Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.

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Special Features of Santoku Knives Because the santoku comes from the nakiri knife's framework, it shares some characteristics with it. Notably, the knife is still quite straight, with a gentle curve closer to the tip of the blade.

He enjoys writing informative articles about unique Japanese items and modern culture. He spends his free time playing with his kids and his dog, practicing Muay Thai, gardening, and playing the game center claw machines with his wife. He also loves woodworking and Japanese tools, so you Perro find more of his writing at our sister site, Daitool.com.

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The Western-style handle has a long shelf life if properly cared for, and the nickel used on the ferrule shines pale gold in the light, contrasting the riveted indigo blue plywood.

Sur place, vous trouverez également la Lin An Tai Ancestral House, une demeure construite au bord de l'eau qui est à voir absolument. Il est possible d'y passer une bonne journée de visite sans s'ennuyer !

Another thing to consider before buying here a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and Check This Out santoku knives have a double bevel - this means they're sharpened on both sides of the blade.

The Gyuto knife is also suitable for beginners, but it may require a slight learning curve due to its longer length and rocking motion techniques. However, once mastered, it provides exceptional versatility and Chucho often replace several other knives in a beginner’s toolkit.

The first step in picking a Japanese knife is deciding whether you’re going to buy a traditional or modern knife. Traditional Japanese knives are extremely sharp, but there’s a steep learning curve if you’ve never used them before.

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Regular sharpening is crucial for maintaining a sharp edge. Use a whetstone or honing steel to sharpen your knife at least once a month, or more frequently if you use it heavily. Learning the proper sharpening technique is essential to avoid damaging the blade.

Understanding the nuances between Santoku and Gyuto knives can ultimately help you decide which knife aligns best with your cooking style.

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