Generally, the Gyuto had some common characteristics with the Western-style chef’s knife.
Fairest of the hybrid between the Western cook’s knife and the traditional Japanese knives, it has developed in handling multiple duties – cutting veggies, fish and meat. It has the thin, long blade and has been quite nimble.
Its blade’s profile is quite the same to those of the French Sabatier, even though the belly arc of a cutting edge has been less pronounced. Depending on a profile’s blade, you may rock chops with most of the gyutos but most had been designed for some push chopping.
Misono Gyuto UX10 is the most preferred among professional chefs which has been the best choice for the habitat as well. The truer edge outline provides it with more contact with the cutting board, giving the bigger cutting surface than the European versions. It does not need to lift high, which will result in lesser fatigue and with more efficient cutting. Furthermore, the tip can usually be lower, more in connection with the gravity core, as opposed to taking a sit high and is closer to your spine. This will make it really good for a finer detailed work, together with a decorative presentation.
With the double beveled edge, it is sharp on mutual parts and it regularly measures between 8-12 inches. The Gyutos are available in either ergonomically-shaped handle, Western style or in the conventional “WA” form – straight, and has the octagonal or round profile and is usually made of hardwood. This Gyuto is an all-purpose, lightweight knife that excelled at precision function like mincing, and is so fine preparation of mutual light proteins and veggies. However, this kind will not function well with the cutting of dense materials like cartilage, bones or slicing by bigger items like the Hubbard squash.
THE SANTOKU or the HOME CHEF
This Santoku is the one more general purpose kitchen knives with the same look to the cook’s knife, but this is thinner, shorter, and are more agile, mixing the features of the nakiri and Gyuto. It measures between 5-7 inches, it presents the flat edge and the sheepfoot tip, with the dramatic angled pointed of until 60 degrees. With the slight angle of the cutting edge, this does permit for some of the rock-chopping, however, there are very tiny tip travel because of the sheepfoot profile – the push cutting in the straight up and also down fashion is simpler easier and are more efficient.
The typical Santoku might have the Western-style duo beveled edge, and maintained the uniform thickness of the spine to just at the back of the cutting edge. Their blade can be flat or may incorporate Granton divots to have that best food release. The shape of the tip, plus its blade height, makes the Santoku the best for scooping food, then, it will give that safe and solid fulcrum point for an off-hand while mincing. Like the knife of the chef, the Santoku may be used for the varieties of cutting tasks in the kitchen. Nimble, easy to maneuver, and lightweight, they are best for cutting and chopping tasks, but it lacks the length of the blade for jobs such as slicing up meat and fish.