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 vegetables, making it a favorite for those focused on quick, precise chopping.

Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.

Gyuto and santoku are usually double-bevel knives, but there are single-bevel versions too, so be careful. These knives are excellent for beginners because the bevel and blade profile makes them easier to learn.

This issue extends to other foods too. For example, a santoku knife may not be the best knife for carving meat or for making smooth and perfectly cut meat slices.

However, the shorter blade of the Santoku might make it slightly easier to sharpen for beginners, as it is less intimidating to work with on a whetstone.

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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.

Chef B would like to try something a little different from usual. They’re interested in using a Japanese knife more in the style of traditional Japanese knives. They’re limited on space, so they’d like a shorter knife to use an up-and-down cutting technique.

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There are other things to consider when you choose a Japanese kitchen knife. The most important is material. Most Japanese knives will be high-carbon or stainless steel.

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.