Satake Tomoko Gyuto (Chef's Knife) - 18 cm
The Satake Tomoko Gyuto is a versatile Japanese kitchen knife designed for cutting vegetables, fruits, meat, and fish with precision. Its pointed design allows it to handle various filleting tasks, such as boning chicken breasts, separating pork and beef from the bone, and filleting small fish. The knife's optimal blade length of 18 cm ensures excellent control and smooth cutting over larger surfaces. This chef's knife is an essential tool for both amateur and professional chefs, often considered the "soul of the kitchen."
Historical Background of the Gyuto Knife
The gyuto (牛刀) knife traces its origins to the Meiji period (1868-1912) in Japan, a time when the country began embracing Western influences. During this era, beef became increasingly popular, and there was a need for a knife capable of handling this type of meat. The gyuto was modeled after the Western-style chef's knife but adapted with a thinner blade and sharper handle, characteristic of Japanese craftsmanship.
The term "gyuto" translates to "beef knife," reflecting its initial design purpose. However, the gyuto quickly proved to be a highly versatile tool, suitable for a wide range of kitchen tasks beyond just cutting beef. Today, the gyuto is one of the most popular and widely used Japanese kitchen knives worldwide, valued for its adaptability and performance.
