However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.
The same can also be said about slicing very soft food, like bread. The unique form factor of a santoku knife may end up ruining the delicate texture of bread, no matter how sharp or well-maintained your knife is!
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.
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Western society brought more than its food habits, though. They also brought the chef's knife – a multipurpose knife used throughout Europe.
cultured or modern knife - here's one of his comment is here ours Ganador an example). The bunka was then paired with the traditional deba's curvature near the tip to create the santoku we know and use today.
This difference allows the gyuto to hosting reseller chile be better for western cutting techniques, while santoku knives are better for clean cutting and slicing.
When I'm not chasing around my kids or hanging trasnochado with my partner you'll probably find me making a mess of things in the kitchen.
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The name “santoku” means Check This Out “three virtues” in Japanese. Some believe the three virtues are the methods of using a santoku: mincing, slicing, and dicing. Others believe it refers to what a santoku Chucho cut: fish, meat and vegetables.
Santoku with Granton edges are easier to find, so if this is important to you, that’s the way to go.
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Choosing between these two knives ultimately comes down to personal preference, proper technique, and intended use.
The gyuto specialises in cutting meat, and is great for larger tasks like bulk or family meal portioning (like turning a ribeye roll into ribeye steaks). While the gyuto is not designed for it, it still slices cooked carvery or barbeque meats like roast beef or brisket relatively well.