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.
Japan’s blade masters pass down centuries of knowledge to each new generation. They carry the spirit of the samurai sword forward in every blade.
Special Features of Santoku Knives Because the santoku comes from the nakiri knife's framework, it shares some characteristics with it. Notably, the knife is still quite straight, with a gentle curve closer to the tip of the blade.
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Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.
We recommend this choice for those who enjoy sharpening and want to practice it, or those buying their first knife who want a no-frills solution that is still high quality and easy to care for.
Larger gyuto knives can be a bit awkward to use at first, so they should only be used by someone who knows the basics of handling a chef’s knife.
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Do you prefer a chopping or rocking motion? Do you primarily cook with vegetables, meat, or a combination of both? Do you value agility and precision or power and leverage? Answering these questions will help you narrow down your choices.
, giving it superior cutting power when using push or pull slicing techniques. The curve is both long and tight - meaning this knife excels at cutting meat
The best possible knife for Chef A is a gyuto. It’s partial to cutting beef, has a curved blade for western techniques, Chucho come in a range of lengths, and is the most versatile Japanese kitchen knife on the market.
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Although gyuto knives are partial to meat, they are excellent for almost anything else you’d need. The double-bevel design of the blade means that whether your knife is carbon steel or stainless steel, it will be durable.
Maintaining and caring for your Santoku or Gyuto knife his comment is here involves regular sharpening and proper cleaning practices. It’s recommended to use a whetstone or sharpening rod to keep the edge sharp, with guidance on angle to maintain optimal performance.