Knife Guide

Who Should Use a Gyuto Knife
Who Should Use a Gyuto Knife
Who Should Use a Gyuto Knife
Who Should Use a Gyuto Knife? Find Out if It’s Right for You
TL;DR: Gyuto knives work best for beginners learning knife skills, home cooks wanting one versatile tool, and professional chefs needing precision. They suit most people who prep vegetables, slice meat,...
210mm vs 240mm Gyuto
210mm vs 240mm Gyuto
210mm vs 240mm Gyuto
210mm vs 240mm Gyuto: Which Size is Best for You?
TL;DR: The 210mm gyuto offers better control and fits smaller kitchens, while the 240mm provides faster prep and handles larger ingredients. Home cooks typically prefer 210mm for versatility; professionals often...
Gyuto vs K-Tip Gyuto
Gyuto vs K-Tip Gyuto
Gyuto vs K-Tip Gyuto
Gyuto vs K-Tip Gyuto: Which Knife is Right for You?
TL;DR: Gyuto offers versatile all-around performance with a curved belly for rocking cuts, while K-tip Gyuto features a sharp, angular tip for precise detail work and straight cuts. Choose Gyuto...
nakiri hardness hrc range
nakiri hardness hrc range
nakiri hardness hrc range
Nakiri Hardness HRC Range: Why It Matters and How to Choose?
TL;DR: Nakiri knives typically range from 58-64 HRC, with 60-62 being ideal for most home cooks. Higher HRC means sharper edges but requires more care, while lower HRC offers durability...
Cutting Technique of Gyuto
Cutting Technique of Gyuto
Cutting Technique of Gyuto
Cutting Technique of Gyuto: How to Master Your Knife Skills
TL;DR: Mastering Gyuto cutting technique requires proper pinch grip, claw hand position, and three core motions: push-cutting for vegetables, pull-cutting for proteins, and tap-chopping for herbs. Focus on blade angle, controlled...
Best Steel for Gyuto Knives
Best Steel for Gyuto Knives
Best Steel for Gyuto Knives
Best Steel for Gyuto Knives: What Blade Material Is Right for You?
TL;DR: The best steel for Gyuto knives depends on your priorities: VG-10 offers balanced performance for most home cooks, SG2 provides superior edge retention for enthusiasts, while carbon steels like...