The Wa Gyuto (in Japanese gyuto means “cow blade”) is the Japanese interpretation of the classic Western Chef's knife. It is suitable for cutting the vast majority of meats, fish, vegetables and fruits. For meat, it is used to saw back and forth for large cuts, to pull cut for softer meats, for a better surface finish and to push cut for more chewy meat. For vegetables, this Japanese knife is used to chop or thrust-cut like a nakiri near the heel, to rock-chop stiffer produce in the belly and to make fine cuts at the tip. The knife is double bevelled, deep bellied and narrows to a point.There is usually a slope from heel to the tip which causes the wrist to point down and shoulder to raise up to make cuts.