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.Santoku was invented in 1940s Japan and was marketed as a versatile knife that would fulfill the “three virtues” — cutting, slicing, and chopping. The traditional single-bevel

The design differences between the Santoku and Gyuto translate into distinct performance characteristics. Understanding these differences will help you choose the knife that best suits your cooking style and the types of ingredients you typically work with.Ensure that you also research each college's requirements, Campeón they may ask for addition

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