This budget-friendly gyuto is a longtime favorite. It slices, chops and cuts like no other. The VG10 core of the knife is clad with stainless steel for protection during everyday use. Its full-tang handle is comfortable and sturdy. The Tojiro is more comfortable to use and versatile than other hybrid-style knife designs because it has a longer handle. If you are used to Western-style knifes, the Tojiro will chop, slice, and cut with the same durability. It also has a razor sharp edge that is ready to use. It can easily cut through paper, flank steak and onions without much effort. It’s a budget Japanese knife that outperforms its price. What is a Japanese knife? A Japanese knife is simply a knife that is made in Japan. The answer is not as simple as it may seem. We wanted to distinguish the knives we are reviewing from the “Japanese inspired” knives sold by direct to consumer kitchen brands. The gyuto, which was introduced in late 1800s, was a Japanese kitchen knife that was designed for specific tasks. The gyuto came about when Western culinary influences became the norm and chefs needed a blade shape that was more versatile, capable of push cuts and pull through slicing with a slight curvature to allow for some light chopping. It’s true: Western knives were inspired by Japanese knives which themselves were inspired by Western knives. It’s like an ouroboros. We’ll focus on knives made exclusively in Japan, and featuring traditional gyuto features. This will help us to highlight unique pieces that can enhance a home knife shelf. But before we get into which gyuto to choose, you should decide if the style is right for your cooking. How the Japanese gyuto blade shape compares to Western-style chef knivesMost Western-style knives curve upward towards the point. This allows them to be easily swung up and down in the cutting board, allowing for quick chopping. These knives have a strong spine that adds extra durability and heft. A gyuto has a more gentle curve and a drop-point (sometimes called a “sheep’s foot”).
