5 Things About Gyuto Knife You Need to Know
A Gyuto knife is a versatile Western-style Japanese knife used for slicing meat and vegetables, with options like wa-gyuto and yo-gyuto handles.
A Gyuto knife is a Western-style Japanese knife originally used for cutting beef. Gyuto translates to ‘cow sword.’
Today, gyuto knives fall into two different categories. One is wa-gyuto and the other is yo-gyuto. The only difference between the two is the handle.
The gyuto knife is used as a chef’s knife for slicing meat or cutting vegetables. It has a thinner, but harder blade than other chef knives. This makes carving very precise and effortless.
One drawback is that the thinner blade doesn’t tolerate rough handling.
Learn more about what gyuto knives are used for, and if you need one in your kitchen.
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What Is a Gyuto Knife?
Western-style Japanese knives feature double bevels, while traditional Japanese knives have single bevels.
The yo-gyuto knife was the first Japanese-style knife with a Western handle. It was made of a single steel, full tang blade with a riveted handle. Today’s yo-gyuto knives have non-riveted handles with a three-quarter length tang.
Wa-gyuto knives feature a ‘wa’ handle that’s usually wooden. It’s lighter than a Japanese knife. It has a forward balanced blade, making it easier to use. This makes it a favorite of professional chefs.
What Is the Size of a Gyuto Knife?
Gyuto chef knives come in several different blade lengths. These run from 180mm to 300mm. If you want a versatile chef’s knife for home use, the 240mm is a common choice.
This blade length is ideal for cutting large produce but is still light and easy to wield.
What Is the Shape of a Gyuto Knife?
Gyuto blades are long and flat near the handle or heel. These knives have a slight midsection curve that continues to the tip.
The flat heel is convenient for chopping, while the curved tip makes it an option for rock-cutting. The tip also makes precision cuts.
What Type of Edge Does a Gyuto Knife Have?
Western gyuto knives have double-beveled edges. This makes them popular for multipurpose use. Compared to standard chef’s knives, gyuto blades are much sharper because the two edges are razor sharp.
What Kind of Handles Are Available on Gyuto Knives?
You can find gyuto knives with either traditional Japanese wooden handles or with Western-style handles. The Japanese or ‘wa’ handles are usually octagonal, oval, or D-shaped.
The Western or yo-gyuto handles are usually made of metal or plastic.
What Is a Gyuto Knife Used for?
This Western-style Japanese knife is often used for cutting a wide range of meats, poultry, fish, fruits, and vegetables. The Japanese wa gyuto has excellent balance and lightness at the tip for mastering difficult cutting tasks.
The flat heel of the blade near the handle is perfect for tapping and chopping vegetables or fruit that you need minced. Chefs use the curved part of the blade for rock chopping and the pointed tip for precision cuts.
What Is a Kiritsuke Gyuto Knife?
A Kiritsuke gyuto knife has a blade shaped differently from a gyuto. It has a curve from the center to the tip of the blade. It also has a flat edge. This knife is also called a K-tip gyuto.
The flattened edge makes it a good knife for slicing without tilting the knife. If you do a lot of rock chopping, which requires a rocking motion with the knife, you wouldn’t want to use a Kiritsuke knife.
How Do I Choose Which Gyuto Knife I Need?
If you’d like to get a high-quality chef’s knife, Gyuto is the one you need. There are four things to consider when selecting your first Gyuto knife. These include:
- Handle style
- Blade length
- Types of steel
- Price
Which Is the Best Gyuto Handle?
You should select a gyuto knife with a handle that fits comfortably in your hand. The handle style is what gives your knife the best balance for cutting.
Think about how you hold a knife. If you tend to hold it in the center of the handle, a shaped, Western style will fit nicely in your hand. The balance point of a Western handle is in the center.
If you grip a knife with a pinch grip, you should try a traditional wa-shaped handle. These are available in oval, octagonal, or D-shaped. These shapes have balance points further to the top of the handle.
Which Gyuto Blade Length Should I Choose?
The most versatile blade lengths for a gyuto are 210mm and 240mm. Keep in mind your cutting area. Do you have enough workspace for a long knife?
Also, consider what ingredients you cut most often. If you want the knife for large fruits and vegetables like cabbage or winter squash, the larger 240mm blade would work well. If you mostly cut small vegetables or small cuts of meat, 210mm would be a good selection.
A longer blade also makes rock cutting and tap cutting easier because the blade doesn’t rock as much.
What Type of Steel Should I Choose for a Gyuto Knife?
The life of your knife depends on the steel you select. Most quality gyuto knives are forged carbon steel or stainless steel.
The sharpness and durability of the cutting edge also depend on the steel. Carbon steel is easier to sharpen and keeps its edge longer. But, they also rust and the blade develops a dark patina over time.
Stainless steel is less expensive, more durable, and rust-resistant. Because of its hardness, this steel is harder to sharpen and gets dull quicker.
Make your choice by the qualities that are more important to you.
What Is a Good Price for a Gyuto Knife?
Consider how often you use a knife for chopping, slicing, rock cutting, and carving. If you think you’ll only use it occasionally, select a budget-friendly gyuto knife. There’s a huge variety to choose from.
Gyuto knives run from under $100 up to more than $500. Once you settle on a price that’s affordable for you, check out the different brands available.
An entry-level, stainless steel gyuto is the Tojiro DP. It is a double-beveled style. It’s a versatile, first Japanese style gyuto.
If you can fit a better quality gyuto chef’s knife, then Yoshiro and Suisin make handcrafted, rust-resistant knives with Western handles.
Frequently Asked Questions
Which is better, Gyuto or Santoku?
Both gyuto and santoku are sharp, versatile knives. It’s a matter of personal preference which one you want to use. Both of them are superb chef’s knives.
Is Gyuto knife good?
A gyuto knife is an excellent all-around chef’s knife for cutting, mincing, carving, and chopping vegetables, meat, poultry, and fish.
Is a Gyuto a chef knife?
Yes, a gyuto knife is a chef’s knife. It’s recommended by professional chefs as a versatile, heavy-duty kitchen knife.
How do you sharpen a Gyuto knife?
Since a double-beveled Gyuto knife is such an investment, you want to make sure you sharpen it correctly. Japanese chef knives have fine-grained steel with asymmetric edges.
Sharpen the Gyuto knife only enough to expose a fresh edge. You do this by honing the blade on a grit stone or honing rod. If this is the first time you’re sharpening your Gyuto, most likely you need a 1000 grit wet stone. This grit gives a polished edge.
Start sharpening your knife at a 10 to 30-degree angle. Make sure you don’t angle down too far on the wet stone, or you’ll scratch the flat of the blade. Take your time, using long, consistent strokes. This grit gives a polished edge.
Do I need Santoku and Gyuto?
If you have a gyuto knife, you don’t really need the smaller Santoku knife. But, if you mostly cut small portions of vegetables and meat, the Santoku would be a good choice.
What’s the difference between a Gyuto knife and a chef’s knife?
Because of the shape of a gyuto blade, this knife is more functional than a traditional chef’s knife. Originally, it was only for cutting meat, but it has become an indispensable kitchen knife for cutting just about everything from product to meat.
A gyuto knife can slice, dice, chop, and carve with precision. The blade is usually longer than a chef’s blade, so it works for larger foods.
Originally, a chef’s knife was for cutting large meats. Now, it’s used as an all-around kitchen knife. The blade ranges from 8 inches to 14 inches. Chef’s knives also come with various edges, such as single or double grind, chisel, or convex.
It can do all the things a gyuto knife can do, but it’s less precise and heavier.
