Gyuto knife

Gyuto vs European chef's knife

The key feature that distinguishes a gyuto knife from a European chef’s knife is the absence of a bolster that extends all the way to the cutting edge. This offers significant advantages. For one thing, the knife is lighter. More importantly, you can use the entire length of the blade, as the bolster does not get in the way at the tip of the blade. This makes sharpening much easier.

How to choose the best gyuto knife?

Of course, we only sell good gyuto knives, so choose the one you like best. However, we do have some tips to help you find the one that's perfect for you.

Consider the length of the blade

Like with any chef's knife, it's important to consider the length of the blade. On average, an all-purpose gyuto has a blade length of about 20 cm. If your hands are a smaller than average, it might be worth looking into smaller gyutos. Maybe between 16 and 18 cm. Similarly, do you have bigger hands? Or do you regularly cut big ingredients like an entire cabbage? Then it might be worth choosing a 23 to 24 cm blade length.

Gyuto type of steel

A gyuto made from stainless steel does not require a lot of maintenance, except for some sharpening now and then. Simply wash by hand, dry well and you're done. You can also choose for the more traditional option: carbon steel. It's not stainless, but it's very tough and can be sharpened to razor-sharpness. One drawback is that ''not stainless'' really means not stainless: if you leave the knife to wash after dinner, the blade may already be very discoloured.

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