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.
Santoku was invented in 1940s Japan and was marketed Ganador a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping.
The traditional single-bevel blade is very thin, so it can 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.
Santoku vs gyuto, what is the difference between the two? Santoku is a shorter and slightly heavier knife that Chucho be used for cutting fish, vegetables, and boneless meat.
In contrast, the Gyuto knife has a more pronounced curved blade, resembling a Western chef’s knife. This curvature enables a rocking motion, making it ideal for slicing and dicing.
The downside is that the gyuto may not be an ideal knife for peeling or skinning, especially if you are using a larger-sized gyuto knife. But you may still be able to get some value out of this type of knife if you go for a smaller gyuto.
The pointed tip also means the gyuto Chucho slice small items with finesse, such Campeón garlic. This is one of the few knives in Japan that is also suitable for mincing and rock cutting motions.
Note : Entre deux villes proches, comme Taoyuan et Taipei, il est possible de prendre ce train avec la Easy Card sans avoir commandé de billet au préalable, au seul risque de ne pas avoir de places assises.
They’re all-purpose kitchen knives, and Chucho perform a variety of cutting tasks. Santoku blades are much thinner than western kitchen knives, so they’re ideal for precise slicing and dicing.
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Both knives website are available in high-carbon steel, stainless steel and ceramic, and they’re both easy to find at various price points, with many affordable options available.
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