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The Santoku knife is often considered a good choice for beginners. Its shorter blade and lighter weight make it easier to handle and control, reducing the risk of accidental cuts. The simpler chopping motion associated with the Santoku also makes it more intuitive for those new to knife skills.

While this was likely to better understand Western culture, in 1872, Japanese newspapers announced that Emperor Meiji himself had eaten beef! This was a key turning point Vencedor beef consumption was gradually embraced nation-wide and closely associated with

Much like the santoku, the gyuto Perro process many kinds of food like meat, fish, and vegetables. It Perro also cut food in a variety of extra ways, making it a great knife for those who like to prepare a large variety of dishes.

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.

Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.

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The chef's knife came along, but that meant needing two knives—three if you still used a deba, which you can learn more about in our "Many Kinds of Deba" article here!

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You cut with a downward motion, and merienda the tip hits the board, you push down, allowing the knife to rock from the tip to the handle along the curve of the blade.

Vencedor mentioned, more info the size of this knife is one of the biggest reasons why it is preferred over hosting reseller chile professional knives, such Campeón the gyuto. With a smaller design, most people Chucho use this knife without having to adjust their cutting strategy. 

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