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Gyuto knives are an excellent multipurpose addition to your knife collection. They are also artisanal heirlooms, which with the right care can last a lifetime and beyond.
There are many common slicing techniques used with the Gyuto knife. Let’s explore them.
Chopping or Thrust-Cutting
For chopping or thrust-cutting with a Gyuto chef knife, position the vegetables or meat near the heel of the knife. This lets you cut cleanly through tough or firm produce.
Rock-chopping
When rock-chopping with a Gyuto knife, you can see-saw through a selection of vegetables or meats to roughly or finely dice them into chunks or even mince them.
Push-cutting/Pull-cutting
To push-cut or pull-cut with it, use the slope, from the heel of the blade to the tip to glide between pieces of meat. This style of slicing is one of the most common with Japanese cooking knives due to the blades tending to be thinner than their Western counterparts.
The shorter the blade of a Gyuto knife, the more nimble it is; those with longer blades provide more slicing power. We recommend a medium length for general kitchen use.
Gyuto knives are an excellent multipurpose addition to your knife collection. They are also artisanal heirlooms, which with the right care can last a lifetime and beyond.
There are many common slicing techniques used with the Gyuto knife. Let’s explore them.
Chopping or Thrust-Cutting
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