Gyuto - Japanese Chef Knives : MTC Kitchen

Gyuto Chef Knives

The Gyuto is an adaptation of the classic Western chef knife profile for the Japanese market. its versatility is the same as a Santoku and can be used as a general-purpose knife for any task. Many would consider a Gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef's knife, a Gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tends to be thinner at the edge as well as the spine than most European chefs' knives and as a result, has less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.

Gyuto Chef Knives

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Nenohi Sakura Kiritsuke Gyuto 210mm (8.2")

Nenohi Sakura Gyuto 210mm (8.2")

Nenohi Nagi Gyuto 210mm (8.2") Green Jigged Bone Handle with Saya Cover

Nenohi Nagi Gyuto 210mm (8.2") Blue Jigged Bone Handle with Saya Cover

Nenohi Nagi Gyuto 210mm (8.2") Amber Jigged Bone Handle with Saya Cover

Nenohi Nagi Gyuto 210mm (8.2") Kaisen with Saya Cover

Nenohi Nagi Gyuto 210mm (8.2") Dry Silver with Saya Cover

Nenohi Nagi Gyuto 210mm (8.2") Desert Ironwood Handle with Saya Cover

Nenohi Nagi Gyuto 210mm (8.2") Carbon Fiber Handle with Saya Cover

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