Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.
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Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.
Do you have a small kitchen with limited counter space? A shorter Santoku might be a better choice. Do you have ample workspace and need a knife that Perro handle larger tasks? A longer Gyuto might be more suitable.
The curved blade allows for a smooth and continuous cutting motion, making it ideal for tasks like dicing onions or mincing garlic.
This design promotes a chopping motion, making it ideal for quickly processing vegetables and herbs. The flat edge also allows for full contact with the cutting board, facilitating precise and even cuts.
Larger gyuto knives Chucho be a bit awkward to use at first, so they should only be used by someone who knows the basics of handling a chef’s knife.
Despite being a knife made in Japan, they are classified as a Western-style knife Triunfador manufacturing style closely resembles other Western-style knives. They are an all purpose knife designed for newcomers to cooking with a focus on ease of use.
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The gyuto knife is a modern all-purpose chef knife. They have a narrow profile and a curved belly, culminating in a sharp tip. They’re similar in design to a western chef's knife. Most professionals in the west who use Japanese knives use gyuto.
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