How to Use a Gyuto - Japanese Kitchen Knife Skills

How to Use a Gyuto - Japanese Kitchen Knife Skills
The gyuto is the Japanese interpretation of the European chef’s knife, designed to be a multi-purpose blade for home cooks and professional chefs. The name gyuto translates to “cow-sword” in English because the knife feature something of a meat-cutting bias with its longer blade, but a gyuto can also handle vegetables with ease! But how do you use a gyuto? Former chef Mike Wrinch is here to show you the top tips and tricks for using this Japanese knife like a pro!

Check out all of our gyutos:
https://knifewear.com/collections/gyuto

Gyutos used in the video:
Nigara SG2 Kurouchi Tsuchime Gyuto: https://knifewear.com/products/nigara...
Takamura Akagouhan 180mm Gyuto: https://knifewear.com/products/takamu...
Seki Kanetsugu Zuiun 210mm Kiritsuke Gyuto: https://knifewear.com/products/seki-k...
Kamo Damascus 240mm Gyuto: https://knifewear.com/products/kamo-v...
Haruyuki Zanpa 240mm Gyuto: https://knifewear.com/products/haruyu...

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0:00 What is a Gyuto?
1:10 Tips & Tricks for Using Chef’s Knife
4:16 Carrots: Bias, Julienne, Roll Cut
7:51 Using the Tip - Broccoli
8:27 Finely Diced Onion
10:45 3 Ways to Cut Mushrooms
12:01 Shredding Cabbage
15:14 Peppers & Tomatoes
16:58 Chopping Herbs & Rocking the Knife
20:03 Green Onions Two Ways
21:56 Carving Roast Beef
23:07 Closing Thoughts & Outtakes

• #education
• #japanese_knife
• #japan
• #blacksmith
• #knife_sharpening