Like steel quality, sharpening quality, handle quality, etc. Gyuto and Santoku. Get access by joining our curated newsletter with the best cooking and wellness tips (opt out anytime). Otherwise, you can probably use a Gyuto. Oct 31, 2004. You simply can’t find these features in most Santokus. Now, it sounds like they are very similar, doesn’t it? Top 10 Best Tom Brown Tracker Knife Reviews – ( Update For 2020 ) Tomodachi Knives Reviews – Top 6 Hampton Forge Tomodachi Knife. The heel side of the blade is reasonably flat. These differences are more distinct for some makers, and less for others. You can read more about the origin of Santoku by clicking the photo below. Because the single bevel is not convenient for multi-purpose knives. 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. Go with a Gyuto or chef’s knife. They tend to be fairly flat towards the heel, enabling easy chopping. probably don’t ring any bell. As a result, Gyuto has a slightly sharper tip. Santoku Vs. Gyuto: Features Compare. You can read more about the origin of the Gyuto by clicking the photo below. Also, it has a flat tip that cuts things stably. (1) Origin: Gyuto originated in either Germany or France. Syosaku Japanese kitchen knives are handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. Now that you know the differences, it’s time to consider the merits of each knife. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. Most commonly, the shape of this knife is k… Free delivery for orders above £70 in the UK and £200 (or equivalent €/ $) internationally. This means it’s harder to start a cut or slice by stabbing with the tip of the knife. Another hand, santoku, a wide and flat blade, can only motion like up and down chopping. For the blade, you can have carbon steels, stainless steels, and ceramics. Cechą charakterystyczną noża Santoku jest niezwykle specyficzny, rozpoznawalny na pierwszy rzut oka kształt ostrza. (1) Versatility: They are both versatile. There are knives specialized in some specific tasks. Note: For orders made after 13th of December processing time may take up to 1 week. 1,442. That means you almost always have to have another knife for other general tasks. It could be debated that either one of these knives could be one of the most useful in your kitchen. It was invented based on the Nakiri knife. But there are some slight differences. As a result, people can use it for a long time without getting any pain. When it comes to a match-up of the gyuto vs santoku knife debate, it’s one with much more usefulness in our opinion. But they are very inconvenient for other purposes. NA: Tojiro DP Gyuto EU: Tojiro DP Gyuto Tojiro Santoku (170mm): NA: Tojiro Santoku EU: Tojiro Santoku. In the past, Japanese blacksmiths were famous for producing astonishing katanas and other weapons. It’s largely a matter of personal preferences. VERSITLE BLADE . I actually like these a lot since they relax the curve of a gyuto which makes them better for vegetables but less good for slicing. 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. Here are my answers. 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. Santoku knives are best used for slicing, dicing, and mincing. They’re usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. Both the santoku and gyuto knives are an excellent all round utensil to have in the kitchen – whether its for commercial or at-home use. Nakiri vs Santoku and their Key Aspects . The Japanese word Santoku means The knife of three virtues or knife to solve three problems. Blade Shape This is an area of difference between a santoku knife vs a chef knife. Let’s dive deeper into the Santoku VS Chef’s Knife debate. The different ways of which to distinguish the Nakiri and Santoku is through their aspects: their convenience, materials used, safety features and usefulness/functionality. Before discussing the differences, let’s start with the similarities. Overall, though I feel like the best answer is to simply choose both. Close. Santoku Vs Gyuto: A Comparison To Identify The Winner. Santoku Vs. Gyuto: Features Compare. The Gyuto and chef’s knives are almost identical. On the other hand, the long, straight blade of a Santoku is particularly useful for long cutting strokes. Two of the most popular Japanese kitchen knives. If you already have a chef’s knife, however, adding a Santoku to your arsenal can help you with certain types of food prep. Santoku vs. Gyuto are perform a wide range of tasks with a single edge. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. Hesparus. About the knife length, they say a little shorter than the width of your cutting board is easy to handle. After the WWⅡ, people started to cook many other foods besides vegetables. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Still, personal preference dictates which knife to use. probably don’t ring any bell. As you know by now, the VG-10 core is a popular material for knife production. They are the response to the demand from Western countries for kitchen knives. Secondly, it has no arc so that it provides some knife technical issues. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Because the difference is not so distinctive. And Japanese knife manufacturers started to copy those knives, and called them Gyuto. The only real exception is cutting hard foods (like pineapples or bones). Archived. 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. The same can be said about a bunka, santoku, or even a nakiri. You can have the most beautiful cut with the highest efficiency. If you’re not familiar with them, it might be difficult to distinguish one from the other. (2) Shape: They are both wider at the heel side, getting narrower towards the tip. Before the Santoku, the Nakiri was the most popular kitchen knife. Do you use more vertical chopping down techniques than rocking motions? Since they are flatter, the wrist is in a more natural position and the shoulder does not need to be raised as high. Overview Of Gyuto knife and Santoku knife. For more information on how Japanese knives differ from German-style knives, check out this guide. Bread knives are for cutting bread, and so on. The Shun Premier Santoku knife is an eye-catching model with an astonishing finish that will be a … Do you have a limitation in the kitchen space? You will find that a gyuto is capable of performing any task that the santoku can. N O T E S: Personally I find the Tojiro pricing in the USA affordable. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. On the other hand, a Gyuto knife has an 8 inches long blade that helps to chop sizable vegetables or fruits like watermelon. As a result, knife techniques that involve rocking the blade back and forth are pretty much out of the question. Strona korzysta z plików cookies w celu realizacji usług i zgodnie z Polityką Plików Cookies. Our Gyuto, Japanese for Chef’s knife – Sakai Kyuba Stainless Steel 210mm. In the typical Japanese kitchen, chefs use single-bevel knives, but western versions – wa-gyuto, gyuto have been gaining more and more popularity. 4. So, knife makers came up with the idea of Santoku. The size of the hands of average Japanese home cooks can be another reason. They were imported to Japan in the early 1990s, and the Japanese started replicating the knife design. Nope. Paid Subscribers don't see ads! If you don’t already own a Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. There’s no reason why your knife stand (or a knife rack) can’t hold two high-quality, beautiful knives for two different tasks. The Santoku is too short for what you mentioned you wanted to use the knife for. Convenience . It has a slightly less sharp tip, and relatively flatter part of the edge. When you go to study the types of knives and their uses you will notice that the most popular kitchen knives are the Santoku knives and the chef knives. Here is a brief description of a Gyuto knife and a Santoku knife. The Gyuto is basically the Japanese version of the western chef's knife. You can break out your chef’s knife for tasks that need the longer blade and use the Santoku to power through quick chopping jobs. Deba knives are designed for filleting fish. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. In other words, it started from meat handling. Gyutos are shaped the same way as western chef’s knives and used the same way. A nakiri is a vegetable knife. 210mm for around $75, 180mm for around $65 is a good deal. They are produced one at a time manually by highly skilled master artisans. Serrated edge or not. Santoku knives may not be as well-known as Gyuto models, but they have a series of perks. Misono UX10 8.2" Gyuto. MAC Knife Professional Series 6.5" Santoku Knife MSK-65. (3) Blade length: Theoretically, you can make a Gyuto or Santoku with any blade length. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. I own examples of both and I'm not too enthused by either (YMMV). While more specialised knives might be better at some tasks, you can usually get away with just using a chef’s knife. They’re often shorter and thinner than your chef’s knife, meaning you’ll be a bit more agile as you work. A gyuto/chef's works better for me than either but if I was used to a santoku and preferred it to a chef's I'd just get another one. But apart from the blade length range, some people might not notice them. If you find yourself cutting lots of onions, for example, the smaller, faster, dedicated chopping tool will make your job quicker and easier. When we talk about Santoku vs Gyuto, then the shape is a major difference between the two of them. Truthfully, I think a shorter Gyuto (+/- 21cm) or chef’s knife is going to be slightly better than a Santoku for most use cases. There are two big differences between a Santoku and a chef’s knife. amazon $ 118.95. Firstly, the Santoku knife has two primary differences from the chef’s knife. I will explain why and how to choose a Japanese Gyuto or Wa-Gyuto knife. At the beginning of the Meiji era (2nd half of the 19th century), German and French Chef’s knives were imported to Japan. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. Do you have a plan to buy (or already have) a longer knife? The Gyutos, like the Santokus are fairly light. 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. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp. So, you can say the origin of Gyuto is either Germany or France. Now the upper-middle-class is hot to trot on santoku, and there are even people who think the nakiri is really the cool kids' thing, where the professional kitchens have been discovering good-quality gyuto and single-beveled knives --- and thus get pleasure out of sneering at whatever their fashion-conscious customers buy. 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. They’re great all-purpose knives. Same as a Chef’s knife, the Santoku is also a type knife used to cut generic everyday products and produce. From London with ❤. Santoku knives are true all-purpose workhorses. (5) Cutting technique: Some say Gyuto is more suitable for a back-and-forth rocking motion. 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. Before we dive into the advantages, we’ll start off by sharing our favorite Santoku at the moment. This comes from the differences discussed above. PS Don’t forget about proper maintenance (getting the right cutting board will help too!). 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. Gyuto vs Santoku. If you need some guidance, try to answer the following questions. I really like the Takayuki TUS. 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. 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. But all are NOT the inherent differences between the Gyuto and Santoku. Kamikoto Vs Shun: Comparison of Japanese Knife Set. I often have the question. Lastly, we mention the differences according to the above discussion. Możesz określić warunki przechowywania lub dostępu do plików cookies w Twojej przeglądarce. The smaller blade also helps with small cutting boards or cramped kitchens. One interesting note: Santokus are often cheaper than Gyutos. These knives are generally flatter than gyuto knives and have a less pointy tip. When discussing the difference, always do within the same maker and the same series. Looking to get a good Japanese knife for use at work. You can utilise a Santoku in most recipes that call for knife work. For detailed discussion about the bevels, click the photo below. 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). Gyuto vs Santoku . Funayuki vs Santoku vs Gyuto Discussion in 'Kitchen Cutlery & Tools' started by Hesparus, Oct 19, 2012. These knives are super excellent for the tasks they are designed for. The Chef’s knives are convenient for a lot of big chunks of meat. 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. It started from vegetable handling. And Santoku is more suitable for chopping down. However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. The Grand chef in … The difference can be much bigger than the difference between the Gyuto and Santoku. Santoku (三德): (three-virtues)The santoku, also called bunka bocho (culture knife), is primarily used for vegetables and fish. Internet wisdom says that the Gyuto, while it is a sharp, sturdy blade, should not be used for cutting bone, although it could be used for filleting or for separating joints. © 2020 Japana Limited. Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. Some Santokus feature an asymmetric grind, meaning that they can only be used in either your right or left hand. The comparison may be renamed as Santoku vs Gyuto as well. Santoku’s turned down spine is known as a sheep's foot blade, or sheep’s foot tip. Started to cook many other foods besides vegetables discussing the difference, always within! Sheep 's foot blade, can only motion like up and down.! These make cutting into a meat and rock cutting motions a little easier is,! 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