Collection: Gyuto

The Japanese chef's knife, also called the Gyuto knife, is one of the most important tools in the kitchen. This knife is special because it is one of the best knives you can buy. Unlike other products, it is highly versatile. That's why we make sure to include chef's knives in our range! These are Japanese knives in their original form.

What is a Gyuto chef's knife?

Japanese Gyuto knives (Japanese for "beef knife") have many names. People often call them "French knives" or "chef's knives." In Japan, they are known as Gyuto, Orosi, Funayuki, and Ko-Yanagi. What is a Gyuto knife? Most importantly, it is definitely the most practical knife for the kitchen. It was originally used mostly for cutting beef, but now it has many other uses. This type of kitchen knife is used for both meat and vegetables. You can use it to cut, chop, and make precise cuts with the tip of the knife.

What does a Gyuto knife look like?

It looks different from other knives because of its unique shape. It is usually made of stainless steel and has a wide blade. The Gyuto chef's knife looks like another Japanese knife, the Santoku. However, unlike the Santoku, it is slightly narrower and its blade ends in a point. It ranges from 21 to 27 centimeters in length and 12 to 21 centimeters in blade size (in Japan, it can even be up to 26 centimeters). The blade is wide and smooth. Its sharp edge and sloping curve are also very important. This special design lets you cut with the so-called "rocking technique." This method of cutting involves tilting the knife from the tip to the handle. During such cutting, the cutting board must remain in contact with the cutting board at all times.

What is a Japanese Gyuto made of?

 Today, Japanese chef's knives are made from a combination of carbon steel and stainless steel. A chef's knife made from this alloy is known for its strong construction. It's important to note that how they're made also affects this. Chef's knives are made from a single piece of metal. This makes the knives stay sharp longer than knives made with other materials.

What is a gyuto knife used for?

The name of this knife, Gyuto, means "beef knife" in Japanese. It was originally used only for cutting beef. Nowadays, it is used much more than it used to be. The Gyuto knife is one of the most useful kitchen knives. Today, chef's knives are used not only for cutting meat, but also for many other things. You can also use it to cut vegetables or chop spices. You can also use this knife to grind, crush, chop, or transfer food cut with the knife from the cutting board to a pan. This knife has many uses, which is why it is very popular among professional chefs.

What to know about the Gyuto chef's knife

The most important features of the Japanese Gyuto knife include:
-    Sharp cutting edge ensures high cutting precision
-    Distinctive shapes:
-    Length from 21 to 27 cm (in Japan, even up to 33 cm)

-    Cutting edge length from 12 to 21 cm (in Japan, even up to 26 cm)
-    Specially designed cutting edge:
-    Angle of 13 to 15 degrees
-    Thin, bevelled in one direction, and often asymmetrical
-    Knife blade: Full tang or hidden tang type
-    Hardness: Above 58 HRC, which means it is significantly higher than in European knives
-    Special reinforcement: the so-called bolster
It's also important to know that these knives are not mass-produced. They are often made to order, and some of them can take up to six months to deliver.

Why should you choose a Japanese chef's knife?

Professionals often recommend Gyuto chef's knives. They are some of the most popular kitchen knives. It's important to consider this, especially since chefs usually have unlimited access to many different kitchen knives. Why is this? As mentioned earlier, this type of knife is very versatile, which is important here. Japanese Gyuto chef's knives can be used for cutting, chopping, grinding, and chopping a variety of foods – not just meat. You can also use them for vegetables, herbs, and many other things. This knife can replace many other knives. It's also practical because it fits well in your hand and is light, which makes it comfortable to use. They will be useful for both professional chefs and home cooks. If you're looking for a knife that can be used for everything, check out the Japanese Gyuto chef's knife. It will be useful for anyone who avoids having a lot of equipment and utensils in the kitchen.

How do you sharpen a Gyuto knife?

The chef's knife has many advantages, but it also has some flaws. Like other knives, its blade will become dull over time. But this doesn't happen as often with Gyuto knives. This is all thanks to the technology used to make them and the strong material they are made of. What's the best way to sharpen Japanese chef's knives? What about sharpening Japanese knives? It's best to use a special tool for this, and then make the blade sharper with a sharpener. You can also use modern electric sharpeners to keep these knives sharp. This will definitely make the blade much sharper faster. However, many professional chefs believe that manual sharpening produces the best results.
You should also adjust the method of sharpening a kitchen knife to match the hardness of the Gyuto knife. Products with a hardness below 59 HRC can be easily sharpened with a home wheel sharpener. However, if the knife has a hardness between 59 and 66 HRC, you will need a whetstone to sharpen it. It's also a good idea to use a rod to keep the knife's edge sharp. Once a week, just run it 2-3 times along the blade. When using a rod, however, remember not to completely blunt the knife blade.

What should you look for when buying a Gyuto knife?

First, it's important to buy them only from trusted and proven sellers. There are many products on the market that only offer low prices. To make sure you get a knife that will last, it's important to know where it's made. Another very important thing to consider when buying a knife is how hard it is. Good quality Japanese chef's knives (Gyuto knives) should have a minimum hardness of 59 HRC (out of 66 HRC). The level of hardness also affects how the knife is sharpened. Products with a hardness of up to 59 HRC can be safely sharpened on a wheel sharpener. If a knife has a hardness above 59 HRC, you need to sharpen it on a stone. You can find Japanese knives that meet these criteria in our store.

Chef's Knife – Reviews

User reviews of the chef's knife speak for themselves. This product is one of the most useful kitchen utensils. A classic Japanese chef's knife is useful in restaurants and for home use. A Japanese chef's knife is full of contrasts. It is light despite its considerable size. It ensures high cutting precision and can be used to process a large number of items. The brands considered to be the best at blacksmithing – Hideo Kitaoka and Sioru Kamo – are particularly highly regarded by professionals. These knives are usually made of stainless steel. They are excellent Japanese knives.

Where can you buy Gyuto chef's knives?

You can buy Japanese Gyuto chef's knives online or in stores that sell kitchen equipment. You can find high-quality products at a good price on the Hamono.pl online store website. These include products from well-known brands such as Brieto, Global, Masamoto, Misono, Nagomi, Tojiro, Kyocera, Takahisa Damascus, Takeshi Saji, Tamahagane, and Masahiro. Japanese kitchen knives are known for being high-quality and durable.
Hamono – professional chef's knives! We guarantee our kitchen knives, including the best Japanese knives. Take a look at our list of the best kitchen knives.