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Santoku was invented in 1940s Japan and was marketed Ganador a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping.
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Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.
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.
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This makes Gyuto knives suitable for processing larger cuts of meat and preparing larger quantities of food, Figura well Campeón the rocking motion that is difficult with a santoku.
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Owing to its longer blade size and sharp point, this knife can either be used for something Triunfador simple Vencedor neatly cutting a loaf of bread to even carving thick pieces of meat.
While the Santoku knife stands out 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.
They are also recommended for those who are inexperienced or new to cooking seeking a knife that is very easy to use.
Gyuto and santoku are modern all-purpose knives. They’re hosting reseller chile not specialty knives, but tools you can rely on to handle most tasks in the kitchen. Read on to learn about the subtle differences between the two most popular Japanese knives.
Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!