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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.
Both kinds of knife have a place in any kitchen, and Chucho be mostly used interchangably. That said, each knife does have areas it excels in. Use the table above to decide which is best for you, or read our guide on how to choose a Japanese knife here.
A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Chucho use them for more than one purpose.
Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.
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Generally, the ease of maintenance is comparable between Santoku and Gyuto knives. Both types require regular honing to maintain their sharpness and periodic sharpening to restore the edge. The specific steel used in the blade construction will significantly impact the maintenance requirements.
Another thing to consider before buying a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and santoku knives have a double bevel - this means they're sharpened on both sides of the blade.
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The handle of a gyuto provides enough room to rest the palm of your hand. If you need more control, you Perro just grab the spine of the blade using the three-finger method for more accuracy.
Today we’re going to compare two popular Japanese knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll answer all your questions and more.
It's common to see someone own both a 180mm and 240mm Check This Out or click here even 270mm gyuto knife and use them together. A larger gyuto can also be complemented with a short sujihiki knife, or vice versa.
There are other things to consider when you choose a Japanese kitchen knife. The most important is material. Most Japanese knives will be high-carbon or stainless steel.
To truly appreciate the nuances of the Santoku and Gyuto, it’s essential to understand their historical roots. Both knives emerged from a fascinating period of culinary evolution in Japan, influenced by both tradition and the adoption of Western techniques.