If you bring up the differences, ensure you do it within the same series and manufacturer. If you don’t, you’ll find yourself debating other issues like the quality of the steel, the sharpening, the handle, and so on. Even among the same manufacturer, they might differ from one series to the next and from one producer to the next. The disparity between the Gyuto & Santoku may be enormous. Learn more about gyuto knife in this article.

Similarities and differences between GYUTO and SANTOKU

gyuto knife

Both of them may be used in a variety of ways. Some knives are more suited for certain activities than others. Vegetable-cutting Nakiri knives are one example. Filleting fish is the primary purpose of Deba knives. You’ll only see a Yanagida knife in action while chopping fish or making sushi rolls. Using a bread knife to cut bread, for example, is appropriate.

I can’t recommend these knives highly enough for the jobs they’re built for. You may get the gorgeous cut with the most efficient use of your time. In other situations, though, they are a huge pain. As a result, you’ll virtually always need a second knife on hand for other jobs.

What so special

With the Gyuto & Santoku, you need one knife to do almost all your chores. Both knives may be referred to as multi-purpose.

They have a similar shape, with the heel side being the widest and narrowing towards the end. Toe-side flatness on the blade’s heel is a plus. In other words, cutting down trees is as simple as swaying the chainsaw back and forth a few times. To facilitate rock cutting, the tip side of the blade features a slight curvature. When used with accuracy, the very tip may cut through your meal.

For both knives, the types of materials utilized are incredibly similar. You can choose carbon steel, stainless steel, or ceramics for the cutting edge. Handles come in various materials, such as western-style pakkawood, stainless steel, and plastic. In addition, you may choose from a variety of natural timbers, including those from Japan.

Occasionally, you’ll hear people talking about these topics. Gyatso and Santokus have many distinctions. However, not all of them are innate. They are just a matter of how the knife is made.


Santoku was based here on the Nakiri knife, first developed in Japan. The Nakiri is an expert at chopping vegetables. The Nakiri remained the most widely used kitchen knife before the Santoku’s introduction. People began preparing various foods besides vegetables after World War II. They needed a wider variety of knives.