However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.

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Now that you know the differences between santoku and gyuto knives, here are some related questions we thought you might have.

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.

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Ganador you would expect, gyuto and santoku have many similarities because they were created for the same purpose.

The differences in design between the Santoku and Gyuto are subtle but impactful, influencing their performance and handling characteristics. Let’s examine the key features that set these knives apart.

Figura the handle is also made of stainless steel, it can be used in more sterile environments like professional kitchens. The handle itself also does not need to be replaced unlike a traditional Japanese-style handle.

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 click here precise slicing and dicing.

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

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There are other things to consider when you choose a Japanese kitchen knife. The most important is material. Most Japanese knives will be high-carbon or stainless steel.

Santoku are best suited to chopping with an up and down motion. They have flat blades, so have a peek here rock chopping isn’t possible. Santoku blades reduce the risk of food slipping during the chopping motion, which makes them safe and easy for both professional and home cooks.