Satake Daichi Gyuto (Chef) Japanese Damascus Kitchen Knife 20 cm
The most versatile kitchen knife for cutting vegetables, fruits, meats, and fish. Thanks to its pointed design, it can also handle various filleting tasks, such as deboning chicken breasts, separating pork and beef from bones, and filleting smaller fish (of course, dedicated filleting knives make this job even easier). The optimally long blade ensures easier maneuverability and allows for cutting larger surfaces. A high-quality chef's knife is an indispensable tool for both hobby and professional chefs, and it can even be said to be the "soul of the kitchen."
The origin of the gyuto (牛刀) knife dates back to the Meiji era (1868-1912), when Japan opened up to Western culture. During this period, the consumption of beef became widespread in the country, necessitating a knife suitable for processing this meat. The gyuto was modeled after the Western-style chef's knife but featured a thinner blade and sharper tip characteristic of Japanese knives.
The word gyuto means "beef knife," and this knife was originally designed specifically for this pu
