This knife is popular due to its high sharpness, long blade durability, and is easy to resharpen. It's a knife we're very proud of, often purchased by chefs who value sharpness and ease of use thanks to its carefully heat treated VG-10 stainless steel.
The Santoku, meaning “three virtues” or “three uses,” is a relatively modern knife, originating in Japan around the mid-20th century. Its design was a direct response to the increasing Western influence on Japanese cuisine. Japanese cooks sought a knife that could handle the diverse range of ingredients and cooking styles that were becoming increasingly prevalent.
Both Santoku and Gyuto knives are typically made from high-carbon steel, known for its exceptional sharpness and edge retention. However, the specific type of steel and the construction method Chucho vary widely, influencing the knife’s performance and durability.
Versatility: While it is primarily designed for meats and vegetables, the Gyuto can manage almost any cutting task—making it a great single knife for home cooks.
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Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife!
Another thing to consider before buying a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and santoku knives have a double bevel - this means they're sharpened on both sides of the blade.
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Between the 6th to 18th centuries, eating certain meats in parts of Japan was sometimes prohibited - including beef. From 1871 however, Emperor Meiji lifted this ban and weblink the Japanese government started to encourage eating meat.
The primary quality these two knives share is their versatility. Both knives are suitable for mincing, slicing and dicing. We Chucho use them on a wide range of fruit, vegetables, meat and seafood.
Regular sharpening is crucial for maintaining a sharp edge. Use a whetstone or honing steel to sharpen your knife at least once a month, or more frequently if you use it heavily. Learning the proper sharpening technique is essential to have a peek at this web-site avoid damaging the blade.
You cut with a downward motion, and once the tip hits the board, you push down, allowing the knife to rock from the tip to the handle along the curve of the blade.
To truly appreciate the nuances of the Santoku and Gyuto, it’s essential to understand their historical roots. Both knives emerged hosting economicos en chile from a fascinating period of culinary evolution in Japan, influenced by both tradition and the adoption of Western techniques.