Frequently Asked Questions About Gyuto Knives
What is a Gyuto?
The Gyuto is the classic Japanese chef's knife and an all-rounder for meat, fish, and vegetables. It originated in the Meiji era as Japan's answer to the Western chef's knife.
Which Gyuto size is right for me?
The most popular size at ISSHO TABERU is 16 cm: The Mini Gyuto is fast, light, and extremely controllable. Those who want more cutting length for larger ingredients choose 20 cm or more.
Which gyuto is easy to maintain?
The 69-layer Gyuto from the Damascus line and the Carbon Gyuto are rust-resistant. The Gyuto line made of SK85 carbon steel and the Izutsuki Nanbu-Gyuto are sharper in character but require more maintenance.
Gyuto or Santoku?
The Gyuto has a longer, more pointed blade for pull cuts; the Santoku is shorter, focusing on straight cuts on the board. At ISSHO TABERU, the Kamagata takes on the versatile all-round role.
Gyuto or Kamagata?
The Gyuto has a longer, tapering blade and is closer to a Western chef's knife. The Kamagata is more compact with a straight cutting edge. Both are all-rounders.
