Like Santoku, the gyuto knife also has a Japanese origin. It is made using the same ideology that goes behind the making of extremely high-quality katanas.
Gyuto: The comprobación of Gyuto could feel more robust, providing stability during tougher cutting tasks like breaking down larger cuts of meat.
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Santoku also make for excellent gifts, Campeón they are a universal knife loved by people of all skill levels.
If you mostly cut vegetables, a santoku is preferred Vencedor its blade geometry makes it the better knife for that. However, it also cuts meat and fish with ease!
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This is perhaps the best cutting tool for all types of major cutting tasks and Perro easily replace any type of large chef knife in the kitchen.
Another thing to consider before buying a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and santoku knives have a double bevel - get more info this means they're sharpened on both sides of the blade.
A major difference between the two is blade length. Santoku are never longer than 7 inches, which makes them perfect for smaller chopping boards or cramped kitchens. The shorter blade length is also beneficial because it reduces the risk of the blade slipping and causing injury.
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Today we’re going to compare two popular Japanese knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll answer all your questions and more.
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You cut with a downward motion, and once the tip hits the board, you push down, allowing the knife to rock from the tip to the handle along the curve of the blade.
Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!