The Santoku knife is often considered a good choice for beginners. Its shorter blade and lighter weight make it easier to handle and control, reducing the risk of accidental cuts. The simpler chopping motion associated with the Santoku also makes it more intuitive for those new to knife skills.

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A Japanese blacksmith invented the santoku knife in the Showa period based on usuba knives, which are single-bevel specialty knives used for cutting vegetables. Because santoku knives have a double-bevel blade, we Chucho use them for more than one purpose.

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.

The Western-style handle has a long shelf life if properly cared for, and the nickel used on the ferrule shines pale gold in the light, contrasting the riveted indigo blue plywood.

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Another thing to consider before buying a Japanese knife is bevel. We’ve talked about bevel a lot in this article, because while most Japanese knives have a single bevel, most gyuto and santoku knives have a double bevel - this means they're sharpened on both sides of the blade.

The Gyuto knife is also suitable for beginners, but it may require a slight learning curve due to its longer length and rocking motion techniques. However, once mastered, here it provides exceptional versatility and can often replace several other knives in a beginner’s toolkit.

Even in Japan, most home cooks and professional chefs opt for modern knives, because they’re easier to use and maintain. They’re also much less prone to damage.

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Chef A is used to western cutting techniques like check here 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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