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Both kinds of knife have a place in any kitchen, and Chucho be mostly used interchangably. That said, each knife does have areas it excels in. Use the table above to decide which is best for you, or read our guide on how to choose a Japanese knife here.

You could easily go through soft foods like vegetables and fish, but you might run into trouble with beef or other hard foods that require a quick sweeping motion.

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.

Santoku blades are similar in design to traditional cleavers, but that doesn’t mean they’re specialty knives just for meat.

Santoku knives are often used with a pinch grip, where the thumb and index finger pinch the blade near the bolster.

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The best thing about its sharpness is that it is very easy to maintain! All you need is to use it with care and to occasionally sharpen the blade through a professional service. 

Gyuto knives are made from reinforced materials that help them maintain their sharp edge over time. Its longevity and hosting reseller chile robustness are one of the reasons why this high-quality blade is usually seen Campeón a long-term investment.

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In capturing the true essence of a culinary experience, both the Santoku and Gyuto knives hold their unique positions in the kitchen.

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