Since gyutos are thinner and manufactured from hard carbon steel, their edge will take a much more acute bevel angle, and they have an inclination to stay sharper longer than German knives. This design will make gyutos great for paper-slender slices and specific cuts.Duration: An 8-inch knif

Around the middle in the 20th century, Japanese knife makers began creating knives which were far more Western in model, like a chef's knife called a gyutou. They're the Japanese chef'