How to choose a Gyuto chef’s knife?

Japanese knives have an established reputation. They are knives with an unequalled sharpness. This specificity comes from the experience of the Japanese master smiths. In the past their forges were used to make war blades. When civilians were no longer allowed to carry a katana, these craftsmen had to retrain in kitchen cutlery.

How to choose a Gyuto chef's knife?

What is a Gyuto Japanese knife?

Gyuto literally means ox knife. Don’t ask me what it means exactly, I wouldn’t know. This knife is the equivalent of the traditional French chef’s knife. Its shape is slightly different, but it has the same applications. This knife will work just as well for cutting meat, slicing vegetables or boning a carcass. Even though there are more precise knives for these different actions

The Gyuto: a versatile knife!

This kitchen knife is very complete and will allow you to cook all kinds of dishes. It is an essential ally of any good cook. Its versatility allows it to perform all the necessary actions in the kitchen. It can therefore be used to slice, chop, slice or detail food. The shape of its blade allows a wide variety of actions.

KOTAI | Couteau de Chef Gyuto | Couteau de Chef Professionnel | Équivalent à Couteau de Chef Japonais | Lame 20 cm | Martelé et Aiguisé à la Main | Acier Inoxydable Japonais 440C Ultra-Tranchant
  • ULTRA TRANCHANT : Lame en acier inoxydable...
  • FINITION MARTELÉE : Appelé “Tsuchime” en...
  • CONFORT & PRÉCISION : Son profil de lame -...
  • DURABLE & HYGIÉNIQUE : Le pakkawood est un bois...
  • FACILE À ENTRETENIR : Lame forgée d’un alliage...
Promo
KOTAI | Couteau de Cuisine Type Kiritsuke | Couteau de Chef | Lame de 21 cm | Martelé et Aiguisé à la Main | Acier Inoxydable Japonais 440C Ultra-Tranchant | Pleine Soie Cachée
  • ULTRA TRANCHANT : Lame en acier inoxydable...
  • FINITION MARTELÉE : Appelé “Tsuchime” en...
  • CONFORT ET PRÉCISION : Parfaitement équilibré,...
  • DURABLE ET HYGIÉNIQUE : Manche octogonal unique...
  • FACILE À ENTRETENIR : Lame forgée d’un alliage...

How to make the right choice?

To choose a knife that is adapted to your needs, the first thing to do is to define a budget and a frequency of use. Depending on these two criteria you will be able to target the ideal knife. If you are a beginner with infrequent use of the knife. Take a knife in the price range between 30 and 60 €. If you use your knife more often and are a keen cook. Choose a knife from 100 €. You will have semi-professional knives of very good quality. For professional use, on the other hand, go upmarket with knives costing more than €200. These values are given as an indication and may vary according to the brand.

Then pay attention to the choice of materials. The steel of the blade will be very important as will its hardness. It defines the cutting precision of the knife. A very hard steel will require more maintenance but will have a much better cut.

For the handle, choose a rot-proof and water-resistant wood. You can also choose a type of wood because you like it aesthetically. The rarer the wood, the higher the price of the knife.

The grip will also be important. If you can test your knife in a cutlery shop, do so.

You are now ready to choose an excellent knife for your kitchen – see you soon for more advice.

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