Nakiri vs Santoku vs Gyuto – What Make Them Different?

You may have heard of various types of knives famous for different purposes; japan is not different than others. Therefore, you can also find the difference and common things of Nakiri vs Santoku vs Gyuto.

My friend has all three types of knives in her kitchen because she’s pretty passionate about cooking and loves to experiment. I have seen her using each knife for different purposes; however, it is better to have all types of knives in the collection to not hold back due to a lack of options.

Anyway, let’s try to know every basic thing about Nakiri, Santoku, and Gyuto; that’s how you can choose the most suitable option for you. Are you ready to explore Japanese knives?

Nakiri vs Santoku vs Gyuto: What Make Them Different?

The names refer that all of them have come from the local Japanese words, but what do they mean? For instance, Nakiri means the one to cut green vegetables; the rest also have separate meaning that denotes their purposes of usage.

Anyway, let’s see the differences of Nakiri, Santoku, and Gyuto, making everything clear:

1. First of all, if you think about their sizes, you have to keep Gyuto slightly ahead because it’s the tallest of all. For instance, Gyuto knives are 6-10 inches on average; whereas, Nakiri and Santoku knives are only 6.5-7 inches in length.

Therefore, you can say that you should choose the Gyuto food-grade knives because they can cut even the long items within a short time. 

2. Next, you must consider the food item you can cut through these knives; they are versatile but have differences still. For example, you can cut raw, especially green vegetables and fruits. On the other hand, Santoku can cut fish, cheese, etc., besides fruits and vegetables. 

Moreover, Gyuto is the most versatile one because there’s nothing that you can’t cut with that knife. No matter how much hard or long the component is, the third one is easygoing for all.

3. Gyuto and Santoku are single-bevel and have no curve near the blade edge, but Nakiri chef knives are usually double-bevel. However, the last one has curves and a straight end both, making it the best option for all.

4. Well, you should know the pricing of these three brands because you certainly have a budget while buying anything; if you don’t have the expense issue, you can get either of them.

However, Santoku is the cheapest among the types of knives; Nakiri comes in the 2nd position according to cost. Lastly, Gyuto is the most expensive one, but it’s okay to spend the bucks for that as these styled knives are multitasking. 

5. However, if you observe the blade’s range of the Japanese culture mentioned here, you will see that the blades of Nakiri and Santoku are thin. On the contrary, the Gyuto has a wide range of blades, almost half of the total metal.

6. The difference is there in the knife usage, such as Santoku and Nakiri, suitable for household cutting, but you can use a Gyuto knife for professional purposes. 

The reason behind it is, the previous two knives are made in traditional Asian or Japanese style, but the last one is not. You will find many similarities with the western chef knife, and many people have guessed that the western one inspires the third Japanese style here.

7. If you’re a short-hand person or want to ensure safety by getting a smaller knife, you can purchase either Nakiri or Santoku. Sometimes large knives become heavier, and the blade range is also more than those of smaller ones; as a result, the risk of cut may increase.

You may ask which one you should select among the short knives; the selection is relatively simple because you will choose the one, which is versatile. Anyway, Santoku is more useful than Nakiri among the short-length Japanese knives because Nakiri is suitable to cut Santoku.

8. You should keep Nakiri ahead if your target is to get finely chopped or sliced vegetables or fruits for salad and juice. This Japanese version of the knife was specially designed to cut all types of vegetables and fruits and get the maximum fluid. 

So, you can say that which one you should pick depends on what you need to cut, but it would be wise to choose a knife that has multipurpose uses. That’s why you can buy either a Santoku or a Gyuto for versatility, but the latter is an all-in-one option, according to experts.

Which Things Are Common Between Nakiri Santoku & Gyuto?

You have seen many differences between Nakiri, Santoku, & Gyuto, but there must be some similarities as they belong to the same origin. Let’s see the things in common of the three Japanese traditional knives:

• They have round bevels, a perfect range of blades, and the design upside is the same; you can only differentiate them by their sizes.

• Each of the Japanese knives is usually made of strong stainless steel that is hard enough and resistant to any damage or scratch. 

• The shapes of these traditional knives are similar, especially the overall outlook.

Frequently Asked Questions 

Conclusion 

You can now choose among Nakiri vs. Santoku vs. Gyuto to know their pros and cons, qualities, common things, and differences. However, it got challenging for some people to pick the right choice, but you can read the analysis and decide.

You should check the products before buying anything, including a knife; however, have the best experience with the best knife.

Luna L. Rusk

I am Luna L. Rusk, a passionate content writer. Always I provide accurate product reviews and information for quicker shopping. I love to cook for my family. In my leisure time, I love spending time with chefs for learning new cooking.