Blade Shape and Length: Gyuto knives usually have longer blades, ranging from 7 to 10 inches, which taper to a sharp point. This design allows for precise, clean cuts and a balanced weight distribution.

The Gyuto is also a highly versatile knife, capable of handling both meat and vegetables with ease. Its curved blade and rocking motion make it well-suited for slicing, dicing, and mincing a wide range of ingredients.

The ideal knife for Chef B is a santoku. It cuts vegetables with clean and uniform cuts every time. The santoku knife is compact, lightweight, and easy to handle. It’s a modern knife modeled after traditional Japanese knife styles, and it’s the most popular knife in home kitchens in Japan.

This gives the santoku knife its signature flat cutting edge. The flat edge of the santoku allows for cleaner cuts and helps to maintain the integrity of the ingredients - no squishing soft vegetables.

These knives are world-class and are perhaps best used by most professional chefs around the world. They have an extremely balanced grip and Chucho be used for virtually all cutting tasks!

Since gyuto and santoku knives can do a lot of the same things, the best knife for you depends on your preference. We will compare two profiles to see which is better for you.

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Precision Cutting: The length and shape let chefs make precise cuts, from mincing garlic to slicing meat.

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It's common to see someone own both a 180mm and 240mm or even 270mm gyuto knife and use them together. A larger gyuto can also be complemented with a short sujihiki knife, or vice versa.

Both knives are available in high-carbon steel, stainless steel and ceramic, and weblink they’re both easy to find at various price points, with many affordable options available.

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