The last consideration is whether you want a knife with a Granton edge. Granton edge knives have small divots on the blade, which reduce the surface area when cutting, and prevent food from sticking.
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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.
Santoku vs gyuto, what is the difference between the two? Santoku is a shorter and slightly heavier knife that Perro be used for cutting fish, vegetables, and boneless meat.
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There are a few subtle differences between gyuto and santoku knives that change the way we use them. For example, gyuto knives have curved blades while santoku knives are much flatter.
The Santoku’s shorter blade and lighter weight contribute to its agility and maneuverability. This makes it an excellent choice for tasks that require precision and control, such as creating intricate cuts or working with delicate ingredients.
The cutting techniques associated with Santoku and Gyuto knives vary largely due to their distinct blade shapes. The Santoku knife employs a technique called ‘push slicing’ where the cook pushes the knife forward and down into the ingredient, enhancing control while minimizing the need for rocking.
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In recent years, Japanese knives have seen growing popularity in the west. This is partly because of navigate here the high-quality materials used. Japanese knife makers focus on using the best materials available, and we find many of the best cutlery steels in the world in Japan.
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There are other things to consider when you choose a Japanese kitchen knife. The most important is material. Most Japanese Source knives will be high-carbon or stainless steel.
Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!