Santoku vs Gyuto knives-Which one is better?

In Santoku vs Gyuto knives, numerous factors separate these two amazing knife brands. However, the biggest characteristic that differentiates them is their intended use in certain fields.

The Japanese santoku knife is for chopping, mincing, and dicing, while the Japanese gyuto knife is for mincing herbs and crushing garlic. They are Japanese versions of Western chef’s knives. 

Here in this specific article, we will inform you about the best feature differences among these knife types. So, it would be perfect to know about them before you purchase these special knives for yourselves.

Feature Differences – Santoku vs Gyuto knives:

Like all other comparison articles, this one will also review all the major factors from the composition to the functioning of these knives. Moreover, we also enlighten the major reasons you should buy and use these kitchen knives.

Before proceeding any further, don’t forget to explore this knife-related website, and you are sure to find quite interesting knife-related informative content such as the German vs Japanese knife comparison article.

1. Shape

In general, Santoku knives are short and wide, with a straight or slightly curved blade. On the other hand, Gyuto knives have curved blades and are longer and narrower than other knives. 

Cutting tasks such as slicing and chopping require this curved shape, which allows for rocking motions. Slice, dice, chop, mince – and crush garlic – with Gyuto knives.

Santoku knives are used for chops, dice, and mints. The Gyuto knife’s blade is longer and narrower, making it more delicate.

2. Edge angle or Sharpness

Knife-edge angles indicate how sharp the blade’s edge is. Santoku knives typically have a sharper edge angle than Gyuto knives.

As a result, the Santoku knife can make precise cuts with minimal effort. Cutting, dicing, and mincing require precision, so a sharper edge angle is ideal.

In contrast, Gyuto knives have more obtuse edges, making them useful for cutting, slicing, and rocking. Unlike a Santoku knife, Gyuto knives have a softer edge angle that allows them to bend more easily and prevent them from breaking.

3. Handle

In knife use, you hold the handle of the knife when using it. Wood, plastic or composite materials are used to make Santoku knives’ handles, which are ergonomically designed and comfortable to hold. 

In most cases, Gyuto knives have wooden handles, while some high-end knives have horns, bones, or other materials. On the other hand, Santoku knife handles are uniform, in size, and material, while Gyuto knife handles may vary slightly in shape, size, and material for accurate gripping

4. Length

Knives are measured by their blade length. Gyuto knives have longer blades than Santoku knives. Santoku knives are shorter and easier to handle, making them useful for cutting, mincing, and dicing. Furthermore, the shorter length makes it easier to store and more compact.

In contrast, Gyuto knives have a longer blade length, resulting in a longer cutting edge and a larger cutting area.

You can slice larger or harder ingredients with Gyuto knives because they have a longer length. With a longer blade, you can cut and chop larger cuts of meat and vegetables.

5. Construction

Sharpening and honing create a sharp edge on santoku knives made from single pieces of steel.

Forge-welded Santoku knives have hard steel cores and soft steel cladding. Known as sanmai, this type of construction makes the knife less prone to chipping or breaking while keeping a harder edge.

In addition, Gyuto knives have a single steel blade, which is sharpened and honed. Steel is used in the core and cladding of some Gyuto knives. The two are then forged together. The sanmai construction of a knife makes it more flexible, durable, and less likely to break or chip.

6. Bevel & Tip

The blades of Santoku knives have double bevel edges, which means they have been sharpened on both sides. It’s sharper than a Gyuto knife because of its bevel angle of 10 to 15 degrees. Precision cutting and peeling are possible with Santoku knives’ pointed tips.

Gyuto knives usually have a double bevel edge, a symmetrical edge created by sharpening the blade on both sides. Santoku knives are sharper because they have a 20-degree bevel angle. Typically, Gyuto knives have rounded tips, which facilitate cutting and slicing.

7. Design & Price

The blades are typically between 5 and 7 inches long, thicker, and wider. Chopping, slicing, and dicing are heavy-duty tasks. In contrast, Gyuto knives have longer, thinner, and narrower blades, and longer handles. Slice cut precisely, and perform other tasks with more control over them.

Gyuto knives tend to be more expensive than Santoku knives. Most Santoku knives are mass-produced since they are made of less expensive materials. As a result of their high-quality materials, Gyuto knives are more expensive. Gyuto knives are also made by small, artisanal manufacturers.

Reasons to buy Santoku knives:

  • Short handle and blade length
  • Thick and moveable blade
  • Highly affordable
  • Performs heavy-duty task

Reasons to avoid Santoku knives:

  • Less suitable for precise cutting
  • Not for peeling

Reasons to buy Gyuto knives:

  • Lightweight
  • Thin & precise for cutting
  • Long handle for accurate control

Reasons to avoid Gyuto knives:

  • Can’t perform heavy-duty tasks
  • Expensive

Which one to buy from Santoku vs Gyuto knives?

The Santoku knife is a great choice if you frequently chop, slice, and dice. It is suitable for heavy-duty tasks because of its shorter blade and wider width.

You might find a Gyuto knife to be a better choice if you want a versatile knife that can handle a variety of tasks. 

In the kitchen, it can be used for cutting, slicing, and other tasks with its longer blade and thinner width. What you plan to use the knife for, your personal preference and your budget will determine which knife to choose. 

To gain a better understanding of their performance and handling, you might want to try them out in person or read reviews. But, make sure to buy and use both of these knives by yourselves.

Santoku vs Gyuto vs Chef knives:

Santoku knives have shorter blades and thicker blades, so they are best suited to heavy work like chopping, slicing, and dicing. 

On the other hand, Gyuto knives have longer blades and thinner blades, making them more versatile for tasks such as slicing, precision cutting, and other tasks that require more control. 

In comparison to both of them, Chef knives are the most common and versatile knives, with their curved blades. Moreover, these knives are more versatile, compact, and effective than the other two Japanese knives. So, make sure to use them once in your kitchen utensils.

Nakiri vs Gyuto vs Santoku knives:

In Japanese culture, the Nakiri knife is used for slicing and chopping vegetables. There is a straight blade on this knife which makes it ideal for slicing and chopping vegetables.

On the other hand, Gyuto is a Japanese chef’s knife that is versatile and can serve a variety of purposes, including cutting, slicing, and dicing. Last but not least, A Santoku knife is a Japanese multipurpose knife designed for heavy-duty tasks like cutting, slicing, and dicing.

Gyuto vs Bunka knives:

The Gyuto is a Japanese chef’s knife, a versatile tool that can be used for multiple tasks, such as slicing, precision cutting, and many other things. The Bunka knife’s shorter handle and square tip make it ideal for mincing, dicing, and chopping vegetables.

You can easily identify the major features that separate these amazing and versatile knife brands. So, make sure to purchase and use both of them, as they are sure to perform accurately as your main kitchen utensils.


1: Is a Santoku or gyuto better?

Among Santoku vs Gyuto knives, the straight edge of the Santoku kitchen knife is particularly useful for push-cutting and tap-chopping. Due to its pointed piercing tip and slightly curved belly, the Gyuto is the better multipurpose kitchen knife.

2: What are the advantages of a Santoku over a French chef’s knife?

Compared to a chef’s knife, a santoku knife is better suited to precision cutting, which requires extremely thin cuts. The precision of a chef’s knife is much harder to achieve.

3: What is the difference between gyuto vs Chef Knife?

A Gyuto knife can hold its edge for a longer time due to its hard steel. Sharpening them becomes more difficult as a result. Due to their softer steel, chef knives require more sharpening and tend to be easier to sharpen.

Final Verdict:

In Santoku vs Gyuto knives, we have reviewed the main factors that separate these two amazing and versatile knife brands such as the designs and functional capabilities.

.In addition to their short and thick blades, Santoku knives tend to be less expensive than Gyuto knives. For slicing, precision cutting, and other tasks that require more control, Gyuto knives are longer and have thinner blades. In addition, they tend to be more expensive than Santoku knives.

Your specific needs and preferences will determine whether to buy a Santoku or Gyuto knife. Santoku knives are good for chopping, slicing, and dicing. Choosing a Gyuto knife can be a better option if you want a versatile knife. 

If you’re not sure, you might want to try them out yourself or read reviews from other users to learn more about their performance and handling.


Rafay Malik

Rafay Malik is a knife expert and writer who is very passionate about writing on knives, and also he is always trying to transform his knowledge to other people who love to explore knives. With years of experience in the field, he has developed a deep understanding of knives, and he is still exploring other types of knives.

1 thought on “Santoku vs Gyuto knives-Which one is better?”

Leave a Comment