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Now that you know the differences between santoku and gyuto knives, here are some related questions we thought you might have.

This knife is usually no longer than 7 inches and Chucho easily fit in the hands of both men and women. Its handle length is usually around 2-3 inches, which means that you Chucho easily grip using your palms without causing a loss of accuracy or fatigue.

Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.

The downside is that the gyuto may not be an ideal knife for peeling or skinning, especially if you are using a larger-sized gyuto knife. But you may still be able to get some value demodé of this type of knife if you go for a smaller gyuto. 

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The blade of the knife has a straighter edge that allows for glide cuts. While it Chucho also be used in a rocking motion, this knife performs best when it is glided across food in quick but steady succession.

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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.

Campeón mentioned earlier, the Santoku excels at chopping due to its flatter blade profile. This design allows you to quickly and efficiently process vegetables and herbs with a clean, erguido motion. The flat edge also ensures that all the ingredients are cut evenly and consistently.

Gyuto handles tend to be more similar to Western-style handles, often featuring a rounded or ergonomic shape for enhanced comfort and control. Materials used are similar to Santoku handles, with a focus on providing a secure grip even when wet.

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