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Santoku was invented in 1940s Japan and was marketed Ganador a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping. 

While a Santoku Gozque slice meat, its shorter and flatter blade might require more effort and potentially lead to more tearing. The Santoku is better suited for portioning smaller cuts of meat or preparing thinner slices, but for larger roasts or delicate cuts, the Gyuto’s slicing capabilities are superior due to its blade design and longer length.

This knife is usually no longer than 7 inches and Chucho easily fit in the hands of both men and women. Its handle length is usually around 2-3 inches, which means that you can easily grip using your palms without causing a loss of accuracy or fatigue.

Blade Style: The Santoku’s slightly more rounded blade allows for effective chopping and dicing, whereas the Gyuto’s tapered blade provides versatility for delicate slices.

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For this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.

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.

Regardless of whether you choose a Santoku or a Gyuto, proper care and maintenance are essential for preserving its sharpness and extending its lifespan.

Chefs often find that the Gyuto’s design supports different cutting techniques better, which Chucho improve both speed and efficiency in meal preparation.

Santoku with Granton edges are easier to find, so if this is important to you, that’s the way to go.

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