GYUTO knives
Gyuto ( 牛刀) - The Japanese equivalent of the Western chef's knife (Chef ). The smaller grinding angle allows it to penetrate sliced materials better than Western-style knives - the knife's spine and blade taper to a point for versatile use - slicing, cleaning meat, fruits and vegetables. The chef's knife is also suitable for cradling herbs, vegetables and nuts. Gyuto means "beef sword" in Japanese. Originally used to cut meat, it is now the Japanese version of the European chef's knife and has become an essential tool in the kitchen. It can cut almost anything, including large cuts of beef. The knife has a double-sided bevelled blade, making it suitable for both right and left-handed users.
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Japanese chef's knife NANIWA Chef/Gyuto Hisashige with a carbon steel blade. A great knife for slicing, cradling, slicing and cleaning meat, vegetables, fruit and herbs. The...
