Chef's knife and Gyuto

A high-quality chef's knife is part of the basic equipment of any kitchen. It is not only suitable for cutting meat such as steak, fish and vegetables, but also for weighing and chopping herbs and many other ingredients.

We offer a wide range of kitchen knives, from solid and inexpensive knives for occasional and amateur cooks to high-quality models.

Chef's knife - a proven shape

The shape of the classic chef's knives is the same for all ranges. The cutting edges of the steel blades, which have a total length of between 160 and 260 mm, are curved and taper towards the tip.

Japanese knives have different blade shapes than traditional chef's knives. The cutting surface is not so curved, the top of the blade and the handle form a straight line in most cases.

A chef's knife for professionals should not be too light but not too heavy. It should facilitate the work by its own weight, on the other hand, the cook but not too much. Therefore, a good balance between the weight of the blade and the handle is an important factor when buying a chef's knife.

For optimal ergonomics, the knife should fit well in the hand, even when used for longer periods. Above all, the blade should be sharp and not lose its edge (= longevity of the blade) so quickly.

Gyuto knife - The Japanese version of the Chef's knife

The Gyuto is the Japanese version of the classic Western chef's knife. It is a truly versatile knife that can perform a wide range of tasks, can be used with different cutting techniques and is suitable for cutting the vast majority of meats, fish, vegetables and fruits.

The Gyuto's sharp blade tip is good for precision cutting or working in tight spaces. The relatively flat heel section of the blade is excellent for "rock chopping" (a technique that involves cutting, chopping or mincing food by flipping the blade from tip to heel while cutting).

It is also high enough to provide good surface contact with the joints when tap chopping with the middle or tip of the blade. Finally, almost all parts of the blade can be used to "push" or "pull" the cut.

The Japanese Gyuto blade is generally thinner and lighter than a western "chef's knife", and the balance point of the Gyuto tends to be a little further forward towards the tip. The combination of these characteristics gives the Gyuto an impression of agility and precision in use.

Gyuto's are generally available with blade lengths between 180mm and 300mm, although they can be as long as 360mm. The 180mm to 210mm sizes are often recommended for home cooks, while the 240mm and 270mm sizes are often chosen by serious amateurs and professional chefs.

Why buy a high quality Japanese chef's knife

When you cut with a dull knife blade, you risk destroying the structure of food or changing its consistency in a negative way. The smoother and cleaner the food is processed, the greater the pleasure in the end.

The kitchen knives we offer are made of industrial damask steel (stainless steel) or high carbon steel.

How to find the right chef's knife

In general, you can't go wrong with a classic chef's knife. However, whether you prefer to cut with a classic, Chinese or Japanese chef's knife is an individual question that probably has as many answers as cooks.

First, check to see if you prefer a short or long blade. Next, check how well the chef's knife fits in your hand. Which handle material, wood, plastic or stainless steel, you prefer depends entirely on your personal taste.

The first time you hold a high-quality knife in your hands, you will feel the difference with an inferior kitchen knife. The workmanship and cutting are in a different class.

When you first cut with a chef's knife, you know what "sharp" means.