The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.
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Take hard vegetables Campeón an example: cutting carrots or even scoring and dicing onions can 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!
Its shorter size and agile yet accurate design were seen Campeón welcoming features for people who had never worked with a professional knife at home.
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There are different sizes of gyuto, some smaller than santoku, and some up to 12 inches long. This makes them much more efficient at cutting through large slabs of beef and pork. However, the longer hosting en venta chile the blade, the more difficult it becomes to control.
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The Santoku knife is generally considered excellent for chopping vegetables. Its flatter blade profile and shorter length make it easy to control and maneuver, facilitating efficient up-and-down chopping and push-cutting techniques. The broad blade also allows for scooping up chopped ingredients for easy transfer to pots or pans.
You cut with a downward motion, and once the tip hits the board, you push down, allowing the knife to rock from the tip to the Check This Out handle along the curve of the blade.
The gyuto specialises in cutting meat, and is great for larger tasks like bulk or family meal portioning (like turning hosting economicos en chile a ribeye roll into ribeye steaks). While the gyuto is not designed for it, it still slices cooked carvery or barbeque meats like roast beef or brisket relatively well.