Gyuto

This is the Japanese interpretation of the Western chef knife. Gyuto translates as "cow blade" having been originally designed to cut large pieces of meat. It was inspired by the knives being used by English & French chefs. It has a steeper curve along the cutting edge that most traditional Japanese blades. This profile allows for more western style of cutting including rock chopping. It is an incredibly versatile knife, now a favourite amongst professional & experienced chefs worldwide. Blade lengths are usually 8 inches or longer.