The Gyuto is the Japanese version of the classic Western Chef’s knife. I can't really think of a traditional western single bevel kitchen knife. As per the previous product … 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. 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. This blade isn’t only efficient and sharp though, as it’s also eye catchy and aesthetically-appealing, with a beautiful Damascus pattern and a Hammered tsuchime finish that adds to the knife’s dramatic looks and makes it the perfect addition to your Knife Blocks or Magnetic Knife Strips. So, you can say the origin of Gyuto is either Germany or France. After all, who doesn’t dread spending hours honing their knives every few days? In a nutshell, we would highly recommend this Gyuto to any home chef looking to quickly bolster their kitchen knife collection with a Japanese chef’s knife that won’t blow a hole in their wallet. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. It's all comes down to preference in the end and no one style is best. A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. Starting with the main question; why should you get a Gyuto? SIZE: 12" BLADE, 5 1/2" HANDLE, 17 1/2" OVERALL. The blades are thinner than other types of knives. While you’re here, check out some of our other kitchen accessories and knives! For the grip, you get a handcrafted handle that’s made of natural Shitan Rosewood, which can give you a comfortable, firm, and safe grip, especially that it comes with a double bolster for hassle-free swinging. The best Gyuto knives are either made of SG2 or VG10 stainless steel, both of which are pretty hard and durable. The pointed blade tip of the Gyuto … Made in Japan. Shun for instance makes fairly thin edged knives with a very german (big belly) profile. The edge profile gives the blade more … This material can easily last for ages, and it’s pretty hard as well. Do not get confused, as the Gyuto is the eastern version of the western chef’s knife, thus the name of this product, but we’ll get more into that later in this article. A harder knife will generally hold a sharper edge longer, but is also more prone to chipping rather than deforming (bending). 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. The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price … 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. Stainless or carbon steel? COLOR: BLACK HANDLE. MODEL T8512. The Chef’s knives are convenient for a lot of big chunks of meat. 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. 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. Edge robustness is something to take into consideration. 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). SG2 steel, just like VG10, is pretty tough and hard, which allows this blade to score a whopping 64 on the Rockwell scale of hardness. 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. SG2 is known for being extremely hard, which explains why it offers excellent edge retention and why it’s known as the Super Steel. VG10 is a dependable high carbon stainless steel, and it’s not too different from SG2 performance-wise. Gyuto's are going to be more in line with a single cutting motion but being a westernized version of a … 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. The Yoshihiro Gyuto is a well-priced blade that offers exceptional sharpness, impressive durability, and unbeatable comfort. Tojiro Black Finished Shiro-ko Kasumi Gyuto Knife. As a matter of fact, we’d say you need both if you want your cutlery arsenal to be whole and fully-efficient. 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 … The handle is equally stylish and efficient, as it’s made of dark charcoal PakkaWood and features deep crimson striations along with Shun’s signature logo for added elegance. 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. The modern Japanese chef called, called a gyuto, is the closest thing to a truly international knife out there.The design, which originated after WW2, borrows heavily from the French … 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. 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. Worry no more, as we’ve already done the heavy lifting and chose the best Gyuto knives for you to get your foot into the Asian cuisine door the right way. Besides, these materials offer exceptional edge retention, which means that you needn’t worry about maintenance if you go with any of our recommendations. 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's many more things to take in to consideration when selecting a knife than the blade profile. The Gyuto is true multi-purpose knife. But they won't deal with tomatoes and onions as delicately as a thin edged knife will. Now, the next question, why should you get one of the best Gyuto knives rather than a regular kitchen chef’s knife? The knife also comes with a full-tang handle for the extra durability. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife… A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. 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 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. The Gyuto is a versatile knife called "Chef's Knife" that blends the Japanese style Nakiri with the Western style chef's knife. Gyuto is the japanese name for our western chef knife. 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. Japanese Chef Knife … CHEF MASTER CHEF'S STEEL COOK'S KNIFE. at work i suffer thru whatever they buy for me, but thank god i can sharpen them at my leisure. Besides, French and Germany imported the chef’s knife from Japan. 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. Gyuto … It is designed for more precise slicing and is a workhorse in the Japanese professional kitchens. Which to Use: Gyuto vs. Santoku With that said, if you can only afford one good chopping knife, the Gyuto … Truth be told, you shouldn’t. Besides, you get really, really good edge retention, making this Gyuto a godsend for those who dread continuous maintenance. When you’re ready, click the yellow button to get the best price on Amazon! The Gyuto and chef’s knives are almost identical. 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. Like the familiar western styled chef’s knife, gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. Versatility has it's place but even a German chef's knife isn't actually all that versatile. It does, however, give me excellently thin and uniform slices on bigger veggies like cucumbers than I can seem to get with my 10" chef. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. 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. Versatile cooking knife for cutting up, filleting and preparing meat and fish. Ikkanshi Tadatuna Wa Gyuto Knife 270mm INOX Balde Japanese Chef Knife. Yoshihiro is another high-end brand, and its Gyuto is what you’d call a middle ground product. It’s nearly impossible to tell a slightly thicker Gyuto with a double bevel and a western-style handle from a western chef’s knife. Comfortable curved black handle. Press question mark to learn the rest of the keyboard shortcuts. Gyutos are shaped the same way as western chef’s knives and used the same way. They also have included a distal spine taper, which I expect on a chef’s knife or Gyuto. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. $40.00. New comments cannot be posted and votes cannot be cast. If you’re not familiar with the metric, the only thing that you should know is that 64 is so darn high, which means that you can expect excellent edge retention even with minimal maintenance. If you’re willing to pay the price to get your ever-wanted peace of mind, this is the Gyuto for you. I also have to admit that I favor one of these over the other. 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. 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. Slim blades for intricate tasks, pull or push cuts. The blade profile is more in line with a Gyuto since it is straighter than a western chef knife. Gyuto or a chef's knife … If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. Custom Ash 210mm or 270mm Wood Cover with Pin. Typically these are light strong knives, and hold a very sharp blade easily. $440.00. Using this knife, all your chopping, mincing, and dicing tasks will be carried out with ease. The 34373-243 Gyuto is the epitome of beauty, sharpness, and durability, and it definitely lives up to the Miyabi name. For most users a gyuto is practically the only knife needed in the kitchen. 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. This knife is very similar to the Western/European chef knife and the gyuto. I like my gyuto alot, but it's not excellent for cutting hard/stiff things. The Damascus patterns and hammered tsuchime finish make the blade look absolutely stunning. When choosing the best Gyuto knives available today, we looked for certain features and based our selection on a set of criteria that would differentiate a high-quality Gyuto from a low-quality one. Japanese Chef Knife Gyuto, nice knife, Ontario Knife Company Stainless Steel Blade Stainless Steel Handle Collectible Modern Factory Manufactured Folding Knives, Hampton Stainless Steel Flatware & Silverware Forge, Robeson Original Factory Manufacture Vintage Folding Knives, Pampered Chef … German style Chef knife is much more versatile and much better. 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. Since a Gyuto knife has the same use as western chef knives, the handles are styled in either a Japanese or western way. once i discovered the santoku i have not really used a western chef knife at all given the choice. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife. Nevertheless, the price difference between this knife and the other recommendations is huge, which makes up for the few compromises in quality. In our reviews, we tried to pick different products from various price ranges to offer an option for every budget. You can get away with pretty long periods in between your honing sessions, and you won’t notice any noticeable drop in sharpness. The store specializes in Japanese chef knives. Now that you’ve seen our top 5 recommendations, we’ll give you more detail on each of them, including why we liked them. Both cut things well, but you might want to mix it up. 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. The Shun Gyuto is no different, as it comes with all the perks of the brand to take care of all your cutting tasks. Besides, SG2 features extra vanadium, giving it an increased wear resistance. Both: French style chef's knife (sometimes referred to as a sabatier profile). More versatile than what? It is a true multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques and is suitable for cutting the vast majority of meats, fishes, vegetables and fruits. 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. Of course other styles such as a nakiri is only a push cutter and a santoku strongly favors push cutting. I do a good amount of cooking at home … To start off this list, we chose a knife that will fit … Not only does it look stunning from the outside, with a beautiful flower Damascus pattern on the blade, which adds to the durability, and an ergonomic birchwood handle, but it also packs a super sharp edge with a 9.5 to 12-degree cutting angle and a durable SG2 core that will last for a lifetime with proper care. I have one that came as part of a set and I'm not a fan of it for regular use. They are also … If you want the nerdy comparison, know that SG2 can go up to 64 on the Rockwell scale of hardness, while VG10 scores around 60-62. 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. Despite its low price tag, this blade is made of a premium material, which is the VG10 stainless steel mentioned above in our review. It weighs more than most of the other knives tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge. What makes VG10 steel special is the excellent durability and edge retention that it offers. The Gyuto is the Japanese version of the classic Western Chef’s knife. But that's just the blade profile. 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. If you are looking for a Gyuto Knife with a really … Way easier to handle than a chef's knife imo. Post anything related to cooking here, within reason. There are some similarities between the chef and the Gyuto knife. The Shun Gyuto boasts an SG2 Japanese steel core, which is protected by 32 layers of a stainless Damascus pattern on each side. Pick it up: Gyuto or Japanese style chef's knife. Miyabi 34373-243 Chef’s Knife. Unfortunately, you won’t get the same handle found in Shun’s Gyuto, but you’ll get a decent one anyway; the black canvas micarta handle, which is beautiful, durable, and comfortable to grip. Starting with the expensive side of the spectrum, we … $419.00. The Tojiro DP Gyutou is the full-blown budget option in the best Gyuto knives list. There's also steel to consider. Gyotu – All Purpose Chef’s Knife This is a multi-purpose, large bladed knife that you can use for everything. Man, this hasn't gotten the attention it deserves... Really well thought out and presented answer! $397.00. Gyutos 270-300mm . 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. Gyuto (牛刀): (beef-sword) This knife is known as the chef's knife used for professional Western cuisine. 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. Victorinox's Fibrox Pro chef's knife is the best value for the money of any knife I have tested. How hard is it heat treated to? 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. © 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. 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. Back to the expensive options with the Shun Japanese chef’s knife, which is the priciest product on our list. 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. 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. 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? Our list includes two high-end Gyuto knives from Miyabi and Shun, one middle ground option, the Yoshihiro Gyuto, and two budget options, from Enso and Tojiro. 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? First, most Gyutos do not have a traditional western bolster that runs down the … 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. Truth be told, you can’t go wrong with either. It’s about time we checked the budget options, isn’t it? Gyuto is more of a Western design. Gyuto is the Japanese counterpart of the traditional western chef’s knife, so why should you get one in the first place, and why should you go with a Gyuto rather than a regular chef’s knife? Keep in mind that due to their construction, it’s highly recommended to avoid cutting bones with a Gyuto, so leave that to your French chef’s knife from Wusthof Knives or Sabatier Knives. … Like the Gyuto and the European Chef knife, the quality of the blades will vary depending upon the manufacturer and the material used. 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. This knife is steep, but considering what you’re getting, it’s worth every penny. Looks like you're using new Reddit on an old browser. If you're dead set on a traditional German knife profile—characterized by a more curved blade that's bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. 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. 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. 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. Starting with the expensive side of the spectrum, we introduce the Miyabi 34373-243 Chef’s 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. In other words, Gyutos and chef’s knives … 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. It doesn't have the high-quality construction as some of the others here, but it's also only $30. 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. Thicker edges will allow you to deal with things like chicken bones. So, we’ve seen the expensive options, and we’ve seen what the middle ground has to offer. It has a thin blade designed … Without further ado, let’s get the Gyuto knives reviews. What else could you ask for? For the construction, the Tojiro DP Gyutou boasts a VG10 stainless steel core, which, as we mentioned before, is tough, durable, and offers exceptional edge retention. 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. The Gyuto is the Japanese version of the western chef’s knife. I say demo them at a store and see which one feels more in tune with your style. $363.00. I cook a lot of Asian food, which means hell of a lot of vegetable chopping with a straight up and down motion. Get one of the best Gyuto knives, and all of that will be of the past. 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. Looking to buy a new knife, would love some advice. 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. Santoku knives … This Gyuto knife from Yoshihiro packs a forged blade, one that features a VG10 stainless steel core covered in 46 layers of stainless steel to form a beautiful Damascus pattern that’s characteristic of Japanese blades. So, it's mostly preference. Firstly, Germany invents the Gyuto knife in the century of 19th. As always, we recommend you keep your knives sharp with an electric knife sharpener, as well as safely kept in either a knife block or on a magnetic knife strip held safely in your kitchen pantry or kitchen island. How many times have you been frustrated when making a meal just because the knife is too dull to cut through anything? 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. Ikkanshi Tadatsuna Wa Gyuto 300mm INOX Japanese 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. Should you get a Gyuto or a chef’s knife? That’s basically an aspiring chef’s dream come true. They’re shaped the same way and used the same way. Even the balance point has been adjusted to accommodate the rocking motion. A push cutter and a santoku strongly favors push cutting western style knives, so called “ knife... D call a middle ground product it is used in the end no! 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