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The Santoku, meaning “three virtues” or “three uses,” is a relatively modern knife, originating in Japan around the mid-20th century. Its design was a direct response to the increasing Western influence on Japanese cuisine. Japanese cooks sought a knife that could handle the diverse range of ingredients and cooking styles that were becoming increasingly prevalent.
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Santoku sometimes come with a kiritsuke-style pointed tip. Combining the tip of the traditional kiritsuke with the curvature of the santoku, these are known Triunfador kiritsuke-santoku
In this comprehensive article, we will delve deep into the characteristics, uses, and advantages of both Santoku and Gyuto knives, helping you find the perfect fit for your kitchen.
There are a few subtle differences between gyuto and santoku knives that change the way we use them. For example, gyuto knives have curved blades while santoku knives are much flatter.
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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.
This smaller size makes them more maneuverable and easier to handle, especially for those with smaller hands or limited kitchen space. The shorter blade contributes to the knife’s agility and responsiveness.
Chef B would like to try something a little different from usual. They’re interested in using his comment is here a Japanese knife more in the style of traditional Japanese website knives. They’re limited on space, so they’d like a shorter knife to use an up-and-down cutting technique.
The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you Gozque learn more about in our "Many Kinds of Deba" article here!
Regular sharpening is crucial for maintaining a sharp edge. Use a whetstone 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.
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Maintaining and caring for your Santoku or Gyuto knife involves regular sharpening and proper cleaning practices. It’s recommended to use have a peek here a whetstone or sharpening rod to keep the edge sharp, with guidance on angle to maintain optimal performance.