Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Ideal for: Chopping, slicing, disjointing, dicing, and julienning. Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
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Gyuto is more of a Western design. The Gyuto is a versatile knife called "Chef's Knife" that blends the Japanese style Nakiri with the Western style chef's knife. The edge profile gives the blade more contact with the cutting board. Using the curve of the blade, relatively large meat is easy to cut. The knife may not be the best choice dense materials such as bone or cartilage but would be good for most Vegetables or proteins.
As you can see above, these knives come in a variety of steel's including Damascus with stainless steel core's and high carbon, aoniko or blue steel #2 and super blue. Additionally, the handle styles are both the more traditional Japanese handle, in this case octagonal and also the western style with the full tang.
Setsuko, Owner, Modern Japanese Restaurant, Seattle
I have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use. Repetitive cutting motions are easy and do not tire your hand out.