What is a Gyuto? Master your Japanese Knife

Рет қаралды 23,658

Күн бұрын

Hey folks, thanks for tuning in as always!
In todays video, we're going to show you how to get the most out of your Gyuto! We'll start by showing you how to properly set up your station for success and then show you almost everything you can do with it! We firmly believe at the shop that the Gyuto is the most versatile knife you can add to your arsenal and is the first knife we recommend to new customers looking for their first knife. We may be shooting ourselves in the foot here, but watch and find out why this is the only knife you really NEED....not to say you won't WANT more! ;)
What is a Gyuto? : 00:00
Setting up your station : 1:14
How to hold your knife : 1:55
The claaaaaaaw : 2:17
Lets cut up an onion! : 3:33
Its just the tip : 6:16
Lets cup up some parsley! : 7:00
Lets cut up a sweet potato! : 7:46
But will it squash? : 9:48
Alternate grip : 10:45
Lets talk butchery! : 11:33
Outro : 13:22

Пікірлер: 41

@SharpKnifeShop 2 жыл бұрын

Whats your favourite length of gyuto?!

@aquaphoenixx 2 жыл бұрын

240 mm!

@jeronimomacias481 2 жыл бұрын

I would say a 240 but the wife likes the 210.

@paweel2494 2 жыл бұрын

I use 240 mm and 210 mm. At home, it is easier to use a shorter knife, so all the gyuto's are for me and I bought a bunka for my wife.

@inthespread001 2 жыл бұрын

210 mm is probably best for most tasks and easy to control. I still pull out 240mm when I need to cut bigger things. 270mm, I don't know what you are trying to compensate for.

@robertmooretruro 2 жыл бұрын

240mm is my favourite.

@jamesgilbert6744 Жыл бұрын

I love your videos. I currently have a hodgepodge of 8-12 pretty low quality knives (I don't even know exactly how many I have off hand) that I want to get rid of so that I can just have 1-3 really nice knives. Thanks to one of your other videos, that idea was validated and I've decided I'm going to start with a Gyuto as my first knife. Your videos are really informative for someone like me who doesn't have a lot of experience using quality knives but I'm learning some basics quickly which will eliminate waste (time, energy, etc.) in my home kitchen.

@matthew_mage2363 9 ай бұрын

Thank u especially for showing close up up hands an cutting

@marktvcturner2448 Жыл бұрын

Thanks for this video. Our family recently got our first Japanese knife with help from a mate who is a knife maker living in Japan. It's a Yu Kurosaki SG2 core san mai 270mm gyuto and it's absolutely amazing. The only thing lacking is me but the more I learn, the better I will (hopefully) get. Cheers!

@SharpKnifeShop Жыл бұрын

Haha! That's awesome! That's a monster of a knife so I'm not surprised it's taking a bit of time to get used to it.

@slalomnorth 2 жыл бұрын

I love this video, I definitely need to practice my knife skills more. I find it interesting your talk about using the most cutting edge on the knife as possible. I think about his with hunting knives (game processing) knives where I’ve found most people just use the belly, which is why I’m such a big fan of trailing points, allows more of the edge to be used

@inthespread001 2 жыл бұрын

second here and this is the video I have been waiting for

@SharpKnifeShop 2 жыл бұрын

Yay! So glad you enjoyed the video!

@LexLuthor1234 Жыл бұрын

Man i've seen so many of your vids, i wish i could visit your store in person, and buy a knife from you. but alas, i reckon you're not opening up a store in Copenhagen any time soon. Hence i will therefor instead say thank you once more, and plz do keep up doing the good work that you do :) best regards, Claus

@etherdog 2 жыл бұрын

Gage, cow sword is so apt! Got the humor as well as the techniques you demonstrated, When cutting the onion, do you envisage the Golden Ratio that Kenji described to get the best even cuts of the onion?

@aquaphoenixx 2 жыл бұрын

First! From Bulgaria!

@SharpKnifeShop 2 жыл бұрын

Amazing! Thank you so much!

@ShayanGivehchian 2 жыл бұрын

Do a video on cheap knives that surprised you with how good they were.

@tuacuedate Жыл бұрын

The knife looks really nice. Can you tell me the brand and model?

@shawnhampton8503 Жыл бұрын

I notice you tend to favor Wa handles. I used to be mad about them but find myself drawn to western style handles or something kind of in its own style like Takeshi Saji round handles. Curious why y'all tend to favor them? Also curious as to why some gyutos have curved sori (spines) and others are straight. Do you find this makes any difference?

@pelewads 2 жыл бұрын

My Gyuto is 208 mm. It's new to me. And I love it. I noticed when working with fish you always use a draw cut. As opposed to a push cut. Is there an advantage to this? Or, is this sushi training? Or, something else? I would love to know.

@haxanlord Жыл бұрын

It's to not damage the fish. By drawing it you get a cleaner cut. Use the same technique if you want want to cut a steak. That's why filleting knives are usually longer: you can use the whole length of the blade to make one clean draw cut.

@relledom 2 жыл бұрын

what is the name of your cutting board? how large is it? it looks pretty large albeit I do not know how tall you are :)))

@fourgedmushrooms5958 Жыл бұрын

Yea mine still needs work.

@user-jp9js9th8o 7 ай бұрын

as expeerts: why don't you use Hindi cutting boards , which with their elastic structure are much more gentle to the the sensible carbon blades...

@Colin-kh6kp 2 жыл бұрын

Whats the knife in the thumbnail?

@SharpKnifeShop 2 жыл бұрын

That's a Yu Kurosaki Fujin AO super Gyuto 240 mm. None in stock at the moment. Been a while since Kurosaki-san did a batch of these.

@LikeBOOMCA 2 жыл бұрын

Hey Gage! Just wanted to ask you about your opinion on the masamoto ks nowadays? Is it still worth its price?

@SharpKnifeShop 2 жыл бұрын

Fantastic knives. Can't say a bad thing about em. Not sure what pricing is like on them though these days.

@grantsmith505 2 жыл бұрын

Gyuto translates to beef knife more than cow sword 😂

@maximusdesimus1943 2 жыл бұрын

Wipe the blade with the spine side in the rag. It's cringe when you pull the sharp side through the rag.

@mayjahcon4662 6 ай бұрын

Ooouuuu slap um then… Do sumtin bout it… What are you gonna do about it he’s out here disrespecting you do sumtin then or just shut your mouth - CM

@maximusdesimus1943 6 ай бұрын

@@mayjahcon4662 What am I going to do about it? I already did it, I said something. How stupid are you? Are you going to come slap me through the internet now? Derp.

@inthespread001 2 жыл бұрын

Warning: Don't push too hard or twist when using Gyuto on Chicken and Fish. It will chip!

@SharpKnifeShop 2 жыл бұрын

Yes! thank you!