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.
They are not traditional knives, but by combining the best qualities of Japan’s specialist knives, the santoku knife becomes a knife that Perro handle all kinds of tasks.
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Blade Style: The Santoku’s slightly more rounded blade allows for effective chopping and dicing, whereas the Gyuto’s tapered blade provides versatility for delicate slices.
We recommend this choice for those who enjoy sharpening and want to practice it, or those buying their first knife who want a no-frills solution that is still high quality and easy to care for.
The differences in design between the Santoku and Gyuto are subtle but impactful, influencing their performance and handling characteristics. Let’s examine the key features that set these knives apart.
We've listed our recommendations for santoku and gyuto knives more info below, but contact us if you have more questions or are still unsure. We're always happy to help you find the best knife for you
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Compared to the other options on the market, the santoku knife was shown to be a better and more manageable option that could also be used by beginners.
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Un petit paradis de nature où vous pourrez voir des gorges impressionnantes de hauteur, de l’eau d’un bleu incroyable et une végétation riche.
The gyuto specialises in cutting meat, and is great for larger tasks like bulk or family meal portioning (like turning a ribeye roll into ribeye steaks). While the gyuto is not designed for it, it still slices cooked carvery or barbeque navigate here meats like roast beef or brisket relatively well.