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Western Knives

Western Knives

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5 Item(s)

  1. Suisin Inox Gyuto (4 sizes)

    180mm, 210mm, 240mm and 270mm - Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering to an extreme point provides a curved enabling the traditional French roll cutting on the board techniqe to be performed comfortably. The 180mm is the smallest Gyuto available and is just long enough to fulfill a multitude of home cooking requirements from medium carving and slicing jobs to the prep of most fruit and vegetables. The curved profile facilitates easy roll cutting on the board. The 210mm is the most popular size for both professionals and experienced cooks looking for a blade long enough to cope with most tasks from slicing, dicing & mincing to filleting, carving and chopping. The 240mm/270mm length is for those comfortable with a long blade weightier blade and is often the preferred partner of busy chefs.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  2. Suisin Special Inox Gyuto (2 sizes)

    Suisin Special Inox Gyuto

  3. Misono Handmade Gyuto (3 sizes)

    This slimmer (than its Santoku brother) blade is called Gyuto – meaning cow sword. It is designed to make light work of slicing, dicing and filleting raw meat and fish. It is the Japanese adaptation of the classic French cooks knife. This familiiar looking blade represents optimal versatility as it tapers from broad base to narrow point allowing efficient contact cutting, slicing and ocasional carving. The curved edge profile facilitates easier rolling action than most Santoku’s when cutting vegetables – with the revolutionary design of the Santoku in this collection this may no longer be an issue. The major difference in this collection between the two shapes is the blade width. The Gyuto is narrower making it able to cope with fatty, starchy, oily or any other foods that have a tendency to stick to the side of the blade. If you require the knife to cut more raw / cooked flesh (meat or fish) than vegetables and want to double it up for occasional carving or only use / prefer a classic western style shape, then the Gyuto is ideal.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

  4. Shoku Gyuto (4 Sizes)

    Shoku Gyuto (4 Sizes)
  5. Brieto Granton Gyuto (3 sizes)

    Brieto Granton Gyuto (3 sizes)
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5 Item(s)