Gyuto is the japanese name for our western chef knife. Shun knives are expensive, but they’re endorsed by countless big chefs around the world, which proves that they’re worth their price. Additionally, VG10 steel is easy to care for, especially that it’s stain resistant and so darn difficult to chip or break accidentally, which makes this knife a bargain for those looking for a Japanese chef’s knife that will last for a lifetime. Post anything related to cooking here, within reason. SIZE: 12" BLADE, 5 1/2" HANDLE, 17 1/2" OVERALL. The Gyuto is true multi-purpose knife. The 34373-243 Gyuto is the epitome of beauty, sharpness, and durability, and it definitely lives up to the Miyabi name. You can get away with pretty long periods in between your honing sessions, and you won’t notice any noticeable drop in sharpness. No need to break in a cold sweat whenever your mother-in-law asks about your sushi skills, with the right Gyuto, you can show them who’s the Bosu (that’s boss in Japanese). Above all that hardness and sharpness, this knife sports a stylish tsuchime finish, the same found in the Shun Gyuto reviewed above, giving them nearly identical looks. The Shun Gyuto is no different, as it comes with all the perks of the brand to take care of all your cutting tasks. The Tojiro DP Gyutou is the full-blown budget option in the best Gyuto knives list. So, it's mostly preference. Both cut things well, but you might want to mix it up. Miyabi 34373-243 Chef’s Knife. As per the previous product … Pick it up: Gyuto or Japanese style chef's knife. These days Japanese knives come in both flavors and it's easy to get most of the popular knife types in either version, but not always. If you don’t own a kitchen knife set, that would come in handy all the time, as you don’t need a separate kitchen knife for every purpose. If you are looking for a Gyuto Knife with a really … Looking to buy a new knife, would love some advice. … Finally, Gyuto knives can hold an edge for quite some time, and they’re easy to maintain and care for, again, because of the construction an premium materials used in their making. Besides, French and Germany imported the chef’s knife from Japan. Made in Japan. Miyabi is a high-end brand, one that’s well-reputable all around the world, so you should expect nothing but high-quality if you decide to opt for this knife. Victorinox's Fibrox Pro chef's knife is the best value for the money of any knife I have tested. Versatility has it's place but even a German chef's knife isn't actually all that versatile. A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. While you’re here, check out some of our other kitchen accessories and knives! Unlike most Japanese blades, the Tojiro Gyuto features a double bevel, which means that it can be used by both right- and left-handed chefs, making this knife quite the gem. It’s beautiful from the outside and pretty solid from the inside, with a VG10 steel core that allows it to cut through anything and a well-balanced handle that allows for a comfortable and firm grip. Yes, Gyuto knives can come at affordable prices, and no, that doesn’t mean that you need to make huge sacrifices when it comes to quality, if you choose the right budget brands, that is. Besides being hard and durable, VG10 allows for exceptional sharpness, which means that you can use this knife for all your chopping, slicing, and dicing tasks, and it’ll cut through anything except bones like butter. Way easier to handle than a chef's knife imo. There’s more to this knife than the flashy exterior though, as under all that outside beauty you find a potent cutting core made of SG2 micro-carbide powder steel that’s protected by a hundred layers of steel, which was crafted through an ice-hardening technique to lock the durability and sharpness of the blend. Starting with the expensive side of the spectrum, we introduce the Miyabi 34373-243 Chef’s Knife. Thicker edges will allow you to deal with things like chicken bones. The VG10 stainless steel core is covered by 37 layers of stainless steel on each side to form a beautiful Damascus pattern the same you’d find in other Japanese blades. Gyuto … © 2020 |, While you’re here, check out some of our other, As always, we recommend you keep your knives sharp with an, #2 – Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chef’s Knife, How We Chose the Top Gyuto Knives in Our List, Why You Need the Best Gyuto Knives in Your Kitchen, Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife, 5 Best Wolf Gourmet Appliances for your Kitchen. Of course other styles such as a nakiri is only a push cutter and a santoku strongly favors push cutting. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. In our reviews, we tried to pick different products from various price ranges to offer an option for every budget. Do you typically pick the knife up when you cut, or do you prefer to keep the tip of the blade on the cutting board and rock it back and forth over your food? Variety is the spice of life. That’s basically an aspiring chef’s dream come true. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Despite its low price tag, this blade is made of a premium material, which is the VG10 stainless steel mentioned above in our review. Ikkanshi Tadatsuna Wa Gyuto 300mm INOX Japanese Chef Knife. CHEF MASTER CHEF'S STEEL COOK'S KNIFE. Besides, it features an equally-stylish blade that’s comfortable to hold, allowing this knife to pass the best Gyuto knives test with flying colors. They’re shaped the same way and used the same way. There are some similarities between the chef and the Gyuto knife. This Gyuto boasts a VG10 stainless steel core, which, as we mentioned, again and again, is pretty durable and capable of holding an edge for long. It is designed for more precise slicing and is a workhorse in the Japanese professional kitchens. Despite its many perks and features, there are a few niggles with this knife, mainly when it comes to the balance and overall design, which are lacking compared to other Gyuto knives on our list. When you’re ready, click the yellow button to get the best price on Amazon! No cutlery arsenal is complete without at least one Japanese Knife, and when it comes to Samurai-style blades, nothing can rival the good ol’ Gyuto knives, Japan’s famous all-purpose edges. $363.00. Back to the expensive options with the Shun Japanese chef’s knife, which is the priciest product on our list. You may or may not have actually heard of a gyuto before, but it’s basically just the Japanese version of a Western chef’s knife. JapanBargain 1552 Gyuto Sushi 7-inch Chef Knife. A gyuto will also more than likely be thinner than your traditional western chef's knife. Tojiro Black Finished Shiro-ko Kasumi Gyuto Knife. Ikkanshi Tadatuna Wa Gyuto Knife 270mm INOX Balde Japanese Chef Knife. For the hobbyist chef, budget seeker, and/or aspiring cook, this is all you’ll need for effortless cutting sessions when you crave a plate of sushi at night. As an Amazon Associate KitchenSurfing.com earns commission from qualifying purchases. Gyuto or a chef's knife … at work i suffer thru whatever they buy for me, but thank god i can sharpen them at my leisure. If you’re on a budget and need a super sharp knife that won’t cost you your kidney, the Enso Gyuto is the way to go. How hard is it heat treated to? Its the most used knife in the kitchen, a real classic. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Although not expensive, the Enso Gyuto is pretty efficient, and it offers a quality that rivals what you’d find in products coming from big names such as Kamikoto Knives, Kasumi Knives, Dalstrong Knives, and Zhen Knives. The Gyuto is the Japanese version of the classic Western Chef’s knife. Starting with the main question; why should you get a Gyuto? The Shun Gyuto boasts an SG2 Japanese steel core, which is protected by 32 layers of a stainless Damascus pattern on each side. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife… More versatile than what? I say demo them at a store and see which one feels more in tune with your style. There's many more things to take in to consideration when selecting a knife than the blade profile. They are also … As far as the sharpness itself goes, you get a 9.5 to 12-degree cutting edge that’s obtained through hand-honing following the traditional three-step Honbazuke process, which explains why this Gyuto comes razor-sharp right out of the box and can hold an edge for quite so long. Gyuto Chef’s Knife, 8 inch Japanese Chef Knife 3 layers 9CR18MOV Clad Steel Japanese Kitchen Knife, Alloy Steel Gyuto Knife, Sushi Knife for Kitchen/Restaurant, Octagonal Handle, Gift Box ... Houcho.com Suisin Inox Western-Style Knife Series, Genuine Sakai-Manufactured, Inox Steel 9.4" (240mm) Gyuto Knife … Gyuto's are going to be more in line with a single cutting motion but being a westernized version of a more traditional style will still have some curve to it. Moreover, the derivation of the Gyuto knife … How many times have your Sharpening Stone and Sharpening Steel proven useless for a dull blade of yours? The blade sports the beautiful flower Damascus pattern and the ergonomic, comfortable handle is carved of Karelian Birch, giving it a stunning look and a design that’s both ergonomic and exquisite. VG10 isn’t the only material offering great sharpness either, as the Shun Gyuto is hand sharpened to a 16-degree cutting angle on each side. Which to Use: Gyuto vs. Santoku With that said, if you can only afford one good chopping knife, the Gyuto … Each of the big-time Japanese brands, such as Shun Knives, Yoshihiro Knives, Miyabi Knives, and Tojiro Knives, offer a wide variety of kitchen knives, including the Gyuto among others, which makes selecting one for your kitchen quite the hard task, something that might seem impossible even. It's all comes down to preference in the end and no one style is best. In the end, it all boils down to the following features: The best Gyuto knives that we chose come razor-sharp right of the box. Being Japanese, these blades feature a really thin cutting edge, with an angle that ranges from 16 degrees in the Shun Gyuto to 9.5 to 12 degrees in the Miyabi Gyuto, meaning that they can cut through practically anything like butter. 75 reviews of Phoenix Knife House "I read about this store a couple of weeks ago in the Republic and it caught my eye. The Gyuto is the Japanese version of the classic Western Chef’s knife. I have one that came as part of a set and I'm not a fan of it for regular use. Now that you’ve seen our top 5 recommendations, we’ll give you more detail on each of them, including why we liked them. But they won't deal with tomatoes and onions as delicately as a thin edged knife will. Truth be told, you can’t go wrong with either. If you’re on a really tight budget and want a Gyuto knife that won’t disappoint, the Tojiro DP Gyutou is a solid choice to consider. One thing to add, a gyuto is very much a derivative of the French Sabatier which makes it suitable for both rocking and push cutting. There are four types you should know about: SG2 is a powder metallurgy high carbon stainless steel which can hold a low-angle edge pretty well. The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price … Although it’s pretty hard to tell the difference between the two, it’s worth noting that Gyuto knives shouldn’t be used for boning chicken and similar tasks, as they’re more prone to chipping and bending. In other words, Gyutos and chef’s knives … $40.00. Instead, you’re better off getting both of them, as mentioned above, as each blade is suitable for certain applications, which makes both of them a necessity rather than a luxury in your kitchen. This reliable construction allows for excellent durability and exceptional edge retention, which means that this Gyuto is an ideal choice for those on a budget looking for an affordable knife that will last for long. Nevertheless, the price difference between this knife and the other recommendations is huge, which makes up for the few compromises in quality. Now, the next question, why should you get one of the best Gyuto knives rather than a regular kitchen chef’s knife? The included wooden sheath is just the cherry on top, as it adds to both the beauty and durability, and allows your knife to sit safely in your kitchen drawer with no worries. So, you can say the origin of Gyuto is either Germany or France. The blade profile is more in line with a Gyuto since it is straighter than a western chef knife. This knife is very similar to the Western/European chef knife and the gyuto. The gyuto knife is much more flexible in its kitchen usefulness. I can't really think of a traditional western single bevel kitchen knife. I would argue that it makes for a bad slicer where as a Japanees gyuto makes for a much better slicer at the cost of rock chopping which a German chef's knife does better. For most users a gyuto is practically the only knife needed in the kitchen. Looks like you're using new Reddit on an old browser. How many times have you been frustrated when making a meal just because the knife is too dull to cut through anything? You won’t get the same looks nor performance that you’d get if you go with Shun or Yoshihiro, but for the price you’re paying, we can’t really complain, and this is the closest you’ll get to a perfect Gyuto knife within this price range. $419.00. The pointed blade tip of the Gyuto … Well, for starters, Gyuto is an all-purpose blade, which means that it’s suitable for a variety of cutting tasks around the kitchen, including chopping, mincing, and dicing. once i discovered the santoku i have not really used a western chef knife at all given the choice. Starting with the expensive side of the spectrum, we … The Yoshihiro Gyuto is a well-priced blade that offers exceptional sharpness, impressive durability, and unbeatable comfort. Custom Ash 210mm or 270mm Wood Cover with Pin. Besides, you get really, really good edge retention, making this Gyuto a godsend for those who dread continuous maintenance. Both: French style chef's knife (sometimes referred to as a sabatier profile). Comfortable curved black handle. Most standard and popular blade among Western Style knives, so called “Chefs Knife”. First, most Gyutos do not have a traditional western bolster that runs down the … I like my gyuto alot, but it's not excellent for cutting hard/stiff things. Besides, these materials offer exceptional edge retention, which means that you needn’t worry about maintenance if you go with any of our recommendations. You get a pretty durable blade that’s made of SG10 steel, which is known for sharpness and edge retention, coupled with an ergonomic, well-balanced handle that makes using this knife a breeze. Like the Gyuto and the European Chef knife, the quality of the blades will vary depending upon the manufacturer and the material used. I've also got a bajillionty years of using a Western style knife, so it might just be that I'm old and grumpy and set in my ways. $440.00. You won’t get the same quality as more expensive manufacturers, but you’ll get the bang for your buck without breaking the bank for sure. However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onli… The Enso Large Chef’s Knife is our top choice for the title of the best budget Gyuto knife, and for a good reason, or a set of them. SG2 is known for being extremely hard, which explains why it offers excellent edge retention and why it’s known as the Super Steel. I do a good amount of cooking at home … Also, Gyuto knives are pretty sharp, no matter the manufacturer, because they’re made by skilled artisans using traditional Japanese handcrafting techniques, which means that you needn’t worry about sharpness anymore. Should you get a Gyuto or a chef’s knife? 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