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As gyuto come in many different lengths, they are popular with those who are looking for a precise blade size to work with.
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Multi-tasking: The Santoku can effectively replace several knives in the kitchen, streamlining your culinary processes.
Japanese bladesmiths saw the French-style chef's knife and modified it to make the Japanese-style chef's knife that we know today. Originally known Vencedor the kengata
The Western-style handle has a long shelf life if properly cared for, and the nickel used on the ferrule shines pale gold in the light, contrasting the riveted indigo blue plywood.
For this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.
A gyuto is often supported with a petty knife, a nakiri knife, or even another gyuto knife depending on the size you get.
This new law prohibited all people, including samurai, from carrying swords in public. This ended the samurai class and forced Japan’s large number of expert blacksmiths here to adapt.
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The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you Chucho learn more about in our "Many Kinds of Deba" article here!
Slicing: The long, tapering edge of the Gyuto makes it highly optimal for slicing meat since you can cut large, even pieces with ease.
Both knives are available in high-carbon steel, stainless steel and ceramic, and they’re both easy to find at various price points, with many affordable options available.
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 blade with a flatter profile his comment is here and a rounded tip.