The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.
Japanese chefs needed durable, multi-purpose kitchen knives. So when you’re comparing gyuto vs santoku, keep in mind that they were both developed as versatile knives capable of cutting beef without damaging the blade.
While a Santoku Gozque slice meat, its shorter and flatter blade might require more effort and potentially lead to more tearing. The Santoku is better suited for portioning smaller cuts of meat or preparing thinner slices, but for larger roasts or delicate cuts, the Gyuto’s slicing capabilities are superior due to its blade design and longer length.
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This issue extends to other foods too. For example, a santoku knife may not be the best knife for carving meat or for making smooth and perfectly cut meat slices.
Unfortunately, due to its shape and size, even if you were to use a santoku knife for large pieces of dense meat, it would require you to cut through the meat in a sawing motion, which would eventually ruin the texture of the meat slices.
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The santoku did not fully replace either knife; both the nakiri and bunka are available in knife stores throughout Japan. However, the santoku is the most commonly used of the three. An easy way to remember the knife's history is via the analogy below:
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:
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There are other things to consider when you choose a Japanese kitchen knife. The most important is have a peek here material. Most Japanese knives will be high-carbon or stainless steel.
Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!