Collection: Gyuto / Chefs
A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう) gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.
A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Masutani VG10 Damascus Gyuto 180mm Western Handle with FREE premium knife guard
- Regular price
- $75.00
- Sale price
- $75.00
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Tanaka Ginsan Nashiji Gyuto 210/ 240/ 270 mm with K&S Teak handle
- Regular price
- $209.00
- Sale price
- $209.00
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Yoshikane SKD Stainless Cladding Nashiji Finish K-tip Gyuto 210mm/240mm
- Regular price
- $309.95
- Sale price
- $309.95
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Nigara SG2 Kurouchi Tsuchime K-tip Gyuto 210/240/270mm, with K&S Ebony Handle
- Regular price
- $259.95
- Sale price
- $259.95
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Hatsukokoro Blue 2 Damascus Gyuto 210/240 mm with Kurouchi Finish and Teak Wood Handle
- Regular price
- $198.00
- Sale price
- $198.00
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Yoshikane White 2 Nashiji Stainless Clad Gyuto 210mm/ 240mm/ 270mm
- Regular price
- $279.95
- Sale price
- $279.95
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