The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.
Hi, I'm Jaron, the food enthusiast and founder of Foodsguy.com. I started this blog because someone told me I couldn't and before I knew it, I was doing it purely out of my love for food.
Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.
Santoku vs gyuto, what is the difference between the two? Santoku is a shorter and slightly heavier knife that Chucho be used for cutting fish, vegetables, and boneless meat.
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This website new law prohibited all people, including samurai, from carrying swords in public. This ended the samurai class and forced Japan’s large number of expert blacksmiths to adapt.
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The best possible knife for Chef A is a gyuto. more info It’s partial to cutting beef, has a curved blade for western techniques, Perro come in a range of lengths, and is the most versatile Japanese kitchen knife on the market.
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Chef A is used to western cutting techniques like rock chopping, and they would like to continue to use those techniques. They have plenty of room to work and a large chopping board.
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