Are you trying to decide between a Santoku knife and a Gyuto (chef’s knife)? Both are incredibly versatile, but each has its own unique characteristics. Before making your choice, we’ll walk you through everything you need to find the right knife!

Portrait of a Santoku knife

Invented about 150 years ago in Japan, during the Meiji era, the Santoku translates as “three virtues,” which can refer to the cutting of meat, fish, and vegetables or to the three main types of cutting: chopping, slicing, and dicing. Very versatile, the Santoku is one of the best kitchen knives we recommend as the main knife in the kitchen.

Thanks to its kamagata tip, which can be recognized by its bird’s beak shape, the Santoku is easily recognizable and remains one of the most appreciated models from the best kitchen knife brands.

Discover our selection of Santoku knives.

Why do you absolutely need a Santoku knife?

A good cook needs good knives. Whether you are a novice or a professional chef, the Santoku is an essential tool to have in your kitchen.

Thanks to a blade shorter than a chef's knife (about 165mm to 180mm versus 180mm to 240mm for a chef's knife), this knife is easier to handle for beginners and is often considered among the best kitchen knives for learning proper technique.

To achieve a good cut, the push-cut technique is used, lifting the blade from the board with each movement. The curvature towards the tip of the knife also allows for a pendulum cut. Regardless of the method used, it is important to apply as little pressure as possible and let the knife work. The result: a clean and precise cut!

In summary, the Santoku is one of the best kitchen knives for a professional chef and is also the ideal all-purpose knife for the home kitchen. Its versatility allows it to perform different types of cuts and will suit most foods.

Want to expand your cutting options? Perhaps the Gyuto knife, the Japanese version of the classic chef’s knife, would be more suitable for what you are looking for!

What is the best Japanese knife? Make your choice by clicking here.

Portrait of a Chef's knife

The Japanese word Gyuto (牛刀) literally translates to ox sword. The Gyuto knife is the equivalent of the Western chef's knife and was designed to cut everything from vegetables to meat and fish. It is also made to be used with the push-cut method, lifting the blade between each cutting motion, or with the pendulum method. It is important that the blade is straight when impacted with the cutting board to avoid damage to the knife edge.

The more curved blade of the chef's knife is usually between 180 mm and 240 mm, which allows for the execution of slicing motions in one movement. This is difficult to achieve with a Santoku, which has a shorter, straighter blade — another reason why many cooks consider the Gyuto one of the best kitchen knives for all-around use.

Straighter than its European counterpart, the Japanese chef's knife requires a different technique to get the most out of its potential. Once mastered, you will see that you will not be able to go without it! As a true extension of the cook's hand, it’s worth investing in the best chef's knife that feels right for you.

Discover our selection of Chef's knives.

Why do you absolutely need a Chef's knife?

While the Santoku is perfect for cutting vegetables, the Gyuto (chef’s knife) is best for cutting fish and meat.

Both are highly versatile, but the Gyuto’s longer blade allows for more cutting options. It’s one of the best kitchen knives for those who want precision and power in every slice. You can cut vegetables, slice meat and fish, or chop fresh herbs with ease.

Not sure which one to choose? The best way to decide is to try them! Come and test both in-store — our team will be happy to help you find the knife that suits you best.