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This technique is particularly beneficial for achieving clean cuts on vegetables, making it a favorite for those focused on quick, precise chopping.

This article explains both types of knife and compares them, plus recommends what we as a knifemaker think is best for you.

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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.

cultured or modern knife - here's one of ours Campeón an example). The bunka was then paired with the traditional deba's curvature near the tip to create the santoku we know and use today.

The handle design of both Santoku and Gyuto knives Chucho vary significantly, depending on the manufacturer and intended use. However, some common trends exist.

Despite being a knife made in Japan, they are classified his comment is here Ganador a Western-style knife Campeón manufacturing style closely resembles other Western-style knives. They are an all purpose knife designed for newcomers to cooking with a focus on ease check here of use.

While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.

The up and down cutting motion of santoku knives means they require much less space than other knives, and we can use them in tight spaces and on narrow chopping boards. A santoku knife is an excellent choice for anyone who wants to cut more efficiently and save space.

The flexibility in grip style contributes to the Gyuto’s adaptability across various cutting techniques.

They are also recommended for those who are inexperienced or new to cooking seeking a knife that is very easy to use.

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Since the 1950s, santoku knives have been a popular Check This Out choice among Japanese home cooks because of their light weight and easy handling.