I love santoku as its my favorite But from logical point i will say both are really really so good Sometimes i like santoku for cutting something and sometimes gyuto It depended on what im cutting Im bat 🦇 i can cut same veggies with both knifes lol
I think gyuto And santaku having an endless battle But people don't know is they are besties Buying both and using for specific purposes makes them long lasting And work done in great way and never get bored using them
The amount of 'belly' on the knife (how flat the edge is) is not a property which differentiates the gyuto and santoku styles. Traditional japanese knives tend to have a flatter belly to accomodate the up/down slicing cutting style which is traditionally japanese, but nowadays you can get all kinds of edge shapes on both knife-styles according to your preference of rocking or slicing:)
I got my first Japanese knife today, it was a Santoku Octagon handle VG10 SS. I like it a lot. I think Gyuto is probably the better knife in most scenarios but I got the Santoku because I like the look and it just felt completely different compared to a Gyuto which is more like a traditional chefs knife
I think the knifes you compare just has a too big length difference to be an accurate comparison. I have both a 165mm and a 185mm santoku and they feel completely different in use. I choose the 185 over my 210 gyuto most days, it just feels better. A small santoku is well suited for a typical japanese household where the wife is making food in a tiny kitchen. There is no room for a big cutting board and a giant cow sword.
Every other video I have seen has been going the opposite direction.. they state that the gyuto (chef's knife) is more for a rocking motion, whereas the santoku is more for slicing up and down (well, diagonally).
I've a 21cm Aogami #2 gyuto made by Kyohei Shindo san. It's hardened to around 62 HRC. It has soft iron warikomi cladding and a kurouchi finish. I've just finishing fitting a custom octagonal handle, made from African blackwood, (Mpingo) with a Bocote ferrule. This I've lacquered with several layers of Birchwood Casey Tru-Oil gunstock finish. It looks and feels absolutely stunning. The blade is really thin and surprisingly tough. It cuts like a laser. It's also balanced to the way I like it. Along with my 17cm funayuki from the same smith, it takes an edge like no other knife I've ever used. I love my gyuto and funayuki knives.
@@sweeyanart5670 as a former cook, I started collecting kitchen knives. And 4 santoku because of steel - each one is of a different type steel. So far, my collection consists of 26 knives of various shapes and steels
@@sweeyanart5670 Oh Karen, there is ALWAYS room for another knife. I own several nakiries, one for show, one for serious but nasty jobs (squash, and such), one for serious easy cut or delicate things, and a cheap one for general purpose, or when I'm drunk, and don't feel like cleaning anything.
@@thomasgronek6469 Well I might have come sounding rude, I just didn't know why someone would want 4 or 5 knives of the same type until Pawel eL told me.
I have Kai Santoku and like it. For smaller jobs i have a Carbon Steel Nakiri. Only thing i don't like at it is that it doesn't have a tip. So i guess i need a Bunka. I am not sure if i would be comfortable with a long Gyuto... Thanks for that nice video!
I've never tried a gyuto due to already having a couple of reasonably nice chefs knives and being cheap. That being said, the santoku is what I'm reaching for whenever I'm cutting beef which is a solid 50% or more of my knife work in the kitchen.
Gyuto ftw, never saw a serious professional chef using a santoku, 240mm gyuto is perfect for 90% of Tasks, at home i mostly use a 210 laser gyuto from shiro kamo made of r2, a Kurosaki 180mm gyuto made of aogami super or a Kurosaki nakiri 165mm made out of r2
I know what you’re saying, but serious line cooks I’ve been around and worked with tend to work with santokus or another shorter knife (nakiri, larger petty even) during service. Gyuto during prep, smaller knife duing service is what I see a lot. I like a 180mm knife for everything at work, but that has its limitations. But hey, the last chef I worked for only used his 240mm gyuto no matter what. Maybe you’re on to something. How do you like r2 btw?
@@griffcoleman i love r2, in my opinion the best knife steel overall. Gets crazy sharp, has an very agressive bite/toothiness and stays usable very long. But never use a r2 knife on hard wood like oak, it micro-chips, i use them on hinoki or ruber cutting boards. Also check out gingami/ginsan steel. Its basically like shirogami but stainless. Easy to sharpen, fine grained, clean edge, stays sharp pretty long too. Take a look into shigeki tanaka gyuto 240mm ginsan, or the nakiri. Great knife! I think yoshimi kato also works with this steel type if i remember correctly.
I got a 180mm (~7 inch) Gyuto from my parents who visited Japan a few weeks ago and i am really curious how if feels compared to my 200mm German chefs knife. The second knife i got is a Nakiri and i already love the handling of that one
Knuckle clearance. Easier for weaker arms, newer chefs. Cheaper. They're popular for a reason, even if they're not popular with more professional chefs.
@@theredbar-cross8515 The heel height tends to be the same as a chef knife. If you consider what you pay for they are more expensive than a chef knife, though you could also just buy a cheaper brand. They are worse at cutting those four things that Mr Gronek mentioned, therefore they are not really easier to use properly. I do agree though that if someone is severly handicapped in their right arm to the point where 50mm of length makes a difference on a tool, sure, in that scenario a santoku might be a consideration.
@@cc-000 Santoku blade length usually 165-180 mm/6-7 inch, the tip height usually 40-25% of the blade's height (heel to spine). I don't like Chef's knife or Gyuto blade profile that the tip height is too tall (usually around 75-60% of the blade's height), thus will make the edge profile curvier, less straight = less contact to the food. Its rare to find Santoku with the blade length around 210 mm/8 inch, if you want longer and straighter blade profile usually will use Kiritsuke.
What on earth was that onion cutting demonstration? Whoever is watching this video and wants to try this with their own knife - DO NOT DO THAT, especially if you're a beginner. Putting pressure on the onion and trying to force a razor sharp blade through it TOWARDS your body is a very, very bad idea. This guy may have control over his blade but many of you may not have any experience at all. What he's doing shows literally nothing of value in terms of comparing the two blade types, and is also a bad demonstration of cutting up an onion in terms of prepping it for cooking.
Hey there! It's one of two universally popular styles of cutting onions- neither is really more correct than the other, but the style with horizontal cuts shown here is the one that's taught in culinary schools. You're moving the blade horizontally not toward your body but across toward the root, and your fingers are well out of the way at the top. With a sharp knife, you need very little pressure and it goes without saying that if something feels unsafe to you, you can always readjust, slow down, or try a different style of cut.
