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. 

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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.

Its long, curved blade makes it ideal for breaking down chickens and turkeys, and its pointed tip allows for precision cutting.

This issue extends to other foods too. For example, a santoku knife may not be the best knife for carving meat or for making smooth and perfectly cut meat slices.

The tip of the blade is rather blunt and subtly rounded, which doesn’t make santoku a great knife for piercing food.

Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife! 

Made of White Steel #2 high-carbon steel, this knife excels in sharpness and is easy to sharpen, but requires great care Ganador it is rustprone.

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The name “santoku” means “three virtues” in hosting en venta chile Japanese. Some believe the three virtues are the methods of using a santoku: mincing, slicing, and dicing. Others believe it refers to what a santoku can cut: fish, meat and vegetables.

The flexibility in grip style contributes to the Gyuto’s adaptability across various cutting techniques.

It's common to see someone own both a 180mm and 240mm or even 270mm gyuto knife and hosting economicos en chile use them together. A larger gyuto can also be complemented with a short sujihiki knife, or vice versa.

Gyuto and santoku are modern all-purpose knives. They’re not specialty knives, but tools you Chucho rely on to handle most tasks in the kitchen. Read on to learn about the subtle differences between the two most popular Japanese knives.

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