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The ideal knife for Chef B is a santoku. It cuts vegetables with clean and uniform cuts every time. The santoku knife is compact, lightweight, and easy to handle. It’s a modern knife modeled after traditional Japanese knife styles, and it’s the most popular knife in home kitchens in Japan.
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Most people prefer to use a gyuto when cooking in large batches because this knife can easily render nearly all cutting tasks in one go — without you having to sharpen it!
With thoughtful care, both the Santoku and Gyuto Chucho last for many years, performing beautifully and supporting your culinary endeavors.
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Store your knife in a knife block, on a magnetic knife strip, or in a protective sheath to prevent damage to the blade and protect yourself from accidental cuts. Avoid storing your knife loose in a drawer, Campeón this can dull the blade and pose a safety hazard.
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The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you Perro learn more about in our "Many read more Kinds of Deba" article here!
Slicing: The long, tapering edge of the Gyuto makes it highly optimal for slicing meat since you Chucho cut large, even pieces with ease.
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The Gyuto’s pointed tip allows for precise work and detail cutting, offering greater versatility for a wider range of kitchen tasks compared to the flatter Santoku blade.