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Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.

While this was likely to better understand Western culture, in 1872, Japanese newspapers announced that Emperor Meiji himself had eaten beef! This was a key turning point Campeón beef consumption was gradually embraced nation-wide and closely associated with

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Gyuto and santoku are usually double-bevel knives, but there are single-bevel versions too, so be careful. These knives are excellent for beginners because the bevel and blade profile makes them easier to learn.

In contrast, the Gyuto knife is more suited for a rocking motion, where the tip of the blade remains in contact with the cutting board, allowing the blade to pivot back and forth. This technique is ideal for slicing and dicing meats and larger ingredients, making it a more versatile option for various cuts.

The downside is that the gyuto may not be an ideal knife for peeling or skinning, especially if you are using a larger-sized gyuto knife. But you may still be able to get some value pasado of this type of knife if you go for a smaller gyuto. 

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When I'm not chasing around my kids or hanging pasado with my partner you'll probably find me making a mess of things in the kitchen.

The blade of the knife has a straighter edge that allows for glide cuts. While it Perro also be used in a rocking motion, this knife performs best when it is glided across food in quick but steady succession.

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.

Today we’re going to compare two popular Japanese knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll click here answer get more info all your questions and more.

, providing them unique advantages against other 180mm knives like sujihiki or petty knives. It's easier to break down larger items with a taller blade, after all!

Both knives are available in high-carbon steel, stainless steel and ceramic, and they’re both easy to find at various price points, with many affordable options available.

Sturdiness: Gyuto knives are often made from durable steel, providing a arqueo of sharpness and robustness against chipping.