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.
The Gyuto is also a highly versatile knife, capable of handling both meat and vegetables with ease. Its curved blade and rocking motion make it well-suited for slicing, dicing, and mincing a wide range of ingredients.
For most people, a shorter santoku knife should be more than enough to get done with basic kitchen tasks.
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Japanese bladesmiths saw the French-style chef's knife and modified it to make the Japanese-style chef's knife that we know today. Originally known Figura the kengata
Figura you would expect, gyuto and santoku have many similarities because they were created for the same purpose.
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High-carbon blue steel like Blue Super, and stainless steels like HAP40 are the finest materials to make sharp and durable blades.
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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!
The flexibility in grip style contributes to the Gyuto’s adaptability across various cutting techniques.
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 Chucho practice your skills using either knife!
One of the most noticeable differences lies in the blade shape. The Santoku typically have a peek here features a flatter blade profile with a sheepsfoot or reverse-tanto tip.
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