Santoku Knife

The Santoku knife is a versatile kitchen knife with a blade length of approximately 165mm to 180mm, suitable for cutting meat, fish, and vegetables.
It was developed in the 1940s when Japanese dietary habits began to change, combining the characteristics of traditional Japanese Nakiri and Deba knives with the Western chef's knife. The term "Santoku" literally means "three virtues," referring to its ability to handle a wide range of ingredients and cutting techniques with ease. As a result, it has become one of the most popular kitchen knives in Japanese households.
If you are considering a gift or purchasing your first kitchen knife, a Santoku knife is a reliable choice for general home cooking.

Although the Santoku knife shares similarities in shape and function with the Gyuto knife, there are subtle differences between them. The Gyuto knife tends to be larger in size, which may make it more difficult to handle for individuals with smaller hands or those who are not accustomed to using it.

KINDS	SANTOKU	GYUTO
Appearance
Blade Length	Approximately 165mm to 180mm	180mm to 270mm, something over 300mm
Blade Shape	Parallel to the cutting board. Slightly rounded tip.	The blade curves towards the edge. The tip is sharp.
How to cut	Vertical cutting/press cutting	Cutting by taking advantage of the curvature, push cutting, and pull cutting
Suitable ingredients	Vegetables (shredded and peeled), fish, small fruits, and shredded meat	For cutting large chunks of meat, fish, vegetables, and tendons using the tip
Usage scenarios	Small kitchen for beginner cooks, average households, and people living alone	Professional chefs, semi-professionals who use a variety of ingredients and are particular about cooking, and people who are particular about tools

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