• Skip to main content
  • Skip to primary sidebar
Tastylicious
menu icon
go to homepage
  • Subscribe
  • Recipes
  • Health
  • Cooking
  • Reviews
  • Food
subscribe
search icon
Homepage link
  • Subscribe
  • Recipes
  • Health
  • Cooking
  • Reviews
  • Food
×

Home » Guides

Gyuto vs Santoku Knife: An Illustrated Guide

Nate TeagueWritten by Nate Teague · Updated on November 8, 2022 · As an Amazon Associate we earn from qualifying purchases

The main difference between gyuto and santoku knives is that gyuto is traditionally used for cutting meat, such as beef chunks, while santoku is a vegetable knife. In appearance, gyuto has a longer blade with a pointed tip, while santoku has a shorter blade with a rounded tip.

Gyuto Vs Santoku Knife

While you can use both knives for different cutting and chopping needs, they have differences that matter. If you've come to this page, you may be trying to determine whether you should invest in a gyuto or santoku knife. 

This article will discuss the differences between these knives and their features, strengths, and weaknesses.

Table of Contents
  • Gyuto vs. Santoku Comparison
  • The Benefits Both Knives Share
  • Final Words

Gyuto vs. Santoku Comparison

A santoku and gyuto knife.

The santoku and gyuto are both versatile Japanese knives to have in the kitchen. Whether you need them for commercial or at-home use, they'll take care of 90% of your food preparation.

You will find that a gyuto is capable of performing any task that the santoku can. But, it also has a pointed tip, which is useful for getting into tight spaces. This knife also allows the user to rock slice thanks to its curved blade.

GyutoSantoku
Best useChopping, dicing, mincing. A Good all-rounder.Chopping, dicing, mincing. A Good all-rounder.
WeightHeavierLighter
Blade sharpening skillIntermediateIntermediate
Blade shapeUp to 14" long, slightly curved blade with pointed tip.Usually 5-7", sheep's foot blade with rounded tip.
BevelDouble bevel, thin but sturdy.Double or single bevel.
PriceMid to high RangeMid Range

The Benefits Both Knives Share

  • Allrounders: useful for 90% of jobs in the kitchen.
  • Sharpness: slice through meat, fish and vegetables with ease.
  • Clean cuts: no more pieces of vegetable stuck together by threads (think celery!).
  • Precision: make accurate thin slices that bring a dish to life.

Both knives a good multi purpose knives so does it even matter which one you choose? Absolutely. Let’s look at each knife in more detail.

Related post:
You may also be interested in our comparison of the usuba and nakiri knife. We provide an in-depth look at two Japanese knives designed for chopping vegetables quickly.

Gyuto

Loosely translated, Gyuto means "cow sword." It was given this name because the original use for this knife was cutting large cuts of beef. A gyuto will take care of most of the chopping, slicing, and dicing you'll perform in the kitchen. Although they can be very long, the standard size is around 10 to 12 inches.

Gyuto Knife
Features of a gyuto knife.

Benefits a Gyuto Offers Over a Santoku

  • Its length makes chopping larger items like cabbage easier
  • a thinner, harder blade
  • A curved blade allows for rock chopping
  • A pointy tip assists with getting into hard to reach places

View Gyuto Knives On Amazon

Santoku (Bukabocho)

The Santoku is another multi-purpose knife that will take care of most jobs in the kitchen. So how did this knife begin? In the 1940s, the Japanese took their nakiri (a type of meat cleaver) knife and gave it similar features to the Western chef's knife. The reason was to make it a more suitable tool for the home kitchen.

Translated, it means "knife of three virtues," which refers to its suitability for slicing, mincing, and dicing. Others believe the three virtues are processing meat, fish, and vegetables. Either way, you get the picture – this knife has many uses.

An essential feature of the Santoku is its flat blade profile. For those that prefer chopping straight through vegetables in one cut rather than rock cutting, this is a good choice.

Santoku Knife
Features of a santoku knife.

Features of a Santoku Knife

  • Benefits a santoku offers over a gyuto
  • A shorter length knife will appeal to some cooks
  • Safer, more practical option in very confined, busy cooking spaces
  • Flat blade makes it easier to make clean cuts with vegetables
  • Tend to be more affordable than a similar gyuto
  • Scrape ingredients off the chopping board using the flat blade

View Santoku Knives On Amazon

The Santoku is a compact, lightweight knife that has exceptional balance and feels great in the hand. This cutting tool would be ideal for the smaller chef who doesn't like wielding a large blade in the kitchen.

Which is the best option?

Does size matter?

If you're happy using a long blade, then the gyuto is an excellent option. It makes easy work of oversized vegetables with one simple chop. But not everyone likes a large edge – if that's you then a more compact, balances santoku would be a wise choice. This is a knife you'll use frequently, so it needs to be super comfortable in your hand.

What is your budget?

Knife enthusiasts will be likely to have both knives in their set. If budget isn't a big issue, then this may be an option for you too as they'll both come in handy for different jobs. Over time, you'll find that each knife will have its use. I'd guess that, for most, the gyuto will be the preferred option for most tasks.

If your budget only allows for the most affordable option, you'll find a santoku that will save you a few dollars upfront. Both knives vary in price, but if you were to compare these two knives, both of a similar size and quality, the gyuto would usually cost more.

What's your chopping style?

If you're a "rock-chopper," the gyuto, or chef's knife, is the better option thanks to its curved blade. Although it's a bigger knife, you'll be surprised at how intricate the cuts can be. Batonnet, allumette, and jardiniere cutting styles are all possible.

The Santoku is capable of the above cuts, as well. Its flat blade makes easy work of chopping onions, leeks, celery, and herbs.

Are you a scraper?

There are times when you'll be in a rush while cooking. Guests are over or you need to get the kids to a friend's house. You could work in a commercial kitchen, which means you're always in a hurry! The Santoku has a flat blade, which allow the user to easily scrape chopped vegetables into a pan. This feature may not sound important, but it's little things like this that can save a lot of time over a whole year of cooking. The curved gyuto blade makes scraping a little messy. It usually requires a second or third attempt to get everything into the pan.

The Common Parts of a Knife

Let's take a quick look at the components of a knife. Whether you're a chef or an at-home cook, understanding knife terminology will always be useful. Although it's not essential to know all these different parts of the knife, it does help when you're looking to buy a new kitchen knife. You'll frequently hear knife experts referring to terms like spine, heel, and handle. I recommend taking a minute to digest them.

Parts of a knife
The common parts of a knife

Quick Tip

Both knives in this review are worth adding to your knife set. When picking a good option to buy, most people will look at the blade. It's essential to look closely at the handle as well. Comfort and safety are both important considerations. Look for a handle that is riveted or molded into the blade. It'll keep the blade secure and prevent it from slipping out.

Knife maintenance tip

Your knife will last several years, so consider the handle's appearance also. Materials such as hickory, ebony, pakkawood, or stainless steel will look impressive and feel comfortable in the hand.

Final Words

When comparing the gyuto and santoku, you'll find they are both very capable Japanese knives that'll take care of 90% of your cutting needs. Their differences are quite subtle. Choosing the best option for your needs will come down to personal preference. At a push, I'd choose the Gyuto thanks to its curved blade and pointed tip. Also, its length makes easy work of larger cutting jobs.

These knives are not designed for heavy-duty chopping. Don't buy one of these to chop through bones.

Whichever knife you choose, keep in mind that maintenance is required. Invest in a whetstone to keep your knife sharp. otherwise, be prepared to get an expert to sharpen your knife frequently. A blunt knife is frustrating to use and can be dangerous in the kitchen.

You can check out the latest knives on Amazon here:
Gyuto knives>
Santoku knives>

What's your preferred all-around knife in the kitchen? Do you prefer to carry the whole set so that there's no need to choose a winner? Let us know in the comments below.

Related posts:

  1. The 6 Best Carbon Steel Knives in 2023
  2. 9 Best Fish Fillet Knives of 2023
  3. Usuba vs. Nakiri Knife: What's The Difference?
  4. The 12 Best Griddle Spatulas in 2023
  5. What Is The Best Tomato Knife in 2023?
  6. The Best Wok Spatulas in 2023

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Nate Teague

Nate Teague is a food writer who has been working in the food industry for the past decade. He writes for various cooking blogs and has a passion for making fine dining recipes accessible to the at-home cook.

More about us →

More Posts

  • The 6 Best Carbon Steel Knives in 2023The 6 Best Carbon Steel Knives in 2023
  • 9 Best Fish Fillet Knives of 20239 Best Fish Fillet Knives of 2023
  • Usuba vs. Nakiri Knife: What's The Difference?Usuba vs. Nakiri Knife: What's The Difference?
  • The 12 Best Griddle Spatulas in 2023The 12 Best Griddle Spatulas in 2023

Footer

↑ back to top

About

  • About Us
  • Press
  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Pinterest
  • Facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023