Understanding what makes the Gyuto knife Australia unique will help you know how to choose the right Gyuto kitchen knife for your needs. You will know whether you truly need this knife in your kitchen or whether you can substitute the knife with other types of kitchen knives. Read this guide to learn a few facts about this Japanese kitchen knife and know whether it is a good investment or not.
What is the Gyuto kitchen knife?
A Gyuto kitchen knife is a Japanese knife that is made for different cutting styles. The knife can be used to cut vegetables, meat and small pieces of garlic. It is the equivalent of the western chef knife. Gyuto kitchen knives tend to have a sharp tip with a very sharp edge and are the perfect kitchen knives for mincing. They are the best friend of the cutting board and a necessity in every kitchen if you are looking for a kitchen knife that looks beyond sleek.
What is the difference between the western chef knife and the Gyuto kitchen knife?
The blade’s steel
The type of style used to make the knife is the main difference between the Gyuto kitchen knife and western chef knives. A traditional Japanese kitchen knife is made of high carbon steel like the type of steel used to make the Santoku kitchen knife. The Damascus Gyuto knife is another popular choice in Japan. On the other hand, the western chef knife can incorporate a softer type of steel.
Japanese steel creates a very sharp edge that is excellent for edge retention and allows more precise cutting. It is generally known to withstand the test of time. In other words, other types of carbon steel can be dull quicker than Japanese carbon steel.
A Santoku knife is a great example of a Japanese kitchen knife crafted from stainless steel. This type of steel is durable. A classic western chef knife can be made from steel sourced from different places in the world. for example, German stainless steel is practical and cost-effective.
The build of the blade
The Japanese Gyuto has a unique blade. The balance point of the knife is further up on the edge of the blade than western chef knives. This provides the chef with more precision and agility as they work their magic on the cutting board. The blade of the Gyuto kitchen knife also tends to be lighter and thinner though not necessarily longer than your average western knife. This makes chopping and dicing those tiny pieces of vegetables the more reason to choose your Gyuto kitchen knife over other types of knives. There is also the question of double bevel blades vs. single bevel blades.
Japanese kitchen knives are single bevel and western chef knives are mostly double bevel but this is not always the case.
Similarities
Both the Gyuto knife Australia and western chef knives are very useful in the kitchen. Both can tackle a wide range of tasks. They can be used to chop meat and vegetables.
