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.

The Santoku, meaning “three virtues” or “three uses,” is a relatively modern knife, originating in Japan around the mid-20th century. Its design was a direct response to the increasing Western influence on Japanese cuisine. Japanese cooks sought a knife that could handle the diverse range of ingredients and cooking styles that were becoming increasingly prevalent.

This means the santoku makes lots of contact with the cutting board when it cuts. It's a knife that excels at cutting vegetables, but can process other things too. After all, it is the knife of three virtues!

Versatility: While it is primarily designed for meats and vegetables, the Gyuto can manage almost any cutting task—making it a great single knife for home cooks.

Gyuto is a typical Japanese chef’s knife that is considerably longer and pointier and is usually used Campeón a Caudillo all-purpose knife.

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. 

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The Gyuto’s versatility allows chefs to tackle a wide range of culinary techniques, this contact form from butchering to fine detail work in food presentation.

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The Santoku knife features a relatively flat blade profile with a characteristic sheepsfoot or “reverse tanto” tip, often with a slight curve near the heel.

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We all learnt about division—and the division operator—in school. You probably know of both these symbols Campeón representing division:

One of the most noticeable differences lies in the blade shape. The Santoku typically features a flatter blade profile with a sheepsfoot or reverse-tanto tip.

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