What exactly is a Gyuto used for? (Guide to 2021)

by | Apr 16, 2021 | cutlery and knife | 0 comments

The world of kitchen cutlery can be quite complicated.

There is such a wide set of tools, each with its own collection of benefits and uses, that it can be hard to keep track of every single one, especially when adding a world of Japanese knives to the mix.

While some Japanese knives will have western counterparts, others will not, which is why many people have a hard time figuring out which one is which.

And this is where we come in.

To help you understand what is what with Japanese knives, we are talking about one of the most important for any kitchen: Gyuto.

In this article, we look at some of the qualities, uses, and benefits of this Japanese coke knife.

So read on to learn more.

What is it?

What Is A Gyuto Used For

Simply put, a Gyuto is basically the Japanese version of a chef’s knife.

And the biggest difference between this knife and the ones you find in a Japanese kitchen is that they are not actually fully Japanese.

In English, the term “Gyuto” translates directly to “beef sword” and is the direct answer to the great demand in the West for quality chef knives.

In a lot of history, Japanese blacksmiths earned their living by creating katanas and other weapons, but as the demand for weapons slowly diminished, they switched to making kitchen knives instead, which is how Gyuto came to be.

You can think of Gyuto as a mix between a Western chef’s knife and a Japanese Nakiri.

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It is roughly the same size and is used like a chef’s knife, which makes it a real staple in the kitchen.

What is the use?

As mentioned earlier, a Gyuto is used in the same way as a regular coke knife.

This means that it is an all-round workhorse in the kitchen that can be used to cut, chop, dice and chop a lot of different ingredients.

It works well with both vegetables and proteins, although you may have trouble getting through heavier meats and bones, in which case you will need a clover.

This is a fairly long and light tool and is much lighter than a regular western coke knife, so it can also be used for very delicate tasks, while being able to tackle almost any preparation job you throw at it.

So if you have been looking for a blade that you can use as a versatile tool in the kitchen and are not a fan of Western style design, then a Gyuto might be the right choice for you.

Highlights

Now let’s take a quick look at the features of a Gyuto.

Length

As mentioned earlier, this is a Japanese version of the chef’s knife, so it has a blade that measures roughly the same length of about 8-12 inches.

This gives you a lot of surface area that you can use to easily cut through ingredients.

Steel

These knives can be made of a variety of steels, but they are usually made using high quality and carbon steel alloys such as VG10, SG2 and AUS10 A steel.

This gives them a sharp edge that lasts a long time and also makes them resistant to corrosion and stains.

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Clothing

This refers to the process of wrapping one material over another to protect the inner layer.

This is common practice with Japanese wings, and with a Gyuto, do not be surprised if it has some kind of clothing to give it more strength while giving it a unique aesthetic.

Usually, these knives will have either a Damascus garment or Kurouchi garment.

Damascus clad wings have increased in popularity in recent years and are made by folding different types of steel alloys over a strong steel core to give it more durability while giving it an eye-catching wave-like pattern.

Kurouchi clothing, on the other hand, provides a more subdued and rustic aesthetic.

This is done by having a hard steel core and supporting it with a softer steel cladding around it.

Handle

With a Gyuto, you typically have to deal with two types of handles, which are the Wa handle and the Yo handle.

Wa handles are the ones used with most traditional Japanese knives.

It is known to be significantly lighter than the blade, giving you more balance.

Yo handles are Western-style handles that are heavier and fastened with steel rivets.

These are ideal for chefs who prefer a heavier feel as they can offer good balance if the light knives do not cut it for you.

Conclusion

So there it is.

We have covered all the basics you need to know about Gyuto.

It is a great all-round tool and would be a great replacement for any Western chef’s knife and can even be used as another option in the kitchen for certain tasks.

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This is a tool that will benefit both professionals and home cooks, so if you think this belongs in your arsenal, maybe it’s time to go out and grab one yourself!

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