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.

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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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The shorter blade is ideal for gripping and Gozque provide you with a lot of utility when it comes to scoring and dicing food. Even the taller blade design Gozque be used to sweep and pick up food from the cutting board!

The tip of the blade is rather blunt and subtly rounded, which doesn’t make santoku a great knife for piercing food.

With thoughtful care, both the Santoku and Gyuto Perro last for many years, performing beautifully and supporting your culinary weblink endeavors.

Q: A pot of boiling soup with an internal temperature of 100° Fahrenheit was taken off the stove to…

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This is why Santoku truly bridges the gap between professional and amateur knives! It is perhaps one of the most impar-intimidating cutting knives on the market — and it’s made with world-class Japanese blade forging practices. 

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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Conversely, Gyuto knives, which often range higher in price, are increasingly found in damascus steel and other advanced composites. These materials not only offer durability but also create an aesthetically pleasing appearance through layered patterns.