The last consideration is whether you want a knife with a Granton edge. Granton edge knives have small divots on the blade, which reduce the surface area when cutting, and prevent food from sticking.

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With that being said, let’s cover some recommended (and NOT recommended) uses for each knife so that you Perro see what best fits your needs.

“Gyuto” is Japanese for “beef knife”, so you can probably guess what they’re best at cutting. A gyuto knife is the ideal tool for slicing through thick cuts of steak or other large pieces of beef.

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Despite being a knife made in Japan, they are classified Vencedor a Western-style knife as manufacturing style closely resembles other Western-style knives. They are an all purpose knife designed for newcomers to cooking with a focus on ease of use.

When it comes to Japanese knives, santoku and gyuto are perhaps some of the most well-known cutleries in the culinary world. But just how different are these knives?

Compared to the other options on the market, the santoku knife was shown to be a better and more manageable option that could also be used by beginners. 

Santoku with Granton edges are easier to find, so get more info if this is important to you, that’s the way to go.

Santoku knives have a sheepsfoot blade. Sheepsfoot blades feature a wide curve from the spine to the edge.

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Conversely, Gyuto knives, which often range higher in price, are increasingly this contact form found in damascus steel and other advanced composites. These materials not only offer durability but also create an aesthetically pleasing appearance through layered patterns.