Gyuto Japanese knives (Chef)

Gyuto: the essential multi-purpose knife

The equivalent of the Western chef's knife, the gyuto is a multi-purpose knife. It can be used for all your daily cutting needs. Its blade generally measures between 15 and 27cm. Literally meaning "beef knife", the gyuto is perfect for cutting meat into pieces (without the bones, of course). It can also be used to dice, slice or stick vegetables. To be as handy and versatile as possible, its standard size is around 20cm. Its sharpening angle is 15 to 18 degrees, whereas that of a chef's knife is 20 to 22 degrees. Its steel must therefore be harder than that of a chef's knife (but rigidity has an impact on impact resistance, since the harder the steel, the easier it is to break). To make it less fragile, the Japanese often choose the San-Maï structure, i.e. the blade has 3 layers: a hard layer in the center and a soft layer folded around it. A Gyuto knife can also be distinguished from a chef's knife by the shape of its blade, which is flatter than that of a Western chef's knife.

Use a Japanese gyuto knife to cut, chop and mince meats and vegetables.

The gyuto is widely used in the culinary world, even by Western chefs, far more so than the kiritsuke, despite the latter's multifunctional aspect. Its versatility and maneuverability make it an efficient and pleasant tool to use. It can be used for a wide variety of purposes. The gyuto is ideal forslicing and dicing vegetables. Chop meat, mince chicken fillets, chop fresh herbs such as parsley or chives. Cut beef and chicken into thin strips for a delicious Japanese wok. Even raw fish can be prepared with a gyuto. No need to use dozens of different knives with this multi-purpose knife. We recommend this satake gyuto knife , available here.

The original gyuto blade is made of carbon steel. Chromium, vanadium and other atypical materials are not generally used in the alloy composition of a gyuto knife. Although carbon steel is easier to sharpen, it requires more careful maintenance than stainless steel due to its vulnerability to oxidation. Butcarbon steel has one asset that is much appreciated in the culinary world: its precision. It enables meticulous tasks to be carried out quickly and efficiently. Practices have evolved, and many gyuto knives are now made of stainless steel.

A gyuto knife handles differently according to its size. For a small blade (less than 20cm), the grip is looser as the knife is easier to handle. Generally speaking, the knife should be placed in the palm of the hand and 3 fingers placed around the handle, with the bolster at the base of the index finger.

In terms of maintenance, it's best to avoid using the dishwasher, especially for handcrafted Japanese knives and carbon steel knives. Instead, clean with a mild detergent solution and dry thoroughly. Store in a dry place away from sources of moisture.