Comparing Two Popular Japanese Kitchen Knife Styles
Gyuto and Santoku knives are two of the most widely used Japanese kitchen knives, each offering unique advantages for food preparation. Both knives are designed for slicing, chopping, and general kitchen tasks, but their blade shapes and cutting styles differ.
To better understand these knives, you can also review our overview of different types of kitchen knives.
Last update on 2026-03-05 / Affiliate links / Images from Amazon Product Advertising API
What Is a Gyuto Knife
The Gyuto knife is the Japanese equivalent of the Western chef knife. It features a longer blade and curved edge that allows for rocking cuts while chopping ingredients.
What Is a Santoku Knife
Santoku knives typically have a shorter blade with a flatter edge, making them ideal for precise slicing and chopping tasks.
Which Knife Should You Choose
Home cooks who prefer rocking cuts often prefer the Gyuto, while those who prefer controlled push cutting often choose the Santoku.
Final Thoughts
Both Gyuto and Santoku knives are excellent kitchen tools. Choosing between them depends largely on your preferred cutting style and the type of food preparation you perform most often.