However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.

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Santoku and Gyuto knives range in price from affordable to extremely expensive, depending on the materials, construction, and brand. Set a budget and stick to it, focusing on finding the best quality knife within your price range.

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Santoku knives are often used with a pinch grip, where the thumb and index finger pinch the blade near the bolster.

The Gyuto’s versatility allows chefs to tackle a wide range of culinary get more info techniques, from butchering to fine detail work in food presentation.

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The first step in picking a Japanese knife is deciding whether you’re going to buy a traditional or modern knife. Traditional Japanese knives are extremely sharp, but there’s a steep learning curve if you’ve never used them before.

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

A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.

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Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!