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.

In recent years, kitchen knives from the Japanese artisanal tradition have been gaining more and more space in the kitchens of chefs and enthusiasts, sought after for their quality and sophistication, bearing witness to an age-old art that produces precise blades with great cutting capabilities. That's why Due Cigni has carefully designed the Japanese professional line.