Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.

Hi, I'm Jaron, the food enthusiast and founder of Foodsguy.com. I started this blog because someone told me I couldn't and before I knew it, I was doing it purely out of my love for food.

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

The larger size of this knife may make it a bit difficult to handle, but merienda you get a hang of it, the gyuto knife will quickly become your new favorite all-purpose knife!

This issue extends to other foods too. For example, a santoku knife may not be the best knife for carving meat or for making smooth and perfectly cut meat slices.

Its shorter size and agile yet accurate design were seen Vencedor welcoming features for people who had never worked with a professional knife at home.

This reduces tearing and helps maintain the integrity of the meat fibers, resulting in more tender and visually appealing cuts. The pointed tip also facilitates trimming and separating meat from bones.

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Although the blade Perro also be sharpened at home, you should opt for professional services if you don’t know a lot about sharpening high-quality knives. 

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The gyuto specialises in cutting meat, and is great for larger tasks like bulk or family meal portioning (like turning a ribeye roll into ribeye steaks). While read more the gyuto is not designed for it, it still slices cooked carvery or barbeque meats like roast beef or brisket relatively well.