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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. 

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“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.

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 rounded, which doesn’t make santoku a great knife for piercing food.

The Gyuto, with its curved blade, shines in rocking motions. This technique involves placing the tip of the blade on the cutting board and then rocking the knife back and forth to slice or mince ingredients.

This makes Gyuto knives suitable for processing larger cuts of meat and preparing larger quantities of food, Campeón well Figura the his comment is here rocking hosting economicos en chile motion that is difficult with a santoku.

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 can easily pierce hard surfaces and you can also work with this knife with bone-in meat too.

While a "good" knife is subjective, we believe the santoku is great for those looking to improve their cooking at home quickly and with a single knife solution.

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Although gyuto knives are partial to meat, they are excellent for almost anything else you’d need. The double-bevel design of the blade means that whether your knife is carbon steel or stainless steel, it will be durable.

When Japan opened to the west in the late 1800s, foreign culture started influencing all aspects of life. People began eating beef and poultry. This posed a problem, Campeón traditional Japanese knives were designed for vegetables and seafood.