Gyuto knives are Japanese versions of chef’s knives. They were invented in the late 1800s, when Japan finally opened up to the west. At that time, Japanese people ate mostly vegetarian, Buddhist diets, occasionally eating seafood, and rarely eating meat.
Japan’s cutlery had to adapt when beef and meat-eating cultures were introduced. As most Japanese knives were very thin, single-bevel carbon steel, they would bend or chip when cutting meat.
This problem was solved by the gyuto knife. We can use it for beef, pork, chicken, seafood, and vegetables because it is slightly thicker, more durable, and features a double bevel.
Known for its ease of use, durability, and exceptional sharpness, the gyuto has become the most popular Japanese knife outside of Japan.