Gyuto is a type of Western knife that was introduced to Japan from Europe. It features a double-bevel symmetrical blade, making it a favorite tool for Western cuisine chefs. However, it is also highly versatile and suitable for various tasks in Japanese cuisine. It excels at cutting meat, can also be used for slicing vegetables, preparing fish, and even assisting in Sashimi preparation. For home use, Gyuto with a blade length of 18cm~21cm is the most suitable choice. Typically, a 24cm Gyuto is recommended for professional chefs. For Japanese cuisine chefs, a 27cm or longer Gyuto is preferred, ideally not shorter than 24cm. A Gyuto that exceeding 27cm can effortlessly slice through an entire piece of steak, while a 30cm Gyuto can handle large fish with ease.
