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Show me a kitchen without a blade; they are a vital instrument as they rotate around all that we do in the kitchen, from cleaving to dicing and cutting. There are various types of blades and the ability to slash and cut. In this article, we will be looking at the Nakiri vs Gyuto (vegetable blade), Gyuto, santoku, and the western gourmet specialist blade.

In my last article, I have clarified that the Nakiri blade is an old Japanese blade intended for cleaving and cutting vegetables and natural products. The name Gyuto implies cow blade. This is a real sense implies the Gyuto blade is intended to cut enormous bits of meat. The Gyuto cutting edge is planned with a thick edge which makes it conceivable to cut meat easily. The thickness of the cutting edge is between 1.5-5mm.

The Gyuto blade handle has sufficient room for a decent grasp by the hand. The Gyuto blade has a multi-work as it can play out the undertaking of Nakiri.


Good knives are a pleasure to use. Gyuto which translates to literally ‘beef sword’ is usually known in the professional western cuisine as the chief’s knife. Gyuto knife is the be-all-end-all knife for would-be chefs.

Its versatility and length allow for proper use when cutting vegetables or long strokes for clean sashimi slices. Tackling tough meat such as pork belly or needing a sharp edge design for sinewy meat; this knife does it all with grace and professionalism. The Gyuto knife is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife.



Nakiri vs Gyuto

The Nakiri and Gyuto knives are both Premium Japanese classic chef’s knives.

The Nakiri and Gyuto knives are both multi-purpose knives that can perform a wide range of kitchen tasks and are suitable for cutting meat, fish, fruits, and vegetables.

The Nakiri knife popular sizes range from 65mm and 180mm sizes while the Gyuto knife blade ranges from about 180mm and 300mm and in some cases their blades can be as long as 360mm.

The Nakiri knives are perfect for lateral chopping and excellent for chopping vegetables because of their square shape and straight edge. While the Gyuto knife has a pointed blade tip that is good for precision cuts and working in tight spaces.

The Gyuto knife is excellent for “rock chopping” because of its relatively flat heel section of the blade while the Nakiri knife has a flat blade and double bevel edged thin blade profile that can push/pull chop vegetables.

Nakiri vs Gyuto

Nakiri generally has a slightly taller blade than a similarly sized Gyuto.

Nakiri knife is sometimes called a Japanese vegetable knife, Nakiri knives look smaller and slimmer. While the Japanese Gyuto knife blade is thinner and lighter than most chefs’ knives making the Gyuto agile and precise when cutting food items.

The Nakiri is too thin and lightweight for heavy-duty chopping, and should certainly not be used to cut bones or very hard materials. Finally, both the Nakiri and Gyuto knives are used by home cooks, amateurs, and professional chefs to quickly and efficiently chop, slice, mince fruits and other food items but the Nakiri knife is specially designed to cut vegetables that is why the Nakiri became a popular knife among vegetarians, unlike the Gyuto premium Japanese knife.





Chinese Cleaver Knife

In this article, we will talk about Nakiri vs Chinese Cleaver. Nakiri is a Japanese adaption of the Chinese Cleaver and is used to cut vegetables. While the Nkiri is seen as a vegetable knife, you can also use it on fish and meat. The Nakiri is a double beaver knife with a rounded squared edge. The thin blade makes it ideal for specialized tasks. The blade is also less wide than the heavy Chinese Cleaver.

The Chinese Cleaver is quite different from the Nakiri because of its large rectangular blades sturdy and compact handles. The Chinese Cleaver come in a variety of blade weight and thickness. The thicker, heavier blades are perfect for medium-duty butcher while the thinner, lighter blades are perfect for fine slicing.



Gyuto vs Kiritsuke

The Kiritsuke knife has two bevel edges namely; the Kiritsuke single bevel edge and the Kiritsuke double bevel edge also known as the Kiritsuke Gyuto.

Kiritsuke knives are typically available in blade lengths ranging from 240mm up to 330mm, with the 270mm size being a popular alternative to the Gyuto.

The Gyuto knife is excellent for “rock chopping” while the double bevel edged Kiritsuke can be used for “tap chopping”. The flat heel section of the Gyuto knife gives it the “rock chop feeling” because of its relatively flat heel section of the blade same with the Kiritsuke heel section of the knife that is flat and can be used like an Usuba knife.

Kiritsuke knives are typically available in blade lengths ranging from 240mm up to 330mm while the Gyuto knife blade ranges from about 180mm and 300mm and in some cases their blades can be as long as 360mm.

Gyuto vs Kiritsuke

In most top Japanese eateries, just the head culinary specialists are permitted to utilize the Kiritsuke Knife henceforth it is viewed as an image of aptitude and status or rank. While the Gyuto blade can be utilized by home cooks and gourmet experts for planning different food.

The Gyuto and Kiritsuke knives are perfect for precise cutting because of their design and blade size.

Finally, both the Gyuto and Kiritsuke are Japanese premium knives that are great for cutting, mincing, and chopping various food items.

The different kinds of Kiritsuke blades referenced above, have less sharp edge arch/’midsection’ than the common Gyuto, making them less ideal for ‘rock cleaving’, yet more qualified to ‘push cutting’ and ‘pull cutting’.



Bunka Bocho Japanese Knife

In this article, we are going to talk about Bunka vs Santoku, and compare Bunka and santoku. These knives are pretty similar, but they do have their pros and cons. They both can do all tasks and will excel at different things. Bunka and santoku are both Japanese knives used by chefs.

The first category we will talk about is chopping. Bunka has a more flat profile and they are santoku counterparts. You can, of course, find santoku with a flatter profile and you can of course find Bunka with the more curvy profile. But in general, Bunka has a more flat profile. So, the edge for the up and down, push in or pull chopping motion goes to the Bunka.

The second category we are going to talk about is the second of two cutting styles which is the rocking motion. For this category, we are going to give the edge to the santoku. In general, santoku has a curvier profile which of course is going to make that rocking motion quite a bit easier.

The next category is slicing. For the slicing category, we are going to give a tie to these knives. We are giving a tie because they are both relatively short in general. These knives are both relatively good at this task. When you slice with both knives, you won’t really notice any difference.

The next category is the tip work and we are going to give it to the Bunka. This is because of the k-tip at the tip of the Bunka knife. So, the edge for tip work goes to the Bunka.



These three blades have procured a name for themselves among gourmet specialists and in our kitchen space.

They all have their uniqueness by the plan. While the Nakiri is ideal for vegetables, the Santoku and the Gyuto are comparable as the two blades can slash enormous bits of meat. The Santoku and Gyuto have an all-around planned handle for a solid grasp.

With regards to value, the Santoku is much moderate than Gyuto, generally speaking, I wouldn’t see any problems with having an alternate sort of blade in my rack, they will be helpful for various supper arrangements.


First, the Santoku, Nakiri and Usuba knives are all Premium Japanese Knives. The Nakiri knife and the Santoku knife have a blade range from 165mm and 180mm sizes, while the Usuba knife ranges from 180mm to 210mm sizes.

The Santoku, which translates into English as either “three-purpose” or “three virtues”, gained this name because it is well suited to cutting meat, fish, and vegetables. While the Nakiri is fondly called vegetable knife suited for cutting only Vegetables and the Usuba Knife is ideal for cutting vegetables and fruits which are served raw.

The tall and long edge of the Usuba makes it ideal for handling enormous fixings, like cabbages, yet it isn’t suggested for cutting vegetables or natural products with hard skins or hard stones, since they may harm the sharp edge.

The Usuba has a thicker and heavier blade than the Nakiri and is also available in longer blade lengths.

Usuba vegetable Japanese Knife

The Usuba tall sharp blade is additionally extremely valuable when utilizing the knuckles of your free hand to manage the edge during cutting, and this is a helpful procedure to create in the event that you need to reliably cut vegetables at a specific thickness.

The Santoku blade can likewise cut and cut proficiently with the sharp edge kept corresponding with the cutting board, particularly if the descending cutting movement is joined by either a little push or pull development, which assists with starting the cut.

While the Usuba flexible center segment of the sharp edge can be utilized for daintily cutting and slicing vegetables and furthermore for playing out the particular “Turning stripping” method.

Finally, sometimes the Nakiri knife is mistaken for a small Chinese cleaver because of its thin feature while the Usuba is the single bevel alternative to the Nakiri.


Before we go any further, I want to clarify that the Gyuto is just a Japanese-style chef knife. The difference between a Gyuto and a chef knife is in its design.

When it comes to using, they have the same capacity to cut large pieces of beef and other hard food substances.

Another difference between Gyuto and chef knife is in its blade, the Gyuto is thinner than a western chef knife and its steel is harder than a western chef knife. Finally, the Gyuto blade is lighter and thinner than a western chef knife.



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