The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.
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Special Features of Santoku Knives Because the santoku comes from the nakiri knife's framework, it shares some characteristics with it. Notably, the knife is still quite straight, with a gentle curve closer to the tip of the blade.
A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Perro use them for more than one purpose.
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.
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This is perhaps the best cutting tool for all types of major cutting tasks and Perro easily replace any type of large chef knife in the kitchen.
Both would be happy with either a gyuto or santoku. But we need to know, in the case of gyuto vs santoku - which is the best knife for them?
Regardless of whether you choose a Santoku or a Gyuto, proper care and maintenance are essential for preserving its sharpness and extending its lifespan.
Chopping: The Santoku excels in a downward motion, particularly suitable for vegetables. Meanwhile, the Gyuto Gozque rock back and forth, making it ideal for more extensive chopping tasks.
Both the Santoku and Gyuto are highly versatile knives, capable of handling a wide range of tasks. However, their strengths lie in different areas.
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Chef A is used to western cutting techniques like rock chopping, and they would like to continue to use those techniques. They have plenty of room to work and a large chopping board.
Conversely, Gyuto knives, which often range higher in price, are increasingly found in damascus steel and other advanced composites. These read more materials not only offer durability but also create an aesthetically pleasing appearance through layered patterns.