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. 

Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of the blade!

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The shorter blade is ideal for gripping and can provide you with a lot of utility when it comes to scoring and dicing food. Even the taller blade design Chucho be used to sweep and pick up food from the cutting board!

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

The cutting techniques associated with Santoku and Gyuto knives vary largely due to their distinct blade shapes. The Santoku knife employs a technique called ‘push slicing’ where the cook pushes the knife forward and down into the ingredient, enhancing control while minimizing the need for rocking.

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Even in Japan, most home cooks and professional chefs opt for modern knives, because they’re easier to use and maintain. They’re also much less prone to damage.

Both the Santoku and Gyuto are highly versatile knives, capable of handling a wide range of tasks. However, their strengths lie in different areas.

The Santoku knife is generally considered excellent for chopping vegetables. Its flatter blade profile and shorter length make it easy to control and maneuver, facilitating efficient up-and-down chopping and push-cutting techniques. The broad blade also allows for scooping up chopped ingredients for easy transfer to pots or pans.

You cut with a downward motion, and once the tip hits the board, you push down, allowing the knife to rock from the tip to the handle along the curve of the blade.

Since get more info the 1950s, santoku knives have been a popular choice among Japanese home cooks because of their light weight and easy handling.