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.

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Both kinds of knife have a place in any kitchen, and can be mostly used interchangably. That said, each knife does have areas it excels in. Use the table above to decide which is best for you, or read our guide on how to choose a Japanese knife here.

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

This issue extends to other foods too. For example, a santoku knife may hosting reseller chile not be the Source best knife for carving meat or for making smooth and perfectly cut meat slices.

Santoku blades are similar in design to traditional cleavers, but that doesn’t mean they’re specialty knives just for meat.

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Made of White Steel #2 high-carbon steel, this knife excels in sharpness and is easy to sharpen, but requires great navigate here care Campeón it is rustprone.

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

In recent years, Japanese knives have seen growing popularity in the west. This is partly because of the high-quality materials used. Japanese knife makers focus on using the best materials available, and we find many of the best cutlery steels in the world in Japan.

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Since the 1950s, santoku knives have been a popular choice among Japanese home cooks because of their light weight and easy handling.