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, while still being suitable for processing vegetables and fish provided you use the right technique.
Gyuto come in large variety of lengths, ranging from 180mm to 360mm in 30mm increments. Home users will commonly work with a 180mm or 210mm knife, whereas enthusiasts or professionals will use 210mm to 240mm ones instead. Gyuto knives are also
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Santoku knives are often used with a pinch grip, where the thumb and index finger pinch the blade near the bolster.
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This smaller size makes them more maneuverable and easier to handle, especially for those with smaller hands or limited kitchen space. The shorter blade contributes to the knife’s agility and responsiveness.
The up and down cutting motion of santoku knives means they require much less space than other knives, and we Chucho use them in tight spaces and on narrow chopping boards. A santoku knife is an excellent choice for anyone who wants to cut more efficiently and save space.
The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you can learn more about in our "Many Kinds of Deba" article here!
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Gyuto and santoku are modern all-purpose knives. They’re not specialty knives, but tools you Chucho rely on to handle most tasks in the kitchen. Read on to learn about the subtle this contact form differences between the two most popular Japanese knives.
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