Like Santoku, the gyuto knife also has a Japanese origin. It is made using the same ideology that goes behind the making of extremely high-quality katanas.
Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of 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.
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The handle design of both Santoku and Source Gyuto knives Chucho vary significantly, depending on the manufacturer and intended use. However, some common trends exist.
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Do you prefer a chopping or rocking motion? Do you primarily cook with vegetables, meat, or a combination of both? Do you value agility and precision or power and leverage? Answering these questions will help you narrow down your choices.
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Santoku with Granton edges are easier to find, so if this is important to you, that’s the way to go.
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Un petit paradis de nature où vous pourrez voir des gorges impressionnantes de hauteur, de l’eau d’un bleu incroyable et une végétation riche.
The main difference between a Santoku and a Gyuto knife lies in their design and intended use. The Santoku, usually around hosting reseller chile 5 to 7 inches in length, features a shorter blade with a flatter profile and a rounded tip.