Gyuto

Taj oblik je nekakva varijanta glavnog noža u europskim kuhinjama. Glavna razlika je u tanjoj oštrici. Japanski nož ima obično oštricu od tvrđeg čelika i dvostrano je brušen. Gyuto može imati japansku ili europsku dršku. Na početku se gyuto koristio za rezanje velikih komada goveđeg mesa (po tome je dobio ime: gyuto doslovce znači kravlja oštrica). Dimenzije oštrice su od 15 cm do 39 cm, a najčešće su dužine od 21 cm do 27 cm. Dobre oštrice su između 1,5 cm do 0,5 cm, debljine.

A Japanese version of a western-style main kitchen knife. The major difference between a Japanese multi-purpose knife and its European version, a French or a German knife, is in a thinner blade. Japanese version is usually made of harder steel and is double-bevel. There are gyuto knives with a European and with a Japanese handle, the latter are known as wa-gyuto. Gyuto knives were originally designed for cutting larger pieces of beef, which is where their name came from – it literally means “a cow sword”. The dimensions of gyuto knives range between 150 mm and 390 mm, but the most frequent ones are between 210 mm and 270 mm long. The thickness of the blade is usually between 1.5 mm and 5 mm.