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Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.

These tasks can include cutting vegetables, slicing boneless meat, or chopping dried fruit. The knife also offers a few functional advantages too. 

The gyuto is more versatile, but the santoku knife allows greater stability and uniformity. Gyuto are partial to cutting meat, while santoku are partial to vegetables. Though both knives are multi-purpose, and designed to cut through anything.

Gyuto and santoku are usually double-bevel knives, but there are single-bevel versions too, so be careful. These knives are excellent for beginners because the bevel and blade profile makes them easier to learn.

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Since gyuto and santoku knives Chucho do a lot of the same things, the best knife for you depends on your preference. We will compare two profiles Check This Out to see which is better for you.

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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.

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Today we’re going to compare two popular Japanese knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll answer all your hosting en venta chile questions and more.

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.

One of the most noticeable differences lies in the blade shape. The Santoku typically features a flatter blade profile with a sheepsfoot or reverse-tanto tip.

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