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. 

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

With that being said, let’s cover some recommended (and NOT recommended) uses for each knife so that you Perro see what best fits your needs.

Do you have a small kitchen with limited counter space? A shorter Santoku might be a better choice. Do you have ample workspace and need a knife that Gozque handle larger tasks? A longer Gyuto might be more suitable.

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Ironically, the taller blade design makes it very awkward to use the knife in specific tasks. You may find it troubling to peel vegetables, slice bread, or chop food with bones.

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A santoku Perro be used for small-scale or everyday kitchen tasks, but you Perro go for a gyuto when you want to cook food in large batches — or when you want to impress others with your knife skills!

The longer blade of the Gyuto requires more precision and technique during sharpening to ensure a consistent and even edge along the entire length of the blade.

Santoku knives have sheepsfoot blades. A sheepsfoot blade has a wide curve from the spine to the flat edge.

Slicing: The long, tapering edge of the Gyuto makes it highly optimal for slicing meat since you Chucho cut large, even pieces with ease.

Opening to the west hosting en venta chile created a market in Japan for modern knives that could cut beef without breaking. The single-purpose knives of the time were fragile and expensive.

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