The Santoku knife is often considered a good choice for beginners. Its shorter blade and lighter weight make it easier to handle and control, reducing the risk of accidental cuts. The simpler chopping motion associated with the Santoku also makes it more intuitive for those new to knife skills.

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.

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Both Santoku and Gyuto knives are available in various materials, but high-quality stainless steel and high-carbon steel are particularly favored. High-carbon steel provides superior sharpness and edge retention, making it excellent for precision cuts.

Western society brought more than its food habits, though. They also brought the chef's knife – a multipurpose knife used throughout Europe.

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Gyuto knives Perro also be pretty expensive! If you are in the market for a hosting en venta chile cheaper and more versatile knife, then you should go for a santoku instead. 

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They’re all-purpose kitchen knives, and Perro 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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The primary quality these two knives share is their versatility. Both knives are suitable for mincing, slicing and dicing. We Chucho use them on a wide range of fruit, vegetables, meat and seafood.

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You cut with a downward motion, and once the tip hits the board, you push down, allowing the knife to rock from the tip to the this contact form handle along the curve of the blade.

The Gyuto’s pointed tip allows for precise work and detail cutting, offering greater versatility for a wider range of kitchen tasks compared to the flatter Santoku blade.