It’s about time we checked the budget options, isn’t it? If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. The blade profile is more in line with a Gyuto since it is straighter than a western chef knife. As an Amazon Associate KitchenSurfing.com earns commission from qualifying purchases. Gyotu – All Purpose Chef’s Knife This is a multi-purpose, large bladed knife that you can use for everything. This knife is very similar to the Western/European chef knife and the gyuto. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Using this knife, all your chopping, mincing, and dicing tasks will be carried out with ease. Should you get a Gyuto or a chef’s knife? If you’re on a really tight budget and want a Gyuto knife that won’t disappoint, the Tojiro DP Gyutou is a solid choice to consider. The 34373-243 Gyuto is the epitome of beauty, sharpness, and durability, and it definitely lives up to the Miyabi name. There's many more things to take in to consideration when selecting a knife than the blade profile. Granted, the price of this Gyuto is pretty steep, but this Shun we’re talking about, which offers more than a fancy brand name on its knives. They are also … So, it's mostly preference. Thicker edges will allow you to deal with things like chicken bones. When choosing the best Gyuto knives available today, we looked for certain features and based our selection on a set of criteria that would differentiate a high-quality Gyuto from a low-quality one. How hard is it heat treated to? If you're dead set on a traditional German knife profile—characterized by a more curved blade that's bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. The Shun Gyuto boasts an SG2 Japanese steel core, which is protected by 32 layers of a stainless Damascus pattern on each side. As a matter of fact, we’d say you need both if you want your cutlery arsenal to be whole and fully-efficient. Versatility has it's place but even a German chef's knife isn't actually all that versatile. If you want the nerdy comparison, know that SG2 can go up to 64 on the Rockwell scale of hardness, while VG10 scores around 60-62. © 2020 |, While you’re here, check out some of our other, As always, we recommend you keep your knives sharp with an, #2 – Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chef’s Knife, How We Chose the Top Gyuto Knives in Our List, Why You Need the Best Gyuto Knives in Your Kitchen, Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife, 5 Best Wolf Gourmet Appliances for your Kitchen. Do you want a razor capable of slicing tomatoes paper thin, or a beast capable of breaking down chickens without breaking a sweat? I do a good amount of cooking at home … Made in Japan. Besides, you get really, really good edge retention, making this Gyuto a godsend for those who dread continuous maintenance. For most users a gyuto is practically the only knife needed in the kitchen. Above all that hardness and sharpness, this knife sports a stylish tsuchime finish, the same found in the Shun Gyuto reviewed above, giving them nearly identical looks. Both cut things well, but you might want to mix it up. Gyuto is the japanese name for our western chef knife. Gyuto knives are basically the Japanese version of a western chef knives with a few small modifications. Starting with the expensive side of the spectrum, we … Comfortable curved black handle. MODEL T8512. Its the most used knife in the kitchen, a real classic. The Shun Gyuto is no different, as it comes with all the perks of the brand to take care of all your cutting tasks. Finally, Gyuto knives can hold an edge for quite some time, and they’re easy to maintain and care for, again, because of the construction an premium materials used in their making. Miyabi 34373-243 Chef’s Knife. If you’re not familiar with the metric, the only thing that you should know is that 64 is so darn high, which means that you can expect excellent edge retention even with minimal maintenance. You get a pretty durable blade that’s made of SG10 steel, which is known for sharpness and edge retention, coupled with an ergonomic, well-balanced handle that makes using this knife a breeze. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife. Versatile cooking knife for cutting up, filleting and preparing meat and fish. How many times have your Sharpening Stone and Sharpening Steel proven useless for a dull blade of yours? It doesn't have the high-quality construction as some of the others here, but it's also only $30. Even the balance point has been adjusted to accommodate the rocking motion. Gyutos are shaped the same way as western chef’s knives and used the same way. 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