FREQUENTLY ASKED QUESTIONS
Japanese Gyuto knives are multi-purpose kitchen knives similar to the classic Western Chef’s knife and are ideal for a wide variety of kitchen tasks. These versatile knives can be used with many different cutting techniques, and are suitable for cutting fish, meats, vegetables, and fruits.
The Japanese chef knife, Gyuto or “牛刀”, specifically means “cow sword”. As you may have gathered from the name, this knife is well suited for working with medium to larger items. The Gyuto kitchen knife comes in a range of size, typically starting at 180mm (7.1”) and going up to 240mm (9.4”) or greater.
If you are looking to buy a Japanese Chef knife, Hasu-Seizo offer’s a great selection of both stainless steel and high carbon steel varieties.
Gyuto kitchen knives are typically used with medium to larger vegetables and proteins. The larger Gyuto Chef’s knives in particular are more suited for such things as filleting large fish or cutting roasts.
Common cutting techniques used with a Japanese chef knife include chopping, rock-chopping, and push/pull-cutting.
The Gyuto and Santoku are very similar knives though the Gyuto length tends to start where the Santoku ends, at 180mm (7.1”). Additionally, the edge profile of the Santoku’s tends to be a little flatter than the Gyuto Chef’s knife edge.
Both of these Japanese kitchen knives are versatile and multipurpose in nature. Check out our collection of Santoku chef knives if you would like another great option similar to the Gyuto or possibly a bit shorter.
The Sujihiki is one of the predominant slicers out there. With a long slender blade, it can make short work of fillets or roasts. While the lengths of the Sujihiki and the Gyuto tend to be similar, the Sujihiki is a more slender blade which creates less friction when making long pulling cuts.
The Gyuto kitchen knife is a much more multipurpose knife than the Sujihiki, however, if you are looking for a great double bevel slicer, the Sujihiki is the way to go.
Caring for a Gyuto knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion.
Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod.
Interestingly, Gyuto knives are a Japanese take on Western-style Chef knives. A literal translation of Gyuto (牛刀) is beef-sword or cow-sword. These knives are a normal component in the kitchens of Japanese Restaurants where high-end Western food such as steak is served. They originated during the Meiji period in the late 19th century. During this time period, Japanese chefs became enamored with the French and German-style knives which, unlike traditionally flat Japanese knives, had pointed tips and a double bevel.
That means Gyuto Chef’s knives were first a Western invention and then adopted, adapted, improved, and renamed by the Japanese. They were also appropriately weighted and sharpened for a Japanese chef’s discerning taste. Over time, Gyuto knives became a deeply rooted part of Japanese cutting techniques and culture.
For example, the Sakai region knives come from an area with 600-years of knife making history. Just as they always were, they are still made today by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since the very beginning, the excellent workmanship and technology that created the knives have remained unchanged and world-leading. This is also the reason why most people trust the quality and craftsmanship of Japanese knives and can understand their higher prices.