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.
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Special Features of Santoku Knives Because the santoku comes from the nakiri knife's framework, it shares some characteristics with it. Notably, the knife is still quite straight, with a gentle curve closer to the tip of the blade.
Both Santoku and Gyuto knives are available in various materials, but high-quality stainless steel and high-carbon steel are particularly favored. High-carbon steel provides superior sharpness and edge retention, making it excellent for precision cuts.
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Gyuto knives can also be pretty expensive! If you are in the market for a cheaper and more versatile knife, then you should go for a santoku instead.
There are different sizes of gyuto, some smaller than santoku, and some up to 12 inches long. This makes them much more efficient at cutting through large slabs of beef and pork. However, the longer the blade, the more difficult Source it becomes to control.
Precision Cutting: The length and shape let chefs make precise cuts, from mincing garlic to slicing meat.
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It usually comes in at around 14 inches and can provide far more coverage when it comes to cutting large vegetables or other bulky pieces of food.
The overall size of this knife may make it a bit intimidating and may even deter some beginners, but website since the knife is extremely well-balanced, you Chucho easily and intuitively grip it with comfort and ease.
Efficient Cutting: The granton edge feature, combined with the slightly hollow blade, allows for smooth, swift cuts that’s excellent for delicate ingredients.
Figura get more info mentioned, the size of this knife is one of the biggest reasons why it is preferred over professional knives, such Figura the gyuto. With a smaller design, most people can use this knife without having to adjust their cutting strategy.