Gyuto knives are all-purpose edge cutting knives with which you can cut through any good of your choice. These knives tackle all tasks – chopping, mincing of meat, vegetables, frozen items, etc. So, a gyuto knife is a necessary tool in the kitchen.
These knives are excellent at “Rock Chopping” – it provides you with precision cutting for the whole length of the blade. The cladding material coating the knives gives a nice and smooth blade finish. To ensure optimal durability, they are crafted from stainless steel. Gyuto knives can be used in different tasks and are very economical. They have a wide range of variety and quality materials.
The best gyuto knife currently in the market is the Miyabi Chef’s Knife. This knife is user-friendly and can slice through any item. Read on to know about some of the best gyuto knives!
Jiro knife has all the features of being the best-featured cutlery item. Made from high-quality steel, it has the perfect blade length design that is easily controllable. In addition, the presence of a three-layered core makes it more solid and sharper than all other knives currently available in the market.
The weight across the two ends is balanced. This knife is ideal for either left or right-handed people. It also makes chopping food a lot more fun and entertaining. Due to the dynamic outcome, you can easily manage the budget. You can easily slice through anything, be it a ripe tomato or a lamb leg.
This knife’s SG-2 micro carbide powder steel blade can produce an accurate and precise slice in any food item. The Miyabi is considered the best knife as it also has a thin blade profile similar to an original Japanese one.
This knife was hand-honed using a three-step Honbazuke process to maximize user convenience. As a result, the length of the blade is apt for dexterity and accuracy. The steel pattern on the plate also ensures high durability.
The handle is very comfortable and lightweight. This knife is multifaceted and can be used for various kinds of cutting. The Miyabi is striking to look at, having a long-lasting sharpness guarded by 100 steel layers. The design and the carvings on the blade make it unique and different.
Price – $299.95
The knife has exquisite carvings on its blade that can make any culinary collection lover happy. The hammered Damascus structure gives the knife a nice and smooth edge, removing friction. It also prevents the sticking of food to the blade.
The blade has an impressively sharp edge, and you can easily cut any meat, fat, or fish in a single stroke with its sharp and pointy tip.
Price – $179
The 3D feature of this knife portrays a minimalist blade look, giving off an up-to-date modern knife. The pattern etched on TUO Chef Knife is very detailed and extraordinary. The polish coating gives off a silver glow. The material used on the handle ensures a firm grip and is quite comfortable to hold.
The etching pattern of this knife is very extraordinary and detailed. The vibe gives off is very exquisite and unique. It has a beautiful and noble temperament making it a perfect gift for your near and dear ones. You can get a blade with a very sharp cutting edge at a low budget.
Price – $57.95
The knife is made up of alloy steel which is perfect for daily use. The African Rosewood handle is famous for its quality and appearance. The Dynasty knife is stable and gives you complete control over the whole tool.
The three-layer composite steel core makes it different from other knives. As the blade is hand polished, it enhances sharpness and makes chopping easy and smooth. It is ideal for mincing meat, grinding vegetables, and cutting ingredients.
This knife is representative of an Eastern chef’s knife with versatile features.
Price – $49.99
Japan Bargain has a blade forged from stainless steel, which is resistant to rust. Its quality is top-notch, and you will feel luxurious when using this knife. The blade has an easy sharpening process; the molybdenum coating ensures that your knife goes rust-free for a longer period. As a result, you can cut through raw meat without breaking a sweat.
This knife is lightweight and is perfect for fast chopping sessions—an important weapon for your kitchen activities; Japanese Bargain cause very less strain.
The 3-layered construction of the Yoshihiro knife ensures increased robustness, durability, and hardness. The mahogany color of the handle gives it the look of a butcher’s knife but provides a gentle and comfortable grip.
It is a multi-purpose knife for dicing, slicing, chopping vegetables and fruits. The knife is flexible enough to carve a roast chicken. The handle is well balanced, allowing you better control and handling.
The 16-layer hammered Damascus Steel in the blade is solid and robust. This texture also reduces friction and prevents food from sticking to it. This knife is great for a gyuto knife beginner.
Price – $144
Shun cutlery knife can hold its edge for a long timespan. This knife is constructed to provide optimum strength, balance, durability, and cutting control, allowing easy knife operation.
A multi-functional knife, the Shun is crafted and sharpened by hand in Japan. In addition, the Kanso’s Heritage Finish of the blade minimizes the appearance of scratches on it. Thus, the rustic and very traditional Japanese knife can be maintained longer.
The handle grip of this gyuto Japanese knife is handmade and helps you slice and dice fruits and vegetables easily. So, along with a razor-sharp blade, you also get comfort. The handle(made from wood) and ring slip give additional protection while cutting fast. The stylish hook at the ending of the handle makes it fit in with the kitchen décor.
Price – $115
The key distinction between a gyuto knife and a chef’s knife lies in the stainless steel used to make these knives. A gyuto knife is made with high carbon Japanese steel, whereas a Western chef’s knife has slightly softer steel.
The Japanese steel makes a super sharp edge that can be better retained, leads to a more precise cutting, and outlast other high carbon steel types. An Usuba or a Santoku knife, like some best gyuto knives, are prime examples of Japanese stainless steel (originated from Seki).
Now, everyone expects this highly durable steel from any reputed chef’s knife.
A classic western chef’s knife utilizes steel from various parts of the western world. German stainless steel, for example, is practical and more cost-effective, but more preference is given to Japanese steel.
Another dissimilarity between the two knives is the blade’s build. The balance point of a gyuto knife is closer to the blade’s edge than that of a chef’s knife. As a result, it results in increased precision and agility on the cutting board.
A gyuto knife blade is also thinner and lighter but not necessarily longer than a chef’s knife. Other Japanese blades generally have single bevel blades– it means that the edge angle forms on one side only for sharpness retention. Western knives are said to be double beveled, but it isn’t for all knives.
To pick the right gyuto knife, you have to consider a few key things –
Most gyuto knives have the same length as chef’s knives (about 8 inches), some may be longer (10-12 inches), and some shorter. The length you choose depends on what you prefer in your kitchen. If you are doubtful, go for the 8 inches. Use it as a means of comparison between a few knives. Remember, longer knives are not unwieldy. Japanese knives are famous for their easy usage and precision cutting capabilities. So, don’t be afraid of choosing a longer knife if these aspects concern you.
Secondly, take into account the hardness rating of a knife. It is denoted by a Rockwell Rating; the higher the number, the greater the hardness. Pay attention to the components of steel as a harder blade doesn’t always translate into more durability. An exceptionally hard blade can be very brittle too.
Therefore, make sure the knife you choose has a high-quality steel and Rockwell Rating. Usually, harder blades are better.
The handle material should also be considered. For example, numerous Japanese knife brands like Shun use real wood composites to make the handles. In addition, they use synthetic resin for binding or water protection. Other knife makers may use synthetic materials that give you a comfort element, but it isn’t something to look at. Choose according to your preference; there is no right or wrong answer.
The two most common finishes a gyuto knife has are Damascus and hammered texture. The small steel pockets created by hammered texture make it difficult for food to adhere to the knife blade. However, it is very useful in the case of sticky food items.
In the case of a Damascus finish, steel is layered and folded over itself several times to form an eye-pleasing wavy aesthetic. It also works because of this reason. In addition, when combined with stainless steel, the Damascus finish becomes more durable.
The finish provides additional value to the gyuto knife. So look out when making a choice.
The Japanese variety of traditional or regular chef’s knife is a gyuto knife. Japanese blacksmiths were well known for their sword quality and kitchen knives, but they eventually had to develop something akin to a kitchen knife to serve the Western markets. Thus, it is the reason behind the gyuto knife’s development.
A gyuto knife, like a chef’s knife, is 6-12 inches long. But its blade handle is shorter than that of a chef’s knife. The blade of a gyuto knife is inserted into the handle. In contrast, the blade of Western chef knives is made with a full tang. Thus, the former weigh less. As a result, there is more weight distribution toward the front of the knife, which allows precise cutting and easier rocking motions.
Best gyuto knives are characterized by sharp and hard edges, typically around 16° on both sides or even higher. They are made with high carbon steel and benefit from layers of stainless steel which prevents corrosion and increases durability. However, these knives might need more sharpening than western knives.
To sum up, a gyuto knife is a Japanese chef’s knife with a few differences in composition, blade sharpness, and aesthetics. They also make great sushi knives.
A gyuto knife is to cut a raw fish through seamlessly and make delicate sushi cuts. The sharp tip present is for precision cutting. It also lets the chef know about the density of the raw and cooked product. Initially, this knife was to cut and break down beef. But they are also used for chopping, mincing, and slicing.
The smooth ergonomic handle helps you cut at high speed, while the sharpness cuts through the product and creates a delicate and beautiful cutting pattern.
The blades of gyuto knives are incredibly sharp; you can nick your fingers while using them. You can slice small, elegant pieces of carrots very fast. They are strong and have perfect handling, and the lightweight balance won’t make you feel like you’re holding a knife.
Gyuto knives can also be used as kitchen knives. You just need to sharpen them occasionally.
Gyuto knives deserve a place in a chef’s culinary collection due to their cutting-edge technology. There is a huge range of gyuto knives available in the market. Famous for their razor-sharp blade, they also have layers of carbon alloy of high quality. As a result, these knives are versatile; they don’t need sharpening after every use. Plus, gyuto knives make chopping and cooking more fun!
They require little effort and can cut through any ingredient nicely and precisely. After using one of the knives mentioned in the article, you’ll agree that they can be classy and fun like your best knife culinary collection.
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