This slimmer blade is called Gyuto – meaning ‘cow sword’. Designed to make light work of slicing, dicing and filleting raw meat and fish, it is the Japanese adaptation of the classic French chef’s knife. This familiar looking blade represents optimal versatility as it tapers from broad base to narrow point, facilitating efficient contact cutting, slicing and occasional carving. The curved edge profile allows for easier rolling action than most Gyuto’s when cutting vegetables. Its narrow shape allows it to cope with fatty, starchy, oily or any other foods with a tendency to stick to the side of the blade. If you require the knife to cut more raw / cooked flesh (meat or fish) than vegetables and want to double it up for occasional carving or only use/prefer a classic western style shape, then the Gyuto is ideal.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.