What is a Gyuto, and Why do I Need One?
I’m Looking for My First Kitchen Knife
When you’re looking for your first knife, most people start with a Gyuto. Gyuto translates to “cow sword,” and though the name suggests a little more of a meat bias, it still finds harmony amongst fruits, veggies, and fancy garnishes. It’s what we often refer to as the “everything knife.” Don’t get it twisted though! Once you fall in love, you’ll likely want a gang more of knives, but this is a great place to begin your obsession.
Dope! But which one should I get?
Although each knife-maker has their own style, one commonality you’ll find amongst most gyutos is that they curve upwards from the knife's heel to the tip. This makes them ideal for most jobs. Beefy in the backend and nimble in the front, it’s forever holding on to the mullet of its glory days. If you’re a “rock-chopper” like the peeps of Food Network, you’ll find the curve perfectly suited to your style.
Gyutos can come as small as 150mm and as large as 300mm+, but generally, you’ll be looking for either a 210mm or 240mm knife; or 8-10 inches, respectively. When I worked in kitchens, I tended towards the larger of the two. Every day was a new challenge, and I never knew what would be tossed at me. Whether I had to clean and chop a box of squash or finely dice a bag of shallots, a 240mm gyuto could pretty much take care of it all without requiring me to reach for another knife. The only other tool needed for the latter task was some onion goggles. Google it; they’re a thing.
I often reach for my 210mm at home because of my smaller confines, but as always, this comes down to personal preference and what you’re most comfortable wielding.
Can I Get my Hands on Them?
Go ahead! Come visit one of our shops and get some in your clutches. If you can't make it into a Knifewear shop, here are a few that I’d lay out for you to swing (safely) around.
