Everyone is familiar with a chef’s knife, but there are other styles of Japanese knives called “Santoku” and “Gyuto.” You might be looking for the difference between a Santoku and a Gyuto. There are quite a few differences which we’ll go over in this santoku vs gyuto article.
Santoku and Gyuto are among the favorite types of knives of many, especially the Japanese. They’re both Japanese-style knives with a little difference. The blades range in size and length, but the build is generally the same for each style.
There is misinformation among many people that the santoku is a smaller version of the gyuto. While this was originally true, the santoku has evolved over the years to be taller than it used to be. Despite this change in size, though, both knives are used for similar tasks making it difficult to choose one over the other.
Santoku Knife
One of the most popular all-purpose knives for vegetable preparation. Santoku means “three virtues” and is also recognized as one of the “Professional Four Essential Knives.” This knife features a wider blade that is perfect for cutting fish and meat.
This santoku knife is ideal for slicing, dicing, and chopping fruits, vegetables, and boneless meats with ease. Its super-sharp blade holds its edge exceptionally well. The long, tapered tip provides added control when working with small items.
Advantages of Santoku Knife
- They are optimized for the Western kitchen and can be used for most tasks
- Its blade style is versatile and can be used for cutting and chopping vegetables, fruits, meat, and fish.
- The knife is also very lightweight and compact in design which makes it easier to use with smaller hands or when cooking outdoors
- It has a keen edge that will cut through fish and semi-curves with ease
- It’s lightweight, which makes it easier to handle when knifing food
Santoku Knife – imarku 7 inch Kitchen Knife
Sharp Edge
This knife is designed to glide through produce and maintain an ultra-sharp edge effortlessly. It is ideal for the home cook who wants to prepare their meals with ease. With a thickness of 2.5mm and a hand-polished edge of 15-18 degrees per side, you are sure of getting a perfect cut on any meat or food.
With a razor-sharp edge, the knife tends to stay razor-sharp even after years of heavy use. This superior quality performance is achieved by applying advanced technologies to the blade steel.
Hollow edge design
Our hollow edge knife is a fantastic addition to any kitchen. It is a lightweight knife yet durable design; it’s ergonomically designed to offer maximum precision when handling. The hollow edge of the knife cuts cleanly and smoothly. This feature will prevent food from sticking to the knife blade edge, especially when slicing or mincing.
Handle Design
This Santoku knife features a pakkawood ergonomic handle designed for both right- and left-handed users. The lightweight stainless steel Santoku knife is easy to use, even when cutting large fruits and veggies. The knife’s ergonomic handle provides a comfortable grip for effortless control as you can hold it for long minutes with any palm or wrist fatigue.
Other Product Features and Specifications
- Polished edge
- Pakkawood handle
- Premium German high carbon stainless steel
- Dimension – 12 x 3 x 1 inches
- Weight – 6.9 ounces
Pros
- It is a perfect knife for cutting beef
Cons
- It is not dishwasher safe
DALSTRONG Santoku Knife
The DALSTRONG santoku knife is a perfect cutting tool, ideal for slicing and dicing vegetables. This Santoku knife is designed for cutting, slicing, mincing, and chopping vegetables and meat. The santoku is unique in that its double-beveled blade makes it possible to use the knife in a push-pull fashion. This style of the knife provides extra depth for slicing compared to a traditional chef’s knife.
Design
The DALSTRONG Santoku knife is a Japanese-style chef knife that defines the efficiency and precision of cuts. It is created with a unique shape purposely built to maneuver through a variety of cutting tasks easily. It is made from the highest quality Japanese steel; this knife is built for the home cook who appreciates well-crafted kitchen tools and values spotless performance.
High Performance
The 3-step Honbazuke method is used in making the stiff blade of this all-purpose knife; it is perfect for chopping, dicing, mincing, or French-frying. Dalstrong, with over a decade of knife-making experience and an unwavering dedication to quality, has put together the best materials together to improve robustness, and corrosion resistance and enhance the non-stick properties of the knife.
Striking angle
The DALSTRONG Santoku Knife features an attractive satin finish and an easy-to-grip handle with a striking angle for comfort, eliminating the need for a traditional bolster. The uniquely designed blade is ready for all cutting, slicing, and dicing with a singular purpose to achieve balance and performance every time. The angle on the blade becomes a support structure that allows you to use your knife for extended usage without hand fatigue.
Edge retention
The edge retention on this knife is second to none. Dalstrong knives remain sharp as new after three months of use and cutting meat and carrots. It is designed to stand alone as the ultimate cutting tool. It combines a sharp blade with perfect balance and form to provide years of fine edge retention and performance.
Other Product Features and Specifications
- High-carbon
- NSF certified
- Hand-polished spine
- Anti-slip handle
- Weight – 1.14 pounds
- Dimension – 7 x 0.07 x 1.7 inches
Pros
- It is not too heavy
Cons
- None
Gyuto Knife
A Gyuto is a traditional Japanese-style knife that originated in Japan. Master chefs in many Asian kitchens mainly used it. The gyuto is a versatile chef’s knife that can be used for chopping, slicing, and dicing almost anything in your kitchen, whether it’s meat, vegetables, or fruits.
A Gyuto knife is a Japanese chef’s knife that is typically between 180 and 210 millimeters in length, with a blade 30 to 35 millimeters wide. It is based on the Nakiri (the same as the Gyuto, just a different name). In Japan, Gyuto means beef-slicing sword.
Advantages of Gyuto Knife
- The geometrical shape reduces drag when cutting through food, leading to consistent uniform cuts from edge to edge.
- it is quicker and easier to maneuver
- It allows the user to make an effortless gliding motion with very little resistance when cutting with the knife.
- The thinner blade and lightweight will allow you to cut through food with ease.
- It’s easy to maintain and sharpen this knife correctly; it’ll last you for many years.
Gyuto Chef’s Knife
If you cook at home, a great chef’s knife is essential. While there are many to choose from, our Gyuto Chef’s Knife is crafted for balance, weight, and ease of handling. The blade is manufactured with a core of high carbon steel that is clad on either side with layers of stainless steel. This construction style protects the edges from rust and allows for easy resharpening. A perfect fit for the home chef, the knife’s handle adds comfort and a chef-friendly curve to the blade.
Construction
Gyuto is constructed from a single piece of forged steel. The knife’s blade then undergoes subzero treatment to strengthen its hardness and durability, creating a fine-edge blade with the ability to hold a sharper edge. The 3 layers 9CR18MOV Clad Steel of this knife features extremely hard outer layers to prevent damage, a soft inner core to create flexibility, and an impressive balance between the two.
Comfortable Grip Handle
The slim yet non-slip octagonal handle design offers top-of-the-line comfort and control with a beautiful balance in hand. The full tang extends through the entire handle, providing a one-piece knife feel. The handle is designed for an improved ergonomic grip that encourages proper cutting and prevents slippage, even when wet.
Multifunctional Knife
Gyuto Chef’s Knife is a great all-around culinary knife. It can also be used for cutting, slicing, and chopping different kinds of food. The blunt tip blade allows you to slice meat smoothly, and the sharp bottom edge lets you quickly cut thin slices of vegetables. This long knife has it all:
- Slicing thin cuts of meat
- Chopping vegetables
- Mincing herbs to cutting sushi
- Even making French fries
It is designed for comfort and precision; it may be used by right or left-handed chefs.
Professional Quality
This Japanese-style cutting knife has a thin, razor-sharp blade designed for making precision cuts. The length of the blade allows the chef to slice or chop food in one swift motion, reducing the time spent at the cutting board. The one-piece stainless steel handle is triple-riveted for strength and stability, providing balance and control when cutting.
Other Product Features and Specifications
- 3 layers of alloy claded steel
- Weight – 12.8 ounces
- Dimension – 16.3 x 3.3 x 1.1 inches
Pros
- It is easy to sharpen.
Cons
- None
Imarku 7 Inch jk.Meat Cleaver
The imarku Cleaver Knife makes dicing meat easy and efficient. The Cleaver Knife has a 4-Inch Blade, ideal for chopping vegetables and cutting up meats. Although it is primarily known as a meat cleaver today, it was also used to butcher animals in former times. It could chop through the bones of a pig or split cows from shoulder to hip.
Multi-purpose Functions
With its rigid blade and sharp edge, imarku Cleaver Knife is an ideal tool for cooking. Whether you need to chop, slice, or dice small vegetables, fruits, and herbs, or even chicken, fish, and meat, imarku Cleaver Knife is here to help you cut in quick and easy moves. With a unique one-piece handle design, our cleaver knife stays firmly in your hand no matter how vigorous the chopping action.
Sharp Blades
This meat cleaver is made from a single piece of high-quality steel. The design gives it strength and durability yet allows the blades to be effortlessly sharpened to a razor edge. The result is a knife that will serve you well at home or in the kitchen. It features textured grips for comfort and safety when using the blade.
This lightweight but durable cleaver is perfect for preparing fresh meats such as steak or pork chops. You can sharpen using our traditional methods; these blades are sure to provide you with many years of service.
Pakkawood Handle
The knife is designed with an ergonomic Pakkawood handle that distributes the weight of the blade more evenly. This makes cutting meat a breeze, providing you with precise cuts every time. The lightweight Pakkawood handle also helps reduce hand fatigue and improves knuckle protection during use.
Lifetime Warranty
The manufacturer is obsessed with this product by giving the buyer a lifetime warranty. If your Imarku ever breaks or defects from use, let the manufacturer know as they will send you a brand new replacement. The manufacturer is so sure about the product quality.
Other Product Features and Specifications
- Ultra-sharp blade thickness of 2.3mm
- Outstanding Stainless Steel from Germany
- Extremely strong rust and corrosion resistance
- 100% Lifetime Warranty
- Ergonomic design handle
- Weight – 13.1 ounces
- Dimensions – 11.42 x 3.35 x 0.87 inches
Pros
- It is easy to clean and maintain
Cons
- It can’t be heated, frozen, pry or tap
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Santoku vs Gyuto – Similarities
- Both have a versatile design
- The two knives are lighter in weight
- Santoku is a general-purpose knife, while gyuto is typically used for more detailed cutting jobs (such as cutting vegetables)
- Both have an acute angle on the blade.
Santoku vs Gyuto – Differences
- Gyuto has a higher choil and is curved at the end, whereas the santoku is convex.
- A Santoku is a type of knife with an asymmetrical blade that tapers toward the edge, while Gyouros have tapered blades instead of rounded blades.
- The santoku essentially has half the blade height of a regular gyuto, which makes it easier to use in tight spaces.
- A gyuto is a push-pull knife with an asymmetrically shaped blade and sharp corners, while a Santoku is a type of knife with an asymmetrical blade that tapers toward the edge.
- Santoku is typically used for meat, fish, poultry, eggs, vegetables, fruit, and bread, whereas the Gyuto is more commonly used for steak than the santoku.
- A santoku has a straighter edge that can be used for cutting most meats, while a gyuto’s edge is curved and intended for cutting meat that requires a more gentle cut, such as chicken or pork.
- A santoku is likely to be shorter than a gyuto but may still have a 7″–9″ handle.
- Gyuto is similar to santoku in appearance but with bigger blades.
- Santoku knives are smaller, lighter-weight, and thinner than their knives.
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How to Use Gyuto Knife
The Gyuto is a versatile chef’s knife and can be used for cutting meats, fish, vegetables, and fruit or any general kitchen preparation. It is one of the essential pieces of cutlery for any kitchen. Below are a few examples of using a Gyuto knife in your kitchen.
It can be used to slice and chop with precision, with the edge of the blade, and with a rocking motion. Gyuto knives are available in different cutting lengths. The size of the blade will dictate how you use it in the kitchen, so remember to buy one that is comfortable for your grip and your reach.
Also, it is good for chopping and slicing and is similar in function to a chef’s knife. They can be used to slice fish and meat with a delicate touch or to cut through bones, depending on whether they are made sharp.
Here is a step-by-step guide
Take the knife in your right hand. Then, hold the handle firmly, and rest your index finger on top of the blade just below the guard. But grip it just enough so that you feel comfortable, but if you press too hard, then you are using a lot of muscles and gripping hard.
Next, slide the knife slowly and gently away and towards yourself. It can be used as forwards and backward or left and right or clockwise and anti-clockwise around the perimeter of the vegetable or food item. This deliberate slicing motion helps develop control over the knife through repeated practice.
How to Use Santoku Knife
The Santoku knife is a multi-purpose kitchen knife, like a general all-in-one knife. It can be used for cutting up food and preparing raw fish, boneless meat, poultry, or fruit and vegetables for meal preparation.
A Santoku is between a cleaver and a utility knife. Some of the qualities that define it are a large Granton edge, a small curve in the blade, and a small radius at the tip. It lets you cut very thin slices with ease. If you like to cut carrots, celery, tomatoes, and flip fish on a grill, then this is the right tool for you.
A Santoku is between a cleaver and a utility knife. Some of the qualities that define it are a large Granton edge, a small curve in the blade, and a small radius at the tip. It lets you cut very thin slices with ease. If you like to cut carrots, celery, tomatoes, and flip fish on a grill, this is the right tool.
All this combination makes the santoku a great choice for general kitchen use, whether you’re cutting up vegetables or slicing up meat.
Frequently Asked Questions
Which is better Gyuto or Santoku?
They are actually the same knife. The only difference between santoku vs gyuto types of Japanese knives is the shape and position of their handles. The only difference between the two is that the Gyuto has a flat edge on the chef’s side of the blade (the side you grip), while the santoku is more commonly known as a traditional European style knife with a slimmer blade and a curved edge on the handle side of the blade (more commonly referred to as the cutting edge).
What is a Santoku Knife best used for?
The blade’s width makes it perfect for cutting vegetables, meats, fish, vegetables, and fruits of all kinds, as well as other foods that would be cut with a Western chef’s knife.
What is another name for a Santoku knife?
A Santoku knife also called a Japanese or pattern knife, is an essential kitchen knife used for cutting. It has a blade with a curved shape at one end that makes it ideal for cutting across the grain of the wood or in the opposite direction of the grain.
What does a Santoku knife look like?
A Santoku is a general-purpose Japanese kitchen knife with a flat razor-sharp edge and a curved heel. Santoku knives usually have between 5 and 9 inches of blade length and an average weight of fewer than 2 ounces per inch of blade length.
What knives do chefs prefer?
Professional chefs all agree on one thing; a great knife is an essential piece of kitchenware. But when it comes to choosing just the right knife, they can be a bit vague. Individual confession is the best way to know about knives, especially when it comes to finding out which knives are preferred by professional chefs and how they like them to be steeled and sharpened.
Conclusions
These two knives have been around for decades and are top choices for professional chefs and home cooks. They come with great quality design and uses. Deciding on the one to go for with its loads of features and functionality can be challenging. Still, this article on santoku vs gyuto has clearly made it easier to know the one that is best for you as an individual or a professional chef.
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