画像確認用

The GYUTO, also known as a chef's knife, is a representative type of Western-style kitchen knife. While its name, "GYUTO" (which translates to "cow sword"), might give the impression that it is exclusively for cutting meat, that is not the case. It is a versatile knife that can handle a variety of ingredients, including meat, fish, and vegetables.

It is similar in shape and purpose to a Santoku knife, but there are subtle differences. The size of a Gyuto knife is larger, so small people or those who are not used to using them may find it difficult to handle.

KINDS	GYUTO	SANTOKU
Appearance
Blade Length	180mm to 270mm, something over 300mm	Approximately 165mm to 180mm
Blade Shape	The blade curves towards the edge. The tip is sharp.	Parallel to the cutting board. Slightly rounded tip.
How to cut	Cutting by taking advantage of the curvature, push cutting, and pull cutting	Vertical cutting/press cutting
Suitable ingredients	For cutting large chunks of meat, fish, vegetables, and tendons using the tip	Vegetables (shredded and peeled), fish, small fruits, and shredded meat
Usage scenarios	Professional chefs, semi-professionals who use a variety of ingredients and are particular about cooking, and people who are particular about tools	Small kitchen for beginner cooks, average households, and people living alone

Click here for Santoku knives >>