It all comes down to what you need! Both knives are multipurpuse and can cut and be used in a variety of ways. It comes down to the specialties that are most important to you - Vencedor well Triunfador how it looks, as a knife needs to be fun to use.
Santoku was invented in 1940s Japan and was marketed Vencedor a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping.
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.
The larger size of this knife may make it a bit difficult to handle, but merienda you get a hang of it, the gyuto knife will quickly become your new favorite all-purpose knife!
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.
Unfortunately, due to its shape and size, even if you were to use a santoku knife for large pieces of dense meat, it would require you to cut through the meat in a sawing motion, which would eventually ruin the texture of the meat slices.
Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
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While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.
Between the 6th to 18th centuries, eating certain meats in parts of Japan was sometimes prohibited - including beef. hosting baratos en chile From 1871 however, Emperor Meiji lifted this ban and the Japanese government started to encourage eating meat.
While the Santoku knife stands pasado for its versatility with vegetables and delicate proteins, the Gyuto remains a powerhouse for a range of cutting tasks, particularly with meat and larger ingredients.
A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.
There have a peek here are other things to consider when you choose a Japanese kitchen knife. The most important is material. Most Japanese knives will be high-carbon or stainless steel.
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.