Gyuto literally means beef sword and was initially used for cutting meat in Japan. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular. Many Japanese sujihiki knives are honed incredibly sharp. Single Bevel Vs. Sujihikis. Nakiri is double bevel and it has single bevel counterpart called Usuba. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. Hiroyuki Terada - Diaries of a Master Sushi Chef 7,718,199 views Double Bevel. Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. It measures from 9.5 to 12 inches and is sharp. The general sizes range from 240 mm to 300 mm. This is one of the most critical features a chef looks for, be it a Gyuto knife, Petty knife, Sujihiki … 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. The rippling effect of Damascus steel is obtained by folding and hammering the steel over and over again--in the case of this knife, 46 times! Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Gyuto or a chef's knife can be purchased in single or double bevel version. Throughout this review, you’ve noticed the terms “Single Bevel” and “Double Bevel,” which corresponds to the level of sharpness a knife has. It started from meat handling. 5. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. The general sizes range from 120 mm to 180 mm. It started from vegetable handling. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. Many Japanese chefs and cooks will own a sujihiki knife. Gyutos can be used for the same tasks as the western chef’s knives, and they share the same shape and efficiency as well. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. Petty: This is a smaller knife often used to accompany the gyuto for paring or for smaller produce. Although you won’t probably find a western chef’s knife in Yoshihiro’s knife sets, you’ll come across the Gyuto knife, which is basically the Japanese version of a Chef’s blade. Sep 17, 2010 #3 TulsaLhorn. Same is true for Deba. - Duration: 9:33. Gyuto Vs. Chef’s Knife. The Nakiri was made by Nakaya Heiji) Last edited: Sep 11, 2010. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Sujihikis can be seen in one of two ways: first, as analogues to the familiar western styled slicer; or second, as a western styled, double bevel version of … Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada. (The wa-gyuto, wa-petty, wa-sujihiki, and wa-santoku are all from the Suisin INOX Honyaki series. This long, narrow blade with a slim blade height makes it good for sashimi slicing and filleting/prepping fish and other protein.