• Gyuto

  • The Gyuto is a versatile double-edged knife that can be used for cutting meat, fish, vegetables, and various other ingredients.

Gyuto Collection

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  • All Japanese Knives from Sakai City

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

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    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

    Saya (Sheath) 

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

  • What is a Gyuto?

  • The Gyuto, also known as the chef’s knife, is one of the types of knives made in Japan and emerged with the opening of Japan during the Meiji era. This versatile knife can cut meat, fish, and vegetables, with its roots in Western dining culture. Particularly, after the meat-eating ban was lifted in 1868, it was used for preparing beef, a symbol of Western cuisine, which led to its name, "Gyuto." Unlike traditional Japanese knives, the Gyuto is designed for efficient cutting by pushing rather than pulling. Recreated with Japanese techniques, this knife is widely used as a multi-purpose tool.

  • Uses for Gyuto

  • The Gyuto is a versatile knife that can be used for meat, vegetables, and fish. Originally, as the name suggests, it was a knife designed for cutting beef, but due to its ease of use, it is now used for a wide variety of purposes.

  • Generally, the only things it cannot be used for are hard items like fish bones and frozen food, but aside from that, the Gyuto's versatility allows it to be used for almost any task

  • Prioritizing ease of use, the Gyuto is double-edged, and to accommodate different types of ingredients, it also comes in various lengths.
Features of Gyuto

  • A Longer Blade on Gyuto Knives is Recommended

  • When it comes to Gyuto knives, longer blades are highly recommended. Professional chefs often use knives with longer blades because they frequently handle larger ingredients. A longer blade allows them to cut larger areas at once, making the process more efficient.

  • Additionally, when performing a sliding cut, the part of the blade that touches the cutting board tends to lose its sharpness over time. However, with a longer knife, you can change the contact point on the cutting board to maintain the sharpness. This helps prevent the cutting board from wearing down the edge and allows you to continue cutting smoothly.

  • Another advantage of a longer blade is that you can adjust the cutting point more freely. This means that even if one part of the blade becomes dull, you can use a different section to cut. It’s especially useful when you can choose the most suitable part of the blade depending on the ingredient, adjusting for better cutting control.

  • Moreover, making larger and quicker sliding cuts with a long knife often enhances cutting performance. It is also said that using both the knife and the cutting board smoothly results in cleaner cuts.

  • For these reasons, it's clear why professional chefs often opt for longer knives. Even if you're buying a Gyuto for the first time, choosing one with a longer blade will give you a better experience and more versatility in the kitchen.

  • Differences Between Santoku and Gyuto Knives

  • When choosing between a Santoku and a Gyuto knife, it's important to understand their distinct characteristics and ideal applications. Both knives are celebrated for their versatility, yet they excel in different areas of food preparation. The Santoku is a staple in many kitchens for its all-purpose utility, designed to handle a variety of tasks from chopping vegetables to slicing meats. Its compact blade offers excellent control, making it a go-to for everyday use. In contrast, the Gyuto features a longer, curved blade that is perfect for precise push-cutting techniques. This makes it particularly advantageous for tasks requiring smooth, efficient cuts, such as in professional kitchens or when preparing larger quantities of food. Understanding these differences will help you choose the knife that best suits your culinary needs, whether you're looking for versatility or specialized performance.

  • Main Features

    Santoku:

    • Blade Length: Typically 165mm or 180mm. Some variations include 150mm and slightly longer models.
    • Blade Shape: The blade is characterized by a slightly rounded tip and a relatively straight base, making it suitable for various cutting techniques.

  • Gyuto:

    • Blade Length: Available in various lengths such as 180mm, 210mm, 240mm, 270mm, and 300mm.
    • Blade Shape: The blade features a smooth, gradual curve from the base to the tip, ideal for push-cutting techniques.

  • Advantages

    Santoku:

    • Versatility: Known for its all-purpose nature, the Santoku knife is a versatile tool suitable for cutting meat, fish, and vegetables.
    • Ease of Use: Its blade shape is designed for lifting and pulling cuts, which is beneficial for tasks like chopping and slicing.

  • Gyuto:

    • Cutting Efficiency: The Gyuto’s longer, curved blade excels in push-cutting techniques (Oshigiri), making it easier to slice through food with minimal effort.
    • Comfort: The extended blade allows for smoother and faster cuts, reducing fatigue during prolonged use, which is particularly useful in professional kitchens or for large-scale cooking.

  • Considerations

    Santoku:

    • Push-Cutting: The Santoku’s shorter blade length makes it less ideal for push-cutting compared to the Gyuto. For tasks requiring extensive push-cutting, such as in professional settings, the Gyuto may be more suitable.
    • Cutting Precision: Although versatile, the Santoku’s design is less optimized for tasks that require a high level of precision in push-cutting.

  • Gyuto:

    • Specialized Use: While the Gyuto is excellent for push-cutting and general use, it may not be as adept at certain delicate tasks where a shorter, more controlled blade like that of the Santoku could be advantageous.
    • Blade Care: The Gyuto’s extended blade can be more susceptible to damage if used on very hard materials like frozen foods or bones.

  • Summary

    The primary difference between the Santoku and Gyuto knives lies in their blade length and cutting technique suitability. The Santoku is well-suited for a variety of tasks with its all-purpose design but is less effective for push-cutting. On the other hand, the Gyuto’s longer, curved blade excels in push-cutting, making it ideal for tasks requiring extended, efficient cuts. If push-cutting is a significant part of your cooking routine, the Gyuto might be the better choice. For general versatility and ease of use, the Santoku remains a valuable option.

  • At KIREAJI, we highly recommend the Gyuto knife. The Gyuto is favored for its variety of blade lengths and its superior ease of push-cutting (Oshigiri). The key advantage of push-cutting is its reduced risk of cutting errors and increased efficiency. Compared to the Santoku knife, the Gyuto's blade length and shape make it more enjoyable and effective for cutting tasks, which is why we strongly advocate for its use.

FAQ About Gyuto

Knife_forging_process

Is KIREAJI's Gyuto knife single-edged?

No. Gyuto knives, those offered by KIREAJI, are double-edged, meaning they have blades on both sides. This design allows for versatility in cutting and slicing tasks, as the knife can be used comfortably by both right-handed and left-handed individuals.

What is a Gyuto knife used for?

The Gyuto (牛刀) is a versatile Japanese knife used for a wide range of purposes, including:

  • Meat Preparation:
  • Vegetable Preparation:
  • Fish Handling:
  • General Cooking Tasks:

The Gyuto is an extremely versatile knife suitable for both Japanese and Western cooking.

Why use a Gyuto?

The reasons for using a Gyuto knife are as follows:

  1. Minimal sticking of ingredients to the blade: Due to its narrow blade thickness, ingredients are less likely to stick to the blade of the Gyuto knife, allowing for smooth and continuous cutting. This enables efficient food processing.
  2. Sharpness of the blade: The Gyuto knife's thin blade thickness ensures exceptional sharpness, allowing for clean cuts without crushing the ingredients. It can slice through food smoothly without damaging its structure.
  3. Sharp tip: The Gyuto knife's sharp tip makes it easy to make precise cuts and incisions into ingredients. This facilitates intricate tasks and precise cooking techniques.
  4. Utilization of the sharp tip: When using a Gyuto knife, it's essential to utilize its sharp tip effectively. By doing so, one can perform fine tasks and delicate cooking with ease.

These characteristics make the Gyuto knife a preferred choice among many chefs, suitable for a wide range of culinary tasks.

What is the appeal of a Gyuto?

The Gyuto knife has a narrow blade width, which reduces the surface area in contact with the food, resulting in less resistance and making it easier to cut and slice. By utilizing its narrow blade width and long blade length, it excels at slicing tasks such as sashimi blocks, thinly slicing roast beef, and cutting through thick sandwiches without squashing them, all by drawing the knife towards you while cutting.

Why is it called a Gyuto?

It is called a "Gyuto" knife because it is a Western-style knife, which in the context of its origin, is associated with a culture of eating beef, hence the name "Gyuto," which literally means "beef knife."

What are the disadvantages of Gyuto?

The Gyuto knife offers various advantages, such as its ability to perform detailed tasks like slicing through meat fibers or making precise incisions using its sharp tip, thereby expanding its versatility in cooking. However, there are also drawbacks to consider.

One notable disadvantage of the Gyuto knife is that its sharp tip poses a higher risk of accidentally injuring the user's hand compared to a Santoku knife. Therefore, users need to exercise a bit more caution and precision when handling the Gyuto knife to avoid potential accidents.

The Origin of Craftsmanship

  • It’s exhausting work, to the point where my hands can barely move, but the sense of accomplishment when it’s done is like nothing else.

  • The work is tough, demanding so much that my hands feel almost numb. Yet, that only makes the feeling of finishing all the more irreplaceable. The process of hammering the steel, shaping it—it’s like breathing life into the piece. No matter how challenging it is, each moment is a chance to showcase my skill. And when I see the beauty and strength of the finished work, it feels like every hardship has been worth it.