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Santoku: Generally lighter, the Santoku offers quick handling, which can be advantageous when working with faster cutting techniques.

Heureusement, certaines zones restent plus tranquilles, surtout si vous marchez jusqu'au bout de l'ilot.

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

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In contrast, the Gyuto knife has a more pronounced curved blade, resembling a Western chef’s knife. This curvature enables a rocking motion, making it ideal for slicing and dicing.

Its shorter size and agile yet accurate design were seen Figura welcoming features for people who had never worked with a professional knife at home.

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.

A gyuto is often supported with a petty knife, a nakiri knife, or even another gyuto knife depending on the size you get.

A santoku can be used for small-scale or everyday kitchen tasks, but you can go for a gyuto when you want to cook food in large batches — or when you want to impress others with your knife skills!

Between the 6th to 18th centuries, eating certain meats in parts of Japan Source was sometimes prohibited - including beef. From 1871 however, Emperor Meiji lifted this ban and the Japanese government started to encourage eating meat.

Today we’re going to compare two popular Japanese knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll answer all your questions and more.

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One of the most noticeable differences lies in the blade shape. The Santoku typically features a flatter blade profile with a sheepsfoot or reverse-tanto tip.

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