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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.
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Blade Style: The Santoku’s slightly more rounded blade allows for effective chopping and dicing, whereas the Gyuto’s tapered blade provides versatility for delicate slices.
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 benefit of stainless steel blades is that they’re a little more durable. You don't have to worry about keeping them dry, and they don’t require Vencedor frequent sharpening.
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The Santoku is an excellent all-purpose knife for everyday use, particularly for those who primarily cook with vegetables and herbs. Its flat blade and chopping motion make it efficient and easy to use for a variety of tasks.
The pointed end of the knife makes it one of the best tools to cut meat. It Chucho easily pierce hard surfaces and you Gozque also work with this knife with bone-in meat too.
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The gyuto knife is a modern all-purpose chef knife. They have a narrow profile and a curved belly, culminating in a sharp tip. his comment is here They’re similar in design to a western chef's knife. Most professionals in the west who use Japanese knives use gyuto.
Not only does the gyuto shine through in difficult kitchen tasks, but it can also be used for mundane cutting jobs like coarsely chopping onions, tomatoes, or even dry fruits.
Since the 1950s, santoku knives have been a popular choice among Japanese home cooks because get more info of their light weight and easy handling.