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Santoku vs Gyuto: Choosing the Right Japanese Knife
Commencé par tewol 86277
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6 Réponses
Publié: 4 w
Japanese kitchen knives are widely appreciated for their sharpness, balance, and specialized blade geometry. Made from high-carbon or layered steels, they typically feature a thinner edge that allows for precise, clean cuts with minimal effort. Different types serve different purposes—gyuto for all-purpose slicing, nakiri for vegetables, santoku for general prep work like chopping, dicing, and mincing. Understanding the differences in blade shape, weight distribution, and intended use can help in choosing the best Japanese knives for both home and professional kitchens.
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