Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.

This technique is particularly beneficial for achieving clean cuts on vegetables, making it a favorite for those focused on quick, precise chopping.

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

Santoku also make for excellent gifts, Campeón they are a universal knife loved by people of all skill levels.

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. 

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While it may seem redundant, owning both knives may be a smart option his comment is here if you are looking to cover all bases.

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While the Santoku knife stands pasado for its versatility with vegetables and delicate proteins, the Gyuto remains a powerhouse for hosting en venta chile a range of cutting tasks, particularly with meat and larger ingredients.

, providing them unique advantages against other 180mm knives like sujihiki or petty knives. It's easier to break down larger items with a taller blade, after all!

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.

It's important for them to get a clean and uniform cut every time they cut vegetables. But they also cut fruit, meat and seafood. They don’t do a lot of fine cutting and scoring, so they don’t need a sharp tip. They’d like something that’s light and easy to handle.