SANTOKU
SANTOKU
Japanese chef knives come in a confusing range of shapes and sizes, so choosing your first one can feel like a big decision. The good news: for almost everyone the answer comes down to two knives and two sizes. This guide explains what size to buy, why, and which knives we'd point a first-time buyer to.
In short
For your first Japanese chef knife, buy a 7" santoku or an 8" gyuto — both handle around 90% of everyday cutting. Choose a santoku if you want a lighter, more nimble knife for veg and general prep; choose an 8" gyuto if you cut a lot of larger vegetables and meat and prefer a longer, rocking blade. Go up to a 10" gyuto only if you have big hands or a large board.
Jump to
Most Japanese knives are specialists, built to do one job brilliantly — which is why professional chefs own so many. As a first-time buyer you want the opposite: one versatile, multi-purpose knife that covers most tasks. Two knives fit that brief, and both are the Japanese answer to a Western chef's knife: the santoku and the gyuto. Here's how to choose between them, and what size to get.
The santoku
A santoku is one of the most popular Japanese chef knives in the world. The name means "three virtues" — a nod to its skill with meat, fish and vegetables. It's a lighter, flatter blade with a rounded "sheep's-foot" tip, so it favours a tap-chopping, push-cut style rather than the rocking motion of a Western knife. That makes it fast and precise for vegetables and everyday prep, and easy to control if you're newer to a good knife.
Santoku knives are typically 5"–7" (roughly 125–180mm), and 7" is the popular all-round size — long enough for most tasks, short enough to feel nimble. Like all the knives we sell, ours are double-bevel with a keen ~15° edge per side, so they suit left- and right-handers alike. The one limit: a santoku's shorter, flatter blade is less suited to very large vegetables or big joints of meat — if that's a lot of your cooking, look at the gyuto instead.
The gyuto
The gyuto is the traditional Japanese chef's knife and the closest thing to a Western chef's knife. It has a longer blade with a gently curved edge and a pointed tip, so it rocks as well as push-cuts and handles bigger ingredients with ease. Gyutos usually run 8"–12", with 8" the sweet spot for most home kitchens and 10" a good step up if you have larger hands or a big board.
If you want one knife that does a bit of everything — including larger veg and cutting meat — an 8" gyuto is the safe, versatile first buy. If you mostly prep vegetables and like a lighter feel, the santoku wins. You can read the full comparison in Santoku vs Gyuto: which do I need?
Our picks for a first Japanese knife
★★★★★ 4.87 (110 reviews)
Light, nimble and forgiving — a brilliant everyday all-rounder for vegetables and general prep. The size most first-time buyers are happiest with.
View the Haruta Santoku →
★★★★★ 4.87 (110 reviews)
The most versatile single knife — longer blade for larger veg and meat, rocks or push-cuts. Buy this if you want one knife to cover everything.
View the Haruta Gyuto →
★★★★★ 4.94 (117 reviews)
Our highest-rated range and the easiest way in: buy a single santoku or chef knife now, then build up to a matching set later.
View the Aiko range →So what size should you buy?
| Blade | Best for |
|---|---|
| 7" santoku | Lighter, nimble; veg & everyday prep — most popular first knife |
| 8" gyuto | The versatile all-rounder; larger veg & meat |
| 10" gyuto | Big hands or a large board; more reach |
| 3"–4" paring | Precision jobs — a second knife, not a first |
If you're still unsure, an 8" is the most universally useful size in both Western and Japanese kitchens — enough length for big tasks without being unwieldy. You really can't go wrong with a 7" santoku or an 8" gyuto as your first Japanese knife.
Building a collection from here
Once your santoku or gyuto is earning its keep, you can add specialists as you need them. The three most useful next knives for a home cook are:
Nakiri (6"–7"). A tall, flat vegetable knife for fast, clean chopping and fine slicing — the natural partner to a gyuto.
Paring / petty (3"–5"). Small and precise, for peeling, trimming and detail work the big knife can't manage.
Boning knife (6"). A nimble blade for jointing and deboning chicken, and trimming meat and fish.
Prefer to buy it all at once? A matching knife set works out cheaper per knife — see our guide to the best knife sets. Either way, budget a little for a whetstone to keep the edge keen.
Final thoughts
For a first Japanese chef knife, keep it simple: a 7" santoku if you want light and nimble, or an 8" gyuto if you want one knife to do everything. Both cover the vast majority of cutting tasks and will give you years of service if you look after them. From there, add specialists as your cooking grows.
Frequently asked questions
What size chef knife should a beginner buy?
A 7" santoku or an 8" gyuto. Both are versatile all-rounders that handle around 90% of everyday cutting, and both are easy to control while you build confidence.
Is a 7 or 8 inch knife better?
Neither is "better" — it depends on your cooking. A 7" santoku is lighter and nimbler for veg and everyday prep; an 8" gyuto has more length for larger vegetables and meat. If you want one do-it-all knife, go 8".
What's the difference between a santoku and a gyuto?
A santoku is shorter and flatter with a rounded tip, suited to tap-chopping and push-cuts; a gyuto is longer with a curved edge and pointed tip that also rocks. Both are the Japanese equivalent of a Western chef's knife.
Is an 8 inch knife too big for a first knife?
Not at all — 8" is the most common size in both Western and Japanese kitchens. If you have small hands or a small board, a 7" santoku will feel more manageable.
Are Japanese knives worth it for a beginner?
Yes. A well-made Japanese knife in high-carbon stainless (VG10) holds a keener edge for longer and makes prep easier and safer. Cared for properly, it will last many years.
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