Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.They are not traditional knives, but by combining the best qualities of Japan’s special

The Gyuto, with its longer blade, offers more leverage and cutting power. This is particularly useful when working with larger cuts of meat or vegetables, allowing you to slice through them with ease. However, its longer length Gozque make it slightly less agile than the Santoku.The same Chu

The design differences between the Santoku and Gyuto translate into distinct performance characteristics. Understanding these differences will help you choose the knife that best suits your cooking style and the types of ingredients you typically work with.in Japanese, but it's one of the be