What Is The Japanese Version Of The Chefs Knife?
The Japanese version of the chef’s knife is called a Gyuto. It is similar to the western chef’s knife, but it typically has a thinner, sharper blade and a lighter weight. It is designed for precise cutting and chopping of vegetables, meat, and fish. The blade of the Gyuto is usually made of harder steel and has a sharper angle than the western chef’s knife, which allows for greater control and precision when cutting.