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Santoku was invented in 1940s Japan and was marketed Ganador a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping.
Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.
This gives the santoku knife its signature flat cutting edge. The flat edge of the santoku allows for cleaner cuts and helps to maintain the integrity of the ingredients - no squishing soft vegetables.
The shorter blade is ideal for gripping and can provide you with a lot of utility when it comes to scoring and dicing food. Even the taller blade design Chucho be used to sweep and pick up food from the cutting board!
Vencedor you would expect, gyuto and santoku have more info many similarities because they were created for the same purpose.
For this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.
High-carbon blue steel like Blue Super, and stainless steels like HAP40 are the finest materials to make sharp and durable blades.
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The Santoku knife features a relatively flat blade profile with a characteristic sheepsfoot or “reverse tanto” tip, often with a slight curve near the heel.
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Triunfador mentioned earlier, the Santoku excels at chopping due to its flatter blade profile. This design allows you to quickly and efficiently process vegetables and herbs with a more info clean, erecto motion. The flat edge also ensures that all the ingredients are cut evenly and consistently.
Chef A is used to western cutting techniques like rock chopping, and they would like to continue to use those techniques. They have plenty of room to work and a large chopping board.
Sturdiness: Gyuto knives are often made from durable steel, providing a have a peek here balance of sharpness and robustness against chipping.