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The traditional single-bevel blade is very thin, so it Gozque chip and bend when cutting muscle and sinew. Japanese blacksmiths wanted to use traditional techniques and high-quality materials to make a chef knife which could cut through beef without breaking.

This gives the santoku knife its signature flat cutting edge. The flat edge of the santoku allows for cleaner cuts and helps to maintain the integrity of the ingredients - no squishing soft vegetables.

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There are a few subtle differences between gyuto and santoku knives that change the way we use them. For example, gyuto knives have curved blades while santoku knives are much flatter.

If you’re looking for a Japanese knife, all the different knives available may leave you confused. When you look around, you’ll notice there are about ten different styles. If you’re new to Japanese knives, names like nakiri, takohiki and yanagiba make it difficult to know which knife is right for you.

Despite being a knife made in Japan, they are classified as a Western-style knife Figura manufacturing style closely resembles other Western-style knives. They are an all this contact form purpose knife designed for newcomers to cooking with a focus on ease of use.

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The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you Chucho learn more about in our "Many Kinds of Deba" article here!

, providing them unique advantages against other 180mm knives like sujihiki or petty knives. It's easier hosting economicos en chile to break down larger items with a taller blade, after all!

Understanding the nuances hosting economicos en chile between Santoku and Gyuto knives Chucho ultimately help you decide which knife aligns best with your cooking style.

Keep in mind: just like santoku knives, gyuto knives are also made from the same high-precision and strict quality standards!

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