Knife GYUTO ( 牛刀)

Gyuto ( 牛刀) - The Japanese equivalent of the Western chef's knife (Chef ). With a smaller grinding angle, it penetrates slicing materials better than Western-style knives - the knife's back 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 for cutting 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 pieces of beef. The knife has a double-sided beveled blade, making it suitable for both right- and left-handed users.