Santoku Vs Gyuto- The Knife Story

Most cooking enthusiasts know their knives but even then they don’t really have much idea about the different Japanese knives and blades. Japanese love their knives and have unique names for them. Although, the western knives serve the same purpose as these Japanese knives just sound fancier. What is this war of Santoku Vs Gyuto? They are just knives, having the same purpose, i.e. chopping and cutting.

What is the difference between a Santoku Vs Gyuto?

Santoku knives are larger knives with many uses. To ease out the complexity of Gyuto, Santoku was created. The base idea of the knife was taken from the Nakiri knife. When compared to the common western chef knives they are shorter in length with flatter and wider blades. The tips of Santoku are slightly rounded which does not allow piercing.

Gyuto on the other hand is also known as the Japanese chef’s knife. Originated either in France or Germany, these knives were imported to Japan during the Meiji era or most commonly known as the second half of the 19th century. Japanese bladesmiths took these foreign knives and started manufacturing copies which they called Gyuto. Gyuto is a long knife having a curve between tip and mid-section. They have pointed tips with wide blades. The flat heel in Gyuto helps in easy chopping. These knives have multiple purposes and you can get your way around the kitchen smoothly if you happen to have a Gyuto.

Why buy a Santoku over a Gyuto?

If your online purpose is to chop vegetables, you should purchase Santoku. Mainly because it’s turned down is sharp and has a flatter edge. The vertical strokes with a Santoku knife will most definitely give you finely chopped vegetables. Santoku is preferred by people because of many reasons.

One of the main reasons being Gyuto is difficult to use if you have a paucity of space in your kitchen.  While Santoku adds a bit of Japanese touch to the knife it more effective for people who have smaller hands and use vertical chopping techniques to cut vegetables.  Santoku will also speed up your chopping time and will make it easier. They are one of the most affordable Japanese kitchen knives.     

What is a Santoku Knife best used for?

Santoku knives are used for attentive, smaller, and swifter chopping vegetables. It is very useful for mincing, slicing, and dicing. They are shorter and thinner, therefore, easier to handle and use. They are lightweight and prevent you from getting any hand fatigue. You can use a Santoku knife for all your kitchen uses except for hard-shelled foods.

What is a Gyuto knife used for?

These western-inspired Japanese knives are multipurpose and lightweight. Generally used for hard foods or food with a hard shell, this knife is of great help for those who use the rock motion technique for chopping. If you are a fan of long knives and your kitchen has enough space to allow movements while chopping, then the Gyuto knife is your pick. Their sharp tip and rounded mid-section make them more effective for all purposes.

FAQ

1. What is the best brand of Santoku knife?

Considering the sharpness, weight, price, usage, and even material, J.A. Henckels sells the best Santoku knife overall.

2. How do I choose a Santoku knife?

To buy any knife, you have to hold the knife in your hand to feel the weight and take note of the physical factors. Knives are like the extended portion of your arm. It should feel like it belongs to your hand. The same goes for a Santoku knife when you decide to choose one. Notice how the blade feels in your grip, whether it will be flexible and comfortable even after you cut vegetables for hours.

3. Can you use a Santoku knife to cut meat?

One can use a Santoku knife to cut meat. Although, it might be difficult to cut bones with a Santoku. But, if it’s meat without the bones, a Santoku knife would work just fine.

4. How do you use a Gyuto knife?

One can use Gyuto for various purposes. It is used for rock chop or the rock method technique of cutting. Gyuto knife can be used for anything except for hard chopping, hard foods, and carving. Hard chopping might result in chipping of the knife while cutting hard food will make the knife blunt fast. Even using a Gyuto knife on a hard surface like marble or glass cutting board will impose the same effect. Carving, on the other hand, would disrupt the knife’s alignment or might even fracture the edge in extreme cases.

Also, check out How to Clean Brussel Sprouts, How Do You Freeze Strawberries? and How long do walnuts last? to know more about these common questions.

Kelly Anne

Kelly Anne

Hey there, I am Kelly Anne. Thank you for being here. Hope you like the website and it was helpful. I am a working mother of 2. I love to cook and feed people. My hobbies include cooking (obviously), reading, and rock climbing.

With so many machines and accessories in the market to help you cook it become quite overwhelming to choose from. I own a lot of these kitchen equipments and tried out the others. I want the best for my kitchen and I am helping you find the best for yours.

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