Frequently Asked Questions About the Gyuto Line
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.
What is SK85 steel?
SK85 is a Japanese high-carbon steel with 0.85 percent carbon, a further development of the traditional SK5. It takes a very direct sharpness and allows for particularly lightweight blades.
Gyuto or Santoku, what's the difference?
Both are all-rounders. The Gyuto has a longer, more pointed blade for pull cuts and larger ingredients; the Santoku is shorter, focusing on straight cuts on the board. At ISSHO TABERU, the Kamagata takes on the all-rounder role: a straight rear cutting edge for the board, a more precise tip for fine trimming.
Does the Gyuto line require special care?
Yes, slightly more than our rust-resistant lines. SK85 carbon steel should be wiped dry after use and occasionally treated with mineral oil.
What is the Gyuto line not suitable for?
Not for bones, frozen food, chopping, or scraping. The thin, hard blades are not designed for this.
