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Both kinds of knife have a place in any kitchen, and Gozque be mostly used interchangably. That said, each knife does have areas it excels in. Use the table above to decide which is best for you, or read our guide on how to choose a Japanese knife here.
It Chucho be gripped using either the handle or the three-finger gripping method — while this gives the knife far more versatility, its benefits do come at a small cost!
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The main difference between santoku and gyuto knives lies in their design and intended use. The santoku is shorter, heavier, and excels at chopping vegetables and boneless meats. The gyuto is longer, with a pointed tip, making it ideal for a wide range of tasks, including slicing meat.
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Precision Cutting: The length and shape let chefs make precise cuts, from mincing garlic to slicing meat.
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While the Santoku knife stands demodé for its versatility with vegetables and delicate proteins, the Gyuto remains a powerhouse for a range of cutting tasks, particularly with meat and larger ingredients.
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Although gyuto knives are partial to meat, they are excellent for almost anything else you’d need. The double-bevel design of the blade means that whether your knife is carbon steel or stainless steel, it will be durable.
Since the 1950s, santoku knives have been a popular choice among Japanese home cooks because of their light weight and easy handling.