The design differences between the Santoku and Gyuto translate into distinct performance characteristics. Understanding these differences will help you choose the knife that best suits your cooking style and the types of ingredients you typically work with.
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It Chucho be gripped using either the handle or the three-finger gripping method — while this gives the knife far more versatility, its benefits do come at a small cost!
Blade Style: The Santoku’s slightly more rounded blade allows for effective chopping and dicing, whereas the Gyuto’s tapered blade provides versatility for delicate slices.
We recommend this choice for those who enjoy sharpening and want to practice it, or those buying their first knife who want a no-frills solution that is still high quality and easy to care for.
For his comment is here this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.
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The flexibility in grip style contributes to the Gyuto’s adaptability across various cutting techniques.
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Therefore, depending on the types of cooking you do most frequently, both knives Perro be valuable additions to your kitchen, each providing different strengths.
Since the 1950s, santoku knives have been a popular choice among Japanese home cooks because of their light weight and easy handling.