庖丁を選ぶときは、調理する食材よりも、調理するときの動きに注目するといいと思います。
牛刀は刃がカーブしているのでスライスする動作に適しています。確かに肉の切り分けに適していますが、例えばトマトやサンドイッチのような柔らかくて崩れやすいものを潰さずに切ることができます。
ちなみに三徳庖丁や菜切庖丁は刃が比較的ストレートなので刻む動作に向いています。
Japanese kitchen knives often have names derived from ingredients. For example, Gyuto (牛刀) means beef knife, and Nakiri (菜切) means vegetable cutter. And though these give clues as to their intended use, they are not limited to use as their namesakes.
The Gyuto is akin to the Western chef’s knife, suitable for slicing or rocking motions due to its curved “belly”. This knife not only excels at slicing meat, but it is also great for soft and delicate products like tomatoes or sandwiches- things that might otherwise be crushed if you were to try and chop through them.
Santoku and Nakiri have flatter edge profiles, and are more suitable for chopping or push cutting. These profiles allow you to make even and consistent contact with the chopping board, and make quick work of vegetable prep.