Introduction
Today’s chef’s knives are multi-purpose kitchen knives that can perform many different tasks well rather than excel at one. For over a century, professionals and aspiring cooks have used Gyuto – the ultimate kitchen knife.
In this article we will discuss about this very popular and beautiful Japanese knife. So, without further delay, let’s start.
History
Japanese foreign policy between the 17th and 19th centuries was isolate the country from the outside world, known as Sakoku. Then the Europeans came into Japan after 214 years, bringing food culture and tools with them. Gyuto is the direct result of that effect. It is Japanese version of the western chef’s knife.
The Japanese literary term gyuto “牛刀” means “cow sword”. Gyuto came into Japanese culture for breaking down meat, which was introduced by Europeans. Slicing, dicing or mincing name it, this knife does it all. This is the tool you must have in your kitchen.
Material and size
High-carbon steel is commonly used in gyuto. Despite some variations, the most authentic gyuto knives have a Japanese handle. Most of the time Guyto’s maintains certain design elements, such as a Damascus finish, Japanese handles, or writings on the blade. The handle is the most noticeable. Its double bevel and building materials make its edges last longer. Double bevel knives tend to lose their sharpness quickly if not sharpened correctly because they sacrifice durability for sharpness, but gyuto knives are fairly edge-retaining thanks to the type of steel used.
Gyuto are different sizes and lengths. The majority of gyuto knives are between 210 mm and 270 mm in length, but can be as short as 150 mm or as long as 390 mm. Knives differ in weight according to their blade and handle. It is generally accepted that gyutos fitted with traditional Japanese handles are lighter in weight than those fitted with western handles.
Varieties of gyuto knives
Folks, different lengths and finishes are available for gyuto knives, which are tailored to fit the cooking style of the cooks. To help you decide what kind of gyuto you need, we’ve outlined the three main types below.
Traditionally, a gyuto knife with Japanese handles is called a wa-gyuto. The handle of a wa-gyuto knife is usually made of wood. As a result of this addition, the knife is much lighter and the balance point has been moved closer to the tip, making it easier to move the blade smoothly, making precision cuts effortless.
Gyuto knife with a western style handle is called a yo-gyuto, simple as that. Only the material of the handle makes the difference between Yo-gyuto and wa-gyuto. For those who are used to the handle of their kitchen knives and do not plan on changing them, yo-gyutos are the best choice.
Kiritsuke gyuto
The kiritsuke is a single beveled traditional Japanese kitchen. It has now become a popular double beveled all-purpose knife which can be used in place of the gyuto. This knife is an excellent alternative to the gyuto for cutting meat, or chopping vegetables and herbs.
Japanese gyuto: benefits
Practically everything can be done with a kitchen knife, but gyuto is the top of that food chain. While western chefs’ knives do it all, gyuto’s features (like beauty and craftsmanship) make it superior.
Japanese handle on a gyuto will not tire your arms and hands. It happens because the tip of the knife will be the balance point of the blade. Smoother cutting as it moves through food thanks to the thinner blade. It is ideal for cutting meat, poultry, and fish.
Conclusion
Gyuto knives play a crucial role in any chef’s arsenal. When it comes to choosing a knife that will be suitable for both Western-style cooking and traditional Japanese cuisine, the Gyuto knife is an excellent choice. But since it is all based on your personal preferences and needs, you will be able to determine the most suitable option for you. We hope that this article has increased your knowledge of gyuto and will assist you in making the right choice.
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