GYUTO

The Gyuto is a type of Japanese kitchen knife that can be compared to the classic Western chef's knife. However, it features some distinctive characteristics that make it unique.
The term "Gyuto" derives from the Japanese words "gyu" meaning "beef" and "to" meaning "knife," suggesting its origin in primarily being used for cutting meat. The Gyuto is an extremely versatile knife that can be used for a wide range of tasks in the kitchen.
Characterized by a long and thin blade, the Gyuto is ideal for executing precise and delicate cuts, such as slicing, dicing, and julienning fruits, vegetables, meat, and fish. Its shape also allows for efficient balancing and cutting movements, making it a preferred tool for many professional chefs and cooking enthusiasts.
The Gyuto is appreciated for its versatility, allowing it to tackle a wide range of kitchen tasks with a single blade. It is particularly suitable for preparing thin slices of meat for dishes like sashimi and sushi, but it can also be used for slicing vegetables, chopping herbs, and performing other food preparation operations with precision and ease.

Due Cigni pays homage to two ancient knife traditions, the Japanese and the Maniago, which have been producing high-quality knives for millennia. In the Hakucho line, the typical Japanese lines with elongated blades and sharp tips merge with the style of Maniago, creating an elegant combination enriched by the precious olive wood handle.