Japanese chef's knives: the favourite knives of many professional chefs

The santoku and the gyuto: which one will you choose?

There are two specific types of Japanese chef's knives: the santoku and the gyuto. Both knives are all-rounders and the basis of every knife set.

A santoku is characterized by its straight edge. In contrast to a gyuto, the blade is about the same height along its entire length and only slopes down at the tip. The santoku is also a little more compact and therefore easier to use. The santoku excels at cutting vegetables.

The gyuto looks a lot like the European chef's knife. They share a lot of characteristics. The main difference is that a gyuto, on average, is a little longer than a European chef's knife. A characterizing feature of a gyuto is the sharp tip at the end of the blade. Because of this shape, a gyuto usually has a 'convex' edge, which is different from the straight edge of a santoku. A gyuto is better suited for traditional, European cutting techniques.