The knife is the most important tool in a chef’s arsenal and one of the most versatile implements you can have in your kitchen too. There are two main types of professional knives that any serious cook should be familiar with: the Gyuto and Chef’s knives. Don’t miss out on all the hype about the Gyuto vs the Chef knife.
In this article, we’re going to break down each type of knife and go over its pros and cons, as well as how they differ from each other in both construction and usage. The knife is the most important tool in a chef’s arsenal, and one of the most versatile implementations.
What is a Gyuto knife?
The Gyuto is the Japanese version of the classic western-style chef’s knife. A Gyuto is a Japanese word translated, ‘Gyu’ means cow (as seen in ‘Wagyu’) and ‘To’ means blade, making the Gyuto a ‘cow blade’.
For the most part, it’s famous as a Japanese knife and was only used for cutting meat. This knife is known to be a combination of a European chef’s knife and a Japanese Nakiri knife. In addition, it can be used with vegetables, meat, and fruits.
The Gyuto knife’s blade is typically thinner, lighter, and holds a sharper edge than a Western chef’s knife. For most users, It is a true multi-tasker in the kitchen, and is often recommended as the best all-rounder Japanese knife is best for chopping, slicing, mincing, and dicing boneless meat, fish, vegetables, fruit, and herbs.
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What is a chef knife?
If there’s one kitchen tool that’s indispensable for professional chefs and home cooks alike, it’s a chef’s knife. A chef’s knife is one of the most common knives in a kitchen. It is a very versatile knife, used for a wide variety of tasks. It is a multi-purpose knife. It is used for chopping, slicing, dicing, mincing, and slicing. It is also used for boning and filleting.
Main Differences: Gyuto vs Chef knife
Let us check out how Gyuto and chef knife differs:
The Gyuto typically features a long blade and is available in several blade lengths between 180mm to 300mm which is a thinner, lighter, and sharper blade. This allows the user to easily cut through many types of foods. Gyuto is thinner and the types of steel used to make a Gyuto are harder than that of a western chef’s knife, the Gyuto is unsuitable for heavy-duty work.
Chef’s knife comes in two different blades, such as a deep curve across the cutting edge and one with a straight edge. Chef knives that come with a wide blade taper to a point. This point is suitable for several prep tasks, such as chopping, mincing, and slicing. Generally, Chef knives have an eight-inches blade in length with 1.5-inches inches in width. However, some models also range from 6-inches to 14-inches. As far as the blade is concerned, it can be made from stainless steel, carbon steel, ceramic blades, and laminated.
Gyuto knives are commonly tall and flat at the heel with a slight curve from the midsection to the pointed tip of the blade. This shape provides a stable base for slicing and dicing while making it easy to use. The pointed tip of the blade can also be used for precision cuts. It is well-suited for a variety of chopping styles such as thrust-cutting.
A chef’s knife is its curved tapered shape. Rather than the spine of the blade curving downward, the bottom of a chef’s knife blade curves upward through the entire length. This gives it a subtle “belly” shape, which ends in a well-defined tip.
The sharper the edge, the more delicate the cuts. Gyuto knives have a double bevel edge to the blade but are much sharper than a standard western chef’s knife.
The bevels along the cutting edge are usually sharpened at a more acute angle than the western chef’s knife, giving the Gyuto its signature razor-sharp edge while a western chef’s knife is designed with a relatively flat edge to allow for the even distribution of the pressure from the user’s hand when cutting.
The types of steel used for making Gyutos also tends to be much harder, which helps the Gyuto to retain its ultra-sharp edge for a longer time
A Gyuto comes with a Japanese-style handle. The most common shapes are the D-shape, oval, or octagonal. While some prefer the ergonomic grip of a D-shaped or octagonal handle, the choice of the handle comes down to personal preference.
The Chef’s knife handles have traditionally been made of wood, synthetic or composite material, and steel, they have a slightly rounded profile with a gradual flare for gripping and two stainless steel rivets mount the handle securely to the blade but wooden handles present certain problems because wood is porous as knife handles made of wood can harbor bacteria that cause food-related illness.
Weight comparison: Gyuto vs Chef knife
The Gyuto knives are mostly lightweight. Its light steel makes it perfect for slicing instead of chopping and is comfortable on the hands for a longer duration of usage.
Meanwhile, chef knives are relatively heavier than Gyuto knives. This is the reason they are typically used for chopping herbs. They also come in handy while breaking down chickens with fewer chipping problems.
Which one is better? Gyuto vs Chef knife
A Gyuto knife is just the Japanese version of a chef’s knife, choose a Gyuto knife if you like to cut ingredients and food with high precision and details. The Gyuto is a style of lightweight Japanese knives for slicing through meat and fruits with ease.
On the other hand, a traditional Chef’s knife is more suitable for professional chefs. This type of knife can rock chop efficiently, allowing you to cut many ingredients at once quickly. The blades are easier to sharpen, and they don’t break as easily.
Final thoughts: Gyuto vs Chef knife
We hope you enjoyed this article and learn many things about Gyuto knives and Chef’s knives. We encourage you to practice and master the art of cutting vegetables with these tools.
If you’re interested in learning more about Gyuto knives and Chef’s knives, we recommend that you read our other articles on this topic.