It started from vegetable handling. This is one of the most critical features a chef looks for, be it a Gyuto knife, Petty knife, Sujihiki … Same is true for Deba. It measures from 9.5 to 12 inches and is sharp. Sep 17, 2010 #3 TulsaLhorn. Gyuto literally means beef sword and was initially used for cutting meat in Japan. This long, narrow blade with a slim blade height makes it good for sashimi slicing and filleting/prepping fish and other protein. Although you won’t probably find a western chef’s knife in Yoshihiro’s knife sets, you’ll come across the Gyuto knife, which is basically the Japanese version of a Chef’s blade. Sujihikis. The rippling effect of Damascus steel is obtained by folding and hammering the steel over and over again--in the case of this knife, 46 times! Many Japanese chefs and cooks will own a sujihiki knife. 5. 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. Many Japanese sujihiki knives are honed incredibly sharp. It started from meat handling. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Hiroyuki Terada - Diaries of a Master Sushi Chef 7,718,199 views Gyuto Vs. Chef’s Knife. (The wa-gyuto, wa-petty, wa-sujihiki, and wa-santoku are all from the Suisin INOX Honyaki series. The general sizes range from 240 mm to 300 mm. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada. Double Bevel. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Throughout this review, you’ve noticed the terms “Single Bevel” and “Double Bevel,” which corresponds to the level of sharpness a knife has. Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. The general sizes range from 120 mm to 180 mm. Single Bevel Vs. Sujihikis can be seen in one of two ways: first, as analogues to the familiar western styled slicer; or second, as a western styled, double bevel version of … - Duration: 9:33. Nakiri is double bevel and it has single bevel counterpart called Usuba. The Nakiri was made by Nakaya Heiji) Last edited: Sep 11, 2010. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. Gyutos can be used for the same tasks as the western chef’s knives, and they share the same shape and efficiency as well. 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