Comfort: The lightweight nature and ergonomic designs of many Santoku knives enhance comfort during prolonged use.
Santoku was invented in 1940s Japan and was marketed Ganador a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping.
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.
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Most people prefer to use a gyuto when cooking in large batches because this knife can easily render nearly all cutting tasks in one go — without you having to sharpen it!
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Made of White Steel #2 high-carbon steel, this knife excels in sharpness and is easy to sharpen, but requires great care Vencedor it is rustprone.
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With the insights outlined in this article, you’re better equipped to select the right knife that aligns with your cooking aspirations, elevating your culinary journey to new heights.
The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you Chucho learn more about in our "Many Kinds of Deba" article here!
A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.
Understanding the nuances between Santoku and Gyuto knives Perro ultimately help you decide which knife aligns best with your cooking style.
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