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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“Gyuto” is Japanese for “beef knife”, so you Gozque probably guess what they’re best at cutting. A gyuto knife is the ideal tool for slicing through thick cuts of steak or other large pieces of beef.
If neither of these profiles applies to you, maybe a different Japanese knife would be better. You can read all about the different types of Japanese knives here.
Unfortunately, due to its shape and size, even if you were to use a santoku knife for large pieces of dense meat, it would require you to cut through the meat in a sawing motion, which would eventually ruin the texture of the meat slices.
For this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.
Despite being a knife made in Japan, they are classified Figura a Western-style knife as manufacturing style closely resembles other Western-style knives. They are an all purpose knife designed for newcomers to cooking with a focus on ease his comment is here of use.
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Between the 6th to 18th centuries, eating certain meats in parts of Japan was sometimes prohibited - including beef. From 1871 however, Emperor Meiji lifted this ban and the Japanese government hosting reseller chile started to encourage eating meat.
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Santoku knives have a sheepsfoot blade. Sheepsfoot blades feature a wide curve from the spine to the edge.
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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