From the expert point of view, Santoku has a standard blade size than any kitchen knives. Convenience . This feature works amazingly for the short-handed chef. On the other hand, the range of the Santoku is 5 to 10 inches. The first major difference is the lengh of their blades. Indeed, this is a multipurpose knife; that is why it is the competitor of the regular chef’s knife. It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. From that time, people cook different significant items besides vegetables. Same as a Chef’s knife, the Santoku is also a type knife used to cut generic everyday products and produce. We are at the end of this content. but it can be long up to 360 mm. 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. Between the Santoku and the Gyuto one can do just about anything needed. Instead, the Santoku knife is light in weight and easy to cut the items. However, it has a little different than regular Japanese knives. These make cutting into a meat and rock cutting motions a little easier. Yoshihiro Gyuto Vs. Moreover, the heel area of the blades is flat. Santoku is the updated version of a Nakiri knife. But the food habit becomes change after world war 2. With this model, we’re back to the skilled artisans from Yoshihiro. Among them, some blade has the edge of the hollowed grantor. In our opinion, Santoku is winner in this debate. Santoku knives are true all-purpose workhorses, however. Santoku Vs. Gyuto: Features Compare. The smaller blade also helps with small cutting boards or cramped kitchens. Moreover, it has a thin and sharp blade that cuts things accurately. Traditionally, people love wooden handle. 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. On the other hand, the Santoku knife has a suggestion of sheep foot. Moreover, the blade weight is also a big issue. For more information on how Japanese knives differ from German-style knives, check out this guide. 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. But there is a negligible difference between these two knives. 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. Let’s know them below. As a result, people can use it for a long time without getting any pain. So I want to add a new knife to my roll. Also, it is very light in weight. For at home use, if go with some where between 200-220mm, and larger if used for work, prepping large items/pars in a professional kitchen. On the other hand, you can cut anything with the Santoku and Gyuto knives. The wide blade helps for transferring food, too. As a result, every chef can use this knife. Moreover, Japanese knives are exclusive to regular knives. Also, the usage of these two knives is the same. Still, personal preference dictates which knife to use. Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife 180mm CT5018. Japanese think that the length of the knife blade depends on the kitchen size. Lastly, we mention the differences according to the above discussion. Don’t worry. Also, they like it for the lightweight blade. Firstly, Germany invents the Gyuto knife in the century of 19th. Besides, it can cut verities things differently. As a result, Gyuto has a slightly sharper tip. 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. also, it features a pointed tip, slightly turned down spin and curved edge. Chef’s knives can be used for just about anything. Mainly, the Nikiri knife was best for the vegetables, but the Santoku is best for every significant food. One should take the small blade than the board. The standard blade length for santoku knives ranges from 5 to 7 inches, and you can still find them with a longer length. Santoku knife Slicer(Sujihiki) Bread Slicer(Cake) Petty Knife(Utility) ... Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife 255mm CT5025. Santoku knives are best used for slicing, dicing, and mincing. 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. 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. When we talk about Santoku vs Gyuto, then the shape is a major difference between the two of them. hence, it has a shaper tip than santoku and that makes it perfect for meat and rock cutting. Though the price of Gyuto is much more than Santoku, there is no way to leave it. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Santokus have shorter blades, often between 5″-7″. I … The blade of the chef knife is narrower than the santoku knife, and the tip is more curved. Our Gyuto, Japanese for Chef’s knife – Sakai Kyuba Stainless Steel 210mm. Which Whetstone Grit To Choose For Sharpening Japanese Knives, Mutsumi Hinoura Gyuto 210mm Shirogami Kurouchi – Chef’s Knife, Mutsumi Hinoura Gyuto 210mm Shirogami Kurouchi Nashiji – Chef’s Knife, Sakai Kyuba x Japana Chef’s Knife 21cm – The Gyuto, Aomori Hiba Kitchen Cutting Board – Wasabi x Japana, Guide to Buying your First Japanese Knife. Most commonly, the shape of this knife is k… You’re going to choose from the most famous Japanese knives: Gyuto and Santoku. You can learn more about Best Santoku Knife from another blog. Santoku vs Gyuto, Both are Japanese style knife, They are widely used for a kitchen knife. You can learn more about Best Gyuto Knife from another blog. 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. Essentially, they use different significant steel and edge grinds. Indeed, both knives are amazing. Gyutos are shaped the same way as western chef’s knives and used the same way. Both blades have one double bevel handle. Besides, French and Germany imported the chef’s knife from Japan. Conversely, gyuto knife blades are longer, usually 8″ or more. Japanese people think that the Gyuto knife is a little heavy than Santuko. Some Santokus feature an asymmetric grind, meaning that they can only be used in either your right or left hand. There’s no reason why your knife stand (or a knife rack) can’t hold two high-quality, beautiful knives for two different tasks.