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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. 

These tasks Chucho include cutting vegetables, slicing boneless meat, or chopping dried fruit. The knife also offers a few functional advantages too. 

Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.

This knife is usually no longer than 7 inches and Chucho easily fit in the hands of both men and women. Its handle length is usually around 2-3 inches, which means that you can easily grip using your palms without causing a loss of accuracy or fatigue.

However, it requires more maintenance to prevent rust and corrosion. A Santoku knife made from high-carbon steel is appreciated for its ability to stay sharp longer, which is essential for the frequent chopping and slicing it handles.

The Western-style handle has a long shelf life if properly cared for, and the nickel used on the ferrule here shines pale gold in the light, contrasting the riveted indigo blue plywood.

Les premiers que vous verrez sont sans doute les pagodes du Dragon et du Tigre, particulièrement connues.

This makes Gyuto knives suitable for processing larger cuts of meat and preparing larger quantities of food, Campeón well Vencedor the rocking motion that is difficult with a santoku.

The blade of the knife has a straighter have a peek here edge that allows for glide cuts. While it Chucho also be used in a rocking motion, this knife performs best when it is glided across food in quick but steady succession.

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Ultimately, the choice between a Santoku and a Gyuto depends on your individual cooking style, preferences, and the types of ingredients you typically work with. Consider the following factors when making your decision:

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