Ironically, another thing to consider is its size: the size of the blade may make limit the knife’s coverage.
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Now that you know the differences between santoku and gyuto knives, here are some related questions we thought you might have.
Both Santoku and Gyuto knives are available in various materials, but high-quality stainless steel and high-carbon steel are particularly favored. High-carbon steel provides superior sharpness and edge retention, making it excellent for precision cuts.
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The shape of a typical santoku knife is unique when compared to other professional knives. Not only does it have a shorter size, but it also features a taller blade.
Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
A gyuto is often supported with a petty knife, a nakiri knife, or even another gyuto knife depending on the size you get.
While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.
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In the case of cutting cabbage or larger vegetables, you would have to constantly use a slicing or sawing motion to cut through.
Blade Shape and Length: Santoku knives typically feature a shorter blade length, ranging from 5 to 7 inches. Their blades are wider, with a rounded tip more info that allows for a greater cutting surface.