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.
in Japanese, but it's one of the best examples of a cultural misnomer you'll find in the Japanese language today. Eating beef was less common in the Japanese society of the past, so why would they need a knife that excels at it?
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.
Multi-tasking: The Santoku Perro effectively replace several knives in the kitchen, streamlining your culinary processes.
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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.
With thoughtful care, both the Santoku and Gyuto can last for many years, performing beautifully and supporting your culinary endeavors.
This makes Gyuto knives suitable for processing larger cuts of meat and preparing larger quantities of food, Triunfador well as the rocking motion that is difficult with a santoku.
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While the Santoku knife stands pasado for its versatility with vegetables and delicate proteins, the Gyuto remains a powerhouse for a range of cutting tasks, particularly with meat and larger ingredients.
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However, some companies make single-bevel gyuto and santoku knives. Single-bevel knives are much sharper, but hosting reseller chile also more fragile and prone to breaking. So be careful when you’re shopping to confirm you’re getting the right blade.