What does WA Gyuto mean?

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits.

What does WA mean in Japanese knife?

Knife handles can be divided into two very simple categories: Japanese (Wa, in Japanese) handles, and Western (Yo) handles. Most of us in North America are more familiar with the European style riveted handle with either a full or half tang, (meaning the tang goes either half way or all the way through the handle).

What does WA handle mean?

The Wa-Handle is a traditional Japanese handle. They tend to have a lighter overall feel and blade forward balance. Generally, these knives have a tang that is around 3/4 the length of the handle and is glued in place.

How thick should a Gyuto be?

The dimensions of Gyuto knives range between 150-390mm, but the most frequent ones are between 210-270mm long. The thickness of the blade is usually between 1.5-5mm.

What is a gyuto knife good for?

131 Products. The gyutou is a versatile chef’s knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Japanese chef knives have a reputation for their lightweight and thin blade that maintains a long edge retention.

What is a gyuto used for?

The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is used for many different cuts of meat. For larger cuts it is used to saw back and forth. It is used to pull-cut softer meats and push-cut more muscular cuts of meat.

Are Gyuto single bevel?

Truth- People dont make these in Japan. They sometimes make extremely asymmetrical gyutos, sujis, etc., but not single bevel ones. They dont have hollow ground backs or other characteristics of true single bevel knives. Moreover, sharpening a gyuto as if it were a single bevel knife is rarely a good idea.

How long should a WA handle be?

Barmoley. I like 17-18 mm width x 22-23 mm height at ricaso tapered a little wider and taller to the end of the handle and 130-140mm length. This is for an octagonal handle for knives 220-250 mm edge length. Something similar should work for 210 mm.

What is a Japanese chef knife called?

Knife Types and Uses

  • Gyutou / Chef’s Knife. Gyutou are the Japanese equivalent of a typical European chef’s knife.
  • Santoku / Multipurpose.
  • Sujihiki / Slicer.
  • Petty / Paring.
  • Honesuki / Boning.
  • Hankotsu / Boning.
  • Nakiri / Vegetable Knife.
  • Yo-deba / Butchery.

What is a Japanese utility knife called?

Shorter (5 inch) utility knives are called fruit knives in Japan. Utility knives measuring 6 – 7 inches are called petit gyuto. Boning and Fillet: The boning knife is used to cut meat off of bones, hence the name.

What can you not cut with gyuto?

For example, avoid using your Gyuto kitchen knife on cutting tasks above their ‘paygrade’ such as using them to cut very hard or frozen items like as bones or produce with tough outer shells as this may lead to the chipping and cause general damage to the edges of the kitchen knife.