Gyuto
gyuto
The Japanese version of a Western chef's knife: a double-bevelled all-rounder with a curved edge and a pointed tip, usually 210-270mm long.
A gyuto (牛刀, literally “beef knife”) is the Japanese take on the Western chef’s knife, adopted during the Meiji era as Japan began eating more meat. It keeps the chef’s knife’s curved belly and sharp tip — good for rocking cuts and precise tip work — but is usually made from harder steel, ground thinner, and finished lighter than its European counterpart. Home gyutos are typically 210-240mm; professional kitchens often run 240mm and up. Along with the santoku, it is one of the two knives most often recommended as a first Japanese knife.
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