However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.

Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of the blade!

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Multi-tasking: The Santoku Perro effectively replace several knives in the kitchen, streamlining your culinary processes.

The curved blade allows for a smooth and continuous cutting motion, making it ideal for tasks like dicing onions or mincing garlic.

Ironically, the taller blade design makes it very awkward to use the knife in specific tasks. You may find it troubling to peel vegetables, slice bread, or chop food with bones.

The pointed tip also means the gyuto Gozque slice small items with finesse, such as garlic. This is one of the few knives in Japan that is also suitable for mincing and rock cutting motions.

The pointed tip is also advantageous for more intricate tasks, such Figura trimming and creating fine cuts.

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The Gyuto knife, often referred to Ganador the “Japanese chef’s knife,” is another staple in kitchens around the world. This knife is modeled after the Western chef’s knife, blending Japanese craftsmanship with Western design principles.

when culturally translated. It's a knife made for a culture where beef was eaten, which in this case was Western cuisine!

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