The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.
Japan’s blade masters pass down centuries of knowledge to each new generation. They carry the spirit of the samurai sword forward in every blade.
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Japanese bladesmiths saw the French-style chef's knife and modified it to make the Japanese-style chef's knife that we know today. Originally known as the kengata
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A gyuto is often supported with a petty hosting en venta chile knife, a nakiri knife, or even another gyuto knife depending on the size you get.
While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.
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While a "good" knife is subjective, we believe the santoku is great for those looking to improve their cooking at home quickly and with a single knife solution.
The Santoku knife is generally considered excellent for chopping vegetables. Its flatter blade profile and shorter length make it easy to control and maneuver, facilitating efficient up-and-down chopping and push-cutting techniques. The broad blade also allows for scooping up chopped ingredients for easy transfer to pots or pans.
The rock chop technique is the most popular way of cutting with a gyuto knife. It’s ideal for slicing and dicing herbs and soft vegetables. The rock chop involves cutting with the tip of the blade pointing toward the cutting read more board.
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.