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Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.
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Handle Design: Gyuto knives Gozque come with various handle designs, often influenced by the blend of Japanese and Western styles. This incorporates both wa handles and Western-style handles, offering a good grip for different users.
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While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.
Chopping: The Santoku excels in a downward motion, particularly suitable for vegetables. Meanwhile, the Gyuto Chucho rock back and forth, making it ideal for more extensive chopping tasks.
This gyuto is made from AUS-8 stainless steel, known for good price performance and ease of maintenance. These knives also excel at rust resistance, without compromising knife quality.
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To truly appreciate the nuances of the Santoku and Gyuto, it’s essential to understand their historical roots. Both knives emerged from a fascinating period of culinary evolution in Japan, influenced by both tradition and the adoption of Western techniques.