Characteristics | Japanese Gyuto Knives | Japanese Knife Manufacturer TERUYASU FUJIWARA

Gyuto Knife is a Western knife that is widely used all over the world. Also known as French knives, chef's knives, and multi-purpose knives.

Originally designed to be convenient for cutting chunks of meat into small pieces. Compared to Santoku knives, the blade is longer and narrower, and it is also excellent for cutting hard-to-cut items such as streaks.

In Europe, this shape is up to 36 centimeters, but the most common at home is about 15 to 20 centimeters. For professional use, it is generally about 20 cm to 30 cm, but there are also large kitchen knives that are close to 40 cm.

There are German and French types, the German type has a unique brim and is thinner, thinner and lighter, and the French type is thicker and bulging. These are selected according to how they are used.

Although it is called a chef's knife(Japanese Gyuto Knife), in Western countries most materials, including those other than meat, are cut with this knife and used as a multi-purpose knife. It is also used to make vegetables finer.

In recent years, Japanese Santoku knives have been used like Gyuto Knife in the West. Gyuto Knife are used in Japan as well as Santoku knives, and the difference between the two is small.

In Japan, a smaller version of this knife is basically known as a petty knife, but in the West, it is only used for different purposes depending on its size, and there is essentially no such classification.