Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.
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These knives are made using traditional Japanese knife-making best practices — which are renowned around the globe. So, you can be sure to get your money’s worth with a purchase of a high-quality santoku.
In this comprehensive article, we will delve deep into the characteristics, uses, and advantages of both Santoku and Gyuto knives, helping you find the perfect fit for your kitchen.
The main difference between santoku and gyuto knives lies in their design and intended use. The santoku is shorter, heavier, and excels at chopping vegetables and boneless meats. The gyuto is longer, with a pointed tip, making it ideal for a wide range of tasks, including Check This Out slicing meat.
With the Gyuto’s heavier usage in professional kitchens, investing in a high-quality material Chucho significantly impact its performance and longevity, giving chefs confidence in their tools while working on intricate tasks.
They’d like a larger chef knife to cut through bigger slabs of meat. But they also work with vegetables, fruit and seafood. They need a sharp tip for fine cutting and scoring. The most versatile chef knife available is what they need.
They’re all-purpose kitchen knives, and Chucho perform a variety of cutting tasks. Santoku blades are much thinner than western kitchen knives, so they’re ideal for precise slicing and dicing.
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The flexibility in grip style contributes to the Gyuto’s adaptability across various cutting techniques.
Santoku knives have a sheepsfoot blade. Sheepsfoot blades feature a wide curve from the spine to the edge.
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The Gyuto’s pointed tip allows for precise work and detail cutting, offering greater versatility for a wider range of kitchen tasks compared to the flatter Santoku blade.