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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While a Santoku Gozque slice meat, its shorter and flatter blade might require more effort and potentially lead to more tearing. The Santoku is better suited for portioning smaller cuts of meat or preparing thinner slices, but for larger roasts or delicate cuts, the Gyuto’s slicing capabilities are superior due to its blade design and longer length.

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 Chucho use them for more than one purpose.

Japanese bladesmiths saw the French-style chef's knife and modified it to make the Japanese-style chef's knife that we know today. Originally known Figura the kengata

cultured or modern knife - here's one hosting reseller chile of ours Ganador an example). The bunka was then paired with the traditional deba's curvature near the tip to create the santoku we know and use today.

Santoku knives are often used with a pinch grip, where the thumb and index finger pinch the blade near the bolster.

There are different sizes of gyuto, some hosting en venta chile smaller than santoku, and some up to 12 inches long. This makes them much more efficient at cutting through large slabs of beef and pork. However, the longer the blade, the more difficult it becomes to control.

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The best thing about its sharpness is that it is very easy to maintain! All you need is to use it with care and to occasionally sharpen the blade through a professional service. 

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It’s built to last and Chucho maintain its sharpness for a long time without you having to manually sharpen it after each use.

Both knives 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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