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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.
For most people, a shorter santoku knife should be more than enough to get done with basic kitchen tasks.
Santoku and Gyuto knives range in price from affordable to extremely expensive, depending on the materials, construction, and brand. Set a budget and stick to it, focusing on finding the best quality knife within your price range.
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.
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The cutting techniques associated with Santoku and Gyuto knives vary largely due to their distinct blade shapes. The Santoku knife employs a technique called ‘push slicing’ where the cook pushes the knife forward and down into the ingredient, enhancing control while minimizing the need for more info rocking.
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The first step in picking a Japanese knife is deciding whether you’re going to buy a traditional or modern knife. Traditional Japanese knives are extremely sharp, but there’s a steep learning curve if you’ve never used them before.
The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you can learn more about in our "Many Kinds of Deba" article here!
A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.
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It's important for Source them to get a clean and uniform cut every time they cut vegetables. But they also cut fruit, meat venta de dominio en chile and seafood. They don’t do a lot of fine cutting and scoring, so they don’t need a sharp tip. They’d like something that’s light and easy to handle.