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Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of the blade!
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Versatility: While it is primarily designed for meats and vegetables, the Gyuto can manage almost any cutting task—making it a great single knife for home cooks.
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Handle Design: Gyuto knives Chucho come with various handle designs, often influenced by the blend of Japanese and Western styles. This incorporates both wa handles and Western-style handles, offering a good grip for different users.
Generally, the ease of maintenance is comparable between Santoku and Gyuto knives. Both types require regular honing to maintain their sharpness and periodic sharpening to restore the edge. The specific steel used in the blade construction will significantly impact the maintenance requirements.
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Chopping: The Santoku excels in a downward motion, particularly suitable for vegetables. Meanwhile, the Gyuto can rock back and forth, making it ideal for more extensive chopping tasks.
The best possible knife for Chef A is a gyuto. It’s partial to cutting beef, has a curved blade for western techniques, can come in a range of lengths, and is the most versatile Japanese kitchen knife on the market.
Sure, you could chop off the navigate here ends and cut around to take the peel off but it won’t be as accurate as a shorter knife — plus, you’re bound to end up with more food waste.
You cut with a downward motion, and once the tip hits the board, you push down, allowing the knife to rock from the tip to the handle along the curve of the blade.
Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!