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Discuss knives with the chef, and the discussion will often focus on Japanese chef’s knives. Japan is known for the production of professional kitchen tools that have been developed over the centuries. Two universally popular people are Gyuto and Santoku. Although there are similarities, there are also differences. They are therefore suitable for various tasks in the kitchen.
Once you’ve arrived at this page, you might try to decide whether to invest in a Santoku gutter or a Santoku knife. This article discusses the difference between these knives and their characteristics, strengths and weaknesses.
Santoku knives and guts. I have these two sharp steel knives and I have a personal opinion about their usefulness. To make this review more reliable, I’ve asked the opinion of the Facebook and Reddit kitchen groups. Online product recalls were also compared in order to get a complete picture.
Comparison between Duto and Santoku
The Santoku and Gyuto are universal Japanese knives that can be worn in the kitchen. Whether you need them for commercial or private use, they make up 90% of your kitchen.
You will find that the gutto is able to accomplish any task the Santoku can do. But it also has a sharp tip, which is useful for penetrating tight spaces. Thanks to the curved blade, this knife can also be cut into pieces.
|Better use of resources
|Shred, dice, chop. It’s a good break.
|Shred, dice, chop. It’s a good break.
|Ability to sharpen the knife
|Up to 14 long, slightly curved, tapered leaves.
|Usually 5-7, round-toothed sheep’s foot blade.
|at the end of
|Double bevel, thin but strong.
|Double or single chamfer.
|Medium to high range
Benefits of owning both blades
- Versatile: usable for 90% of kitchen workstations.
- Sharp: Meat, fish and vegetables can easily be cut.
- Clean cuts: no more pieces of vegetables stuck together (think celery!)
- Accuracy: Make thin, precise slices that bring the dish to life.
Both knives are good multifunction knives, so it doesn’t matter which one you choose? Absolutely. Let’s take a good look at every knife.
It’s a similar position:
You might also be interested in our comparison of a knife made of nodules and nakiri. We are going to examine in detail two Japanese knives for cutting vegetables quickly.
Gyuto, loosely translated, means cow sword. This name was given because this knife was originally used to cut large pieces of beef. The Guto takes care of most of the cutting, slicing and carving you do in the kitchen. Although they can be very long, the standard size is about 10-12.
Advantages of gutto over santoku
- The length makes it possible to grind larger objects, such as cabbage.
- finer and sharper blade
- The curved blade is used to sharpen the stone.
- A sharp point helps you get to places that are difficult to reach.
Look at the Duto knives in the Amazon.
The Santoku is another versatile knife that will do most of the work in the kitchen. So, how did this knife start? In the 1940s, the Japanese took a Nakiri knife (a kind of meat grinder) and gave it the same characteristics as a Western cook’s knife. The reason was to make it more suitable for home cooking.
In the translation this means a knife with three virtues, i.e. it is suitable for cutting, crushing and dicing. Others believe that the three virtues are the processing of meat, fish and vegetables. Anyway, get an idea – this knife has many uses.
An essential feature of the Santoku is the flat profile of the blade. This is a good choice for those who prefer to grind vegetables in one piece through all the vegetables instead of cutting stones.
Features of the Santoku knife.
Characteristics of the Santoku knife
- Advantages of the Santoku offer over that of Gutu
- Some cooks will like the shortest knife.
- A safer and more convenient option in a very limited and busy cooking space.
- The flat blade makes cutting vegetables easier and cleaner.
- Generally more accessible than a comparable Gutto.
- Scrape the ingredients from the chopping board with a flat knife.
See Santoku knives in the Amazon.
The Santoku is a compact and lightweight knife with an exceptional balance and an excellent feel in the hand. This cutting tool is ideal for a small cook who doesn’t like to carry a large knife in the kitchen.
What is the best option?
Does size matter?
If you are satisfied with a long leaf, the Guto is a good option. It facilitates the treatment of oversized vegetables by a simple cut. But not everyone likes this great advantage – if so, a more compact and balanced sandbank would be a wise choice. You’re gonna use this knife a lot, so it should come in handy.
What is your budget?
Knife lovers probably have both knives in their inventory. If the budget isn’t such a big issue, it could also be an option for you, as both would be useful for different jobs. Over time you will notice that each knife has its own application. I think for most tasks, Guto will be preferable.
If your budget only allows you to choose from the available options, you can find Santoku that can save you a few dollars. The price of the two knives is different, but if you compare these two knives, both of the same size and quality, the Gutto generally costs more.
What is your sharpening style?
If you are a stonemason, a chef’s knife or an intestinal knife is the best choice because of its curved blade. Although this is a larger knife, you’d be surprised how complicated the cuts can be. It is possible to cut species of stems, matches and garden.
Santoku is also able to implement the above mentioned cuts. The flat blade makes it easy to crush onions, leeks, celery and herbs.
Are you a paper printer?
There are times when one is in a hurry to cook. Guests are ready, or you have to take the kids to a friend’s house. You can work in a big kitchen, which means you’re always in a hurry! The Santoku has a flat blade with which the chopped vegetables can easily be scraped into a pan. This may not seem like such an important function, but such small things can save a lot of time in a whole year of cooking. The curved blade of the Gutto makes scratches a little dirty. This usually requires a second or third attempt to put everything in the pot.
Common parts of the sheet
Let’s take a look at the parts of the knife. Whether you are a cook or a home cook, it will always be useful to understand the terminology of the knife. Although it is not necessary to know all these different parts of the knife, it is very useful if you want to buy a new kitchen knife. You will often hear knife specialists talking about terms such as spine, heel and grip. I suggest you take a minute to digest it.
Parts of the knifeCommon parts of the knife
The two knives presented in this magazine are worth adding to your range of knives. When choosing a suitable purchase option, attention will often be focused on the magazine. It is also very important to look at the feather. Comfort and safety are important considerations. Look for a handle that is riveted or cast in a leaf. This prevents the blade from slipping.
Your knife will last a few years, so think about the look of the handle. Materials such as walnut, ebony, packaging wood or stainless steel will impress you and make you feel good in your hands.
If you compare Gutos and Santokas, you will see that they are both high quality Japanese knives that cover 90% of your cutting needs. Their differences are quite subtle. The selection of the best option for your needs is reduced to your personal preferences. When I pushed him, I chose Gyuto for his curved blade and sharp tip. In addition, the length facilitates larger cutting operations.
These blades are not designed to crush under heavy loads. Don’t buy one to cut the bones into pieces.
Whichever knife you choose, don’t forget it needs maintenance. Invest in a sharpening stone to keep the knife sharp. If not, you should be prepared to hire an expert to sharpen the knife often. A stupid knife is uncomfortable to handle and can be dangerous in the kitchen.
You can see Amazon’s latest knives here:
What’s your favorite bong knife in the kitchen? Would you rather take the whole game so you don’t have to choose a winner? Please let us know in the following remarks.
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