 180mm for around $ 75, 180mm for around $ 65 a! Can cut most things but are n't recommended to cut frozen thing and vegetables... Gyutos and chef ’ s knives and Santoku knives, Santokus tend be. Secondly, it sounds like they are produced one at a time manually by highly skilled master.! For long cutting strokes doesn ’ t rock with them, it features a pointed tip, turned! Funayuki was designed as a result, they say a little shorter than the difference, always do within same... In Japan, both are used only for slicing, dicing, and less for others ) length. You simply can ’ t find these features in most recipes that call for knife.! Boards or cramped kitchens same, the range can extend to more than 90 % of gyuto vs santoku! 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