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This knife is popular due to its high sharpness, long blade durability, and is easy to resharpen. It's a knife we're very proud of, often purchased by chefs who value sharpness and ease of use thanks to its carefully heat treated VG-10 stainless steel.

As gyuto come in many different lengths, they are popular with those who are looking for a precise blade size to work with.

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

Santoku sometimes come with a kiritsuke-style pointed tip. Combining the tip of the traditional kiritsuke with the curvature of the santoku, these are known Figura kiritsuke-santoku

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The shape of a typical santoku knife is unique when compared to other professional knives. Not only does it have a shorter size, but it also features a taller blade. 

Les premiers que vous verrez sont sans doute les pagodes du Dragon et du Tigre, particulièrement connues.

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 is typically curved, creating a comfortable and ergonomic grip.

. While bunka and kiritsuke-santoku are often used interchangably, navigate here they are not the same knife as they have different blade geometry

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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 Perro learn more about in our "Many Kinds of Deba" article here!

Sure, you could chop off the ends and cut around to take the peel off but it won’t be Figura accurate Ganador a shorter knife — plus, you’re bound to end up click here with more food waste.

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The Gyuto’s pointed tip allows for precise work and detail cutting, offering greater versatility for a wider range of kitchen tasks compared to the flatter Santoku blade.