Santoku vs Gyuto: which knife is better?

Japanese kitchen knives are becoming more popular every year. The most well-known models of Japanese knives are the Santoku and Gyuto. Many find it challenging to choose between these two knives. What is the difference between these Japanese knives, and which knife is better: Santoku or Gyuto?

Both the Santoku and Gyuto are very useful and versatile knives for cooking. They can both be used daily in the kitchen for slicing, chopping, and making various dishes. However, there are several important differences between the Gyuto and Santoku:

1) The Santoku knife has a straighter cutting edge, while the Gyuto has a more rounded shape, similar to a European chef's knife. Therefore, the Santoku is more suited for chopping motions from top to bottom.

2) The Gyuto knife typically has a longer blade, usually ranging from 18 to 24 cm in length. In contrast, the standard length of a Santoku blade is between 15 and 18 cm.

3) The blade of the Santoku is generally taller than that of the Gyuto, making it easier to use for chopping.

4) The tip of the Santoku knife points downward, while the Gyuto's tip is straight.

Both of these Japanese kitchen knives—Santoku and Gyuto—are double-edged. Neither has a specific purpose and both are versatile kitchen knives. Therefore, either the Santoku or Gyuto can become your favorite kitchen companion.

   If you're having doubts choosing between the two, we recommend getting both! You can use the Santoku for chopping and slicing smaller items, and the Gyuto as a larger chef's knife.

    In our range you will find the best Japanese Santoku and Gyuto knives from the most renowned Japanese manufacturers: Tojiro, Kasumi , Mcusta Zanmai, Seki Kanetsugu , Miyabi, Ryusen Hamono.

   We also offer handmade Japanese kitchen knives, crafted by Japanese blacksmiths Yu Kurosaki, Takeshi Saji, Yoshimi Kato, and others.