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Both kinds of knife have a place in any kitchen, and can be mostly used interchangably. That said, each knife does have areas it excels in. Use the table above to decide which is best for you, or read our guide on how to choose a Japanese knife here.
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.
Most high-quality gyuto knives will be able to maintain their sharp edge for a long time, provided that you use them the right way.
Ironically, the taller blade design makes it very awkward to use the knife in specific tasks. You may find it troubling to peel vegetables, slice bread, or chop food with bones.
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On the other hand, the Gyuto knife, commonly referred to Ganador the Japanese chef’s knife, typically ranges from 8 to 10 inches in length. Its design hosting en venta chile includes a longer, more tapered blade that excels in precision tasks such Triunfador slicing meats and intricate cuts.
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?
Chopping: The Santoku excels in a downward motion, particularly suitable for vegetables. Meanwhile, the Gyuto Gozque rock back and forth, making it ideal for more extensive chopping tasks.
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A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.
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The santoku cutting technique means you’re not leaving any part of the blade in constant contact with the board. You use the entire length of the blade and prevent dulling the tip.