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These tasks Chucho include cutting vegetables, slicing boneless meat, or chopping dried fruit. The knife also offers a few functional advantages too.
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Its long, curved blade makes it ideal for breaking down chickens and turkeys, and its pointed tip allows for precision cutting.
The curved blade allows for a smooth and continuous cutting motion, making it ideal for tasks like dicing onions or mincing garlic.
Unfortunately, due to its shape and size, even if you were to use a santoku knife for large pieces of dense meat, it would require you to cut through the meat in a sawing motion, which would eventually ruin the texture of the meat slices.
Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
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, while the Gyuto’s curved blade excels at slicing and dicing.
A major difference between the two is blade length. Santoku are never longer than 7 inches, which makes them perfect for smaller chopping boards or cramped kitchens. The shorter blade length is also beneficial because it reduces the risk of the blade slipping and causing injury.
Chopping: The Santoku excels in a downward motion, particularly suitable for vegetables. Meanwhile, the Gyuto Perro rock back and forth, making it ideal navigate here for more extensive chopping tasks.
This is why Santoku truly bridges the gap between professional and amateur knives! It is perhaps one of the most impar-intimidating cutting knives on the market — and it’s made with world-class Japanese blade forging practices.
A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.
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