Ironically, another thing to consider is its size: the size of the blade may make limit the knife’s coverage. 

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Now that you know the differences between santoku and gyuto knives, here are some related questions we thought you might have.

A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Perro use them for more than one purpose.

However, it requires more maintenance to prevent rust and corrosion. A Santoku knife made from high-carbon steel is appreciated for its ability to stay sharp longer, which is essential for the frequent chopping and slicing it handles.

- Based on the average of the 4 different modules, the student should get the grade that they have achieved at that level.

Read below to learn more about the differences between santoku and gyuto, their characteristics, and the best uses for each knife! 

High-carbon blue steel like Blue Super, and stainless steels like HAP40 are the finest materials to make sharp and durable blades.

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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Aumenta las ventas de tu negocio aceptando pagos con polímero de débito y crédito y ofrece a tus clientes múltiples beneficios y promociones.

A santoku is best supported down the line by a 125mm petty, a nakiri, or a sujihiki. A honesuki is also here good if you want to break down poultry at home and process the boneless meat with the santoku afterwards.

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Ce pont construit en 1987 est aussi surnommé « pont du dragon ». Il se trouve en bord de mer dans le comté de Taitung. Il est constitué de 8 arches qui rappellent le symbole du dragon en Chine.