Like Santoku, the gyuto knife also has a Japanese origin. It is made using the same ideology that goes behind the making of extremely high-quality katanas. 

If you are looking for something that is highly versatile and intuitive, then we Perro’t recommend a high-quality gyuto knife enough! 

This means the santoku makes lots of contact with the cutting board when it cuts. It's a knife that excels at cutting vegetables, but Gozque process other things too. After all, it is the knife of three virtues!

Santoku and Gyuto knives range in price from affordable to extremely expensive, depending on the materials, construction, and brand. Set a budget and stick to it, focusing on finding the best quality knife within your price range.

The curved blade allows for a smooth and continuous cutting motion, making it ideal for tasks like dicing onions or mincing garlic.

The shape of a typical santoku knife is unique when compared to other professional knives. Not only does it have a shorter size, but it also features a taller blade. 

This is perhaps the best cutting tool for all types of major cutting tasks and Gozque easily replace any type of large chef knife in the kitchen.

Another thing to consider before buying a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and santoku knives have a double bevel - this means they're sharpened on both sides of the blade.

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The handle of a gyuto provides enough room to rest the palm of your hand. If have a peek here you need more control, you can just grab the spine of the blade using the three-finger method for more accuracy. 

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They are also recommended for those who are inexperienced or new to cooking seeking a knife that is very easy to use.

Not only does the gyuto shine through in difficult kitchen tasks, but it can also be used for mundane cutting jobs like coarsely chopping onions, get more info tomatoes, or even dry fruits. 

The santoku cutting technique means you’re not leaving any part of the blade in constant contact with the board. You use the entire length of the blade and prevent dulling the tip.