Applications for the Gyuto (Chef's) Knife
An all-purpose knife for meat, vegetables and fish, it is the most frequently used knife for Western restaurants. Recently, however, Japanese restaurants have begun to use Wagyu knives as their menu lineups have become broader.
How to Select a Gyuto Knife
Due to the frequency of use, the knife's balance and longevity should be kept in mind. It can be said that the knife that makes the most difference in work efficiency, fatigue, and above all, the finish of a dish. When you are mostly preparing meat blocks or cutting cabbage into strips, you can use this knife, around 30cm, while the 27cm knife can be used for cooking if the boardroom is large enough. The 24cm knife is the most popular size and can handle everything from preparation to delicate tasks. This size is popular in open and countertop kitchens where it can be seen by customers. The 18cm Gyuto is popular for home use as well, as it can cut through large pieces of food without much straining. These knives are more pointy than Santoku knives and have a more stylish appearance, but have the advantage of not sticking to food, which makes it easier to use for detail work. The ones with pits (also known as balls, dimples, and salmon) are very efficient because the chopped food doesn't stick to the knife and falls down in a flash. However, if you sharpen the knife in a single-edged style, you need to be careful because the blade will likely be uneven.
For Those Who Want to Prioritize Sharpening
We recommend the 8A-N. AUS8 is the most commonly used material for professional knives, but the Sakai Ichimonji Mitsuhide is made with a lot of care in the treatment and tempering of the edge of the blade, and it is made to be sharp despite using the same materials. For Those Who Want to Prioritize Longevity We recommend the G line. These knives have been a best-selling product for 30 years and have changed the general impression that stainless steel knives are difficult to sharpen. For Those Who Don't Want to Compromise on Either We recommend FV10. It is easy to sharpen and sharpness of stainless steel, and VG10 is very popular as a stainless steel material, but it is easy to work with clad material. At Sakai Ichimonji Mitsuhide, all of our blades are machined and hardened from VG10 in order to improve the sharpness of our stainless steel blades. All blades are machined and tempered with VG10 to improve the sharpness of the blade, and tempering is also custom-processed.