The Satake Satoru Gyuto is a highly versatile Japanese kitchen knife, perfect for slicing vegetables, fruits, meat, and fish. Its pointed design allows for precise tasks like boning chicken breasts, separating pork or beef from bones, and filleting small fish. While a dedicated filleting knife can make these tasks even easier, the gyuto’s optimal blade length ensures excellent control and the ability to handle larger surface areas with ease. A high-quality chef's knife is an essential tool for both amateur and professional chefs, often regarded as the "soul of the kitchen."
The gyuto (牛刀) knife has its origins in Japan’s Meiji period (1868-1912) when the country opened up to Western influences. With the rise in beef consumption, there was a demand for a knife that could efficiently handle this type of meat. The gyuto was inspired by Western chef's knives but was crafted with a thinner blade and a sharper handle, typical of Japanese design. The term "gyuto" literally means "beef knife," reflecting its original purpose. However, its versatility quickly became evident, making it suitable for a wide range of kitchen tasks. Today, the gyuto is one of the most popular and widely used Japanese kitchen knives around the world
