One can purchase both of them because they are perfect in different works. also, it features a pointed tip, slightly turned down spin and curved edge. I … Moreover, for the home cooks, you can use 180 mm blades to highest 210 mm. Yoshihiro VG-10 Gold Stainless Steel 3PC Knife Set (Santoku 7 in (180mm), Nakiri 6.5 in (165mm), Gyuto 8.25 in(210mm)) Special Price $329.99 Yoshihiro High Speed Stainless Steel HAP40 Santoku Multipurpose Chefs Knife Natural Ebony Handle The dimensions of Gyuto knives range between 150-390mm, but the most frequent ones are between 210-270mm long. Lastly, we mention the differences according to the above discussion. You’re going to choose from the most famous Japanese knives: Gyuto and Santoku. Whether you select a Gyuto or Santoku knife for your kitchen depends a lot on your personal style. You will get a best-quality knife, but one can save money by purchasing it. But nowadays it is familiar with using in the household work. After that, they invent the Santoku knife by following the Nikiri knife. They perform a wide range of kitchen tasks. Lastly, we will present the cost of this knife. Santoku knives are true all-purpose workhorses, however. Santoku’s turned down spine is known as a sheep's foot blade, or sheep’s foot tip. These qualities make Santokus especially good for chopping. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen. Additionally, the length of the Santoku blade is highest 7 inches that mean 180 mm. Both the santoku and gyuto knives are an excellent all round utensil to have in the kitchen – whether its for commercial or at-home use. One should take the small blade than the board. Chef’s knives can be used for just about anything. However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. Moreover, the derivation of the Gyuto knife is France and Germany. Turning up the heat… The special handle on the DALSTRONG Santoku Knife – Shogun Series is designed to be heat and moisture resistant. Now we will provide slight differences between them. Also, bread knives only cut the bread. If you want a long knife with a pointed tip, however, or if you know you’ll be rocking your knife, there’s no reason to even consider a Santoku. You simply can’t find these features in most Santokus. The shape of these two knives is almost similar. They’re often shorter and thinner than your chef’s knife, meaning you’ll be a bit more agile as you work. However, it has a little different than regular Japanese knives. Moreover, the heel area of the blades is flat. Lastly, we mention the differences according to the above discussion. Then the cutting will be easy to manage and fast. In our opinion, Santoku is winner in this debate. Indeed, both knives are amazing. However, to get the features of Santoku and Gyuto knives read the full content to the end. The only real exception is cutting hard foods (like pineapples or bones). However, to get the features of Santoku and Gyuto knives read the full content to the end. A Gyuto knife will provide you a long and sharp blade. Already we present several articles about this knife on the Blade Advisor. but it can be long up to 360 mm. Also, it has a flat tip that cuts things stably. It is quite challenging to find out the dissimilarities. Truthfully, I think a shorter Gyuto (+/- 21cm) or chef’s knife is going to be slightly better than a Santoku for most use cases. We are at the end of this content. If your knife drawer space is limited, selecting a Gyuto will reduce the number of blades required for your kitchen. In other words, Gyutos and chef’s knives are basically the same. Go with a Gyuto or chef’s knife. Also, it has a flat tip that cuts things stably. Though the price of Gyuto is much more than Santoku, there is no way to leave it. … Also, the tips are very sharp and curve. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. The 210 is a pleasure to use as it is thin and shaving sharp. The Gyutos, like the Santokus are fairly light. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. That helps to avoid the moist items form the sticking. Most importantly, the manufacture of the Santoku and Gyuto is different than the other knives. It’s nearly impossible to tell a slightly thicker Gyuto with a double bevel and a western-style handle from a western chef’s knife. They’re great all-purpose knives. Also, the range of the blade is 13 to 30 centimeters. Such as, it has a wooden handle, and the blade has a few hard plates of steel. The standard blade length for santoku knives ranges from 5 to 7 inches, and you can still find them with a longer length. The Japanese word Santoku means The knife of three virtues or knife to solve three problems. Also, they like it for the lightweight blade. Nakiri vs Santoku and their Key Aspects . Furthermore, the materials of these two knives are also the same. On the other hand, a Gyuto knife has an 8 inches long blade that helps to chop sizable vegetables or fruits like watermelon. Many chefs consider Yoshihiro knives as one of the best Japanese knives because of their durability and higher quality. This way, you’ll get the best of both worlds. Santoku vs Gyuto. As a result, every chef can use this knife. Now we will discuss the features of Santoku knives. Hopefully, you get all the information about the Santoku vs Gyuto. Gyutos are shaped the same way as western chef’s knives and used the same way. The price of the Sntoku knives varies on the features. Many funayukis are adept at breaking down fish much like a deba or yanagiba. Others have a hollow grind for extra sharpness. Our Gyuto, Japanese for Chef’s knife – Sakai Kyuba Stainless Steel 210mm. As a result, Gyuto has a slightly sharper tip. Japanese think that the length of the knife blade depends on the kitchen size. Secondly, it has no arc so that it provides some knife technical issues. Also, they considered that the Gyuto knife is quite challenging to use then Nikiri one. From London with ❤. Hattori Forums FH Series FH-4W Santoku 170mm (6.6inch, Fresh White Corian Handle) Sold Out $365.00 Hattori 傘 SAN Series Limited Edition FH Series SAN-2 Santoku 170mm (6.6 inch, Desert Ironwood Handle) 5 reviews Most importantly, these are the features that represent the Gyuto knifes agile and accurate to use. Santoku Vs. Gyuto: Features Compare. Each blade has stainless steel, ceramics, and carbon steels. Also, the point of balance of this knife is forward to the tip. I also own the Takamura R2 180 Gyuto. As we mentioned before that Santoku has an arch blade, and it can cut differently. Firstly, the Santoku knife has two primary differences from the chef’s knife. Usually, the regular knife has the same angle, but these two knives have a single and double bevel. If you already have a chef’s knife, however, adding a Santoku to your arsenal can help you with certain types of food prep. There are some similarities between the chef and the Gyuto knife. Second, Santokus have no curve or belly. Indeed, simplicity is the best for every case. The blade of the DALSTRONG Santoku Knife – Shogun Series has been folded 67 times to perfect the strength. Typically, people did not listen to this knife before. One of the essential parts of the knife is a handle. A santoku knife is similar but can create air pockets with those groves. hence, it has a shaper tip than santoku and that makes it perfect for meat and rock cutting. © 2020 Japana Limited. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp.