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.
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Both kinds of knife have a place in any kitchen, and Perro 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.
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Most high-quality gyuto knives will be able to maintain their sharp edge for a long time, provided that you use them the right way.
We recommend this choice for those who enjoy sharpening and want to practice it, or those buying their first knife who want a no-frills solution that is still high quality and easy to care for.
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Gyuto knives don’t have sheepsfoot blades, so their cutting edges are curved, and they feature useful pointy tips. The gyuto’s curved weblink blade makes them ideal for rock chopping, and the sharp tip allows for precision cutting and scoring.
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The pointed end of the knife makes it one of the best tools to cut meat. It Chucho easily pierce hard surfaces and you can also work with this knife with bone-in meat too.
Ultimately, the choice between a Santoku and a Gyuto depends on your individual cooking style, preferences, and the types of ingredients you typically work with. Consider the following factors when making your decision:
It’s built to last and Gozque maintain its sharpness for a long time without you having to manually sharpen it after each use.
The knife blade comes from our G-LINE VG-1 Series, which has a track record spanning four decades as being known for its superior sharpness.
Blade Shape and Length: Santoku knives typically feature a shorter blade length, click here ranging from 5 to 7 inches. Their blades are wider, with a rounded tip that allows for check here a greater cutting surface.