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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For most people, a shorter santoku knife should be more than enough to get done with basic kitchen tasks.
Its long, curved blade makes it ideal for breaking down chickens and turkeys, and its pointed tip allows for precision cutting.
In contrast, the Gyuto knife is more suited for a rocking motion, where the tip of the blade remains in contact with the cutting board, allowing the blade to pivot back and forth. This technique is ideal for slicing and dicing meats and larger ingredients, making it a more versatile option for various cuts.
The tip of the blade is rather blunt and subtly click here rounded, which doesn’t make santoku a great knife for piercing food.
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We've listed our recommendations for santoku and gyuto knives below, but contact us if you have more questions or are still unsure. We're always happy to help you find the best knife for you
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The handle of a gyuto provides enough room to rest the palm of your hand. If you need more control, you Chucho just grab the spine of the blade using the three-finger method for more accuracy.
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