From Bobby B. | 16. August 2019 | Japanese knives
Just like a chef’s knife in America and other Western countries, Japan has its own utility knives for cooks. They have slightly different shapes and sizes and even have a different, more traditional style. Yet the goal is the same. Give your chef a utility knife that is suitable for many different cutting techniques on many different products. The traditional dishes in Japan are different from those in the West. They eat more fish and less red meat. The design and style of their knives reflect this.
On this page we will talk about the kinds of Japanese knives that resemble those of a western cook. It’s more like Kiritsuke vs. Gyuto vs. Santoku debate. But first we want to briefly discuss each knife individually to determine its strengths. If you want to continue, click on a specific item that interests you.
Kiritsuke knife
Kiritsuke’s knife is probably the most unpopular, but the coolest of the three. They are generally very long (8-10″ long, and in some cases even longer) and have flat, tall leaves. As with most Japanese knives, it is not uncommon for kiritsuke of high carbon steel to be hardened to HRC60+. The Kiritsuke blue steel of the Shun cutlery shown here is no different.
The long, flat blade is excellent for chopping large vegetables, but not as good as the preference of many western chefs. Finally, Kiritsuke is visually very attractive, and some of the longer versions might even look like a sword. Other knives offer more functionality at lower prices.
Dutomes
The Gyutomes is much more flexible in use in the kitchen. You may have heard of the Gutto, but it is usually the Japanese version of the Western cook’s knife. In fact, there is no difference, except for the traditional Japanese style that is usually associated with it. An example of this is an octagonal packaging handle and finer/hardener steel.
Just like the western chiefs, the Guto has a round belly, which gives it a more universal shape. It can easily be used to cut and chop different dishes in the kitchen. The Miyabi Guto on the left is one of our favourite knives. This is the same knife we recently used in our Shun vs Miyabi show.
Santoku knife
We’ve written a lot about Santoku knives on BladeAdvisor. They have become popular in the United States in recent years thanks to the cries of the television chefs. The reality is that it is an excellent multipurpose knife that is a constant competitor for kitchen knives. Some say that a thinner knife structure allows for a better cut. It’s also easier for those who use a knife all day.
As can be seen in the example of the Santoku presented here, the blades are flat at the bottom and rounded at the top. They are therefore ideal for cutting, dicing and grinding products such as fish, meat and vegetables.
Kiritsuke vs. Duto
First, let’s compare the Kiritsuke knives and the Gutho knives. The first thing that probably comes out is the meaning. Like most knives, the Gyuto has a tip that cuts through the middle of the blade, while the criticism is much softer at the bottom and the front of the blade. The tip is much more square, which gives it a very special appearance.
Unfortunately, in our experience, Kiritsuke’s flat facade is not as functional as it seems. As with many knives of Japanese design, a flat blade with a base makes way for a pushing or pushing cutting movement, as can be seen in this video.
On the other hand, a gutho-knife does more things for more people and, frankly, it should be more practical for western cooks. It’s more in line with what they’re used to and easier to catch up with.
Don’t get me wrong. If your goal is to buy a new show project for your kitchen, there isn’t much left in the world that transcends the abrupt kiritsuke factor! Assuming that you want to get the best for your dollar with functionality, we believe that your money can be better spent in a good gutter made of solid, high quality steel.
Duto vs. Santoku
When it comes to comparing Gyuto and Santoca, we find it much more useful. These two knives certainly have many functions in the kitchen. You can say that one of these knives can be one of the most useful in your kitchen. In fact, we have already written about a similar subject when we compared the Santoku knives with the kitchen knives.
Here are some of the differences between these knives:
Advantages for Santoku knives:
- In general, a blade of 7 inches or less
- The flat profile is very suitable for grinding and cutting bars.
- Often cheaper than Gyuto.
- Often equipped with nacelles to reduce friction.
- Can easily remove vegetables from the chopping board
Benefits of Gyutomessen:
- Gymnastic knives generally vary in size from 8 to 12 inches or larger.
- Longer lengths offer more flexibility
- Its curved belly makes it suitable for grinding wheels.
- An appointed board can be used in different ways
, which is better:. Santoku or Gyuto?
There are many factors that make every knife affordable, but not all of them meet the needs of every chef. Here are some of the differences that can be made between santocu and gutō Blade length, grinding style and budget.
Sheet length
The first big difference is the length of their blades. The Santocus has shorter blades, often between 5 and 7 inches. It is perfect for cooks who have smaller hands or who often cut vegetables such as onions, fibre, parsley and other herbs. Conversely, the blades of gutho blades are longer, usually 8 inches or more. This makes it an ideal choice for large vegetables such as cantelope, watermelon and others.
Cutting type
The first big difference is the length of their blades. The Santocus has shorter blades, often between 5 and 7 inches. It is perfect for cooks who have smaller hands or who often cut vegetables such as onions, fibre, parsley and other herbs. Conversely, the blades of gutho blades are longer, usually 8 inches or more. This makes it an ideal choice for large vegetables such as cantelope, watermelon and others.
Budget
The first big difference is the length of their blades. The Santocus has shorter blades, often between 5 and 7 inches. It is perfect for cooks who have smaller hands or who often cut vegetables such as onions, fibre, parsley and other herbs. Conversely, the blades of gutho blades are longer, usually 8 inches or more. This makes it an ideal choice for large vegetables such as cantelope, watermelon and others.
If this is not yet clear, these two knives have different functions and which one to use depends mainly on what you need and your personal preferences.
In the end, the Guto is probably the most versatile knife in your kitchen if you can only buy one of these knives. Thanks to its length and sharp tip, it can succeed in more jobs. However, since most of us already have a chef’s knife in our arsenal and these are almost identical to the Gutos, Santoca is more useful as a secondary option. Actually, there’s no reason to have both.
This works well for those of us who are price conscious, because it will probably save you a few extra dollars. Or even better, it will allow you to catch the good ones with high quality materials that last forever and keep their sharp edges!
Gyuto vs. Santoku vs. Kiritsuke purchase reference
This is just a small guide to help you know what to look for and where to look when buying one of the chef’s great Japanese knives. Since fewer knives are used in the United States, we know there aren’t many, so here’s a short guide. It’s not a question of sacrificing quality for the price.
For more information on this subject we recommend that you read the buying guide at the bottom of our pageabout the best Santoku knife.
Where to buy Japanese chef’s knives
High-quality cutlery shops offer Japanese knives, especially in some major cities in the United States. Department stores and online shops also offer a wide choice of Santoku, Gyuto and Kiritsuke knives, often at prices far below those of these shops. BladeAdvisor believes that the Amazon is the ideal place to find a good choice and a reasonable price for these knives made by a Japanese chef.
- View Japanese knives on Amazon
What to look for in Santoku, Gyuto and Kirtisuke knives
If you have never bought good cutlery before, it is important to consider its material as a top priority. This depends on the service life, the sharpness of the blades, their corrosion resistance and the stability of the cutting edge. For most of them it is best to focus on stainless steel blades with a higher carbon content. The VG10, AUS10 and X50CrMoV are a good choice. Handles should also be found that are both visually firm and resistant to the effects of water. G10 and Packewood are two of these materials that are widely used in Japanese knives.
Conclusion
Maybe you’re still wondering: So what’s the best Japanese knife between these three guys? In fact, there is no common answer suitable for everyone. The best way to determine what works best for you is to reread the above dissolutions to compare and contrast Gutho, Santoku and Spiritsuke knives based on your use, style and skills.
If we were to make a general statement, the Santoku knife would probably be most suitable for most local chefs, if only because of its versatility.
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