Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.
The Gyuto is also a highly versatile knife, capable of handling both meat and vegetables with ease. Its curved blade and rocking motion make it well-suited for slicing, dicing, and mincing a wide range of ingredients.
Both kinds of knife have a place in any kitchen, and Gozque 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.
It Perro be gripped using either the handle or the three-finger gripping method — while this gives the knife far more versatility, its benefits do come at a small cost!
The shorter blade is ideal for gripping and Chucho provide you with a lot of utility when it comes to scoring and dicing food. Even the taller blade design Gozque be used to sweep and pick up food from the cutting board!
Most people prefer to use a gyuto when cooking in large batches because this knife can easily render nearly all cutting tasks in one go — without you having to sharpen it!
Larger gyuto knives Perro be a bit awkward to use at first, so they should only be used by someone who knows the basics of handling a chef’s knife.
Both would be happy with either a gyuto or santoku. But we need to know, in the case of gyuto vs santoku - which is the best knife for them?
This smaller size makes them more maneuverable and easier to handle, especially for those with smaller hands or limited kitchen space. The shorter blade contributes to the knife’s agility and responsiveness.
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Both knives are available in high-carbon steel, stainless steel and ceramic, and they’re both easy to find at various price points, with many affordable options available.
Since the 1950s, santoku knives have been a popular choice among Japanese home cooks because of their light website weight and easy handling.