Discover the Best Gyuto for you !

Gyuto: the Japanese beef sword

The gyuto, also known as "牛刀" in Japanese, is a versatile knife that literally translates as "beef sword". It is considered the equivalent of the Western chef's knife and is specially designed to perform all kinds of cutting tasks, whether for vegetables, meat or fish. With its sharp blade and solid construction, the gyuto is an indispensable tool for any professional or amateur cook concerned with the precision and quality of his cuts.

The best way to use your Gyuto

The gyuto is designed to be used in a variety of ways, including the push-cut method and the rocking method. The push-cut method involves raising the blade slightly between each cutting movement, which helps maintain control and precision when cutting food. This technique is particularly useful for achieving clean, uniform cuts, guaranteed to enhance the flavor of food, as well as the aesthetic presentation of dishes.

Another method commonly used with the gyuto is the rocking technique. This involves balancing the knife back and forth while keeping the tip of the blade in contact with the cutting board. This technique enables fast, fluid cuts, ideal for cutting tasks requiring rapid execution.

How to care of your Gyuto

When using the gyuto, it's crucial to ensure that the blade is perfectly straight on impact with the cutting board. This prevents damage to the knife edge, ensuring a precise, even cut while preserving the blade's durability. The wrong angle of impact can damage the blade and affect the quality of cuts.

The gyuto blade is made from high-quality Japanese steel, giving it exceptional sharpness and high resistance to wear. The steels used in the manufacture of gyutos are heat-treated to high levels, enabling them to maintain their sharpness for a longer period than other types of knife.

To extend the life of the gyuto and maintain its sharpness, we recommend regular honing with a quality ceramic honing rod or using the leather block. For non-professional use, we recommend stone sharpening once or twice a year. Stone sharpening must be done with care and precision, respecting the angle of the blade and following the appropriate techniques. If you like, we can take care of it for you with our expert sharpening service. If your Gyuto is made from oxidizable steel, it's essential to take care to clean and dry the blade properly after each use, to prevent rust and other moisture-related damage. If your knife is made from stainless steel, we still advise you to take care of it and not to put it in the dishwasher, for example.

The origins of Gyuto

The gyuto, a popular and versatile chef's knife, originated in Japan during the Edo period, from the 17th to the 19th century. This emblematic knife has its roots in Japanese blade-making traditions dating back to this historic period. During the Edo period, Japanese craftsmen perfected the art of blade forging using sophisticated techniques and high-quality materials. They developed unique skills to create sharp, durable blades that met the demands of the chefs of the day. It was in this context that gyuto emerged as the Japanese equivalent of the Western chef's knife, with its own distinct characteristics and design philosophy. Today, gyuto continues to embody the heritage of Japanese craftsmanship and is recognized worldwide for its exceptional quality and performance in the kitchen.

Gyuto sizes

Gyutos are available in a variety of sizes to meet the specific needs of chefs and cooks. The most common sizes include 180 mm, 210 mm, 240 mm and 270 mm. Each size offers unique advantages depending on the cutting tasks envisaged. 180 mm gyutos are compact and handy, perfect for delicate work and precise cuts. The 210 mm knives offer an ideal balance between maneuverability and versatility, suitable for a wide range of cuts. 240 mm models are popular for their extra length, offering increased reach and improved cutting capacity. Finally, 270 mm gyutos are the largest, offering maximum power and efficiency when cutting large pieces of meat or fish. Whichever size you choose, gyutos deliver exceptional cutting performance for the ultimate culinary experience.

In conclusion

In conclusion, the gyuto is a versatile Japanese chef's knife with a sharp blade and solid construction. Its name, which literally means "beef sword", testifies to its ability to perform all kinds of cutting tasks with precision and efficiency. Whether for cutting vegetables, meat or fish, the gyuto is the ideal tool for expert chefs and passionate amateurs alike. Be sure to use the right cutting techniques, maintain the knife regularly and give it the care it needs for optimum long-term performance.