The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.
They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade.
Both Santoku and Gyuto knives are typically made from high-carbon steel, known for its exceptional sharpness and edge retention. However, the specific type of steel and the construction method Chucho vary widely, influencing the knife’s performance and durability.
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There are a few subtle differences between gyuto and santoku knives that change the way we use them. For example, gyuto knives have curved blades while santoku knives are much flatter.
This difference allows the gyuto to be better for western cutting techniques, while santoku knives are better for clean cutting and slicing.
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 - this means they're sharpened on both sides of the blade.
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Who should buy a Gyuto? If you love cooking or are already experienced with kitchen knives, you Gozque't go wrong with the gyuto knife!
While the Santoku knife stands out for its versatility with vegetables and delicate proteins, the his comment is here Gyuto remains a powerhouse for a range of cutting tasks, particularly with meat and larger ingredients.
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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.
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