ALL YOU NEED TO KNOW ABOUT THE GYUTO

Deciding on a new knife is not an easy task, with so many options to choose from, how on earth do you know what knife is "the one". We spend most of our time searching for the best Japanese knives available so you can rest assured that once you have found a knife that meets your criteria, it will exceed  your expectations. 

BENEFITS AND VERSATILITY OF THE GYUTO 

The Gyuto is the Japanese equivalent to the western style chefs knife and is without question the most versatile knife shape available, Ranging in size from 180 mm to 240 mm (7 inches to 10 inches) and sometimes even longer. This length makes them adept at many tasks making the Gyuto capable of handling almost any task you'll come across in the kitchen.

COMMON USES OF THE GYUTO

The Gyuto is used as a general purpose, do it all knife. Because of its length its a great slicer of both raw and cooked proteins and vegetables; Whether you're slicing salmon for sushi night or a brisket out of the smoker, the Gyuto is up to the task. It doesn't stop there though, The Gyuto will have  you chopping up a storm and is great for flying through all the most common ingredients you'll encounter like onions, sweet potato, peppers just to name a few. Larger ingredients like watermelon and butternut squash and easier to deal with when using a larger knife but with enough practice, you'll be mincing even the smallest ingredients as well. 

ALTERNATIVES TO THE GYUTO

While its length can be a benefit to some, others may find the Gyuto a bit too long for their needs; Maybe you have a small work space or you find the Gyuto a bit intimidating. If that's the case you might consider a Santoku or a Bunka. Both of these shapes are super versatile in their own right, but because they are a bit shorter, they're less scary, easier to wield and more compact.

TIPS FOR CHOOSING YOUR FIRST GYUTO

While it can be tempting to purchase a Gyuto based purely on aesthetics (I should know, I've done it once or twice), We would highly recommend considering a few factors before making a decision. Japanese knives are made from a variety of steel types which can impact their maintenance requirements. Knives made from carbon steel can and will rust if not properly maintained, while knives made from stainless steel will remain rust free. All of our knives have their steel type and care instructions listed on the product page so you can make a better informed decision. You can check out our Knife Maintenance blog post here. You should also consider whether you want a standard 210 mm (8 inch) or a longer 240 mm (10 inch). The longer the knife, the more time it will take to grow accustomed to it's length but the more versatile it will be. We are also always happy to provide more guidance during your journey and are happy to help in the live chat feature on our site.