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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.

The ideal knife for Chef B is a santoku. It cuts vegetables with clean and uniform cuts every time. The santoku knife is compact, lightweight, and easy to handle. It’s a modern knife modeled after traditional Japanese knife styles, and it’s the most popular knife in home kitchens in Japan.

Santoku sometimes come with a kiritsuke-style pointed tip. Combining the tip of the traditional kiritsuke with the curvature of the santoku, these are known Figura kiritsuke-santoku

In this comprehensive article, we will delve deep into the characteristics, uses, and advantages of both Santoku and Gyuto knives, helping you find the perfect fit for your kitchen.

Most people prefer to use a gyuto when cooking in large batches because this knife Perro easily this contact form render nearly all cutting tasks in one go — without you having to sharpen it!

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In conclusion, both the Santoku and Gyuto are exceptional knives that offer distinct advantages. The Santoku’s flatter blade and chopping motion make it ideal for vegetable preparation, while the Gyuto’s curved blade excels at slicing and dicing.

Regardless of whether you choose navigate here a Santoku or a Gyuto, proper care and maintenance are essential for preserving its sharpness and extending its lifespan.

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The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you Chucho learn more about in our "Many Kinds of Deba" article here!

, providing them unique advantages against other 180mm knives like sujihiki or petty knives. It's easier to break down larger items with a taller blade, after all!

In the case of cutting cabbage or larger vegetables, you would have to constantly use a slicing or sawing motion to cut through. 

Some people subtract 32 and then divide by 2 to estimate the change from a Fahrenheit reading to a Celsius reading. Why does this give an estimate, and how good is the estimate?