The design differences between the Santoku and Gyuto translate into distinct performance characteristics. Understanding these differences will help you choose the knife that best suits your cooking style and the types of ingredients you typically work with.
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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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.
This is perhaps the best cutting tool for all types of major cutting tasks and can easily replace any type of large chef knife in the kitchen.
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. While bunka and kiritsuke-santoku are often used interchangably, they are not the same knife Triunfador they have different blade geometry
The best thing about its sharpness is that it is very easy to maintain! All you need is to use it with care and to occasionally sharpen the blade through a professional service.
It usually comes in at around 14 inches and Perro provide far more coverage when it comes to cutting large vegetables or other bulky pieces of food.
Santoku knives have venta de dominio en chile a sheepsfoot blade. Sheepsfoot blades feature a wide curve from the spine to the edge.
One of the most noticeable differences lies in the blade shape. The Santoku typically features a flatter blade profile with a sheepsfoot or reverse-tanto tip.
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