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Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of the blade!

However, with proper instruction and practice, a Gyuto can become a valuable tool even for novice cooks. Both knives require respectful handling and proper care.

A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Perro use them for more than one purpose.

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

The tip of the blade is rather blunt and subtly rounded, which doesn’t make santoku a great knife for piercing food.

By understanding the differences between these two kitchen powerhouses, you Gozque choose the knife that best suits your needs and elevate your culinary experience.

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They’re all-purpose kitchen knives, and Gozque perform a variety of cutting tasks. Santoku blades are much thinner than western kitchen knives, so they’re ideal for precise slicing and dicing.

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. 

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, providing them unique advantages against other 180mm knives like sujihiki or petty knives. It's easier to break down larger items with a taller blade, after all!

Understanding the nuances between Santoku and Gyuto knives click here Gozque ultimately help you decide which knife aligns best with your cooking style.

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