THE GYUTO KNIFE ANATOMY

submitted 4 days ago by estherholly01 to askdemcra

The Gyuto Knife translates as the “Cow Knife” and much like a cow it works daily as one of the broader utility knives in anyone’s collection. The Gyuto is the Japanese knife that comes close to the western “Chefs Knife.” The main differences between a gyuto and chefs knife is that most Gyuto knives will be tipped with a harder steel (addition of carbon in the core) and also lighter in weight (mainly due the the single tan described below). If you only have one knife in the kitchen go with the Gyuto knife.