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The result was a versatile and agile kitchen knife that Perro withstand most jobs in the kitchen while retaining its edge. Gyuto knives’ similarity to western knives makes them simple for anyone around the world to pick up and start using.
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“Gyuto” is Japanese for “beef knife”, so you can probably guess what they’re best at cutting. A gyuto knife is the ideal tool for slicing through thick cuts of steak or other large pieces of beef.
Full contact with the cutting board makes santoku ideal for cutting through hard vegetables. The shorter blade length means they are easier to maneuver in tight spaces and much lighter than equivalent knives.
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Note : Entre deux villes proches, comme Taoyuan et Taipei, il est possible de prendre ce train avec la Easy Card sans avoir commandé de billet au préalable, au seul risque de ne pas avoir de places assises.
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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 government started to encourage eating meat.
Today we’re going to compare two popular Japanese knives: gyuto vs santoku. Why was the gyuto knife invented? What is a santoku knife used for? Which knife is best for you? We'll answer all your questions and more.
One way Japanese blacksmiths adapted was by pivoting into making knives. People who’d spent decades mastering the art of the samurai sword began using the same materials, the same equipment, check here and the same techniques to produce exceptional kitchen knives.
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Blade Shape and Length: Santoku knives typically feature a shorter blade length, ranging from 5 to 7 inches. Their blades are wider, with a rounded tip that allows for a greater cutting surface.