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.Gyuto: The arqueo of Gyuto could feel more robust, providing stability during tougher cutting tasks like breaking down larger cuts of meat.The gyuto is more versatile, but the santoku

Who should buy a Santoku? Like we said earlier in the blog, santoku knives are the most commonly used household knives in Japan, and are great for those buying their first Japanese kitchen knife.Hi, I'm Jaron, the food enthusiast and founder of Foodsguy.com. I started this blog because someone told me I couldn't and before I knew it, I was doing it

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