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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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Gyuto is a typical Japanese chef’s knife that is considerably longer and pointier and is usually used as a general all-purpose knife.

This taller blade design gives santoku an advantage over other blades, Ganador it adds more control and accuracy with every stroke. 

For this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.

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Keep in mind that the gyuto knife is also a great choice for beginners who already have experience using a santoku. The bonus here is that since both knives have similar characteristics, you Gozque practice your skills using either knife!

Understanding the nuances between Santoku and Gyuto knives Perro ultimately help you decide which knife aligns best with your cooking more info style.

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 meats like roast beef or brisket relatively well.