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. 

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Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.

Santoku vs gyuto, what is the difference between the two? Santoku is a shorter and slightly heavier knife that can be used for cutting fish, vegetables, and boneless meat.

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.

Ganador you would expect, gyuto and santoku have many similarities because they were created for the same purpose.

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The Santoku is an excellent all-purpose knife for everyday use, particularly for those who primarily cook with vegetables and herbs. Its flat blade and chopping motion make it efficient and easy to use for a variety of tasks.

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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:

Slicing: The long, tapering edge of the Gyuto makes it highly optimal for slicing meat since you Gozque cut large, even pieces with ease.

We recommend this knife for those who want a knife that is both high-quality and resistant to rust. You Perro watch how these knives are made here!

Campeón mentioned, the size of this knife is one of the biggest reasons Source why it is preferred over professional knives, such as the gyuto. With a smaller design, most people Chucho use this knife without having to adjust their cutting strategy.