This knife is popular due to its high sharpness, long blade durability, and is easy to resharpen. It's a knife we're very proud of, often purchased by chefs who value sharpness and ease of use thanks to its carefully heat treated VG-10 stainless steel.
Japanese chefs needed durable, multi-purpose kitchen knives. So when you’re comparing gyuto vs santoku, keep in mind that they were both developed as versatile knives capable of cutting beef without damaging the blade.
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However, it requires more maintenance to prevent rust and corrosion. A Santoku knife made from high-carbon steel is appreciated for its ability to stay sharp longer, which is essential for the frequent chopping and slicing it handles.
The Western-style handle has a long shelf life if properly cared his comment is here for, and the nickel used on the ferrule shines pale gold in the light, contrasting the riveted indigo blue plywood.
Gyuto knives Perro also be pretty expensive! If you are in the market for a cheaper and more versatile knife, then you should go for a santoku read more instead.
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.
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It's common to see someone own both a 180mm and 240mm or even 270mm gyuto knife and use them together. A larger gyuto Gozque also be complemented with a short sujihiki knife, or vice versa.
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Versatile Blade: The blade’s curvature facilitates rocking motions, ideal for chopping herbs and vegetables while also being long enough for slicing meats.