In short: Each knife shape has its strengths. While the Santoku is the Japanese all-rounder, the Gyuto is suitable for precise meat cutting, the Nakiri for vegetables, the Petty for fine work, the bread knife for crusts and pastries, and the chef's knife is the classic all-rounder of European cuisine. Knowing the differences allows you to work more efficiently and protect your knives.
1. Santoku – the Japanese all-rounder
The Santoku , meaning "three virtues," is Japan's classic all-purpose knife. It's ideal for meat, fish, and vegetables . Its wide blade glides effortlessly through food and can also be used as a scoop for transporting chopped produce.
- Blade length: 16–18 cm
- Strengths: Versatile, precise, ideal for beginners
- Typical for: Asian cuisine, vegetables, meat cubes
2. Gyuto – the Japanese chef’s knife
The Gyuto is the Japanese equivalent of the European chef's knife. It has a longer blade and is perfect for long, pull-cuts , especially with meat and fish.
- Blade length: 20–24 cm
- Strengths: Cutting meat, precise carving
- Typical for: Meat lovers, BBQ & Grill
3. Nakiri – the vegetable knife
The Nakiri is rectangular in shape and designed specifically for vegetables. It allows for straight, clean cuts without crushing the food.
- Blade length: 16–18 cm
- Starches: dice vegetables, chop herbs
- Typical for: Vegetarian cuisine & precise vegetable work
4. Petty – the small universal knife
The petty knife is the Japanese equivalent of the paring knife. It is suitable for delicate work, small fruits and herbs, and detailed work on the cutting board.
- Blade length: 12–15 cm
- Strengths: Peeling, garnishing, fine cutting
- Typical for: Precision, fine cuisine
5. Bread knife – for bread & pastries
The bread knife 's serrated edge makes it ideal for tougher crusts without crushing the inside. It belongs in every kitchen.
- Blade length: 20–26 cm
- Starches: bread, baguette, pastries
- Typical for: Breakfast & baked goods
6. Chef's knife – the European chef's knife
The chef's knife (also called a cook's knife) is the classic all-purpose knife of European cuisine. It is suitable for almost all cutting tasks—from chopping and dicing to mincing meat and vegetables. In many kitchens, it is the most important basic tool.
- Blade length: 20–24 cm
- Strengths: Universal, robust, ideal for beginners
- Typical for: European cuisine, meat, vegetables, herbs
7. Comparison of knife shapes
| knife shape | Strengthen | Typical use |
|---|---|---|
| Santoku | All-rounder for meat, fish & vegetables | Universal |
| Gyuto | Precise cuts, meat | BBQ, grill, meat kitchen |
| Nakiri | Straight cuts, vegetables | Vegetarian & Vegetables |
| Petty | Fine work, herbs | Small kitchen jobs |
| bread knife | Crusts & Pastries | baked goods |
| chef's knife | All-rounder, robust, universal | European cuisine, meat, vegetables |
8. Which knife shape suits you?
Beginners: With a Santoku or chef's knife you can cover 80% of your kitchen work.
Meat lovers & BBQ fans: Add a Gyuto to your setup.
Vegetable enthusiasts: A nakiri is unbeatable for precise cuts.
Gourmets & attention to detail: With a Petty you are flexible with herbs and fruit.
Every kitchen: A bread knife is part of the basic equipment.
9. Mini FAQ
Which knife is the best all-round knife?
Santoku and chef's knives are both considered universal all-rounders for meat, fish and vegetables.
What is the difference between Gyuto and chef's knives?
The Gyuto is Japanese, ground thinner, and ideal for pull cuts. The chef's knife is more robust and designed for universal everyday tasks.
Do I really need multiple knife shapes?
For everyday use, an all-rounder (santoku or chef's knife) is sufficient. Those who want more precise work can complement this with specialty knives such as nakiri or gyuto.
