Blade Shape and Length: Gyuto knives usually have longer blades, ranging from 7 to 10 inches, which taper to a sharp point. This design allows for precise, clean cuts and a balanced weight distribution.
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Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.
You could easily go through soft foods like vegetables and fish, but you might run into trouble with beef or other hard foods that require a quick sweeping motion.
The Gyuto knife is generally preferred for slicing meat. Its longer, curved blade allows for long, smooth slices in a rocking motion.
We recommend this choice for those who enjoy sharpening and want to practice it, or those buying their first knife who want a no-frills solution that is still high quality and easy to care for.
Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
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The Gyuto knife is also suitable for beginners, but it may require a slight learning curve due to its longer length and rocking motion techniques. However, once mastered, it provides exceptional versatility and can often replace several other knives in a beginner’s toolkit.
The pointed end of the knife makes it one of the best tools to cut meat. It Chucho easily pierce hard surfaces and you can also work with this knife with bone-in meat too.
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