Gyuto Messer: das japanische Kochmesser schlechthin

Gyuto messer sind vielseitige Küchenmesser und echte Allrounder in der Küche. Das gyuto ist die japanische Version eines europäischen Küchenmessers. Die Form der Klinge eignet sich genauso wie beim europäischen Küchenmesser für den Wiegeschnitt. Diese Technik wird im Englischen auch "rock chopping"genannt. Im Unterschied zum europäischen Kochmesser hat ein gyuto eigentlich niemals einen Kropf, der bis in die Fehlschärfe der Schneide verläuft. Mt der Fehlschärfe ist der dicke, stählerne Teil am Übergang vom Griff zur Kinge gemeint. Bei Knivesandtools führen wir gyutos von verschiedenen Marken wie Sakai Takayuki, Tojiro, Miyabi, Kai und Eden.

97 Produkte

3 Reviews

Sakai Takayuki 45-Layer Damascus WA Kochmesser, 18 cm

164,00 €

Nicht verfügbar

Features of a gyuto

In contrast to a European chef's knife, a gyuto generally does not have a bolster. This has some advantages: the knife is more lightweight, you can use the entire edge of the knife when cutting, and sharpening your knife is much easier.

How to choose the best gyuto?

Of course, we only sell good gyuto knives, so choose the one you like best. However, we do have some tips to help you find the one that's perfect for you.

Consider the length of the blade

Like with any chef's knife, it's important to consider the length of the blade. On average, an all-purpose gyuto has a blade length of about 20 cm. If your hands are a smaller than average, it might be worth looking into smaller gyutos. Maybe between 16 and 18 cm. Similarly, do you have bigger hands? Or do you regularly cut big ingredients like an entire cabbage? Then it might be worth choosing a 23 to 24 cm blade length.

Gyuto type of steel

A gyuto made from stainless steel does not require a lot of maintenance, except for some sharpening now and then. Simply wash by hand, dry well and you're done. You can also choose for the more traditional option: carbon steel. It's not stainless, but it's very tough and can be sharpened to razor-sharpness. One drawback is that 'not stainless' really means 'not stainless': If you leave the knife to wash after dinner, the blade may already be very discoloured.