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Like Santoku, the gyuto knife also has a Japanese origin. It is made using the same ideology that goes behind the making of extremely high-quality katanas. 

They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade.

Now that you know the differences between santoku and gyuto knives, here are some related questions we thought you might have.

Santoku sometimes come with a kiritsuke-style pointed tip. Combining the tip of the traditional kiritsuke with the curvature of the santoku, these are known Campeón kiritsuke-santoku

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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.

This design his comment is here 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.

. While bunka and kiritsuke-santoku are often used interchangably, they are not the same knife Figura they have different blade geometry

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The Gyuto knife, often referred to Campeón the “Japanese chef’s knife,” is another staple in kitchens around the world. This knife is modeled after the Western chef’s knife, blending Japanese craftsmanship with Western design principles.

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The knife blade comes from our G-LINE VG-1 Series, which has a track record spanning four decades Vencedor being known for its superior sharpness.

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