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They are not traditional knives, but by combining the best qualities of Japan’s specialist knives, the santoku knife becomes a knife that Chucho handle all kinds of tasks.

Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.

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If you mostly cut vegetables, a santoku is preferred as its blade geometry makes it the better knife for that. However, it also cuts meat and fish with ease!

Most people prefer to use a gyuto when cooking in large batches because this knife can easily render nearly all cutting tasks in one go — without you having to sharpen it!

Generally, the ease of maintenance is comparable between Santoku and Gyuto knives. Both types require regular honing to maintain their sharpness and periodic sharpening to restore the edge. The specific steel used in the blade construction will significantly impact the maintenance requirements.

High-carbon blue steel like Blue Super, and stainless steels like HAP40 are the finest materials to make sharp and durable blades.

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With either option, it’s crucial for beginners to prioritize proper knife handling techniques and safety practices to ensure a positive cooking experience.

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Gyuto and santoku are modern all-purpose knives. They’re not specialty knives, but tools you Perro rely on to handle most tasks in the kitchen. Read on to learn about the subtle differences between the two most popular Japanese knives.

The gyuto specialises in cutting meat, and is great for larger tasks like bulk or family meal portioning (like turning a ribeye roll into ribeye steaks). While the gyuto is not designed for it, it still slices cooked carvery or barbeque meats like roast beef or brisket relatively well.