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The last consideration is whether you want a knife with a Granton edge. Granton edge knives have small divots on the blade, which reduce the surface area when cutting, and prevent food from sticking.

They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade.

While a Santoku can slice meat, its shorter and flatter blade might require more effort and potentially lead to more tearing. The Santoku is better suited for portioning smaller cuts of meat or preparing thinner slices, but for larger roasts or delicate cuts, the Gyuto’s slicing capabilities are superior due to its blade design and longer length.

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Santoku blades are similar in design to traditional cleavers, but that doesn’t mean they’re specialty knives just for meat.

The Gyuto, with its curved blade, shines in rocking motions. This technique involves placing the tip of the blade on the cutting board and then rocking the knife back and forth to slice or mince ingredients.

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They’re both multi-purpose knives with thinner blade profiles than traditional Western-style knives, making them easy to use and maneuver. Their blades both start thick at the heel of the blade, and get thinner hosting en venta chile toward the tip.

Even in Japan, most home cooks and professional chefs opt for modern knives, because they’re easier to use and maintain. Source They’re also much less prone to damage.

Sheepsfoot blades are easy to control, but lack the sharp tip of other knives, which makes them less versatile overall. Without a sharp point, scoring and other detailed cutting work is more difficult.

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Opening to the west created a market in Japan for modern knives that could cut beef without breaking. The single-purpose knives of the time were fragile and expensive.

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