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.
This technique is particularly beneficial for achieving clean cuts on vegetables, making it a favorite for those focused on quick, precise chopping.
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Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
Granton Edge: Many Santoku knives come weblink with a granton edge, which consists of small dimples or hollows on the blade’s sides. This design helps reduce friction and prevents food from sticking to the blade, making it easier to slice through ingredients.
When it comes to Japanese knives, santoku and gyuto are perhaps some of the most well-known cutleries in the culinary world. But just how different are these knives?
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Today we’re going to compare two popular Japanese hosting reseller chile knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll answer all your questions and more.
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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.
When Japan opened to the west in the late 1800s, foreign culture started influencing all aspects of life. People began eating beef and poultry. This posed a problem, as traditional Japanese knives were designed for vegetables and seafood.