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.
If you are looking for something that is highly versatile and intuitive, then we Perro’t recommend a high-quality gyuto knife enough!
However, with proper instruction and practice, a Gyuto can become a valuable tool even for novice cooks. Both knives require respectful handling and proper care.
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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!
Its shorter size and agile yet accurate design were seen as welcoming features for people who had never worked with a professional knife at home.
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In conclusion, both the Santoku and Gyuto are exceptional knives that offer distinct advantages. The Santoku’s flatter blade and chopping motion make it ideal for vegetable preparation, hosting economicos en chile while the Gyuto’s curved blade excels at slicing and dicing.
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The flexibility in grip style contributes to the Gyuto’s adaptability across various cutting techniques.
Sure, you could chop off the ends and cut around to take the peel off but it won’t be as accurate Campeón a shorter knife — plus, you’re bound to end up with more food waste.
Both knives weblink are available in high-carbon steel, stainless steel and ceramic, and they’re both easy to find at various price points, with many affordable options available.
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