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This knife is popular due to its high sharpness, long blade durability, and is easy to resharpen. It's a knife we're very proud of, often purchased by chefs who value sharpness and ease of use thanks to its carefully heat treated VG-10 stainless steel.

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The gyuto is more versatile, but the santoku knife allows greater stability and uniformity. Gyuto are partial to cutting meat, while santoku are partial to vegetables. Though both knives are multi-purpose, and designed to cut through anything.

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The Western-style navigate here 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.

This reduces tearing and helps maintain the integrity of the meat fibers, resulting in more tender and visually appealing cuts. The pointed tip also facilitates trimming and separating meat from bones.

Both would be happy with either a gyuto or santoku. But we need to know, in the case of gyuto vs santoku - which is the best knife for them?

The Santoku is an excellent all-purpose knife for everyday use, particularly for those who primarily cook with vegetables and herbs. Its flat blade and chopping motion make it efficient and easy to use for a variety of tasks.

The first step in picking a Japanese knife is deciding whether you’re going to buy a traditional or modern knife. Traditional Japanese knives are extremely sharp, but there’s a steep learning curve if you’ve never used them before.

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Santoku knives have a sheepsfoot blade. Sheepsfoot blades feature a wide curve from the spine to the edge.

Chef A is used to western cutting techniques like rock chopping, and they would like to continue to use those techniques. They have plenty of room to work and a large chopping board.

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 by both tradition and the adoption of Western techniques.