When it comes to blades, the Japanese are simply tough to beat in the race of perfection, even if it’s about kitchen blades. The two kitchen knives Gyuto and Santoku prove that they can push their excellence to a whole other level.
But when it’s about Gyuto vs. Santoku, you’ll find it harder than ever to call one of them the best as the competition is almost neck to neck. They both are good, sharp, and versatile, which makes the whole comparison a race of best against the best.
Now the question is – is it possible to come to a conclusion on their comparison? Well, that’s what we’re here to find out.
Gyuto and Santoku: The Differences
We call it a sweaty job to differentiate these two from each other. Are you assuming why it’s so hard?
Well, when two knives are made for almost the same purposes, finding out what makes them different from each other is a hard nut to crack. But we did it. Please check out what we’ve got on that part.
Isn’t this what you’ve had in mind in the first place? After all, you need to pick the right knife for the job, and for that, you need to know what job the knife can pull off.
When you try Gyuto, you’ll see that this knife is amazingly good at dicing, chopping, and mincing. But that doesn’t mean you can’t count that as a perfect all-rounder in your need.
Hold on a second! Who said Santoku couldn’t be an all-rounder? We didn’t get surprised at all when we saw it was as good as Gyuto in dicing, chopping, and mincing. But its performance wasn’t good enough on the piercing like Gyuto.
For any kind of chopping task, the weight of the knife can influence the performance and handling. The next aspect that makes these two knives different from each other is their weight. Compared to the Gyuto, Santoku is lighter and easy to handle.
Gyuto can be humongously long on this part as we’ve seen knives of this genre up to 14 inches. On the other hand, Santoku is not so high on the length as its variants are available from 5 inches to 7 inches.
For chopping smaller vegetables, chefs often utilize the belly of the knife to it and chop faster. But due to having a comparatively flat belly, it’s hard for Gyuto. On the contrary, Santoku’s curved belly gives it more room for performing the rocking action on vegetables.
The piercing ability of any knife depends on the tip. So, the reason for Gyuto staying ahead of Santoku on piercing is because it’s got the sharper tip.
Gyuto and Santoku: The Resemblance
Come on! You thought we’d miss this part? After all, they’re kitchen knives. There must be some resemblance. Let’s check out what they are.
We’ve failed to find any significant variation among the material with which these blades are made. You’ll be seeing both Gyuto and Santoku out there that are made of stainless steel, carbon steel, and of course, ceramics.
The same goes for their handle as well. A few materials we’ve noticed that are mostly used there are Stainless steel, pakkawood, and plastics.
When it comes to versatility, both Gyuto and Santoku deliver the same kind of output. The truth is both of them are made as multi-Purpose knives and are capable of pulling off almost all the jobs you’d ask a knife to handle.
There is almost zero difference between Gyuto and Santoku on sharpness. They both will show equally smoother performance on slicing off anything that you’d put under them.
The handle size of both Gyuto and Santoku is the same. So, it doesn’t matter if your hands are bigger or small; you won’t have to pick a knife based on that, at least.
The concept of Gyuto vs. Santoku might have made you feel like they are competitors of each other. But the truth is, if you want a perfect chopping action from time to time, you’re going to need them both.