The Santoku knife is often considered a good choice for beginners. Its shorter blade and lighter weight make it easier to handle and control, reducing the risk of accidental cuts. The simpler chopping motion associated with the Santoku also makes it more intuitive for those new to knife skills.

They are not traditional knives, but by combining the best qualities of Japan’s specialist knives, the santoku knife becomes a knife that Chucho handle all kinds of tasks.

Its design encourages proper chopping techniques and offers a good introduction to knife skills without feeling overwhelming, allowing beginners to build confidence as they prepare a variety of ingredients.

Both Santoku and Gyuto knives are available in various materials, but high-quality stainless steel and high-carbon steel are particularly favored. High-carbon steel provides superior sharpness and edge retention, making it excellent for precision cuts.

Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.

Unfortunately, due to its shape and size, even if you were to use a santoku knife for large pieces of dense meat, it would require you to cut through the meat in a sawing motion, which would eventually ruin the texture of the meat slices. 

If you’re looking for a Japanese knife, all the different knives available may leave you confused. When you look around, you’ll notice there are about ten different styles. If you’re new to Japanese knives, names Check This Out like nakiri, takohiki and yanagiba make it difficult to know which knife is right for you.

Both would be happy with either a gyuto or santoku. But we need to know, in the case of gyuto vs santoku - which is the best knife for them?

Do you prefer a chopping or rocking motion? Do you primarily cook with vegetables, meat, or a combination of both? Do you value agility and precision or power and leverage? Answering these questions will help you narrow down your choices.

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This gyuto is made from AUS-8 stainless steel, known for good price performance and ease of maintenance. These knives also excel at rust resistance, without compromising knife quality.

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In the case of cutting cabbage or larger vegetables, you would have to constantly use a slicing or sawing motion to cut through. 

Sturdiness: Gyuto knives are often made from durable steel, providing a cálculo of sharpness and robustness against chipping.