Cheap serrated knife I would recommend to replace with middle range serrated knife with better steel quality than possibly of sharpening. If knive is serrated on one side and flat on other side it is possible to sharpen on flat side, it is very easy to do. I have got one serrated Victorinox which I use mainly for bread.
Made fanesca - a traditional Ecuadorian soup with 12 grains (12 apostles), cabbage, ground peanuts, refrito (annato, onions, garlic), 2 types of local squash (pumpkin and sambo) with salt cod, empanadas, avocado, parsley, boiled egg and queso fresco. Secret ingredient is banana vinegar!
I have both, Santoku knife is small, and good for home cooking, small amount prep and small kitchen space. But I hope there is a larger santoku knife like kama usuba knife, at 240mm. I don’t know why no one make it.
I was just explaining this today. Santoku is tall and flat hence push cutting. Better suited for vegetables. Gyuto is long and short hence pull cutting, only tip is in contact with the cutting board. Better for meat.
I prefer the gyuto. The santoku is specifically superior in slicing a mushroom with a chop motion like you demonstated. The gyuto can do it too, it's just a litte more tricky. i prefer the gyuto as more all purpose. It works better for stuff like cutting a celery stalk or carrot or leek in half, or something else long like that. And, as a "show knife" for carving something, it just looks more elegant because it's longer and you can reach out farther with it and a carving fork to plate stuff up table side, which i have done as a fine dining waiter before. In most other respects i'd say they're pretty close.
Just buy a zwilling pro. Youll get every bit of performance for a fraction of the price and it will stay that way because you don't have to oil your blade every time you use it or exclusively sharpen it on a stone. Japanese knives are highly over rated.
Its not about size its about how you chop with it
Unless your using a petty knife 😢
I have a santoku, a pairing knife, a boning knife and a cheap serrated bread knife. That’s all I need.
Cheap serrated knife I would recommend to replace with middle range serrated knife with better steel quality than possibly of sharpening. If knive is serrated on one side and flat on other side it is possible to sharpen on flat side, it is very easy to do. I have got one serrated Victorinox which I use mainly for bread.
Funnily enough I just hit the purchase button on the same exact selection of knives just an hour ago
Thank you for your insight!
I use smaller gyuto (18cm) for every day tasks and chinese cleaver (20cm) for prep.
Made fanesca - a traditional Ecuadorian soup with 12 grains (12 apostles), cabbage, ground peanuts, refrito (annato, onions, garlic), 2 types of local squash (pumpkin and sambo) with salt cod, empanadas, avocado, parsley, boiled egg and queso fresco. Secret ingredient is banana vinegar!
That sounds fantastic!
Thank you this was informative
Santoku just doesn't cut it for me. I go for 8 inch Gyuto, Vegetable cleaver or Nakiri. These three feel completely different but they all work great.
😊
Real
I bought a santoku last week and I love it
I got anxiety when your left hand was moving around close to those blades 😅
Killer stache
Edit: also great video
Thank you!
I like using both at the same time too!
I have both, Santoku knife is small, and good for home cooking, small amount prep and small kitchen space. But I hope there is a larger santoku knife like kama usuba knife, at 240mm. I don’t know why no one make it.
Oh man, I would love that!
I have both I use my santoku everyday for veggies like squash celery and carrots
I prefer Santoku.
Good use of my knives in Quito Ecuador today.
👏👏👏
I really love a well made nakiri.
Bet it can’t stand up to the mighty Ginsu knife, as seen on tv. Kitty says meow.
I was just explaining this today. Santoku is tall and flat hence push cutting. Better suited for vegetables. Gyuto is long and short hence pull cutting, only tip is in contact with the cutting board. Better for meat.
I can’t afford these types of knives for my own kitchen. I love volunteering for prep work when at the dinner parties that others host.
You can't afford 75$?
@@hulkamania5071 they're not $75 haha
I can use both the problem with some people it's a skill issue i adapt very fast and very easy what ever i do
Some people say 7inches is to big.. I like 5.5inches! Anyone else❤
The main difference is that Santoku have more clearance to the knuckles as it is wider blade. Guyoto is usually longer and narrower blade.
I use the santoku for most things.
I prefer the gyuto. The santoku is specifically superior in slicing a mushroom with a chop motion like you demonstated. The gyuto can do it too, it's just a litte more tricky. i prefer the gyuto as more all purpose. It works better for stuff like cutting a celery stalk or carrot or leek in half, or something else long like that. And, as a "show knife" for carving something, it just looks more elegant because it's longer and you can reach out farther with it and a carving fork to plate stuff up table side, which i have done as a fine dining waiter before. In most other respects i'd say they're pretty close.
Its hard to guess which one is the best. Both knives are magic. in my opninion🤷♂️
What brand is the gyuto?
It's a Masakage Shimo!
knifewear.com/products/masakage-shimo-gyuto-240mm
I like mega nakiri but it is not available in India 😅😅
We ship to India!
I like mega nakiri
First comment
Kirisuki 😏
Prefer both, the more the merrier.
what knife is the santoku
The smaller one!
@@KnifewearKnivesi meant the name of the santoku haha
Kogetsu is the most i always use
Meat vegt and fruits
I prefer santoku
Kiritsuke!
Second one bigger is better
Just buy a zwilling pro. Youll get every bit of performance for a fraction of the price and it will stay that way because you don't have to oil your blade every time you use it or exclusively sharpen it on a stone. Japanese knives are highly over rated.
It's a knife