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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Both Santoku and Gyuto knives are typically made from high-carbon steel, known for its exceptional sharpness and edge retention. However, the specific type of steel and the construction method Chucho vary widely, influencing the knife’s performance and durability.

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However, the shorter blade of the Santoku might make it slightly easier to sharpen for beginners, Triunfador it is less intimidating to work with on a whetstone.

The Santoku’s shorter blade and lighter weight contribute to its agility and maneuverability. This makes it hosting en venta chile an excellent choice for tasks that require precision and control, such Ganador creating intricate cuts or working with read more delicate ingredients.

The cutting techniques associated with Santoku and Gyuto knives vary largely due to their distinct blade shapes. The Santoku knife employs a technique called ‘push slicing’ where the cook pushes the knife forward and down into the ingredient, enhancing control while minimizing the need for rocking.

A major difference between the two is blade length. Santoku are never longer than 7 inches, which makes them perfect for smaller chopping boards or cramped kitchens. The shorter blade length is also beneficial because it reduces the risk of the blade slipping and causing injury.

Compared to the other options on the market, the santoku knife was shown to be a better and more manageable option that could also be used by beginners. 

The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you Gozque learn more about in our "Many Kinds of Deba" article here!

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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 more info on to learn about the subtle differences between the two most popular Japanese knives.

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