The Santoku knife is often considered a good choice for beginners. Its shorter blade and lighter weight make it easier to handle and control, reducing the risk of accidental cuts. The simpler chopping motion associated with the Santoku also makes it more intuitive for those new to knife skills.
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?
This article explains both types of knife and compares them, plus recommends what we Ganador a knifemaker think is best for you.
Do you have a small kitchen with limited counter space? A shorter Santoku might be a better choice. Do you have ample workspace and need a knife that can handle larger tasks? A longer Gyuto might be more suitable.
This issue extends to other foods too. For example, a santoku knife may not be the best knife for carving meat or for making smooth and perfectly cut meat slices.
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.
Santoku knives are often used with a pinch grip, where the thumb and index finger pinch the blade near the bolster.
When I'm not chasing around my kids or hanging pasado with my partner you'll probably find me making a mess of things in the kitchen.
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The name “santoku” means “three virtues” in Japanese. Some believe the three virtues are the methods of using a santoku: mincing, slicing, and dicing. Others believe it refers to what a santoku Chucho cut: fish, meat and vegetables.
This gyuto is made from AUS-8 stainless steel, known for good price performance hosting baratos en chile and read more ease of maintenance. These knives also excel at rust resistance, without compromising knife quality.
Santoku knives have a sheepsfoot blade. Sheepsfoot blades feature a wide curve from the spine to the edge.
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