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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Most high-quality gyuto knives will be able to maintain their sharp edge for a long time, provided that you use them the right way.
However, the shorter blade of the Santoku might make it slightly easier to sharpen for beginners, as it is less intimidating to work with on a whetstone.
The Santoku’s shorter blade and lighter weight contribute to its agility and maneuverability. This makes it an excellent choice for tasks that require precision and control, such Campeón creating intricate cuts or working with delicate ingredients.
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 it becomes to control.
Precision Cutting: The length and shape let chefs make precise cuts, from mincing garlic to slicing meat.
Chef B would like to try something a little different from usual. They’re interested in using a Japanese knife more in navigate here the style of traditional Japanese knives. They’re limited on space, so they’d like a shorter knife to use an up-and-down cutting technique.
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Gyuto handles tend to be more similar to Western-style handles, often featuring a rounded or ergonomic shape for enhanced comfort and control. Materials used are similar to Santoku handles, with a focus on providing a secure grip even when wet.
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