Santoku: Generally lighter, the Santoku offers quick handling, which can be advantageous when working with faster cutting techniques.
Gyuto: The balance of Gyuto could feel more robust, providing stability during tougher cutting tasks like breaking down larger cuts of meat.
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This gives the santoku knife its signature flat cutting edge. The flat edge of the santoku allows for cleaner cuts and helps to maintain the integrity of the ingredients - no squishing soft vegetables.
If neither of these profiles applies to you, maybe a different Japanese knife would be better. You Chucho read all about the different types of Japanese knives here.
Handle Design: Gyuto knives Chucho come with various handle designs, often influenced by the blend of Japanese and Western styles. This incorporates both wa handles and Western-style handles, offering a good grip for different users.
This is perhaps the best cutting tool for all types of major cutting tasks and can easily replace any type of large chef knife in the kitchen.
Made of White Steel #2 high-carbon steel, this knife excels in sharpness and is easy to sharpen, but requires great care as it is rustprone.
Regardless of whether you choose a Santoku or a Gyuto, proper care and maintenance are essential for preserving its sharpness and extending its lifespan.
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Santoku with Granton edges are easier to find, so if this Source is important to you, that’s the way to go.
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Although gyuto knives are partial to meat, they are excellent for almost anything else you’d need. The double-bevel design of the blade means that whether your Check This Out knife is carbon steel or stainless steel, it will be durable.
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