The design differences between the Santoku and Gyuto translate into distinct performance characteristics. Understanding these differences will help you choose the knife that best suits your cooking style and the types of ingredients you typically work with.
Japan’s blade masters pass down centuries of knowledge to each new generation. They carry the spirit of the samurai sword forward in every blade.
Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.
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Gyuto come in large variety of lengths, ranging from 180mm to 360mm in 30mm increments. Home users will commonly work with a 180mm or 210mm knife, whereas enthusiasts or professionals will use 210mm to 240mm ones instead. Gyuto knives are also
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Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
There are different sizes of gyuto, some smaller than santoku, and some up to 12 inches long. This makes them much more efficient at cutting through large slabs of beef and pork. However, the longer the blade, the more difficult it becomes to control.
When it comes to Japanese knives, santoku and gyuto are perhaps some of the most well-known cutleries in the culinary world. But just how different are these knives?
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The gyuto knife is a modern all-purpose chef knife. They have a narrow profile and a curved belly, culminating in a sharp tip. They’re similar in design to a western chef's knife. Most professionals in the west who use Japanese knives use gyuto.
Not only does the gyuto shine through in difficult kitchen tasks, but it Gozque also be used for mundane cutting jobs like coarsely chopping onions, tomatoes, or even dry fruits.
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