However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.

This technique is particularly beneficial for achieving clean cuts on vegetables, making it a favorite for those focused on quick, precise chopping.

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

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. 

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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.

This new law prohibited all people, including samurai, from carrying swords in public. This ended the samurai class and forced Japan’s large number of expert blacksmiths to adapt.

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Santoku with Granton edges are easier to find, so if this is important to you, that’s the way to go.

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Conversely, Gyuto knives, which often range higher in price, are increasingly found in damascus steel and other advanced composites. These materials not only more info offer durability but also create an aesthetically pleasing appearance through layered patterns.