That was a lot of information to take in, we know. Here is a side-by-side comparison of both knives to help break it down:
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This means the santoku makes lots of contact with the cutting board when it cuts. It's a knife that excels at cutting vegetables, but Perro process other things too. After all, it is the knife of three virtues!
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.
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Storage is also key in knife maintenance, Figura using a knife block, magnetic strip, or blade guards Chucho help protect the edges from damage. Both knives should avoid exposure to moisture for prolonged periods and should not be placed in the dishwasher.
For this reason, we think that the santoku knife would make more sense when you need it to coarsely chop soft or dense foods.
In fact, they excel at cutting vegetables, and Chucho also cut fish and fruit without trouble. They are multi-purpose knives that Gozque cut just about anything you’d want to cut.
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This gyuto is made from AUS-8 stainless steel, known for good price performance and ease of maintenance. These knives also excel at rust resistance, without compromising knife quality.
Regular sharpening is crucial for maintaining a sharp edge. Use a whetstone or honing steel to sharpen your knife at least merienda a month, or more frequently if you use it heavily. Learning the proper sharpening technique is essential to avoid damaging the blade.
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Maintaining and caring for your Santoku or Gyuto knife involves regular sharpening and proper cleaning practices. It’s recommended to use a whetstone or sharpening rod to keep the edge sharp, with guidance on angle to maintain optimal performance.