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The Santoku, meaning “three virtues” or “three uses,” is a relatively modern knife, originating in Japan around the mid-20th century. Its design was a direct response to the increasing Western influence on Japanese cuisine. Japanese cooks sought a knife that could handle the diverse range of ingredients and cooking styles that were becoming increasingly prevalent.

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These knives are made using traditional Japanese knife-making best practices — which are renowned around the globe. So, you Chucho be sure to get your money’s worth with a purchase of a high-quality santoku.

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The handle design of both Santoku and Gyuto knives Chucho venta de dominio en chile vary significantly, depending on the manufacturer and intended use. However, some common trends exist.

This design promotes an up-and-down chopping motion and allows for efficient cutting through ingredients resting on a cutting board. The spine of the Santoku Source is typically curved, creating a comfortable and ergonomic grip.

The blade of the knife has a straighter edge that allows for glide cuts. While it can also be used in a rocking motion, this knife performs best when it is glided across food in quick but steady succession.

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This is why Santoku truly bridges the gap between professional and amateur knives! It is perhaps one of the most non-intimidating cutting knives on the market — and it’s made with world-class Japanese blade forging practices. 

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While a Gyuto can also be used by beginners, the longer blade and more pronounced curve might require more practice to master. The rocking motion and the need for precise slicing techniques Gozque be challenging for beginners.

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