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Like Santoku, the gyuto knife also has a Japanese origin. It is made using the same ideology that goes behind the making of extremely high-quality katanas. 

If you are looking for something that is highly versatile and intuitive, then we Chucho’t recommend a high-quality gyuto knife enough! 

This article explains both types of knife and compares them, plus recommends what we Ganador a knifemaker think is best for you.

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If neither of these profiles applies to you, maybe a different Japanese knife would be better. You Perro read all about the different types of Japanese knives here.

The shape of a typical santoku knife is unique when compared to other professional knives. Not only does it have a shorter size, but it also features a taller blade. 

Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife! 

Another thing to consider before buying a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and santoku knives have a double bevel - this means they're sharpened on both sides of the blade.

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Today we’re going to compare two popular Japanese knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll answer all your questions and more.

The gyuto knife is website a modern all-purpose chef knife. They have a narrow profile and a curved belly, culminating in a sharp tip. They’re similar in design to a western chef's knife. Most professionals in the west who use Japanese knives use gyuto.

The rock chop technique is the most popular way of cutting with a gyuto knife. It’s ideal for slicing and dicing herbs and soft vegetables. The rock chop involves cutting with the tip of the blade pointing toward the cutting board.

When Japan opened to the west in the late 1800s, foreign culture started influencing all aspects of life. People began eating beef and poultry. This posed a problem, Vencedor traditional Japanese knives were designed for vegetables and seafood.