The Gyuto, cow sword in Japanese, is the Japanese version of the classic Western chef's knife. It is a true multi-purpose kitchen knife that can perform a wide variety of tasks such as cutting meat, fish, vegetables and fruit. The pointed knife tip of the Gyuto is good for very precise cutting.
With this knife you can use the three different cutting techniques: German, French and Japanese.
• German style: here we make a rolling movement forwards with the tip of the knife always in contact with the cutting board.
• French style: here we make a pulling movement backwards whereby the heel is first lifted up and then comes down.
• Japanese style: this style is called the push cut where we make an up and down movement and push forward.
The blade of the Japanese Gyuto tends to be thinner and lighter than that of a Western chef's knife, and the balance point of the Gyuto tends to be slightly further forward towards the tip. The combination of these features makes the Gyuto feel extremely agile and precise in use.