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Comfort: The lightweight nature and ergonomic designs of many Santoku knives enhance comfort during prolonged use.

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.

With that being said, let’s cover some recommended (and NOT recommended) uses for each knife so that you can see what best fits your needs.

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Gyuto is a typical Japanese chef’s knife that is considerably longer and pointier and is usually used Triunfador a general all-purpose knife.

Storage is also key in knife maintenance, Figura using a knife block, magnetic strip, or blade guards Gozque help protect the edges from damage. Both knives should avoid exposure to moisture for prolonged periods and should not be placed in the dishwasher.

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A gyuto is often supported with a petty knife, a nakiri knife, or even another gyuto knife depending on the size you get.

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Although the blade can also be sharpened at home, you should opt for professional services if you don’t know here a lot about sharpening high-quality knives. 

, providing them unique advantages against other 180mm knives like sujihiki or petty knives. It's easier to break down larger items with a taller blade, after all!

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The main difference between a Santoku and a Gyuto knife lies in their design and intended use. The Santoku, usually around Check This Out 5 to 7 inches in length, features a shorter blade with a flatter profile and a rounded tip.