GYUTO knives
Gyuto knives are among the most popular Japanese kitchen knives because they can handle almost any kitchen task. They are the Japanese equivalent of the classic Western chef’s knife, but thanks to traditional Japanese craftsmanship, they offer sharper edges, better balance and more precise performance. Gyuto is ideal for slicing and carving meat, filleting fish, chopping herbs and cutting vegetables into thin slices.
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Their long, thin and slightly curved blade allows smooth rocking motions for chopping and effortless slicing. The blade is double‑beveled, making it suitable for both right‑ and left‑handed users. This allows you to perform fast cuts and delicate, precise work without damaging the ingredients. Traditional Japanese steel and careful handcrafting ensure long life and exceptional sharpness that is easy to maintain.
Gyuto knives are beloved by professional chefs worldwide for their reliability and versatility, yet home cooking enthusiasts also appreciate them for elevating their kitchen experience. If you seek a knife that handles daily tasks and demanding culinary work, Gyuto is your perfect companion.
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Japanese chef's knife NANIWA Chef/Gyuto Hisashige with a carbon steel blade. A great knife for slicing, cradling, slicing and cleaning meat, vegetables, fruit and herbs. The...
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Gyuto knives are the Japanese equivalent of the classic Western chef’s knife and belong among the most versatile kitchen tools. Thanks to their long, slightly curved blade, they are ideal for cutting meat, fish, vegetables and herbs. Gyuto excels with perfect balance, extreme sharpness and comfort during work, making it popular among both professional chefs and home enthusiasts. With a Gyuto knife, you can chop, slice and cut with maximum precision.