The Gyuto knife is one of the most versatile and beloved Japanese knives, considered the Japanese version of the Western chef's knife . If you're looking to upgrade your kitchen equipment with a tool that can handle almost any task, the Gyuto is an excellent choice. In this article, we explore its origins, how to use it properly, and why it should be the first knife in your collection.
What is a Gyuto knife?
The Gyuto is a Japanese all-purpose knife , ideal for both cutting meat and chopping vegetables. Its blade varies in length from 18cm to 30cm, with a gentle curve from heel to tip that allows for different cutting styles. Depending on the region and the smith who made it, the height of the Gyuto may vary slightly, but it always retains its characteristic versatility.
This curved design makes it an extremely useful tool for a wide range of kitchen tasks, from cutting meats to slicing vegetables.
Gyuto Knife 24 cm Series 4000FC
Origins and history of the Gyuto knife
Gyuto has its roots in the late 19th century , during the Meiji era in Japan. Prior to this period, Japan had been closed to the outside world, limiting access to foreign influences and products, including Western knives. However, when Japan opened its doors, Western knives began to be imported, and Gyuto was born as a local response to these new utensils.
The name "Gyuto" literally translates to "cow sword" , as these knives were primarily used for cutting meat, particularly beef, which began to gain popularity in Japan during this period.
Another reason why Japanese swordsmiths began producing these knives is that with the declining demand for katanas and other traditional weapons, many swordsmiths turned to making kitchen knives, which proved to be a lucrative activity.
How to use a Gyuto knife?
Gyuto can be used in a variety of ways depending on your preferred cutting technique. Here are some of the most common methods:
Rock-chopping
With a firm grip on the handle, begin the cut with the tip of the blade. Without lifting the knife from the cutting board, slide the blade forward until the heel comes into contact with the board. Then, repeat this motion by lifting the heel of the blade into the air and rocking back and forth along the blade. This technique is ideal for chopping vegetables quickly and efficiently .
Pull-cutting
For this technique, place the heel of the blade on the back of the food you wish to cut and slide the blade forward, contacting the cutting board from the heel to the tip. This method is great for cutting proteins such as meat or fish.
Push-cutting
Hold the blade parallel to the cutting board and, using the flattest part of the blade near the heel, push down and forward at a 45-degree angle. Once the cut has passed through the food, lift the blade and repeat the process. This style is ideal for precise, controlled cuts .
What size Gyuto knife to choose?
The length of a Gyuto blade can vary depending on the user's needs. Shorter knives (180-210 mm) are more maneuverable and are recommended for tasks requiring precision, while longer blades (240 mm or more) offer a larger cutting area, ideal for handling large pieces of meat or vegetables.
Final thoughts
The Gyuto knife is a key piece of equipment in any kitchen, for both professional chefs and home cooks. Its versatile design and rich history make it an indispensable tool if you want to improve your culinary skills. We recommend starting with a Gyuto between 180mm and 210mm if you prefer a handy knife, or a 240mm model if you are looking for a longer knife for large cuts.
If you're ready to take your cooking to the next level, explore our selection of Gyuto knives here and choose the one that best suits your needs.
