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Kitchen knives & cutting

Gyuto kitchen knives: chef's knife with a Japanese handle

Gyuto stands for 'Beef sword'. An average-sized knife that is mostly used to finely cut meat and large vegetables. When preparing vegetables you use the knife by making a chopping movement near the heel of the knife. Use the tip to create a fine cut. There is usually a slope from the heel of the knife to the tip, causing the wrist to point down and the shoulder to move up as you use the knife. The size of the blade varies between 21 and 27 cm. A 21 cm blade is more flexible while the 24 cm blade is more for general use. The 27 cm blade has more cutting power, but is much larger and longer, making it more difficult to use.