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.

The Santoku, meaning “three virtues” or “three uses,” is a relatively modern knife, originating in Japan around the mid-20th century. Its design was a direct response to the increasing Western influence on Japanese cuisine. Japanese cooks sought a knife that could handle the diverse range of ingredients and cooking styles that were becoming increasingly prevalent.

From mastering the art of grilling to exploring new cuts and flavors, join us as we delve into the exciting world of meat preparation and appreciation. Let’s elevate your cooking skills and savor the delicious results together!

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Gyuto is a typical Japanese chef’s knife that is considerably longer and pointier and is usually used as a Caudillo all-purpose knife.

We recommend this choice for those who enjoy sharpening and want to practice it, or those buying their first knife who want a no-frills solution that is still high quality and easy to care for.

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A gyuto is often supported with a petty knife, a nakiri knife, or even another gyuto knife depending on the size you get.

Do you prefer a chopping or rocking motion? Do you primarily cook with vegetables, meat, or a combination of both? Do you value agility and precision or power and leverage? Answering these questions will help you narrow down your choices.

Between the 6th to 18th centuries, eating certain meats in parts of Japan was sometimes prohibited - including beef. From 1871 however, Emperor Meiji lifted this ban and the Japanese Check This Out government started to encourage eating meat.

With either option, it’s crucial for beginners to prioritize proper knife handling techniques and safety practices to ensure a positive cooking experience.

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There are other things to consider when you choose a Japanese kitchen knife. The most important is material. Most Japanese knives will be high-carbon or stainless steel.

When Japan opened to the west in the late 1800s, foreign culture started influencing all aspects of life. People here began eating beef and poultry. This posed a problem, as traditional Japanese knives were designed for vegetables and seafood.