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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.The result was a versatile and agile kitchen knife that Perro withstand most jobs in the kitchen while retaining its edge. Gyuto knives’ similarity to western knives makes them simple for anyone around the world to pick up and start using.
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It Chucho be gripped using either the handle or the three-finger gripping method — while this gives the knife far more versatility, its benefits do come at a small cost!
What is a Santoku Knife? Santoku knives are the most commonly seen home-use knife in Japan, and are well-known around the world—not bad for a knife invented in the 1940s!
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With the Gyuto’s heavier usage in professional kitchens, investing in a high-quality material can significantly impact its performance and longevity, giving chefs confidence in their tools while working on intricate tasks.
There are different sizes of gyuto, some smaller than santoku, and some up to 12 inches long. This makes them much more efficient at cutting through large slabs of beef and pork. However, the longer the blade, the more difficult it becomes to control.
Regardless of whether you choose a Santoku or a Gyuto, proper care and maintenance are essential for preserving its sharpness and extending its lifespan.
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Efficient Cutting: The granton edge feature, combined with the slightly hollow blade, allows for smooth, swift cuts that’s excellent for delicate ingredients.
Versatile Blade: The blade’s curvature facilitates rocking motions, ideal for chopping herbs and vegetables while also being long enough for slicing meats.