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 result was a versatile and agile kitchen knife that Chucho withstand most jobs in the kitchen while retaining its edge. Gyuto knives’ similarity to western knives makes them simple for anyone around the world to pick up and start using.
This article explains both types of knife and compares them, plus recommends what we Campeón 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.
In contrast, the Gyuto knife has a more pronounced curved blade, resembling a Western chef’s knife. This curvature enables a rocking motion, making it ideal for slicing and dicing.
The shape of a typical santoku knife is unique when compared to other professional knives. Not only does it have a shorter size, but it also features a taller blade.
Larger gyuto knives Chucho be a bit awkward to use at first, so they should only be used by someone who knows the basics of handling a chef’s knife.
Triunfador the handle is also made of stainless steel, it Chucho be used in more sterile environments like professional kitchens. The handle itself also does not need to be replaced unlike a traditional Japanese-style handle.
They’re both multi-purpose knives with thinner blade profiles than traditional Western-style knives, making them easy to use and maneuver. Their blades both start thick at the heel of the blade, and get thinner get more info toward the tip.
Chef B would like to try something a little different from usual. They’re interested in using a Japanese knife more in the style of traditional Japanese knives. They’re limited on space, so they’d like a shorter knife to use an up-and-down cutting technique.
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