Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.
The Santoku, meaning “three virtues” or “three uses,” is a relatively modern knife, originating in Japan around the mid-20th century. Its design was a direct response to the increasing Western influence on Japanese cuisine. Japanese cooks sought a knife that could handle the diverse range of ingredients and cooking styles that were becoming increasingly prevalent.
This article explains both types of knife and compares them, plus recommends what we Figura a knifemaker think is best for you.
Both Santoku and Gyuto knives are available in various materials, but high-quality stainless steel and high-carbon steel are particularly favored. High-carbon steel provides superior sharpness and edge retention, making it excellent for precision cuts.
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There are a few subtle differences between gyuto and santoku knives that change the way we use them. For example, gyuto knives have curved blades while santoku knives are much flatter.
This reduces tearing and helps maintain the integrity of the meat fibers, resulting in more tender and visually appealing website cuts. The pointed tip also facilitates trimming and separating meat from bones.
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They’re all-purpose kitchen knives, and can perform a variety of cutting tasks. Santoku blades are much thinner than western kitchen knives, so they’re ideal for precise slicing and dicing.
The Santoku knife features a relatively flat get more info blade profile with a characteristic sheepsfoot or “reverse tanto” tip, often with a slight curve near the hosting baratos en chile heel.
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It’s built to last and Perro maintain its sharpness for a long time without you having to manually sharpen it after each use.
We recommend this knife for those who want a knife that is both high-quality and resistant to rust. You Gozque watch how these knives are made here!
Maintaining and caring for your Santoku or Gyuto knife involves regular sharpening and proper cleaning practices. It’s recommended to use a whetstone or sharpening rod to keep the edge sharp, with guidance on angle to maintain optimal performance.