The most essential knife for the kitchen which no chef can be without.

The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. 

Gyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.

The Tanaka Shigeki R2 Damascus range is well regarded as it is a super hard stainless R2/SG2 core steal with a toned layered damascus finish. The blade is astonishingly sharp and beautifully made which retains an amazing edge.

Thin and light balance a little bit forward of the pinch grip, great grind back to heal, gently rack to the belly not much flat, good for glad cutting not much of a push cutter, great work horse knife and great value for money