What does Gyuto mean in Japanese?
Gyuto stands for ‘beef sword’ in Japanese. It is one of the most widely used Japanese knives and was initially used primarily to cut meat. It’s isn’t really all Japanese though. The Gyuto is the Japanese answer to the European chef knife and is actually a blend of the Japanese Nakiri and the European chef’s knife.
What is the difference between a Gyuto and Santoku?
Gyuto has a more curved edge profile and a less turned down spine than Santoku. As a result, Gyuto has a slightly sharper tip. These make cutting into a meat and rock cutting motions a little easier. Santoku’s turned down spine is known as a sheep’s foot blade, or sheep’s foot tip.
What do you use a Gyuto knife for?
Gyuto knives have impressively sharp tips for precision cutting, versus softer-tipped santoku knives. The original purpose of the gyuto knife was to cut and break down beef (gyuto translates to “cow sword”) but they’re good for chopping, slicing and mincing basically anything.
What is the main characteristic of Japanese knives?
Thinner, harder, sharper are the important trio of attributes for an excellent kitchen knife. A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer.
Why are Japanese knives so special?
Generally, Japanese knives are lighter, feel more balanced in the hand and feature steel that is harder, thinner and able to hold an edge for a longer time. These are exactly the reasons they’re so popular among professional chefs, and why they’re perfect for the precision tasks chefs do all day every day.
Is a Gyuto single-bevel?
While Gyuto knives are double-bevel, Santoku kitchen knives are single-bevel knives.
Who makes the best Gyuto?
Here is a list of factors to put in mind when selecting the best Japanese gyuto knife.
- Yoshihiro Hammered Damascus Gyuto.
- Misono UX10 Gyutou 9.4″
- Yoshihiro Ice Hardened Stainless Steel Wa Gyuto.
- Miyabi 8-Inch Chef’s Knife.
- Masamoto VG Gyuto 9.4 Inch Chef Knife.
Is Gyuto double bevel?
Pronounced as Gyūtō Bōchō in Japanese, the Gyuto kitchen knife is a double-bevel kitchen knife which looks just like the classic western-style kitchen knife, except that it is thinner and has a tall heel.