Blade Shape and Length: Gyuto knives usually have longer blades, ranging from 7 to 10 inches, which taper to a sharp point. This design allows for precise, clean cuts and a balanced weight distribution.
They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade.
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.
Its long, curved blade makes it ideal for breaking down chickens and turkeys, and its pointed tip allows for precision cutting.
Gyuto come in large variety of lengths, ranging from 180mm to 360mm in 30mm increments. Home users will commonly work with a 180mm or 210mm knife, whereas enthusiasts or professionals will use 210mm to 240mm ones instead. Gyuto knives are also
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.
The differences in design between the Santoku and Gyuto are subtle but impactful, influencing their performance and handling characteristics. Let’s examine the key features that set these knives apart.
Granton Edge: Many Santoku knives come with a granton edge, which consists of small dimples or hollows on the blade’s sides. This design helps reduce friction and prevents food from sticking to the blade, making it easier to slice through ingredients.
The blade of the knife has a straighter edge that allows for glide cuts. While it can also be used in a rocking motion, this knife performs best when it is glided across food in quick but steady succession.
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While a Gyuto Gozque also be used by beginners, the longer blade and more pronounced curve might require more practice to master. The rocking motion and the need for precise slicing techniques can be challenging for beginners.
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