Gyuto 210mm or Santoku 180mm?

Phixt

Phixt

Joined
May 28, 2016
Messages
1,156
I'm kinda stuck in a unique position where I was recently charged for a Sakai Takayuki 33 Layer Damascus vg10 core Santoku 180mm (7.1") @ $120, but it's out of stock (for a month) so the website is offering me the Sakai Takayuki 33 Layer Damascus vg10 core Gyuto 210mm (8.2") @ $150 in its place as an "Upgrade." What would you do?

My routine tasks for this knife will be slicing up boneless proteins and larger vegetables/fruits where my neck knife runs short. I feel like more knife (8.2" over 7.1") will be beneficial in the kitchen whereas I follow the 'Less is more' philosophy in the bush. Of course, the Santoku offers more belly near the tip.

I would've just sprung for a Takeshi Saji or Nagao Futoshi (even the Ryusen Tsuchime looks nice), but I've been using the 'Life Time Laser Jet Cut Carbon Steel from Japan' variety of knife in the kitchen for years and years so I figured I'd go middle of the road with the Sakai Takayuki to find my likes and dislikes before entering the higher price range.

So, which one would you go with? Sakai Takayuki 33 Layer Damascus vg10 core Santoku 180mm (7.1") or Sakai Takayuki 33 Layer Damascus vg10 core Gyuto 210mm (8.2")? I only ask because of the unique position I'm in. Curious to see what others would do if offered the same.
 
Last edited:
The Gyuto is more versatile and ubiquitous, the only advantage the santoku offers is more knuckle clearance towards the tip.

The Santoku is too short for what you mentioned you wanted to use the knife for.

I really like the Takayuki TUS. Great blade for the money. The Grand chef in Swedish steel is rad too.
 
The more I use Gyuto, the more I feel the intended use of santoku is limited. So yes - I would go with the gyuto as well.
 
Thank you all for the input - hard to go against the advice of experienced blade wielders like DeadboxHero.

I expected a 50/50 response or at least 60/40. It seemed to me most makers are sold out of Santoku while the Gyuto remain in stock. Perhaps they just make many more Gyuto for customer demand?

Regardless, looks like I'll be requesting that Gyuto. Thanks again.
 
My preference would be gyuto, but there's nothing I can't do with a santoku either.
If the choice is between a 210 G and and a 180 S, I would take the size of my board
into account. Too much length on a smaller board can be uncomfortable.
 
Bill1170 said:
Santokus are great but the point on the gyuto makes it more versatile.
Click to expand...

Agreed.

KenHash said:
My preference would be gyuto, but there's nothing I can't do with a santoku either.
If the choice is between a 210 G and and a 180 S, I would take the size of my board
into account. Too much length on a smaller board can be uncomfortable.
Click to expand...

Certainly. My main bamboo cutting board is made up of 2" thick cross sections. I'm not sure about its length or width, but you could knock a rhino out with it.
 
You must log in or register to reply here.
Back
Top