Short answerMost home cooks need one main knife, either a gyuto or a santoku, plus a small petty knife. A gyuto is the Japanese chef's knife (about 8 in), a santoku is shorter and taller (about 7 in), and a petty is a 5-inch utility knife.
Gyuto literally means "beef knife". It is the Japanese version of the Western chef's knife, long and pointed, good for slicing meat and for rocking through vegetables. Global's G-2 has a 20 cm blade and Tojiro's F-808 a 210 mm blade, both about 8 inches.
Santoku means "three virtues" and is the everyday knife in many Japanese homes. It is shorter and taller than a gyuto, with a flatter edge for push-cutting vegetables. Global's G-46 is 18 cm and Tojiro's F-503 is 170 mm.
A petty knife (from the French petit) is for small jobs such as peeling fruit, trimming and garlic. Global's GS-3 is 13 cm and Tojiro's F-801 is 120 mm.
Fig. 1Blade length
| Model | Type | Blade length | Weight | Blade steel |
|---|---|---|---|---|
| Global G-2Check price on Amazon | Chef's knife (gyuto) | 7.9 in | 6 oz | Molybdenum-vanadium stainless |
| Global G-46Check price on Amazon | Santoku | 7.1 in | 6.2 oz | Molybdenum-vanadium stainless |
| Global GS-3Check price on Amazon | Petty knife | 5.1 in | 3.9 oz | Molybdenum-vanadium stainless |
| Tojiro F-808Check price on Amazon | Chef's knife (gyuto) | 8.3 in | — | VG10 core, 13-chrome stainless cladding |
| Tojiro F-503Check price on Amazon | Santoku | 6.7 in | — | VG10 core, 13-chrome stainless cladding |
| Tojiro F-801Check price on Amazon | Petty knife | 4.7 in | — | VG10 core, 13-chrome stainless cladding |
| MAC MTH-80Check price on Amazon | Chef's knife (gyuto) | 7.88 in | 6.5 oz | — |
Scroll the table sideways. Figures are from official maker specs (check dates are on each product page).
Global's classic 20 cm (about 8 in) chef's knife with the dimpled stainless handle. At 170 g it is light for its length.
Good forYou want a light, low-maintenance all-steel knife. You are left-handed (the maker says the edge suits either hand).
Watch outYou prefer a heavier knife or a wooden handle.
Global's 18 cm santoku. Shorter and taller than the G-2, with the same all-stainless build.
Good forYour cutting board is small. You mostly chop vegetables.
Watch outYou want to slice large roasts (a longer gyuto is easier).
A 13 cm petty (utility) knife for small jobs: fruit, garlic, trimming.
Good forYou want a second knife for small tasks.
Watch outIt is your only knife (get a gyuto or santoku first).
Tojiro's long-selling VG10 gyuto, 210 mm (about 8.3 in). Outside Japan it is usually sold as the Tojiro DP; in Japan the series is now called Tojiro Classic.
Good forYou want a VG10 edge at a moderate price. You want a Western-style handle.
Watch outYou never sharpen (you would not get the benefit of the harder core).
The santoku version of the same VG10 series, 170 mm.
Good forYou want a compact VG10 all-rounder.
Watch outYou need a long blade for large cuts.
A 120 mm VG10 petty knife from the same series.
Good forYou want a small knife that matches a Tojiro gyuto.
Watch outIt is your only knife.
A thin (2.5 mm) 8-inch chef's knife with dimples to help food release.
Good forYou want a thin blade that glides through vegetables. You want a Western-style handle.
Watch outYou want the steel spelled out (MAC does not list it on this page).
How we researched this We compiled the specs from official maker pages and Japanese-language manuals and spec sheets (checked 2026-10-25). We have not bought or tested every product ourselves. Makers update their listings, so please confirm on the official page before you buy.