The Gyuto is the Japanese version of the Chef's knife. It is favoured as a general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat. It's equally capable of smaller work like garlic. Perfect for people who are confident with larger knives as well as for whole cabbage, butternut squash etc.
TOG KNIFE BUYING GUIDE
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Santoku
6½” / 17cm multipurpose knife
'Santoku' in Japanese means 'three virtues', relating to its proficiency with meat, fish and vegetables (or with mincing, slicing and dicing).
