Japan, during the Meiji era (1868-1912).
As a double-beveled knife, the Gyuto entered Japanese culture as an interpretation of the French and English chef’s knife. The reason for the new knife coincided with the increase in red meat consumption (Gyuto translates as “cow sword”) adopted from western cultures. As such, the knife was developed to carve meats and vegetables for western meal preparations. It is one of the most multi-purpose knives available, excelling in slicing, chopping and roll-cutting techniques.
Gyutos can have traditional ‘Wa’ handles, or more often outside of Japan, the Western ‘Yo’ handle.
Tips When Using the 'Gyuto'
Select a gyuto with your preferred handle, western or Japanese-style, and choose a length of blade that suits what you like to cook. A longer knife will provide greater clearance for starchy vegetables with a heavier weight through the belly and heel to deliver strength in every stroke. Shorter knives will have a thinner profile, lighter overall weight making them nimble when cutting and easy to handle.
Gyuto’s are most often paired with a petty knife, where the two complement one another in versatility.
If you want to add a Gyuto to you knife collection you can see what we have available here - Gyuto Knives.
Background Art by Yayoi Kusama
Knife Designed by S. L. Dolman | Koi Knives, SA