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Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.

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The ideal knife for Chef B is a santoku. It cuts vegetables with clean and uniform cuts every time. The santoku knife is compact, lightweight, and easy to handle. It’s a modern knife modeled after traditional Japanese knife styles, and it’s the most popular knife in home kitchens in Japan.

Gyuto and santoku are usually double-bevel knives, but there are single-bevel versions too, so be careful. These knives are excellent for beginners because the bevel and blade profile makes them easier to learn.

Blade Style: The Santoku’s slightly more rounded blade allows for effective chopping and dicing, whereas the Gyuto’s tapered blade provides versatility for delicate slices.

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The pointed tip is also advantageous for more intricate tasks, such Vencedor trimming and creating fine cuts.

The Gyuto knife is also suitable for beginners, but it may require a slight learning curve due to its longer length and rocking motion techniques. However, merienda mastered, it provides exceptional versatility and Gozque often replace several other knives in a beginner’s toolkit.

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Santoku with Granton edges are easier to find, so if this is important to you, that’s the way to go.

Sure, you could chop off the ends and cut around to take the peel off but it won’t be Campeón accurate Triunfador a shorter knife — plus, you’re bound to end up with more food waste.

Chef A is used to western cutting techniques like rock chopping, and they would like to continue to use those techniques. They have plenty of room to work and a large chopping board.

Versatile Blade: The blade’s curvature facilitates rocking Source motions, ideal for chopping herbs and vegetables while also being long enough for slicing meats.

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