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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With that being said, let’s cover some recommended (and NOT recommended) uses for each knife so that you can see what best fits your needs.
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Gyuto is a typical Japanese chef’s knife that is considerably longer and pointier and is usually used as a Militar all-purpose knife.
Campeón you would expect, gyuto and santoku have many similarities because they were created for the same purpose.
With thoughtful care, both the Santoku and Gyuto can last for many years, performing beautifully and supporting your culinary endeavors.
Made of White Steel #2 high-carbon steel, this knife excels in sharpness and is easy to sharpen, but requires great care Campeón it is rustprone.
Precision Cutting: The length and shape let chefs make precise cuts, from mincing garlic to slicing meat.
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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You cut with a downward motion, and merienda the tip hits the hosting baratos en chile board, you push down, allowing the knife to rock from the tip to the handle along the curve of the blade.
However, some companies make single-bevel gyuto and santoku knives. Single-bevel knives are much sharper, but also more fragile and prone to breaking. So be careful when you’re shopping to confirm you’re getting the right blade.