Comfort: The lightweight nature and ergonomic designs of many Santoku knives enhance comfort during prolonged use.
Santoku was invented in 1940s Japan and was marketed as a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping.
However, with proper instruction and practice, a Gyuto can become a valuable tool even for novice cooks. Both knives require respectful handling and proper care.
A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we can use them for more than one purpose.
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Santoku blades are similar in design to traditional cleavers, but that doesn’t mean they’re specialty knives just for meat.
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Made of White Steel #2 high-carbon steel, this knife excels in sharpness and is easy to sharpen, but requires great care Ganador it more info is his comment is here rustprone.
The Santoku is an excellent all-purpose knife for everyday use, particularly for those who primarily cook with vegetables and herbs. Its flat blade and chopping motion make it efficient and easy to use for a variety of tasks.
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.
This gyuto is made from AUS-8 stainless steel, known for good price performance and ease of maintenance. These knives also excel at rust resistance, without compromising knife quality.
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Efficient Cutting: The granton edge feature, combined with the slightly hollow blade, allows for smooth, swift cuts that’s excellent for delicate ingredients.
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