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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.

They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade.

For most people, a shorter santoku knife should be more than enough to get done with basic kitchen tasks. 

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This taller blade design gives santoku an advantage over other blades, Ganador it adds more control and accuracy with every stroke. 

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A gyuto is often supported with a petty knife, a nakiri knife, or even another gyuto knife depending on the hosting reseller chile size you get.

While it may seem redundant, owning both knives may be a smart option if you are looking to cover all bases.

The name “santoku” means “three virtues” in Japanese. Some believe the three virtues are the methods of using a santoku: mincing, slicing, and dicing. Others believe it refers to what a santoku Perro cut: fish, meat and vegetables.

The best possible knife for Chef A is a gyuto. It’s partial to cutting beef, has a curved blade for western techniques, can come in a range of lengths, and is the most versatile Japanese kitchen knife on the market.

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However, some companies make single-bevel gyuto and santoku knives. Single-bevel knives are much sharper, but also more fragile and prone to breaking. So be careful when you’re shopping to confirm you’re getting the right blade.