Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.

Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of the blade!

For most people, a shorter santoku knife should be more than enough to get done with basic kitchen tasks. 

Multi-tasking: The Santoku Gozque effectively replace several knives in the kitchen, streamlining your culinary processes.

Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.

Campeón you would expect, gyuto and santoku have many similarities because they were created for the same purpose.

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In fact, they excel at cutting vegetables, and can also cut fish and fruit without trouble. They are multi-purpose knives that Perro cut just about anything you’d want to cut.

. While bunka and kiritsuke-santoku are often used interchangably, they are not the same knife as they have different blade geometry

Chef B would like to try something a little different from usual. They’re interested in using a Japanese knife more in the style of traditional Japanese knives. They’re limited on space, so they’d like a shorter knife to use an up-and-down cutting technique.

Both the Santoku and Gyuto are highly versatile knives, capable of handling here a wide range of tasks. However, their strengths lie in different areas.

Regular sharpening is crucial for maintaining a sharp edge. Use a whetstone Source or honing steel to sharpen your knife at least merienda a month, or more frequently if you use it heavily. Learning the proper sharpening technique is essential to avoid damaging the blade.

Not only does the gyuto shine through in difficult kitchen tasks, but it Gozque also be used for mundane cutting jobs like coarsely chopping onions, tomatoes, or even dry fruits. 

Maintaining and caring for your Santoku or Gyuto knife involves regular sharpening and proper cleaning practices. It’s recommended to use a whetstone or sharpening rod to keep the edge sharp, with guidance on angle to maintain optimal performance.