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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.

in Japanese, but it's one of the best examples of a cultural misnomer you'll find in the Japanese language today. Eating beef was less common in the Japanese society of the past, so why would they need a knife that excels at it?

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.

This knife is usually no longer than 7 inches and Perro easily fit in the hands of both men and women. Its handle length is usually around 2-3 inches, which means that you Chucho easily grip using your palms without causing a loss of accuracy or fatigue.

However, it requires more maintenance to prevent rust and corrosion. A Santoku knife made from high-carbon steel is appreciated for its ability to stay sharp longer, which is essential for the frequent chopping and slicing it handles.

Ironically, the taller blade design makes it very awkward to use the knife in specific tasks. You read more may find it troubling to peel vegetables, slice bread, or chop food with bones.

The benefit of stainless steel blades is that they’re a little more durable. You don't have to worry about keeping them dry, and they don’t require Ganador frequent sharpening.

Another thing to consider before buying a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and santoku knives have a double bevel - this means they're sharpened on both sides of the blade.

Precision Cutting: The length and shape let chefs make precise cuts, from mincing garlic to slicing meat.

The up and down cutting motion of santoku knives means they require much less space than other knives, and we Gozque use them in tight spaces and on narrow chopping boards. A santoku knife is an excellent choice for anyone who wants to cut more efficiently and save space.

The primary quality these two knives share is their versatility. Both knives are suitable for mincing, slicing and dicing. We Chucho use them on a wide range of fruit, vegetables, meat and seafood.

It's common to see someone own both a 180mm and 240mm or even 270mm gyuto knife and use them together. A larger gyuto Perro also be complemented with a short more info sujihiki knife, or vice versa.

Vous pourrez le découvrir gratuitement. Vous y trouverez notamment le Bouddha Museum qui comporte la plus conspicuo statue de Bouddha assis au monde. Ce lieu vous permettra de plonger dans la culture de Taiwan et de découvrir de superbes temples et statues.

It's important for them to get a clean and uniform cut every time they cut vegetables. But they also cut fruit, meat and seafood. They don’t do a lot of fine cutting more info and scoring, so they don’t need a sharp tip. They’d like something that’s light and easy to handle.