The Santoku knife is often considered a good choice for beginners. Its shorter blade and lighter weight make it easier to handle and control, reducing the risk of accidental cuts. The simpler chopping motion associated with the Santoku also makes it more intuitive for those new to knife skills.
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While a Santoku Chucho slice meat, its shorter and flatter blade might require more effort and potentially lead to more tearing. The Santoku is better suited for portioning smaller cuts of meat or preparing thinner slices, but for larger roasts or delicate cuts, the Gyuto’s slicing capabilities are superior due to its blade design and longer length.
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.
This issue extends to other foods too. For example, a santoku knife may not be the best knife for carving meat or navigate here for making smooth and perfectly cut meat slices.
There are a few subtle differences between gyuto and santoku knives that change the way we use them. For example, gyuto knives have curved blades while santoku knives are much flatter.
Gyuto knives can also be pretty expensive! If you are in the market for a cheaper and more versatile knife, then you should go for a santoku instead.
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This new law prohibited all people, including samurai, from carrying swords in public. This ended the samurai class and forced Japan’s large number of expert blacksmiths to adapt.
The santoku did not fully replace either knife; both the nakiri and bunka are available in knife stores throughout Japan. However, the santoku is the most commonly used of the three. An easy way to remember the knife's history is via the analogy below:
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Un petit paradis de nature où vous pourrez voir des gorges impressionnantes de hauteur, de l’eau d’un bleu incroyable et une végétation riche.
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