Gyuto and Santoku both are Japanese culinary kitchen knives of Western culture. They have some differences between the shape and blade.
The edge of Gyuto knife is curved while that of the Santoku has a straight edge. Santoku is best used for cutting and chopping and Gyuto is used for slicing purposes. This article will fully cover the key differences and similarities between the two knives which will help you to decide which is better.
About Gyuto Knife:
Gyuto is a Japanese kitchen knife that is highly demanded in Western countries. Japanese blacksmiths used to produce such knives in the past. These knives are getting more important and are popular as single-bevel knives. Their way of use is the same as that of western chef knives.
Design Of Gyuto Knife:
The Gyuto knife is similar to a German or French knife with a flat spine. The blade is curved which is amazing for precise cutting. The edge of the knife is beveled on both sides and the handle is Japanese style. They are available in the variable size ranges of 5.5-10 inches.
Uses Of Gyuto Knife
It is used for various purposes including cutting meat, vegetables, and fish, cooking, and for professional kitchen chefs. These knives are versatile in nature and popular for culinary works. Slicing motion is easy with it. It is also used for deboning chicken, and fish, cutting and slicing thick vegetables, slicing meat, and decorating garnishes.
About Santoku Knife:
Santoku knives are available in long and straight blades appropriate for cutting strokes. Such knives are multi-functional. They are good for chopping and are available in a variety of sizes and shapes. Santoku knife has a rounded edge for rocking cuts.
Design Of Santoku Knife
Santoku knife has a thin blade and a less curved spine with high precision. It is lightweight with a highly compact design. It is easy to handle with high control on it. The size of this knife is between 4–7 inches. They are available in Western and Japanese-style handles. Santoku can be single or double-beveled.
Uses Of Santoku Knife
The Santoku is used for mincing garlic and ginger, slicing meat, vegetables, and fish, and slicing and dicing. It is versatile and used for an all-purpose kitchen. Due to its lightweight, it is easy to handle and gives precise cuts. It can also be used for slicing cheese, mincing herbs and meat, scooping food off cutting boards, fine slices, and dicing vegetables.
Gyuto vs. Santoku
Similarities between Gyuto and Santoku
Before discussing the differences let us discuss the similarities between the two knives;
Santoku and Gyuto both are versatile and are used for specific tasks. There are knives specialized in some specific tasks. These knives are used for precise and efficient cuts. You can do all tasks with these knives because they have multi-tasking ability.
Both have a sharp and flat blade with a wide heel side and you can chop with a rocking motion. The sharp tip makes it easier to cut food.
Both knives are made up of the same materials like carbon steel, stainless steel, and ceramics. The handle is made from western-style pakkawood, stainless steel, plastics, or Japanese-style natural woods.
|Origin||Japan, 2oth century||Japan, 1940|
|Blade Shape||Slightly curved||Straight|
|Cutting Action||Rocking||Chopping or Push cutting|
|Blade length||5.5-10 inch||4-7 inch|
|Sharpness||Double bevel||Single or double bevel|
Differences between Santoku and Gyuto:
Let us discuss some main differences between Santoku and Gyuto Knife;
1. Blade design
The main difference between the two knives is the blade design. The blade of Gyuto has a curved edge with a flat spine, while the Santoku has a straighter edge with a curved spine. Gyuto is sharper than Santoku.
The Gyuto is a Western-style knife developed in Japan in the 19th century. The Santoku is a traditional Japanese knife that originated in Japan in the 20th century.
3. Culinary Uses And Techniques
Gyuto knife is similar to a chef knife with a curved edge that allows for a rocking motion when cutting. In this technique, one moves the blade back and forth to maintain the contact with cutting board. Rocking motion provide good slicing power, cutting fruits and vegetables, mincing herbs, and slicing meat.
Santoku has a straighter edge that allows pushing or thrust-cutting techniques. In this technique hold the food with your finger and push the blade in the forward direction. It is the best technique for creating thin and precise slices and for slicing delicate fruits and vegetables like tomatoes.
4. Blade Length
The Gyuto is 5.5 to 10 inches or longer while Santoku is short with a size of 4 to 7 inches. Gyuto knife is more versatile and can be used for large tasks. On the other hand, Santoku is easier to control and handle for precise cuts.
5. Weight and balance
Both knives are available in different weights and balances. Gyuto knives are heavy than Santoku due to longer blades. While the Santoku knife is lightweight due to its shorter blade. The longer blade of Gyuto helps to handle larger tasks and Santoku is used for more control and balance.
The Gyuto and Santoku are available in many price ranges. Many high-quality knives are present for under $100 in the low range to the high-quality range of $1000. It depends upon the need and budget. Gyuto knives are more expensive than Santoku. The price range depends upon the materials, blade length, and weight.
Gyuto vs. Santoku: which one should you choose?
As I described the similarities and differences between Santoku and Gyuto, which is best for you and what should you choose? As discussed earlier that both are versatile with various uses and features; the preferences depend upon the need. Each knife is used for specific tasks. For better and more precise cuts one should select a Gyuto knife. If the price factor is under consideration then Santoku is the best choice due to its low cost. If you have a sufficient budget then move towards Gyuto for performing larger tasks.