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. It doesn't have the high-quality construction as some of the others here, but it's also only $30. Shun for instance makes fairly thin edged knives with a very german (big belly) profile. For most users a gyuto is practically the only knife needed in the kitchen. 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. $397.00. Of course other styles such as a nakiri is only a push cutter and a santoku strongly favors push cutting. 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. I also have to admit that I favor one of these over the other. The Gyuto is the Japanese version of the classic Western Chef’s knife. How hard is it heat treated to? It is designed for more precise slicing and is a workhorse in the Japanese professional kitchens. If you’re willing to pay the price to get your ever-wanted peace of mind, this is the Gyuto for you. A harder knife will generally hold a sharper edge longer, but is also more prone to chipping rather than deforming (bending). The best Gyuto knives are either made of SG2 or VG10 stainless steel, both of which are pretty hard and durable. Gyutos 270-300mm . While the extra hardness of SG2 steel gives it the edge (pun intended) when it comes to edge retention, it also makes it a bit harder (definitely intended as well) to care for and sharpen. Do you want a razor capable of slicing tomatoes paper thin, or a beast capable of breaking down chickens without breaking a sweat? How many times have your Sharpening Stone and Sharpening Steel proven useless for a dull blade of yours? It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. Even the balance point has been adjusted to accommodate the rocking motion. Yoshihiro is another high-end brand, and its Gyuto is what you’d call a middle ground product. 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. So, we’ve seen the expensive options, and we’ve seen what the middle ground has to offer. 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 the Japanese version of the classic Western Chef’s knife. So, you can say the origin of Gyuto is either Germany or France. It’s made of VG10 stainless steel, the same used in high-end knives from the likes of Shun and Yoshihiro, and it comes razor-sharp out of the box. COLOR: BLACK HANDLE. $440.00. Versatile cooking knife for cutting up, filleting and preparing meat and fish. The first thing you’ll notice about this Gyuto is the elegance and style of both the blade and handle, making it true eye candy, and something that would appeal to your guests and critiques. 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. Its the most used knife in the kitchen, a real classic. The pointed blade tip of the Gyuto … 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. © 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. Made in Japan. 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. I like my gyuto alot, but it's not excellent for cutting hard/stiff things. The Gyuto is the Japanese version of the western chef’s knife. Typically these are light strong knives, and hold a very sharp blade easily. The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price … The Yoshihiro Gyuto is a well-priced blade that offers exceptional sharpness, impressive durability, and unbeatable comfort. 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. I do a good amount of cooking at home … 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. 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. I say demo them at a store and see which one feels more in tune with your style. There are some similarities between the chef and the Gyuto knife. Gyutos are shaped the same way as western chef’s knives and used the same way. Gyuto is more of a Western design. I've heard that gyutos are sharp, but aren't robust enough for a lot of chopping, would you actually recommend a santoku instead for that kind of work? A gyuto will also more than likely be thinner than your traditional western chef's knife. 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. VG10 is a dependable high carbon stainless steel, and it’s not too different from SG2 performance-wise. 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. 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. Besides, SG2 features extra vanadium, giving it an increased wear resistance. Back to the expensive options with the Shun Japanese chef’s knife, which is the priciest product on our list. 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. If you are looking for a Gyuto Knife with a really … The Shun Gyuto is no different, as it comes with all the perks of the brand to take care of all your cutting tasks. 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