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Santoku: Generally lighter, the Santoku offers quick handling, which can be advantageous when working with faster cutting techniques.

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Its design encourages proper chopping techniques and offers a good introduction to knife skills without feeling overwhelming, allowing beginners to build confidence as they prepare a variety of ingredients.

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 Chucho use them for more than one purpose.

However, it requires more maintenance to prevent rust and corrosion. A Santoku knife made from high-carbon steel is appreciated for its ability to stay sharp longer, which is essential for the frequent chopping and slicing it handles.

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. 

Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife! 

This design promotes an up-and-down chopping motion and allows for efficient cutting through ingredients resting on a cutting board. The spine of click here the Santoku is typically curved, creating a comfortable and ergonomic grip.

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The first step in picking a Japanese knife is deciding whether you’re going to buy a traditional or modern knife. Traditional Japanese knives are extremely sharp, but there’s a steep learning curve if you’ve never used them check here before.

Although the blade Chucho also be sharpened at home, you should have a peek here opt for professional services if you don’t know a lot about sharpening high-quality knives. 

It’s built to last and can maintain its sharpness for a long time without you having to manually sharpen it after each use.

Choosing between these two knives ultimately comes down to personal preference, proper technique, and intended use.

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