Santoku … It depends on personal preference but there is a clear trend toward gyuto and chef knives. Overview Of Gyuto knife and Santoku knife. Gyuto knives originated from France and Germany. If I'm working with a lot of meat, I prefer the Gyuto/Chef's knife because of the point and some of the properties of the blade … Santoku knives are dedicated cutters with limited ability for fine tip work compared to its more popular multipurpose cousins. The blade of the knife needs to be very sharp and durable. Well balanced and easy to work with, this is a knife you will find yourself reaching for time and time again. Santoku knives are … Oct 19, 2012 #1. Certainly more analogous to the knife in question, but it's not so much a recognized Japanese knife archetype as it is a stylized gyuto. Drawing from a tradition of Japanese artistry with meticulous attention to detail this gyuto knife is crafted from a single … Santoku Vs. Gyuto: Features Compare. Hesparus. 1 comment I’ve gotten really great recommendations for gyuto but ultimately decided to get a victorinox modern for the time being. When choosing the best Santoku knife for professional chefs, it is all about the blade. Here is a brief description of a Gyuto knife and a Santoku knife. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. Also, it has a flat tip that cuts things stably. The Suisin High-Carbon Steel Gyuto knife is a smaller gyuto knife, at only 8.2 inches. Funayuki vs Santoku vs Gyuto Discussion in 'Kitchen Cutlery & Tools' started by Hesparus, Oct 19, 2012. Gyuto is a Japanese … Secondly, it has no arc so that it provides some knife technical issues. Gyuto Knife. Back to the topic at hand: Santoku is superior in my opinion as a vegetable knife, though I'd rather use a Nakiri for superior clearance (Nakiri resembles Santoku but has flat tip rather than pointed). They were imported to Japan in the early 1990s, and the Japanese started replicating the knife design. Gyuto is known for cutting meat, slicing, mincing, and chopping, but what is specialized Gyuto from santoku in this category is the rocking motion. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Santoku vs. Gyuto. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. Oct 31, 2004. I realize that the gyuto … 1,442. Internet wisdom says that the Gyuto, while it is a sharp, sturdy blade, should not be used for cutting bone, although it could be used for … It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more … Paid Subscribers don't see ads! However, to get the features of Santoku and Gyuto knives read the full content to the end. I've been looking at a lot of pictures of these knives lately, and there appears (to me) to be a lot of overlap. ... Reddit … The tip doesn't function much differently than the tip on a gyuto or a santoku does - it just looks … A real cool … Santoku VS Small Gyuto. Gyuto vs Santoku: When to Use Deciding whether to use a Gyuto or Santoku during food preparation is a combination of personal style and the type of food you are preparing. I’m now looking at santoku bc of the difference in profile and length. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. Gyutos are slightly better all-purpose knives (due to the piercing tip and the belly for rocking), but … However, in the case of the Santoku knife, the major use is chopping, slicing, and mincing vegetables, so there might be no proper technique of cutting used in it. 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