This knife is popular due to its high sharpness, long blade durability, and is easy to resharpen. It's a knife we're very proud of, often purchased by chefs who value sharpness and ease of use thanks to its carefully heat treated VG-10 stainless steel.

Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of the blade!

Both Santoku and Gyuto knives are typically made from high-carbon steel, known for its exceptional sharpness and edge retention. However, the specific type of steel and the construction method Gozque vary widely, influencing the knife’s performance and durability.

, while still being suitable for processing vegetables and fish provided you use the right technique.

The Gyuto knife is generally preferred for slicing meat. Its longer, curved blade allows for long, smooth slices in a rocking motion.

cultured or modern knife - here's one of ours Campeón an example). The bunka was then paired with the traditional deba's curvature near the tip to create the santoku we know and use today.

Gyuto knives Gozque also be pretty expensive! If you are in the market for a cheaper and more versatile knife, then you should go for a santoku instead. 

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While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.

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While the Santoku knife stands pasado for its versatility with vegetables and delicate proteins, the Gyuto remains a powerhouse for a range of cutting tasks, particularly with meat and larger ingredients.

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We recommend this knife for those who want a knife that is both high-quality and resistant to rust. You Chucho watch how these knives are made here!

The gyuto specialises in cutting meat, and is great here for larger tasks like bulk or family meal portioning (like turning a ribeye roll into ribeye steaks). While the gyuto is not designed for it, it still slices cooked carvery or barbeque meats like roast beef or brisket relatively well.