Chef's knife - Gyuto
Gyuto knives
The chef’s knife or cook’s knife is the ultimate utility tool with so many uses in the kitchen. The chef’s knife comes in a variety of blade lengths and with its sturdy spine the chef’s knife can be utilised for chopping and slicing vegetables, cutting and disjointing meat.
The Gyutou knife is the Japanese version of the chef's knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.
The Gyutou knife is the Japanese version of the chef's knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.
It is the most essential of all knives used in the kitchen.
The Gyutou knife is the Japanese version of the chef’s knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.
The gyuto knife 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.
The gyuto knife 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.
This special edition 20cm Kiritsuke blade is limited to 5,555 pieces worldwide.
It is the most essential of all knives used in the kitchen.
It is the most essential of all knives used in the kitchen.
It is the most essential of all knives used in the kitchen.
The Gyutou knife is the Japanese version of the chef's knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.
It is the most essential of all knives used in the kitchen.
It is the most essential of all knives used in the kitchen.
The Gyutou knife is the Japanese version of the chef’s knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.
The Gyutou knife is the Japanese version of the chef’s knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.
