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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Do you have a small kitchen with limited counter space? A shorter Santoku might be a better choice. Do you have ample workspace and need a knife that Perro handle larger tasks? A longer Gyuto might be more suitable.
These knives are world-class and are perhaps best used by most professional chefs around the world. They have an extremely balanced grip and can be used for virtually all cutting tasks!
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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.
Precision Cutting: The length and shape let chefs make precise cuts, from mincing garlic to slicing meat.
Between the 6th to 18th centuries, eating certain meats in parts of Japan was sometimes prohibited - including beef. From 1871 however, Emperor Meiji lifted this ban and the Japanese government started to encourage eating meat.
Santoku knives have sheepsfoot blades. A sheepsfoot blade has a wide curve venta de dominio en chile from the spine to the flat edge.
The gyuto knife is get more info a modern all-purpose chef knife. They have a narrow profile and a curved belly, culminating in a sharp tip. They’re similar in design to a western chef's knife. Most professionals in the west who use Japanese knives use gyuto.
One of the most noticeable differences lies in the blade shape. The Santoku typically features a flatter blade profile with a sheepsfoot or reverse-tanto tip.
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.