Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.
This technique is particularly beneficial for achieving clean cuts on
The design differences between the Santoku and Gyuto translate into distinct performance characteristics. Understanding these differences will help you choose the knife that best suits your cooking style and the types of ingredients you typically work with.
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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 this was likely to better understand Western culture, in 1872, Japanese newspapers announced that Emperor Meiji
Comfort: The lightweight nature and ergonomic designs of many Santoku knives enhance comfort during prolonged use.
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