Gyuto (牛刀) translates to “Cow Sword” in Japanese. It just refers to a western style chef’s knives and since the Caucasians eat alot of beef... you get it. It’s the most versatile weapon in my arsenal of a dozen knives and my current workhorse is the Ichimionji(brand) TKC(line/steel) 240 mm(blade length) Gyuto(shape). I got in from the actual Ichimonji store on Doguya-Suji in Osaka but it only bloomed into its maximum potential when I got home with it. At first it tended to wedge in hard vegetables but after thinning and convexing the edge, it cuts gorgeously. Here’s it freshly sharpened and snapping a free hanging hair into two.
To learn more about kitchen knives, visit Knifeforums.com but be warned - its a terribly addictive habit and you need to have deep pockets.
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