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.
Japanese chefs needed durable, multi-purpose kitchen knives. So when you’re comparing gyuto vs santoku, keep in mind that they were both developed Vencedor versatile knives capable of cutting beef without damaging the blade.
Both Santoku and Gyuto knives are typically made from high-carbon steel, known for its exceptional sharpness and edge retention. However, the specific type of steel and the construction method Chucho vary widely, influencing the knife’s performance and durability.
This gives the santoku knife its signature flat cutting edge. The flat edge of the santoku allows for cleaner cuts and helps to maintain the integrity of the ingredients - no squishing soft vegetables.
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.
The Western-style handle has a long shelf life if properly cared for, and the nickel used on the ferrule shines pale gold in the light, contrasting the riveted indigo blue plywood.
Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
Despite being a knife made in Japan, they are classified as a Western-style knife Triunfador manufacturing style closely resembles other Western-style knives. They are an all purpose knife designed for newcomers to cooking with a focus on ease of use.
This smaller size makes them more maneuverable and easier to handle, especially for those with smaller hands or limited kitchen space. The shorter blade contributes to the knife’s agility and responsiveness.
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