santoku blades also come on varying sizes, mine is 210mm and is longer than the standard 7-8 inch knives people commonly have, but honestly my 7 inch santoku is far better and more convenient to use. i believe the way these two styles of knives cut and the cutting motion that is best for each is more important than the length of the blade. santoku excels at up and down motion which may be more natural and comfortable for some people to do while a gyuto works better with a rolling motion do to the extra curve in the cutting edge. length doesn’t always equal more utility either as it can get in the way when you have limited space or feel over bearing when cutting smaller things or trying to make more precise small cuts into something. i’d recommend a more medium length blade as your all purpose blade, something long enough to cute most common ingredients in 1-2 motions, such as onions, potatoes, daikon, carrots, etc. but short enough to still have great control when cutting garlic, chives, small fruits or cutting out a blemish with the heel of the blade.
Solution -- a nice santoku to do ~80% of work, a mid ranged petty knife to do ~15% and a garage sale chef knife for the really big stuff that I don't encounter often. (Though in reality, I do have more than 3 knives, I rarely reach for anything longer than ~180mm)
I actually agree. Went with a 210 gyuto (kei kobayashi sg2 red, amazing knife btw) and that was the longest I felt comfortable with at the time. Now it feels like an extension of my arm and hand. Going shorter just kinda feel restrictive now
More length /=/ more usability. As a chef any knife over 7 inches is annoyingly big for breaking down most meat and veg. Marco pierre white uses almost nothing but a 4 inch utility knife.
“Well gage, you you’re just trying to sell us the more expensive knife”
Good luck trying but I can’t afford either 😂😂😂
210 Gyuto was a great option for me - a home “chef.” Bought mine on Kappabashi Street. 😊
santoku blades also come on varying sizes, mine is 210mm and is longer than the standard 7-8 inch knives people commonly have, but honestly my 7 inch santoku is far better and more convenient to use.
i believe the way these two styles of knives cut and the cutting motion that is best for each is more important than the length of the blade.
santoku excels at up and down motion which may be more natural and comfortable for some people to do while a gyuto works better with a rolling motion do to the extra curve in the cutting edge.
length doesn’t always equal more utility either as it can get in the way when you have limited space or feel over bearing when cutting smaller things or trying to make more precise small cuts into something. i’d recommend a more medium length blade as your all purpose blade, something long enough to cute most common ingredients in 1-2 motions, such as onions, potatoes, daikon, carrots, etc. but short enough to still have great control when cutting garlic, chives, small fruits or cutting out a blemish with the heel of the blade.
I agree with that. A 16 or 18 mm blade is much more versatile than a 21 or 24 mm one.
Solution -- a nice santoku to do ~80% of work, a mid ranged petty knife to do ~15% and a garage sale chef knife for the really big stuff that I don't encounter often.
(Though in reality, I do have more than 3 knives, I rarely reach for anything longer than ~180mm)
I actually agree. Went with a 210 gyuto (kei kobayashi sg2 red, amazing knife btw) and that was the longest I felt comfortable with at the time. Now it feels like an extension of my arm and hand. Going shorter just kinda feel restrictive now
Is there a difference in the grinding and designs of the Santaku and the Gyuto?
I have a Kei Kobayashi 240mm Gyuto with Damascus finish and Morato handle. It is so much more versatile than my Tojiro Santoku
Your shapes are off...Gyuto usually has a more traditional shape and tip. This is essentially a long Santoku.
I got myself a bunka and a sujihiki instead, because why not?
can sujihiki be used like a gyuto?
This gyuto is pretty much an elongated santoku.
Gytuo is not supposed to have such a flat belly.😂
Bro is simply scamming us
I have the same shirt lol
Q: recommended length & width of a handle for an av'g 270mm knife?
My choice: santoku and kiritsuke 210mm
270 gyuto all the way; summer melon destroyer.
Gyuto is so much more better.
More length /=/ more usability. As a chef any knife over 7 inches is annoyingly big for breaking down most meat and veg. Marco pierre white uses almost nothing but a 4 inch utility knife.
agreed
I've done a bit of Googling and it showed that this man used a lot of Mac Sashimi knives, which are at least 8" long
That "Gyuto" you have there is 100% a Santoku in my book.
Same...shape os way off