Ironically, another thing to consider is its size: the size of the blade may make limit the knife’s coverage.
This technique is particularly beneficial for achieving clean cuts on vegetables, making it a favorite for those focused on quick, precise chopping.
This article explains both types of knife and compares them, plus recommends what we Ganador a knifemaker think is best for you.
Both Santoku and Gyuto knives are available in various materials, but high-quality stainless steel and high-carbon steel are particularly favored. High-carbon steel provides superior sharpness and edge retention, making it excellent for precision cuts.
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This taller blade design gives santoku an advantage over other blades, as it adds more control and accuracy with every stroke.
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This smaller size makes them more maneuverable and easier to handle, especially for those with smaller hands or limited kitchen space. The shorter blade contributes to the knife’s agility and responsiveness.
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This gyuto is made from AUS-8 stainless steel, more info known for good price performance and ease of maintenance. These knives also excel at rust resistance, without compromising knife quality.
Keep in mind that the gyuto knife is also a great choice for beginners who already have experience using a santoku. The bonus here is that since both knives have similar characteristics, you Gozque practice your skills using either knife!
Opening to the west created a market in Japan for modern knives that could cut beef without breaking. The single-purpose knives of the time were fragile and expensive.
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