This knife is popular due to its high sharpness, long blade durability, and is easy to resharpen. It's a knife we're very proud of, often purchased by chefs who value sharpness and ease of use thanks to its carefully heat treated VG-10 stainless steel.
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For most people, a shorter santoku knife should be more than enough to get done with basic kitchen tasks.
Its long, curved blade makes it ideal for breaking down chickens and turkeys, and its pointed tip allows for precision cutting.
The shorter blade is ideal for gripping and can provide you with a lot of utility when it comes to scoring and dicing food. Even the taller blade design Chucho be used to sweep and pick up food from the cutting board!
Unfortunately, due to its shape and size, even if you were to use a santoku knife for large pieces of dense meat, it would require you to cut through the meat in a sawing motion, which would eventually ruin the texture of the meat slices.
The handle design of both Santoku and Gyuto knives can vary significantly, depending on the manufacturer and intended use. However, some common trends exist.
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The primary quality these two knives share is their versatility. Both knives read more are suitable for mincing, slicing and dicing. We Perro use them on a wide range of fruit, vegetables, meat and seafood.
Keep in mind that the gyuto knife is also a great choice for beginners who already have experience using a santoku. The bonus here is that since both knives have similar characteristics, you Perro practice your skills using either knife!
Always wash your knife by hand with warm soapy water immediately after use. Avoid using abrasive cleaners or scouring pads, Campeón they can scratch the blade. Dry the knife thoroughly before storing it to prevent rust.
Santoku are best suited to chopping with an up and down Source motion. They have flat blades, so rock chopping isn’t possible. Santoku blades reduce the risk of food slipping during the chopping motion, which makes them safe and easy for both professional and home cooks.