This knife, thinner than its counterpart the Santoku, is called Gyuto and is generally used for meat. Indeed, "gyu" literally translates to cow and "to" to blade. It is designed to cut raw meat or fish into slices, cubes or fillets. It is the Japanese version of the classic French chef's knife. This familiar-looking knife is an example of versatility with its tapered shape, ideal for all types of cuts and dices. The curved blade also allows you to cut vegetables with greater fluidity than most other Gyuto. The main difference between the Santoku and the Gyuto lies in the width of the blade. The Gyuto's is narrower, which allows it to be more effective against fatty, starchy, oily foods or any other food that tends to stick to the blade. If you are looking for a knife mainly for meat or fish, raw or cooked, and incidentally for vegetables, the Gyuto is the one for you. It will also suit those who prefer more classic Western knife shapes.
