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.
The Gyuto is also a highly versatile knife, capable of handling both meat and vegetables with ease. Its curved blade and rocking motion make it well-suited for slicing, dicing, and mincing a wide range of ingredients.
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Western society brought more than its food habits, though. They also brought the chef's knife – a multipurpose knife used throughout Europe.
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There are different sizes of gyuto, some smaller than santoku, and some up to 12 inches long. This makes them much more efficient at cutting through large slabs of beef and pork. However, the longer the blade, the more difficult it becomes to control.
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The santoku did not fully replace either knife; both the nakiri and bunka are available in knife stores throughout Japan. However, the santoku is the most commonly used of the three. An easy way to remember the hosting baratos en chile knife's history is via the analogy below:
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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.
Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!