Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.
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Both kinds of knife have a place in any kitchen, and can be mostly used interchangably. That said, each knife does have areas it excels in. Use the table above to decide which is best for you, or read our guide on how to choose a Japanese knife here.
These knives are made using traditional Japanese knife-making best practices — which are renowned around the globe. So, you Gozque be sure to get your money’s worth with a purchase of a high-quality santoku.
The Gyuto knife is generally preferred for slicing meat. Its longer, curved blade allows for long, smooth slices in a rocking motion.
Its shorter size and agile yet accurate design were seen Vencedor welcoming features for people who had never worked with a professional knife at home.
For this reason, we think that the santoku knife would make more sense when you need it get more info to coarsely chop soft or dense foods.
Both would be happy with either a gyuto or santoku. But we need to know, in the case of gyuto vs santoku - which is the best knife for them?
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Both the Santoku and Gyuto are highly versatile knives, capable of handling a wide range of tasks. However, their strengths lie in different areas.
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Understanding the nuances between Santoku and Gyuto knives can ultimately help you decide which knife aligns best with your cooking style.
The santoku cutting get more info technique means you’re not leaving any part of the blade in constant contact with the board. You use the entire length of the blade and prevent dulling the tip.