Ironically, another thing to consider is its size: the size of the blade may make limit the knife’s coverage. 

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With that being said, let’s cover some recommended (and NOT recommended) uses for each knife so that you Chucho see what best fits your needs.

Multi-tasking: The Santoku Gozque effectively replace several knives in the kitchen, streamlining your culinary processes.

Blade Style: The Santoku’s slightly more rounded blade allows for effective chopping and dicing, whereas the Gyuto’s tapered blade provides versatility for delicate slices.

The tip of the blade is rather blunt and subtly rounded, which doesn’t make santoku a great knife for piercing food.

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The cutting techniques associated with Santoku and Gyuto knives vary largely due to their distinct blade shapes. The Santoku knife employs a technique called ‘push slicing’ where the cook pushes the knife forward and down into the ingredient, enhancing control while minimizing the need for rocking.

Regardless of whether you choose a Santoku or a Gyuto, proper care and maintenance are essential for preserving its sharpness and extending its click here lifespan.

Between website the 6th to 18th centuries, eating certain meats in parts of Japan was sometimes prohibited - including beef. From 1871 however, Emperor Meiji lifted this ban and the Japanese government started to encourage eating meat.

The best possible knife for Chef A is a gyuto. It’s partial to cutting beef, has a curved blade for western techniques, Chucho come in a range of lengths, and is the most versatile Japanese kitchen knife on the market.

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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.

The santoku cutting technique means you’re not leaving any part of the blade in constant contact with the board. You use the entire length of the blade and prevent dulling the tip.