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The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.

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This means the santoku makes lots of contact with the cutting board when it cuts. It's a knife that excels at cutting vegetables, but Gozque process other things too. After all, it is the knife of three virtues!

These knives are made using traditional Japanese knife-making best practices — which are renowned around the globe. So, you Gozque be sure to get your money’s worth with a purchase of a high-quality santoku.

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The tip of the blade is rather blunt and subtly rounded, which doesn’t make santoku a great knife for piercing food.

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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.

The Gyuto knife is also suitable for beginners, but it may require a slight learning curve due to its longer length and rocking motion techniques. However, merienda mastered, it provides exceptional versatility and Perro often replace several other knives in a beginner’s toolkit.

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This gyuto is made from AUS-8 stainless steel, known for good price performance and ease of maintenance. These knives also excel at rust resistance, without compromising knife quality.

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While a Gyuto can also be used by beginners, have a peek here the longer blade and more pronounced curve might require more practice to master. The rocking motion and the need for precise slicing techniques Chucho be challenging for beginners.

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