Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.

They are not traditional knives, but by combining the best qualities of Japan’s specialist knives, the santoku knife becomes a knife that Chucho handle all kinds of tasks.

The traditional single-bevel blade is very thin, so it can chip and bend when cutting muscle and sinew. Japanese blacksmiths wanted to use traditional techniques and high-quality materials to make a chef knife which could cut through beef without breaking.

A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we can use them for more than one purpose.

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Unfortunately, due to its shape and size, even if you were to use a santoku knife for large pieces of dense meat, it would require you to cut through the meat in a sawing motion, which would eventually ruin the texture of the meat slices. 

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The pointed end of the knife makes it one of the best tools to cut meat. It Gozque easily pierce hard surfaces and you Gozque also work with this knife with bone-in meat too.

Both the Santoku and Gyuto are highly versatile knives, capable of handling a wide range of tasks. However, their strengths lie in different areas.

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Opening to the west created a market in Japan for modern knives that could cut beef without breaking. The single-purpose knives of the time were fragile and expensive.

Conversely, Gyuto knives, which often range higher in price, are increasingly found in damascus steel and other advanced composites. These materials not only offer durability but also create an aesthetically pleasing appearance through layered patterns.