Choosing the right equipment for your kitchen is a crucial step in combining performance and pleasure on a daily basis. Regarding knives, there are many options! You will need to take several factors into account to find THE perfect knife for your needs. Among the most popular choices are the Gyuto - also known as the chef's knife - and the Santoku.

Although the Santoku and Gyuto have some similarities, they are particularly distinct from each other. We will explore in detail each knife's characteristics in this article, to help you enhance your culinary experience by choosing the best knife for you.

Unlike a paring knife, filet knife or bread knife designed for a specific use, the Santoku and Gyuto are multi-purpose knives that can be used for almost any purpose! 

Whether chopping, slicing or dicing, these knives are both qualified to perform these cutting tasks efficiently and precisely.

One of the first notable differences between a Santoku and a Gyuto is the length of the blade. Indeed, the blade of a Santoku, measuring between 13 and 20 cm, is shorter than that of a Gyuto, measuring between 18 and 30 cm.

Another important difference between these knives is their blade profile. Whereas a Santoku has a rather straight edge - making it ideal for chopping - a Gyuto has a curvature from the middle of the blade to the tip - making it more suitable for tilting.

The Santoku is a Japanese knife very popular in kitchens worldwide. The name: "San" - "Toku" meaning "Three Virtues" in Japanese, is due to its multi-purpose blade, which is ideal for chopping vegetables and fruit, slicing meat, and preparing fish.

The Santoku is distinguished by its straight cutting edge, wide, sheep's foot-shaped blade and downward-curving spine leading to its tip. Its flat profile makes it ideal for cutting techniques such as tap-chopping or push-cutting. But the lack of curvature on the blade prevents it from being used in a rocking motion.

One of the advantages of a Santoku is its much lighter weight than a Gyuto, thanks in particular to its smaller size. It is therefore easier to handle and control when making delicate cuts such as preparing fish and sushi.

The Gyuto is a Japanese alternative to the classic Western chef's knife. By its very meaning, the "GYUTO" (or "cow saber") was originally frequently used to slice beef. Today, it is renowned for its versatility and universal use, even if it remains an expert in meat slicing.

Typically, the Gyuto is a long knife with a slight curve between the middle of the blade and the tip, making it ideal for a wide range of cutting techniques: push-and-pull cutting, mincing, or even a rocking motion.

The balance of a Gyuto is one of its greatest advantages. Proper weight distribution of the blade and handle is essential, as it makes the knife easier to handle when cutting.

Choosing between a Gyuto and a Santoku will depend on your personal preferences, your comfort of use and the cutting tasks you intend to perform. 

• The versatile Gyuto is ideal for a wide variety of cutting tasks, thanks to its curved blade and balanced weight. 
• The Santoku, on the other hand, excels in precision, and is suitable for smaller cuts thanks to its straight blade and size.

And if you're still hesitating? Honestly, there is no reason not to add both knives to your magnetic knife holder or leather knife roll-up bag... ;)

Remember, proper care of your knives is essential; check out our best maintenance tips now!