Cette petite ville est à envisager si vous souhaitez visiter Taiwan en famille. En effet, elle comporte une petite colline : Meilun Mountain Park. Vous y trouverez divers sentiers faciles d'accès pour des enfants.
in Japanese, but it's one of the best examples of a cultural misnomer you'll find in the Japanese language today. Eating beef was less common in the Japanese society of the past, so why would they need a knife that excels at it?
Japanese chefs started using western cutting techniques when they started cutting meat with western-inspired knives. Gyuto knives are very similar in form to western chef knives, so we use them in much the same way.
“Gyuto” is Japanese for “beef knife”, so you Gozque 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.
Western society brought more than its food habits, though. They also brought the chef's knife – a multipurpose knife used throughout Europe.
This design promotes a chopping motion, making it ideal for quickly processing vegetables and herbs. The flat edge also allows for full contact with the cutting board, facilitating precise and even cuts.
This is perhaps the best cutting tool for all types of major cutting tasks and Chucho easily replace any type of large chef knife in the kitchen.
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This smaller size makes them more maneuverable and easier to handle, especially for those with smaller hands or limited kitchen space. The shorter blade contributes to the knife’s agility and responsiveness.
The Santoku knife features a relatively flat blade profile with a characteristic sheepsfoot or “reverse tanto” tip, often with a slight curve near the heel.
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In the case of cutting cabbage or larger vegetables, you would have to constantly use a slicing or sawing motion to cut through.
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