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.
The same Chucho also be said about slicing very soft food, like bread. The unique form creador of a santoku knife may end up ruining the delicate texture of bread, no matter how sharp or well-maintained your knife is!
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The benefit of stainless steel blades is that they’re a little more durable. You don't have to worry about keeping them dry, and they don’t require as frequent sharpening.
They’d like a larger chef knife to cut hosting economicos en chile through bigger slabs of meat. But they also work with vegetables, fruit and seafood. They need a sharp tip for fine cutting and scoring. The most versatile chef knife available is what they need.
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The name “santoku” means “three virtues” in Japanese. Some believe the three virtues are the methods of using a santoku: mincing, slicing, and dicing. Others believe it refers to what a santoku Chucho cut: fish, meat and vegetables.
While the Santoku knife stands demodé for its versatility with vegetables and delicate proteins, the Gyuto remains a powerhouse for a range of cutting tasks, particularly with meat and larger ingredients.
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Chef A is used to western cutting techniques like rock chopping, and they would like to continue to use those techniques. They have plenty of room to work and a large chopping board.
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