Comfortable curved black handle. The edge profile gives the blade more … For the construction, the Tojiro DP Gyutou boasts a VG10 stainless steel core, which, as we mentioned before, is tough, durable, and offers exceptional edge retention. Should you get a Gyuto or a chef’s knife? This material can easily last for ages, and it’s pretty hard as well. Looks like you're using new Reddit on an old browser. The store specializes in Japanese chef knives. Versatility has it's place but even a German chef's knife isn't actually all that versatile. There are some similarities between the chef and the Gyuto knife. Gyuto knives are basically the Japanese version of a western chef knives with a few small modifications. Both: French style chef's knife (sometimes referred to as a sabatier profile). Japanese Chef Knife … When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. Post anything related to cooking here, within reason. First, most Gyutos do not have a traditional western bolster that runs down the … Finally, Gyuto knives can hold an edge for quite some time, and they’re easy to maintain and care for, again, because of the construction an premium materials used in their making. Tojiro Black Finished Shiro-ko Kasumi Gyuto Knife. The Gyuto and chef’s knives are almost identical. Granted, the price of this Gyuto is pretty steep, but this Shun we’re talking about, which offers more than a fancy brand name on its knives. Gyuto's are going to be more in line with a single cutting motion but being a westernized version of a more traditional style will still have some curve to it. The handle is equally stylish and efficient, as it’s made of dark charcoal PakkaWood and features deep crimson striations along with Shun’s signature logo for added elegance. The Shun Gyuto boasts an SG2 Japanese steel core, which is protected by 32 layers of a stainless Damascus pattern on each side. In our reviews, we tried to pick different products from various price ranges to offer an option for every budget. A harder knife will generally hold a sharper edge longer, but is also more prone to chipping rather than deforming (bending). I like my gyuto alot, but it's not excellent for cutting hard/stiff things. It’s about time we checked the budget options, isn’t it? These days Japanese knives come in both flavors and it's easy to get most of the popular knife types in either version, but not always. Besides, these materials offer exceptional edge retention, which means that you needn’t worry about maintenance if you go with any of our recommendations. If you're dead set on a traditional German knife profile—characterized by a more curved blade that's bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. Well, for starters, Gyuto is an all-purpose blade, which means that it’s suitable for a variety of cutting tasks around the kitchen, including chopping, mincing, and dicing. Besides, SG2 features extra vanadium, giving it an increased wear resistance. The Gyuto is the Japanese version of the classic Western Chef’s knife. Besides, you get really, really good edge retention, making this Gyuto a godsend for those who dread continuous maintenance. No need to break in a cold sweat whenever your mother-in-law asks about your sushi skills, with the right Gyuto, you can show them who’s the Bosu (that’s boss in Japanese). SG2 steel, just like VG10, is pretty tough and hard, which allows this blade to score a whopping 64 on the Rockwell scale of hardness. Then Japan developed the Gyuto knife by following the features of chefs. Do not get confused, as the Gyuto is the eastern version of the western chef’s knife, thus the name of this product, but we’ll get more into that later in this article. Gyutos 270-300mm . Do you want a razor capable of slicing tomatoes paper thin, or a beast capable of breaking down chickens without breaking a sweat? Firstly, Germany invents the Gyuto knife in the century of 19th. CHEF MASTER CHEF'S STEEL COOK'S KNIFE. You won’t get the same quality as more expensive manufacturers, but you’ll get the bang for your buck without breaking the bank for sure. Additionally, VG10 steel is easy to care for, especially that it’s stain resistant and so darn difficult to chip or break accidentally, which makes this knife a bargain for those looking for a Japanese chef’s knife that will last for a lifetime. Without further ado, let’s get the Gyuto knives reviews. So, it's mostly preference. Keep in mind that due to their construction, it’s highly recommended to avoid cutting bones with a Gyuto, so leave that to your French chef’s knife from Wusthof Knives or Sabatier Knives. $440.00. It's all comes down to preference in the end and no one style is best. The Gyuto is the Japanese version of the classic Western Chef’s knife. The best Gyuto knives are either made of SG2 or VG10 stainless steel, both of which are pretty hard and durable. Although it’s pretty hard to tell the difference between the two, it’s worth noting that Gyuto knives shouldn’t be used for boning chicken and similar tasks, as they’re more prone to chipping and bending. The pointed blade tip of the Gyuto … I also have to admit that I favor one of these over the other. Instead, you’re better off getting both of them, as mentioned above, as each blade is suitable for certain applications, which makes both of them a necessity rather than a luxury in your kitchen. This Gyuto boasts a VG10 stainless steel core, which, as we mentioned, again and again, is pretty durable and capable of holding an edge for long. Using this knife, all your chopping, mincing, and dicing tasks will be carried out with ease. There are four types you should know about: SG2 is a powder metallurgy high carbon stainless steel which can hold a low-angle edge pretty well. It’s nearly impossible to tell a slightly thicker Gyuto with a double bevel and a western-style handle from a western chef’s knife. Versatile cooking knife for cutting up, filleting and preparing meat and fish. I have one that came as part of a set and I'm not a fan of it for regular use. The Damascus patterns and hammered tsuchime finish make the blade look absolutely stunning. As far as the sharpness itself goes, you get a 9.5 to 12-degree cutting edge that’s obtained through hand-honing following the traditional three-step Honbazuke process, which explains why this Gyuto comes razor-sharp right out of the box and can hold an edge for quite so long. Being Japanese, these blades feature a really thin cutting edge, with an angle that ranges from 16 degrees in the Shun Gyuto to 9.5 to 12 degrees in the Miyabi Gyuto, meaning that they can cut through practically anything like butter. Edge robustness is something to take into consideration. I do a good amount of cooking at home … SIZE: 12" BLADE, 5 1/2" HANDLE, 17 1/2" OVERALL. Moreover, the derivation of the Gyuto knife … The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price … The Tojiro DP Gyutou is the full-blown budget option in the best Gyuto knives list. Each of the big-time Japanese brands, such as Shun Knives, Yoshihiro Knives, Miyabi Knives, and Tojiro Knives, offer a wide variety of kitchen knives, including the Gyuto among others, which makes selecting one for your kitchen quite the hard task, something that might seem impossible even. Not only does it look stunning from the outside, with a beautiful flower Damascus pattern on the blade, which adds to the durability, and an ergonomic birchwood handle, but it also packs a super sharp edge with a 9.5 to 12-degree cutting angle and a durable SG2 core that will last for a lifetime with proper care. There's many more things to take in to consideration when selecting a knife than the blade profile. It also comes with a bolster for safety, making the experience whole and complete. Yoshihiro is another high-end brand, and its Gyuto is what you’d call a middle ground product. Way easier to handle than a chef's knife imo. This blade isn’t only efficient and sharp though, as it’s also eye catchy and aesthetically-appealing, with a beautiful Damascus pattern and a Hammered tsuchime finish that adds to the knife’s dramatic looks and makes it the perfect addition to your Knife Blocks or Magnetic Knife Strips. VG10 isn’t the only material offering great sharpness either, as the Shun Gyuto is hand sharpened to a 16-degree cutting angle on each side. The VG10 stainless steel core is covered by 37 layers of stainless steel on each side to form a beautiful Damascus pattern the same you’d find in other Japanese blades. Although not expensive, the Enso Gyuto is pretty efficient, and it offers a quality that rivals what you’d find in products coming from big names such as Kamikoto Knives, Kasumi Knives, Dalstrong Knives, and Zhen Knives. Ikkanshi Tadatsuna Wa Gyuto 300mm INOX Japanese Chef Knife. This reliable construction allows for excellent durability and exceptional edge retention, which means that this Gyuto is an ideal choice for those on a budget looking for an affordable knife that will last for long. If you’re not familiar with the metric, the only thing that you should know is that 64 is so darn high, which means that you can expect excellent edge retention even with minimal maintenance. Like the familiar western styled chef’s knife, gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. After all, who doesn’t dread spending hours honing their knives every few days? A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. $60.00. You won’t get the same looks nor performance that you’d get if you go with Shun or Yoshihiro, but for the price you’re paying, we can’t really complain, and this is the closest you’ll get to a perfect Gyuto knife within this price range. The included wooden sheath is just the cherry on top, as it adds to both the beauty and durability, and allows your knife to sit safely in your kitchen drawer with no worries. It’s beautiful from the outside and pretty solid from the inside, with a VG10 steel core that allows it to cut through anything and a well-balanced handle that allows for a comfortable and firm grip. If you are looking for a Gyuto Knife with a really … Back to the expensive options with the Shun Japanese chef’s knife, which is the priciest product on our list. The Gyuto is a versatile knife called "Chef's Knife" that blends the Japanese style Nakiri with the Western style chef's knife. Most standard and popular blade among Western Style knives, so called “Chefs Knife”. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife… If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. Since a Gyuto knife has the same use as western chef knives, the handles are styled in either a Japanese or western way. Gyuto is the Japanese counterpart of the traditional western chef’s knife, so why should you get one in the first place, and why should you go with a Gyuto rather than a regular chef’s knife? This knife is very similar to the Western/European chef knife and the gyuto. The knife also comes with a full-tang handle for the extra durability. How many times have you been frustrated when making a meal just because the knife is too dull to cut through anything? Made in Japan. Unfortunately, you won’t get the same handle found in Shun’s Gyuto, but you’ll get a decent one anyway; the black canvas micarta handle, which is beautiful, durable, and comfortable to grip. You may or may not have actually heard of a gyuto before, but it’s basically just the Japanese version of a Western chef’s knife. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. They also have included a distal spine taper, which I expect on a chef’s knife or Gyuto. The gyuto knife is much more flexible in its kitchen usefulness. I say demo them at a store and see which one feels more in tune with your style. © 2020 |, While you’re here, check out some of our other, As always, we recommend you keep your knives sharp with an, #2 – Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chef’s Knife, How We Chose the Top Gyuto Knives in Our List, Why You Need the Best Gyuto Knives in Your Kitchen, Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife, 5 Best Wolf Gourmet Appliances for your Kitchen. However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onli… For the hobbyist chef, budget seeker, and/or aspiring cook, this is all you’ll need for effortless cutting sessions when you crave a plate of sushi at night. More versatile than what? Despite its low price tag, this blade is made of a premium material, which is the VG10 stainless steel mentioned above in our review. Miyabi 34373-243 Chef’s Knife. Gyuto Chef’s Knife, 8 inch Japanese Chef Knife 3 layers 9CR18MOV Clad Steel Japanese Kitchen Knife, Alloy Steel Gyuto Knife, Sushi Knife for Kitchen/Restaurant, Octagonal Handle, Gift Box ... Houcho.com Suisin Inox Western-Style Knife Series, Genuine Sakai-Manufactured, Inox Steel 9.4" (240mm) Gyuto Knife … New comments cannot be posted and votes cannot be cast. It weighs more than most of the other knives tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge. Nevertheless, the price difference between this knife and the other recommendations is huge, which makes up for the few compromises in quality. It doesn't have the high-quality construction as some of the others here, but it's also only $30. Starting with the expensive side of the spectrum, we introduce the Miyabi 34373-243 Chef’s Knife. Shun for instance makes fairly thin edged knives with a very german (big belly) profile. Victorinox's Fibrox Pro chef's knife is the best value for the money of any knife I have tested. A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. Miyabi is a high-end brand, one that’s well-reputable all around the world, so you should expect nothing but high-quality if you decide to opt for this knife. $40.00. You can get away with pretty long periods in between your honing sessions, and you won’t notice any noticeable drop in sharpness. While the extra hardness of SG2 steel gives it the edge (pun intended) when it comes to edge retention, it also makes it a bit harder (definitely intended as well) to care for and sharpen. I cook a lot of Asian food, which means hell of a lot of vegetable chopping with a straight up and down motion. This knife is steep, but considering what you’re getting, it’s worth every penny. It’s made of VG10 stainless steel, the same used in high-end knives from the likes of Shun and Yoshihiro, and it comes razor-sharp out of the box. Gyuto or a chef's knife … What makes VG10 steel special is the excellent durability and edge retention that it offers. The blades are thinner than other types of knives. In a nutshell, we would highly recommend this Gyuto to any home chef looking to quickly bolster their kitchen knife collection with a Japanese chef’s knife that won’t blow a hole in their wallet. They’re shaped the same way and used the same way. As an Amazon Associate KitchenSurfing.com earns commission from qualifying purchases. The Gyuto is the Japanese version of the western chef’s knife. Our list includes two high-end Gyuto knives from Miyabi and Shun, one middle ground option, the Yoshihiro Gyuto, and two budget options, from Enso and Tojiro. Stainless or carbon steel? The Enso Large Chef’s Knife is our top choice for the title of the best budget Gyuto knife, and for a good reason, or a set of them. How many times have your Sharpening Stone and Sharpening Steel proven useless for a dull blade of yours? Typically these are light strong knives, and hold a very sharp blade easily. $363.00. So, you can say the origin of Gyuto is either Germany or France. Furthermore, the hard material allows for an excellent grind of 9 to 12 degrees on each side, a number that has proven hard to achieve even by high-end brands such as Shun and Yoshihiro. 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