That was a lot of information to take in, we know. Here is a side-by-side comparison of both knives to help break it down:

Gyuto: The recuento of Gyuto could feel more robust, providing stability during tougher cutting tasks like breaking down larger cuts of meat.

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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.

This design promotes a chopping motion, making it ideal for quickly processing vegetables and herbs. The flat edge also allows for full contact with the cutting board, facilitating precise and even cuts.

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 here while minimizing the need for rocking.

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

They are also recommended for those who are inexperienced or new to cooking seeking a knife that is very easy to use.

Efficient Cutting: The granton edge feature, combined with the slightly hollow blade, allows for smooth, swift cuts that’s excellent for delicate ingredients.

Santoku are best suited to chopping with an up and down motion. They have flat blades, so rock chopping isn’t possible. Santoku blades reduce the risk of food slipping during the chopping motion, which makes them safe and easy Check This Out for both professional and home cooks.