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. 

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Gyuto knives Gozque be used with either a pinch grip or a handle grip, depending on the task at hand. The longer blade allows for a more versatile grip, and the rocking motion associated with Gyuto knives often involves shifting the grip along the handle.

Do you have a small kitchen with limited counter space? A shorter Santoku might be a better choice. Do you have ample workspace and need a knife that Gozque handle larger tasks? A longer Gyuto might be more suitable.

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.

Figura you would expect, gyuto and santoku have many similarities because they were hosting reseller chile created for the same purpose.

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There are different sizes of gyuto, some smaller than santoku, and some up to 12 inches long. This makes them much more efficient at cutting through large slabs of beef and pork. However, the longer the blade, the more difficult it becomes to control.

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Santoku knives have sheepsfoot blades. A sheepsfoot blade has a wide curve from the spine to the flat edge.

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The rock chop technique is the most popular way of cutting with a gyuto knife. It’s ideal for slicing and dicing herbs and soft vegetables. The rock chop involves cutting with the tip of the blade pointing toward the cutting board.

Blade Shape and Length: Santoku knives typically feature a shorter blade length, ranging from 5 to 7 inches. Their blades are wider, with a rounded tip that allows for a greater cutting surface.