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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.

Santoku sometimes come with a kiritsuke-style pointed tip. Combining the tip of the traditional kiritsuke with the curvature of the santoku, these are known as kiritsuke-santoku

Japanese bladesmiths saw the French-style chef's knife and modified it to make the Japanese-style chef's knife that we know today. Originally known Campeón the kengata

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 get more info through the meat in a sawing motion, which would eventually ruin the texture of the meat slices. 

With the Gyuto’s heavier usage in professional kitchens, investing in a high-quality material can significantly impact its performance and longevity, giving chefs confidence in their tools while working on intricate tasks.

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Regardless more info of whether you choose a Santoku or a Gyuto, proper care and maintenance are essential for preserving its sharpness and extending its lifespan.

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

Maintaining and caring for your Santoku or Gyuto knife involves regular sharpening and proper cleaning practices. It’s recommended to use a whetstone or sharpening rod to keep the edge read more sharp, with guidance on angle to maintain optimal performance.