Paid Subscribers don't see ads! Well balanced and easy to work with, this is a knife you will find yourself reaching for time and time again. Gyuto knives originated from France and Germany. 1,442. I work primarily with asian food so I figured the shape of a santoku would probably useful for what I do at some point, but most sites seem to just insist on the chefs over and over again. Santoku Vs. Gyuto: Features Compare. If I'm working with a lot of meat, I prefer the Gyuto/Chef's knife because of the point and some of the properties of the blade ⦠Santoku ⦠Santoku vs. Gyuto. Oct 31, 2004. However, in the case of the Santoku knife, the major use is chopping, slicing, and mincing vegetables, so there might be no proper technique of cutting used in it. Certainly more analogous to the knife in question, but it's not so much a recognized Japanese knife archetype as it is a stylized gyuto. Santoku VS Small Gyuto. Hesparus. Firstly, the Santoku knife has two primary differences from the chefâs knife. Gyuto is known for cutting meat, slicing, mincing, and chopping, but what is specialized Gyuto from santoku in this category is the rocking motion. 1 comment A kiritsuke gyuto is just a gyuto with a kiritsuke-looking tip for added style points. Iâve gotten really great recommendations for gyuto but ultimately decided to get a victorinox modern for the time being. Santoku knives are ⦠The Suisin High-Carbon Steel Gyuto knife is a smaller gyuto knife, at only 8.2 inches. Here is a brief description of a Gyuto knife and a Santoku knife. Since âGyutoâ is just a fancy term for a Japanese-style chefâs knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chefâs knife and a Santoku. Secondly, it has no arc so that it provides some knife technical issues. 10 Tatara Santoku Knife â 7 Inch Japanese Sushi Knife VG10 Damascus. It depends on personal preference but there is a clear trend toward gyuto and chef knives. Internet wisdom says that the Gyuto, while it is a sharp, sturdy blade, should not be used for cutting bone, although it could be used for ⦠Santoku knives are dedicated cutters with limited ability for fine tip work compared to its more popular multipurpose cousins. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. However, to get the features of Santoku and Gyuto knives read the full content to the end. ... Reddit ⦠Also, it has a flat tip that cuts things stably. Gyuto Knife. I realize that the gyuto ⦠Back to the topic at hand: Santoku is superior in my opinion as a vegetable knife, though I'd rather use a Nakiri for superior clearance (Nakiri resembles Santoku but has flat tip rather than pointed). Drawing from a tradition of Japanese artistry with meticulous attention to detail this gyuto knife is crafted from a single ⦠The tip doesn't function much differently than the tip on a gyuto or a santoku does - it just looks ⦠The Best Mid-Level Santoku Knife: Tojiro DP Santoku. Gyuto is a Japanese ⦠When choosing the best Santoku knife for professional chefs, it is all about the blade. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more ⦠Gyutos are slightly better all-purpose knives (due to the piercing tip and the belly for rocking), but ⦠Gyuto vs Santoku: When to Use Deciding whether to use a Gyuto or Santoku during food preparation is a combination of personal style and the type of food you are preparing. A real cool ⦠However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. The blade of the knife needs to be very sharp and durable. 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