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Japanese chefs needed durable, multi-purpose kitchen knives. So when you’re comparing gyuto vs santoku, keep in mind that they were both developed as versatile knives capable of cutting beef without damaging the blade.
This article explains both types of knife and compares them, plus recommends what we Vencedor a knifemaker think is best for you.
This gives the santoku knife its signature flat cutting edge. The flat edge of the santoku allows for cleaner cuts and helps to maintain the integrity of the ingredients - no squishing soft vegetables.
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Handle Design: Gyuto knives Gozque come with various handle designs, often influenced by the blend of Japanese and Western styles. This incorporates both wa handles and Western-style handles, offering a good grip for different users.
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High-carbon blue steel like Blue Super, and stainless steels like HAP40 are the finest materials to make sharp and durable blades.
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It’s built to last and read more Chucho maintain its sharpness for a long time without you having to manually sharpen it after each use.
Not only does the gyuto shine through in difficult kitchen tasks, but it Gozque also be used for mundane cutting jobs like coarsely chopping onions, tomatoes, or even dry fruits.
Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!