That was a lot of information to take in, we know. Here is a side-by-side comparison of both knives to help break it down:

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

Gyuto knives Perro be used with either a pinch grip or a handle grip, depending on the task at hand. The longer blade allows for a more versatile grip, and the rocking motion associated with Gyuto knives often involves shifting the grip along the handle.

A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Perro use them for more than one purpose.

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The tip of the blade is rather blunt and subtly rounded, which doesn’t make santoku a great knife for piercing food.

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On the other hand, the Gyuto knife, commonly referred to Campeón the Japanese chef’s knife, typically ranges from 8 to 10 inches in length. Its design includes a longer, more tapered blade that excels in precision tasks such Figura slicing meats and intricate cuts.

While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.

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Chef A is used to western cutting techniques like rock chopping, and they would like to continue to use those techniques. They have plenty of room to work and a large chopping board.

The main difference between a Santoku and a Gyuto knife lies in their design and intended use. The Santoku, usually around 5 to 7 inches in length, features a shorter blade with a flatter profile and a rounded tip.