The etymology of “Gyuto” originates in the Meiji era of Japan (1868-1912). It literally means Cow Blade in Japanese. The origins of the Gyuto came from the first wave of foreign trade in Japan when commerce between the two cultures created new wealth and correspondingly a new interest in eating more meat.
Similar to the development of Wagyu beef, the Gyuto was the Japanese’s
answer to celebrating western style cooking and indulgence. However, the Gyuto also has a grittier side to its history as the first of the Gyuto knives in Japan were developed by the very same sword-smiths of samurai swords in Sakai, a port city South of Osaka. During the late Meiji period as part of the initiatives to modernise Japan the samurai were banned from openly carrying swords, this prompted samurai sword manufacturers to diversify their craft into designing and producing high-quality knives instead.
The Gyuto is one of the most popular classes of chef’s knives in both Japanese and Western style cooking as it maintains the double bevel design comparable to most Western knives, so your chopping and slicing styles doesn’t have to change. The double bevelling paired with Japanese steel retains the ambidexterity of Western knives while significantly increasing sharpness. The profile of the Gyuto has a slight curve unlike that of straight edged traditional cleavers or “k-tip”
knives such as the Bunka Bocho, this allows for the rocking technique when chopping. A highly versatile knife with a blade the length of ~210mm it can be used for meat, fish and vegetables, everything you’d need to cut in the kitchen.