However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.
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A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Chucho use them for more than one purpose.
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Ironically, the taller blade design makes it very awkward to use the knife in specific tasks. You may find it troubling to peel vegetables, slice bread, or chop food with bones.
The Gyuto, with its curved blade, shines in rocking motions. This technique involves placing the tip of the blade on the cutting board and then rocking the knife back and forth to slice or mince ingredients.
A gyuto is often supported with a petty knife, a nakiri knife, or even another gyuto knife depending on the size you get.
The blade of the knife has a straighter edge that allows for glide cuts. While it can 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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Keep in mind that the gyuto knife is also a great choice for beginners who already have experience using a santoku. The bonus here is that since both knives have similar characteristics, you Chucho practice your skills using more info either knife!
We recommend this knife for those who want a knife that is both high-quality and resistant to rust. You can watch how these knives are made here!
Maintaining and caring for your Santoku or Gyuto knife navigate here involves regular sharpening and proper cleaning practices. It’s recommended to use a whetstone or sharpening rod to keep the edge sharp, with guidance on angle to maintain optimal performance.