The Japanese analog to a French-style chef’s knife is called a gyuto, which literally translates as a “cow sword,” clearly referencing its Western roots. (Eating beef was prohibited in Japan until after 1868, after which growing Western influence impacted the national diet.) At a very slender 7 inches, this knife’s scale is ideal for those favoring a smaller, more nimble chef’s knife. The Damascus finish of the upper portion of the knife reduces drag by creating air pockets between the blade and items being sliced, which makes for cleaner, smoother slicing. The gently arced shape of the blade is terrific for slicing, dicing and mincing, allowing for a rocking motion on the cutting board.
- These are hand made knives
- The finish is a Damascus finish