The Santoku has a scalloped edge that leaves air pockets in the food it cuts to prevent the slices from sticking together. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. They’re great all-purpose knives. Close. Before we dive into the advantages, we’ll start off by sharing our favorite Santoku at the moment. It started from meat handling. Lastly, we mention the differences according to the above discussion. Santoku knives are best used for slicing, dicing, and mincing. That's why Santoku has some remnants of the Nakiri when compared to Gyuto. Now, it sounds like they are very similar, doesn’t it? When discussing the difference, always do within the same maker and the same series. Do you have a limitation in the kitchen space? What is the difference? Yanagiba knives are used only for slicing fish flesh and sushi rolls. Chef’s knives are long (6-10″ or 18-24mm) knives with pointed tips, a bit of curve between the tip and the midsection (for rocking), and wide blades (for easy food transfer). However, to get the features of Santoku and Gyuto knives read the full content to the end. If you already have a chef’s knife, however, adding a Santoku to your arsenal can help you with certain types of food prep. Cechą charakterystyczną noża Santoku jest niezwykle specyficzny, rozpoznawalny na pierwszy rzut oka kształt ostrza. Now the upper-middle-class is hot to trot on santoku, and there are even people who think the nakiri is really the cool kids' thing, where the professional kitchens have been discovering good-quality gyuto and single-beveled knives --- and thus get pleasure out of sneering at whatever their fashion-conscious customers buy. (2) Shape: As I told you, the shapes of both knives are similar. And Santoku is more suitable for chopping down. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. As Santokus have become more popular, knife manufacturers have begun to produce them with a wide range of options, meaning that you can find a Santoku with pretty much any combination of length, metal, handle, and grind. Do you have a plan to buy (or already have) a longer knife? Great blade for the money. For this particular knife, the VG-10 core is responsible for the gyuto’s strength, durability and corrosion resistance. For the handle, you can have the western style pakkawood, stainless steels, plastics. N O T E S: Personally I find the Tojiro pricing in the USA affordable. Looking to get a good Japanese knife for use at work. I own examples of both and I'm not too enthused by either (YMMV). The Santoku is too short for what you mentioned you wanted to use the knife for. It started from vegetable handling. The wide blade helps for transferring food, too. There’s no reason why your knife stand (or a knife rack) can’t hold two high-quality, beautiful knives for two different tasks. You can break out your chef’s knife for tasks that need the longer blade and use the Santoku to power through quick chopping jobs. (2) Shape: They are both wider at the heel side, getting narrower towards the tip. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. A santoku knife doesn’t come to a point at the tip of the blade like a chef’s knife does. There are two big differences between a Santoku and a chef’s knife. Strona korzysta z plików cookies w celu realizacji usług i zgodnie z Polityką Plików Cookies. You will find that a gyuto is capable of performing any task that the santoku can. Feb 7, 2019 - If you don’t own yet any Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. Why santoku translates to "three virtues." Gyuto vs Santoku . Both Gyuto and Santoku are versatile Japanese kitchen knives. Both knives certainly serve many purposes in the kitchen. I often have the question. Secondly, it has no arc so that it provides some knife technical issues. Gyutos are shaped the same way as western chef’s knives and used the same way. If you need some guidance, try to answer the following questions. However, if one has a Gyuto knife, then you can purchase a Santoku for the kitchen. Deba knives are designed for filleting fish. These differences are more distinct for some makers, and less for others. Before discussing the differences, let’s start with the similarities. These make vertical straight chopping of vegetables a bit easier. 3 1 13. It started from vegetable handling. Gyutos are slightly better all-purpose knives (due to the piercing tip and the belly for rocking), but Santokus can still be used for most kitchen tasks. Santoku vs. Gyuto are perform a wide range of tasks with a single edge. Gyuto and Santoku. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp. Note: For orders made after 13th of December processing time may take up to 1 week. While the shape of the Santoku knife is much flatter when compared to the Gyuto. Convenience . Before the Santoku, the Nakiri was the most popular kitchen knife. Like steel quality, sharpening quality, handle quality, etc. You can even find Santokus with a rounded edge for rocking cuts, although some purists might argue that those knives aren’t Santokus anymore. If you don’t already own a Japanese kitchen knife, the exotic sounding names – gyuto, santoku, nakiri, sujihiki, deba etc. There are some differences coming from the origin. From London with ❤. Latest Posts. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. 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. About the knife length, they say a little shorter than the width of your cutting board is easy to handle. These qualities make Santokus especially good for chopping. NA: Tojiro DP Gyuto EU: Tojiro DP Gyuto Tojiro Santoku (170mm): NA: Tojiro Santoku EU: Tojiro Santoku. 5. Santoku to nóż o tyle niezwykły, że stanowi swoistą hybrydę noża kucharza, zwanego w Japonii Gyuto i niewielkiego tasaka. In other words, it started from meat handling. Santoku vs. Gyuto, two Japanese blads are versatile; these can perform different functions. also, it features a pointed tip, slightly turned down spin and curved edge. So, knife makers came up with the idea of Santoku. MAC Knife Professional Series 6.5" Santoku Knife MSK-65. A santoku is a general-purpose knife and will do vegetables. So, you can say the origin of Gyuto is either Germany or France. It could be debated that either one of these knives could be one of the most useful in your kitchen. Comparison of expert ratings. Santoku knives are true all-purpose workhorses. One interesting note: Santokus are often cheaper than Gyutos. Blade Shape This is an area of difference between a santoku knife vs a chef knife. If you’d like to know more about the three knife types appeared in this article, click the following links. They are the response to the demand from Western countries for kitchen knives. Santoku Vs. Gyuto: Features Compare. Misono UX10 8.2" Gyuto. Funayuki vs Santoku vs Gyuto Discussion in 'Kitchen Cutlery & Tools' started by Hesparus, Oct 19, 2012. As a result, they’re not very well suited for piercing. You can have the most beautiful cut with the highest efficiency. The Japanese word Santoku means The knife of three virtues or knife to solve three problems. The Gyuto and chef’s knives are almost identical. 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. 1,442. They vary maker to maker, and series to series even within the same maker. But there are some slight differences. Do you cook vegetables more often than meats? Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Are you interested in kitchen knives with some more Japanese vibes. Second, Santokus have no curve or belly. Chef’s knives can be used for just about anything. Go with a Gyuto or chef’s knife. Many people felt Gyuto was too different from the Nakiri, and not easy to use. Oct 19, 2012 #1. (4) Others: Sometimes, you might hear the following discussions. In case of the Gyuto and Santoku, you can do almost any tasks with one knife. The different ways of which to distinguish the Nakiri and Santoku is through their aspects: their convenience, materials used, safety features and usefulness/functionality. Gyuto vs Santoku. Free delivery for orders above £70 in the UK and £200 (or equivalent €/ $) internationally. But apart from the blade length range, some people might not notice them. At the beginning of the Meiji era (2nd half of the 19th century), German and French Chef’s knives were imported to Japan. The heel side of the blade is reasonably flat. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. The Chef’s knives are convenient for a lot of big chunks of meat. Truthfully, I think a shorter Gyuto (+/- 21cm) or chef’s knife is going to be slightly better than a Santoku for most use cases. The Gyuto is basically the Japanese version of the western chef's knife. The very tip is sharp enough to cut into your foodstuff, and for precision works. Gyuto has a more curved edge profile and a less turned down spine than Santoku. You can call both knives a Multi-Purpose knife. A gyuto/chef's works better for me than either but if I was used to a santoku and preferred it to a chef's I'd just get another one. Don’t worry. Santoku (三德): (three-virtues)The santoku, also called bunka bocho (culture knife), is primarily used for vegetables and fish. But the difference can be so small that other people wouldn’t notice. You simply can’t find these features in most Santokus. The Nakiri is specialized in cutting vegetables. When it comes to a match-up of the gyuto vs santoku knife debate, it’s one with much more usefulness in our opinion. You can also have the Japanese style natural woods, and many more. They’re usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. 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 Santoku vs Nakiri – Santoku Knife Review. I will explain why and how to choose a Japanese Gyuto or Wa-Gyuto knife. probably don’t ring any bell. The same can be said about a bunka, santoku, or even a nakiri. 4. Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. Gyuto knives originated from France and Germany. Others have a hollow grind for extra sharpness. Santoku’s turned down spine is known as a sheep's foot blade, or sheep’s foot tip. Firstly, the Santoku knife has two primary differences from the chef’s knife. For the blade, you can have carbon steels, stainless steels, and ceramics. For detailed discussion about the bevels, click the photo below. And Japanese knife manufacturers started to copy those knives, and called them Gyuto. Here is a brief description of a Gyuto knife and a Santoku knife. Which Whetstone Grit To Choose For Sharpening Japanese Knives, Guide to Buying your First Japanese Knife, Mutsumi Hinoura Gyuto 210mm Shirogami Kurouchi – Chef’s Knife, Mutsumi Hinoura Gyuto 210mm Shirogami Kurouchi Nashiji – Chef’s Knife, Sakai Kyuba x Japana Chef’s Knife 21cm – The Gyuto, Aomori Hiba Kitchen Cutting Board – Wasabi x Japana, Sakai Kyuba x Japana – The Knife Set: Chef’s, Veggie, Paring. So you can chop down with a minimal rocking motion. These are still kitchen knives and although there are some differences between common western knives – they still serve the same purpose, which is to cut. First, Santokus have fairly flat tips. It started from vegetable handling. (1) Versatility: They are both versatile. Gyuto vs Santoku. hence, it has a shaper tip than santoku and that makes it perfect for meat and rock cutting. 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