Blade Shape and Length: Gyuto knives usually have longer blades, ranging from 7 to 10 inches, which taper to a sharp point. This design allows for precise, clean cuts and a balanced weight distribution.

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In contrast, the Gyuto knife is more suited for a rocking motion, where the tip of the blade remains in contact with the cutting board, allowing the blade to pivot back and forth. This technique is ideal for slicing and dicing meats and larger ingredients, making it a more versatile option for various cuts.

The Western-style handle has a long shelf life if properly cared for, and the nickel used on the ferrule shines pale gold in the light, contrasting the riveted indigo blue plywood.

For this reason, we think that the santoku check here knife would make more sense when you need it to coarsely chop soft or dense foods.

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.

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Chef B would like to try something a little different from usual. They’re interested in using a Japanese knife more in 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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A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you this contact form want to break down poultry at home and process the boneless meat with the santoku afterwards.

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