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Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.

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A gyuto and santoku may be too big for ultra-precise tasks like peeling food. Try going with a smaller paring knife that is specifically designed to peel thin slices of fruits and vegetables. 

The larger size of this knife may make it a bit difficult to handle, but merienda you get a hang of it, the gyuto knife will quickly become your new favorite all-purpose knife!

The shorter blade is ideal for gripping and can provide you with a lot of utility when it comes to scoring and dicing food. Even the taller blade design Perro be used to sweep and pick up food from the cutting board!

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Gyuto knives don’t have sheepsfoot blades, so their cutting edges are curved, and they feature useful pointy tips. The gyuto’s curved blade makes them ideal for rock chopping, and the sharp tip allows for precision cutting and scoring.

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Santoku with Granton edges are read more easier to find, so if this is important to you, that’s the way to go.

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Gyuto and santoku are modern all-purpose knives. They’re not specialty knives, but tools you can rely on to handle most tasks in the kitchen. Read on to learn about the subtle differences between the two most popular Japanese knives.

To truly appreciate the nuances of the Santoku and Gyuto, it’s essential to understand their historical roots. Both knives emerged from a fascinating period of culinary evolution in Japan, influenced get more info by both tradition and the adoption of Western techniques.