Hi, I'm Mike and I work here at YanagiKnife,
and today I want to talk to you guys about
the Gyuto.
It's your typical chef knife.
You can cut with it, you can slice with it
and you can dice with it.
You can use it for just about everything in
either your home kitchen or professional restaurant
establishment.
Here with me I have Akazawa's Inox 8a.
It's a stainless steel Gyuto, while over here
I have Masamoto's SP stainless steel Gyuto.
Now these are a little bit different.
The Masamoto, for example, has an HRC of 62,
which makes it a fairly hard blade.
In order to sharpen this blade you would typically
use a whetstone and have more professional/very
good sharpening skills.
Typically you wouldn't use a honing steel.
The handle on this knife is made out of Pakkawood,
and it is your typically Western-style handle,
while the bolster is made out of stainless
steel.
The steel on this knife is AUS-8a.
It's a stainless steel.
The knife is wear resistant.
It does not rust and has an HRC of 58.
You can sharpen this knife with a honing steel
and a whetstone.
We always recommend using a whetstone, however,
a honing steel will suffice just because it's
soft enough to be able to sharpen it with.
I want to bring to your attention the thickness
of these knives.
If you look at Masamoto's SP stainless steel,
you can see that the knife is very thick at
the spine.
So what that does is it allows you to cut
fairly easily because it is heavy.
It's hard to control, but when you cut down
it slices through much more seamlessly.
While Akazawa's Inox 8a has a fairly thin
spine.
So what this does is it makes the knife more
balanced and it gives you the opportunity
to control it better.
It doesn't come down as hard on the cuts,
however, it gives you a lot more control when
you're doing slices because of its lighter
weight.
The difference between these two primarily
are in their HRCs, but also in the heft on
the knives.
One is heavier than the other, and the one
that you choose is based on preference depending
on how you like to cut.
Thank you very much for watching.
My name is Mike.
You can follow us on Instagram @YanagiKnife_Inc,
on Facebook at Yanagiknives, or visit us at
Yanagiknife.com.
I hope that you will subscribe to our channel
and that you found this video informative.
Thank you!
