The Gyuto, with its longer blade, offers more leverage and cutting power. This is particularly useful when working with larger cuts of meat or vegetables, allowing you to slice through them with ease. However, its longer length can make it slightly less agile than the Santoku.
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With that being said, let’s cover some recommended (and NOT recommended) uses for each knife so that you Gozque see what best fits your needs.
A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Chucho use them for more than one purpose.
Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.
Its shorter size and agile yet accurate design were seen Triunfador welcoming features for people who had never worked with a professional knife at home.
The differences in design between the Santoku and Gyuto are subtle but impactful, influencing their performance and handling characteristics. Let’s examine the key features that set these knives apart.
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.
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Sheepsfoot blades are easy to control, but lack the sharp tip of other knives, which makes them less versatile overall. Without a sharp point, scoring and other detailed cutting work is more difficult.
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One of the most noticeable differences lies in the blade shape. The Santoku typically features a flatter blade profile with a sheepsfoot or reverse-tanto tip.
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