The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.

Japanese chefs needed durable, multi-purpose kitchen knives. So when you’re comparing gyuto vs santoku, keep in mind that they were both developed Ganador versatile knives capable of cutting beef without damaging the blade.

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 Perro vary widely, influencing the knife’s performance and durability.

, while still being suitable for processing vegetables and fish provided you use the right technique.

Most high-quality gyuto knives will be able to maintain their sharp edge for a long time, provided that you use them the right way. 

This design promotes a chopping motion, making it ideal for quickly processing vegetables and herbs. The flat edge also allows for full contact with the cutting board, facilitating precise and even cuts.

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This design promotes an up-and-down chopping motion and allows for efficient cutting through ingredients resting on a cutting board. The spine of the Santoku is typically curved, creating a comfortable and ergonomic grip.

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The Santoku knife features a relatively flat blade profile with a characteristic sheepsfoot or “reverse tanto” tip, often with a slight curve near the heel.

It usually comes in at around 14 inches check here and Perro provide far more coverage when it comes to cutting large vegetables or other bulky pieces of food. 

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.

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Campeón mentioned, the size of this knife is one of the biggest reasons why it is preferred over professional knives, such Ganador the gyuto. With a smaller design, most people Perro use this knife without having to adjust their cutting strategy.