Pick any two Japanese knife types and compare them on precise specs — length, blade height, tip, edge profile, cutting motion and bevel — so you can choose the right shape for how you cook.
牛刀GyutoThe Japanese chef's knife — the most versatile single blade. | 三徳SantokuThe nimble home all-rounder — shorter and easy to control. | |
|---|---|---|
| Category | All-rounder | All-rounder |
| Blade length | 180–270 mm (210 typical) | 165–180 mm |
| Blade height | 45–50 mm | 45–50 mm |
| Tip | Pointed | Rounded (sheepsfoot) |
| Edge profile | Curved belly | Flatter |
| Cutting motion | Rock & push | Straight chop |
| Best for | Proteins, large veg, all-round | Everyday, veg, boneless meat |
| Skill level | Beginner-friendly | Beginner-friendly |
| Bevel | Double | Double |
| Learn more | Gyuto guide → | Santoku guide → |
Specs are typical ranges for each knife type, to help you choose — not a specific product listing.
New to Japanese knives? Start with the best knife for beginners, or browse all guides.