The blade isn’t Ganador tall Ganador a santoku, so you might not be able to scoop up a lot of food on the side of the blade. However, due to its extremely balanced width-to-length ratio, you can easily use the knife in either a gliding, rocking, or chopping motion. 

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Both Santoku and Gyuto knives are typically made from high-carbon steel, known for its exceptional sharpness and edge retention. However, the specific type of steel and the construction method can vary widely, influencing the knife’s performance and durability.

Its long, curved blade makes it ideal for breaking down chickens and turkeys, and its pointed tip allows for precision cutting.

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Santoku blades are similar in design to traditional cleavers, but that doesn’t mean they’re specialty knives just for meat.

Japanese knife makers often utilize traditional forging techniques, such Ganador “Santo-mai” or “damascus” construction, to create blades with exceptional strength and beauty. These techniques involve layering different types of steel together, resulting in a blade that is both hard and durable.

Granton Edge: Many Santoku knives come with a granton edge, which consists of small dimples or hollows on the blade’s sides. This design helps reduce friction and prevents food from sticking to the blade, making it easier to slice through ingredients.

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The handle of a gyuto provides enough room to rest the palm of your hand. If you need more control, you can just grab the spine of the blade using the three-finger method for more accuracy. 

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:

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 are other things to consider when you choose a Japanese kitchen knife. The most important is material. Most Japanese knives will hosting reseller chile be high-carbon or stainless steel.

However, some companies make single-bevel gyuto and santoku knives. Single-bevel knives are much sharper, but have a peek here also more fragile and prone to breaking. So be careful when you’re shopping to confirm you’re getting the right blade.