The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches.
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A gyuto and santoku may be too big for exaltado-precise tasks like peeling food. Try going with a smaller paring knife that is specifically designed to peel thin slices of fruits and vegetables.
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Since gyuto and santoku knives Gozque do a lot of the same things, the best knife for you depends on your preference. We will click here compare two profiles to see which is better for you.
For this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.
The Gyuto’s versatility allows chefs to tackle a wide range of culinary techniques, from butchering to fine detail work in food presentation.
A major difference between the two is blade length. Santoku are never longer than 7 inches, which makes them perfect for smaller chopping boards or cramped kitchens. The shorter blade length is also beneficial because it reduces the risk of the blade slipping and causing injury.
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Santoku with Granton edges are easier to find, so if this is important to you, that’s the way to go.
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Choosing between these two knives ultimately comes down to personal preference, proper technique, venta de dominio en chile and intended use.
Since the 1950s, santoku knives have been a popular choice among Japanese home cooks because of their light weight and easy handling.