Which Knife to Choose Between a Santoku and a Gyuto (Chef's) Knife?

Choosing the appropriate equipment is the first step in maximising the possibilities of a well-stocked kitchen, and when it comes to knives, the options can be overwhelming. There are several things to consider when selecting the ideal kitchen knife that suits your requirements. Two of the most popular knives are the Gyuto (also known as the Chef’s knife) and the Santoku. 

A Santoku and a Gyuto may look similar; however, there are a few significant differences between each one that set them apart. In this post, we are going to delve into the details of each one of them to see how they might enhance your culinary experience. We hope that you are able to make an informed choice after reading this.

The Santoku knife is a Japanese knife that is popular in kitchens around the world. The name “San” “Toku” means “three virtues” in Japanese, as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish.

The Santoku is distinguished by its straight cutting edge, broad sheepsfoot blade, and downward-curving spine that leads to its pointed tip. The Santoku's flat profile makes it ideal for tap-chopping or push-cutting techniques, but the lack of a curvature on its straight-edged front blade prevents it from being used in a rock-cutting motion.

One of the advantages of the Santoku knife is its size. A Santoku has a smaller blade size, ranging between 13 and 20 cm in length. The Santoku is smaller than a chef's knife. Thanks to its compact length, it's a great option for people with smaller hands. 

Another advantage of the Santoku knife is its lighter weight. This makes it easier to handle when cutting for longer periods of time. It also makes it easier to control when cutting delicate ingredients like fish and sushi.

Bonus: The flatter belly of the Santoku blade helps you make full contact with the cutting board as you slice through. This prevents the food from sticking together with the blade, thus rendering a cleaner cut. 

The Gyuto knife is a Japanese alternative to the classic western chef's knife. It is certainly known for its versatility and all-purpose use, even though it is biased toward cutting meat. The word "Gyuto" translates to "cow sword", which refers to the knife's original use as a butcher's knife for beef. Today, the Gyuto knife is used by chefs around the world for a wide range of cutting tasks.

Gyutos are long knives with a small curve from the middle of the blade to the pointed tip. They are often tall at the heel. A number of chopping techniques, such as up-and-down chopping, push-and-pull cutting, and rock-cutting motions, are well suited for the blade. The blade’s pointed tip aids in intricate cuts.

The blade of the Gyuto knife measures between 18 and 30 cm. However, KOTAI recommends a 20 cm blade as the most suitable size to feel comfortable. The flat heel of the blade is used to tap-chop or thrust-cut vegetables. The blade's pointed tip aids in making delicate, precise cuts, while the curvature from the blade's centre to its sharp edge is used to rock-chop harder vegetables or herbs. 

Another advantage of the Gyuto knife is its balance. The weight distribution of the blade and handle makes it easier to manage the knife while cutting. This is crucial because it helps keep the knife from slipping or bouncing when slicing into tougher ingredients.

Unlike a paring, a fillet, or a bread knife, which are designed particularly for one purpose, a Santoku and a Gyuto are multipurpose knives catering to almost all kinds of requirements. Be it chopping, slicing, mincing, or dicing, both of these knives are qualified to perform these cutting tasks effectively. At a glance, they might even look similar; however, once you familiarise yourself with them, it will become easier for you to spot the difference.

One of the first key differences between a Santoku and a Gyuto is their blade length. As mentioned above, a Santoku blade is shorter than a Gyuto’s. A Santoku blade measures anything between 13 and 20 cm in length, versus a Gyuto, which is longer and is usually between 18 and 30 cm. 

The other important difference is their blade profile. While a Santoku has a straight edge, making it ideal for chopping tasks, a Gyuto has a curvature from the middle of the blade to the tip, making it more suitable for a rocking motion.

When it comes to choosing between a Gyuto and Santoku knife, it really depends on your personal preferences and the types of cutting tasks you will be doing. If you need a knife that is versatile and can handle a wide range of cutting tasks, then the Gyuto knife is a great choice. Its curved blade and balanced weight make it perfect for slicing, dicing, and chopping.

On the other hand, if you need a knife that is more precise and better suited for cutting smaller ingredients, then the Santoku knife is a great choice. Its straight edge and smaller blade size make it ideal for precise cutting tasks like chopping vegetables and slicing fish.

To conclude, ultimately, the choice between a Gyuto and Santoku knife comes down to personal preference and the types of cutting tasks you will be doing. Both knives are versatile and useful in the kitchen, so it really comes down to which one you feel most comfortable using.

Honestly, there is no reason why you should not add both the knives to your knife holder :-)

P.S. It is of utmost importance to maintain your knives to prolong their life, irrespective of the brand you use. You may refer to our best tips for maintaining your knives. Happy reading!