Wa-Gyuto : Chef Knife with Japanese Style Handle

Wa-Gyuto by Sakai Ichimonji

A Wa-Gyuto Chef Knife is a classic French style Chef Knife fitted to a traditional Japanese Style handle , whether it be the Octagonal, D-Shape or Round Shape.

This handle style is more familiar to classically trained Japanese Chef's.


What is a Wa-Gyuto used for ?

An all-purpose knife for meat, vegetables and fish, it is the most frequently used knife for Western restaurants in Japan.


How to Select a Wa-Gyuto Chef 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 Wa-Gyuto is popular for home use as well, as it can cut through large pieces of food without much straining.

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.