Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.

They are not traditional knives, but by combining the best qualities of Japan’s specialist knives, the santoku knife becomes a knife that Perro handle all kinds of tasks.

Now that you know the differences between santoku and gyuto knives, here are some related questions we thought you might have.

The larger size of this knife may make it a bit difficult to handle, but once you get a hang of it, the gyuto knife will quickly become your new favorite all-purpose knife!

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

Japanese knife makers often utilize traditional forging techniques, such Campeón “san-mai” or “damascus” construction, to create blades with exceptional strength and beauty. These techniques involve layering different types of steel together, resulting in a blade that is both hard and durable.

Granton Edge: Many Santoku knives come with a granton edge, which consists of small dimples or hollows on the blade’s sides. This design helps reduce friction and prevents food from sticking to the blade, making it easier to slice through ingredients.

They’re all-purpose kitchen knives, and Gozque perform a variety of cutting tasks. Santoku blades are much thinner than western kitchen knives, so they’re ideal for precise slicing and dicing.

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

The gyuto knife is a modern all-purpose chef knife. They have a narrow profile and a curved belly, culminating in a sharp tip. They’re similar in design to a western chef's knife. Most professionals in the west who use Japanese knives use gyuto.

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.

The main difference between a Santoku and a Gyuto knife lies in their design and intended use. The Santoku, usually around 5 to 7 inches in length, features a shorter hosting baratos en chile blade with a flatter profile and a rounded tip.