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This technique is particularly beneficial for achieving clean cuts on vegetables, making it a favorite for those focused on quick, precise chopping.
Now that you know the differences between santoku and gyuto knives, here are some related questions we thought you might have.
The larger size of this knife may make it a bit difficult to handle, but merienda you get a hang of it, the gyuto knife will quickly become your new favorite all-purpose knife!
If neither of these profiles applies to you, maybe a different Japanese knife would be better. You Chucho read all about the different types of Japanese knives here.
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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.
In conclusion, both the Santoku and Gyuto are exceptional knives that offer distinct advantages. The Santoku’s flatter blade and chopping motion make it ideal for vegetable preparation, while the Gyuto’s curved blade excels at slicing and dicing.
The blade of the knife has a straighter edge that allows for glide cuts. While it can also be used in a rocking motion, this knife performs best when it is glided across food in quick but steady succession.
The Santoku knife features a relatively flat blade profile with a characteristic sheepsfoot or “reverse tanto” tip, often with a slight curve near the heel.
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The gyuto knife is a modern all-purpose chef knife. They have a narrow profile and a curved belly, culminating in a sharp tip. They’re similar in design to a western chef's knife. Most professionals in the west who use Japanese knives use gyuto.
The rock chop technique is the most popular way of cutting with a gyuto knife. It’s ideal for slicing and dicing herbs and soft vegetables. The rock chop involves cutting with the tip of the blade pointing toward the cutting board.
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