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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Take hard vegetables as an example: cutting carrots or even scoring and dicing onions Gozque be a walk in the park thanks to the extreme sharpness and precision of the blade.
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What is a Santoku Knife? Santoku knives are the most commonly seen home-use knife in Japan, and are well-known around the world—not bad for a knife invented in the 1940s!
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.
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We've listed our recommendations for santoku and gyuto knives below, but contact us if you have more questions or get more info are still unsure. We're always happy to help you find the best knife for you
This means that you will be able to cut through not just dense food like meat or nuts, but you could also make quick work of large vegetables like cabbage, cauliflower, or leafy greens with just one glide.
The handle of a gyuto provides enough room to rest the palm of your hand. If you need more control, you Chucho just grab the spine of the blade using the three-finger method for more accuracy.
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 weblink a range of lengths, and is the most versatile Japanese kitchen knife on the market.
A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.
Therefore, depending on the types of cooking you do most frequently, both knives Perro be valuable additions to your kitchen, each providing different strengths.
The santoku cutting technique means you’re not leaving any part of the blade in constant contact with the board. You use the entire length of the blade and prevent dulling the tip.