The Gyuto is the Japanese version of the classic Western Chef’s knife. It is a true multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques and is suitable for cutting the vast majority of meats, fishes, vegetables and fruits.
The pointed blade tip of the Gyuto is good for precision cuts or working in tight spaces. The relatively flat heel section of the blade is excellent for ‘rock chopping’ (A technique where the food is cut, chopped, or minced, by rocking the knife edge from tip to heel during the cut). and it is also tall enough to provide good surface contact with the knuckles when ‘tap chopping’ with the middle or tip of the blade. Finally, virtually any portion of the blade can be utilized to either ‘push cut’, or ‘pull cut’.
The blade of the Japanese Gyuto is typically thinner and lighter than that of a Western ‘chef’s knife', and the balance point of the Gyuto tends to be a little further forward towards the tip. The combination of these characteristics make the Gyuto feel extremely agile and precise in use.
Product Specifications:
Blade Length: L 18.5 cm
Blade Thickness: 1.5 mm
Handle Length: 13 cm
Knife Width: 5 cm
Material: Stainless Steel
Care & Use:
Wash, rinse and dry the knife before using it for the first time.
Hand-wash with the soft side of sponge & mild detergent; rinse & dry with a soft cloth.
Avoid from using liquid or powder detergent containing bleach or highly acidic substance.
Sharpen with stone sharpener to maintain the sharpness.
Do not attempt to cut, hit or chop frozen products or bones. It can cause the blade chip or break
Wash, rinse and dry the knife before using it for the first time.
Hand-wash with the soft side of sponge & mild detergent; rinse & dry with a soft cloth.
Avoid from using liquid or powder detergent containing bleach or highly acidic substance.
Sharpen with stone sharpener to maintain the sharpness.
Do not attempt to cut, hit or chop frozen products or bones. It can cause the blade chip or break.
