GYUTO (Chef's knife) Japanese version of a Western-style main kitchen knife (chef's knife). The major difference between a Japanese multi-purpose knife and its European version, a French or a German knife, is in a thinner blade. Japanese version is usually made of harder steel and is double-bevel.
Japanese knives draw from tradition, technology and an intergenerational knowhow of how to manipulate steel. Thinner, harder, sharper are the important trio of attributes for an excellent kitchen knife. A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer.
Japanese Kitchen Knives
Though they most closely resemble Western-style chef's knives — with wide, wedge-like silhouettes that expand their utility — they have thinner blades, harder steels and sharper edges than their Western counterparts, allowing for more precise cutting.
As Japanese knives have a thinner blade compared to their Western counterparts they usually allow for a sharper edge - usually around 15-16 degrees, compared to around 20 degrees for Western knives. Western knives are usually made by machines while Japanese knives are almost alway handcrafted.
The major difference between a Japanese multi-purpose knife and its European version, a French or a German knife, is in a thinner blade. Japanese version is usually made of harder steel and is double-bevel. There are Gyuto knives with European and with Japanese handle, the latter are known as wa-gyuto.
In general, Japanese knives are made from a harder type of steel than European knives. While the hardness of the steel of a European knife is often between 54 and 58 Rockwell, the Japanese knives often start at 58 Rockwell up to 66 Rockwell. Please note: the harder the steel, the more vulnerable the blade.
To keep the blade in peak performance, this level of sharpness must be maintained at all times. That means you may have to occasionally or frequently sharpen your Japanese kitchen knives depending on the frequency of use.
The main advantages of such steels are longer edge retention, thinner profile of the blade, lower weight and are, contrary to common belief, actually easier to sharpen than knives made of softer steels. These advantages make Japanese knives very precise and super sharp kitchen tools that many enjoy using.
It's important for knives to be sharpened periodically, because any knife will get dull over time. Repeated contact with the cutting board and friction from cutting through ingredients causes small damage that dulls a knife's edge.
Some Japanese knife makers still hand-forge knives, but most have switched to the commercial forging method to fulfil demand. Additionally, hand-forged knives will typically cost more than commercially forged knives, but you will get a better blade for the money.
Sharpness. Every knife is expected to be sharp right from the start. But only a good knife remains sharp. Prerequisites for a high edge retention capability are high-quality steel, consistently implemented heat treatment, and naturally precise workmanship to create the edge.
Tsuchime (Hammered) Tsuchime entails hammering the knife during the forging process and even incorporating some marks and dimples in the pattern that is visible on the top part of the blade. Air bubbles form in the dimples and help prevent food sticking to the blade.
Makers Marks can be etched or stamped into a blade. Typically they include the maker's logo and possibly name and location. TouchMark Stamps can be custom made to be either hammered into pre-heat treated steel or for hot stamping.
One of the key factors that contribute to the high price of Japanese knives is the exceptional quality of the steel used in their construction. Japanese knife-makers often employ high-carbon stainless steel, which offers a perfect balance of hardness, edge retention, and corrosion resistance.
German knives have a bit of a wider blade angle, ranging from 17.5-20º. A narrower angle results in a smaller cutting path (thus doing less damage to the food), which is why Japanese knives tend to be sharper and better for slicing and precision work.
The more you sharpen a knife, the sharper it will get
Over-sharpening a knife can actually damage the edge and make it duller. It's important to sharpen a knife only when it needs it, and to sharpen it to the correct angle.
The main differences that set Japanese knives apart from their French and German counterparts is the weight and the steel used. Generally, Japanese knives are lighter, feel more balanced in the hand and feature steel that is harder, thinner and able to hold an edge for a longer time.
Sharpening Angle Too High
It is possible to create a cutting angle that is impractically steep and feels dull. Essentially, if you are working at too high of an angle, you may be blunting your edge. In practice, an angle that is only slightly too steep will not dull the edge.
In general, you can sharpen all kitchen knives and all qualities with the stable 20° angle, because it achieves a very good basic sharpness. But, some knives have special steel compositions and qualities that allow them to be sharpened even finer with the 15° angle.
Traditional Japanese Knives
This design creates an overall sharper cutting edge, makes resharpening easier and allows for more delicate culinary work. The single-edged blade is a unique feature of traditional Japanese knives, which is directly linked to Japanese cuisine and history.
The correct sharpening angle for a Japanese knife is 10 – 15 degrees on one single side. Most Japanese knives are now double bevel meaning the blade needs to be sharpened to 10 – 15 degrees on the other side as well. For double bevel knives, the sharpening angle needs to be 20 – 30 degrees in total.