240mm Gyuto: Ultimate Multipurpose Knife or Unwieldy Trident of Doom?

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240mm Gyuto: Ultimate Multipurpose Knife, or Unwieldy Trident of Doom?
To many chefs, the 240mm gyuto, better known as the 10 inch chef's knife, is the ultimate multipurpose knife to do everything in your kitchen. But is a big chef's knife like a 240mm gyuto any good for home cooks Chris shows his top tips and tricks for using a gyuto, and how to get the most out of a big kitchen knife!
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Опубликовано:

26 дек 2021

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Комментарии : 104

@jack_rieger 2 года назад

These technique videos are awesome. As a self-taught home cook, I find them very useful. Great work!

@KnifewearKnives 2 года назад

Awesome, happy to hear it!

@chickenwings9117 2 года назад

And he did it all LEFT HANDED folks!!!! Nice video. I agree a Gyuto is the do it all. Thanks for the demo, ideas and skills presentation! Well done

@KnifewearKnives 2 года назад

So much harder that way 😂

@dirkh2122 2 года назад

Great video! Nice to see a professional's technique and I like your "I do it my way and I don't care about an officially correct way"!

@leemoore9933 2 года назад

It's obvious you know ur way around the kitchen with really good knife skills. Have a great 2022.

@ladallance12 2 года назад

He is absolutely right, I love Japanese knives, so at work I used to have a whole set of specialised knives, after service you need to clean them, during service watch if anybody is using them, where they are, I know some people will know what I am talking about. The best option, as he is saying, is to have one Gyuto around 240mm, as it is so versatile.

@KnifewearKnives 2 года назад

Well said!

@rockvalenz 2 года назад

I have the same knife and I can't be happier!

@jamesdean7294 2 года назад

Great video, Chris. The Senko 240 is very light and easy to use. It’s interesting to watch someone else’s techniques and style doing some basic food prep. Especially someone experienced. Your handling of the knife flows from one task to the next. As always, also very clear and funny. Happy New Year!

@KnifewearKnives 2 года назад

Thanks for watching James, happy new year!

@fluffatron44 Год назад

Loved this video!

@andrewm1136 2 года назад

Awesome video Chris! Agree with all the comments .. these instructional videos are soo good!

@KnifewearKnives 2 года назад

Thanks so much!

@marktvcturner2448 Год назад

My Yu Kurosaki 240mm Gyuto arrived from Japan today. It's amazing. I'm no chef but it feels great to use. I have lots to learn on its correct use and maintenance. Thanks for your video.

@KnifewearKnives Год назад

Thanks for watching, happy new knife day!

@b-radg916 2 года назад

My first knife was an 8" Wusthof chef's knife, then I got a 10" chef which I was fine with it (although it's definitely a long blade!), so when I got my first Japanese knife, I went with a 240mm Tojiro DP. I've always preferred a knife that was a little too long over one a little short, so for me, 240mm was great choice. But for the last five+ years, my go to knife has been my Yaxell Dragon Fusion. It's 8 1/2", which is long enough, BD1N monosteel, and manages to deliver the same cutting power any you are along the blade! If I were to redesign it, I'd make the last third of the blade flatter, but even the way it is, it's amazing!

@michaelwilson1960 Месяц назад

Great tutorial. I can now wield my big 240’s with confidence

@KnifewearKnives Месяц назад

Glad to hear it!

@arthursoto4285 2 года назад

Awesome video

@jaimecherry2358 2 года назад

Great video

@Zeus-ly6od 2 года назад

I will keep filling my petty and boning knives collection before reaching to that skill level. Great work. Happy new year to my most flavor store in Ottawa.

@KnifewearKnives 2 года назад

Happy New Year!

@J_LOVES_ME Год назад

I do the same thing, I hold my knife sometimes in the middle of the blade.... just whatever works! Gyuto is my FAV!

@deanlikesknives2354 2 года назад

Love this video. If I had to have just one knife, I think it'd have to be my Masakage Koishi Bunka or a Santoku (same thing, just slightly less mean-looking). It's good for just about every task IMO. I spent over a decade where all I had and could afford was a Shun santoku (I still have it!) and it served me incredibly well as I was learning to cook. They're also far less intimidating when you're new to sharp knives.

@KnifewearKnives 2 года назад

Totally, a bunka or santoku is a great daily driver, especially if you're not comfortable with big honking knives like this one.

@paweel2494 2 года назад

Very good idea. Combination of knife presentation with cooking. Very tasty Kurosaccine Pomodoro ;)

@greg4653 2 года назад

Knifewear team, this is the first channel I have ever subscribed to. I absolutely love your mix of product info, usage demo, teaching of skills, and food / cooking info. That you keep it relatively light, and very entertaining is unique from what I’ve seen and I think it is brilliant. Thanks for presenting this way. As for the shallot cutting...I’d say it’s not so much the cuts you are making, but the fact that you are using your sinister hand to do it! 😛 Wishing you all the best going forward and I look forward to watching more of your vids. Cheers from down south. Greg

@greg4653 2 года назад

Oh, one thing I wanted to ask about the knife. Like, you, I tend to scoop the veggies off the board with the knife, but it seems like the gyuto runs out of room pretty quickly. Western style chef knives seem to have more real estate to do this than gyutos do. Are there gyutos out there that are taller to have more room for this scooping, or is there some downside to having taller knives? Cheers, Greg

@KnifewearKnives 2 года назад

Haha, thanks so much man that means a lot! Lots of great videos comign your way this year. I'll get Lordy know he's using the wrong hand ;)

@KnifewearKnives 2 года назад

There definitely are taller gyutos out there, and a lot of us prefer them! The only downside would be for folks who aren't as comfortable as big knives. We also sell a food scoop which seems goofy, but is surprisingly handy for pickup stuff up off your board.

@b-radg916 2 года назад

@@greg4653: It will vary between different designs, but I don't find that chef knives are a whole lot taller than gyutos. If you REALLY want something that you can scoop a bunch with, and that is surprisingly versatile, try a Chinese cleaver (slicing, not the bone breakers)! Personally, my first Japanese steel was a 240mm Tojiro DP gyuto that I used for years, and had some Chinese cleavers that I grew up with, but since getting it about five years ago, I always go back to my Yaxell Fusion Nakiri... it's unlike any knife I've ever used!

@ericnuval 2 года назад

i just bought a 9in damascus steel hammer forged vg10 kiritsuke knife for my christmas gift to myself! 🔪 best purchase ever!! 🧑🏽‍🍳

@KnifewearKnives 2 года назад

Right on, happy new knife day!

@fartingfoxmaster7852 2 года назад

That knife looks amazing :-)

@KnifewearKnives 2 года назад

It sure is!

@jiahaotan696 Год назад

I propose that those who push cut more would be happy with 180-210mm gyutos/bunkas/k-tip gyutos/santokus which have a much flatter profile. That extra bit of tip for 240mm gyutos is really only for the sake of having a belly to rock chop. As a push cutter, 80% of my needs are met by my 165mm funayuki, and I break out my 210mm gyuto for large prep. Currently exploring if a CCK 1303 is able to replace either knife.

@justbuck603 2 года назад

I propose that the 240mm kiritsuke gyuto is even more versatile. I think the sword tip is better for tight areas, like coring your tomatoes. Also, the flatter profile and (generally) shorter height makes it a tiny bit better for carving. Having said that, I'm a huge fan of 240 gyutos, and they are the bulk of the knives I own.

@KnifewearKnives 2 года назад

The 240 kiritsuke is definitely a favourite, super versatile!

@therealblurrybarber 2 года назад

I second this

@TheDaveSetton 2 года назад

I just got my first kiritsuke (240) and I'm loving it

@K1ng8ruce 11 месяцев назад

I was looking at a 210 gyuto as my first JKN, is there that big of a difference between the 210 and the 240 that I should change my plans for the extra 30mm?

@fightingusik4265 2 года назад

Team Lordy! Don't listen to 'em Chris. You cut onions the exact right way. Now, that said, I'm an oddity in that I have come to love 180mm knives. They suit my space and my style quite nicely. I have longer knives for when I need them but a 180mm gyuto or bunka is my daily driver.

@KnifewearKnives 2 года назад

180 is incredibly versatile, especially at home!

@twatmunro 2 года назад

That's how I chop a shallot. Is there a different way? I do smash my garlic before I mince though. I want those aromatics available.

@nathanvienneau9422 2 года назад

I love my Moritaka Ishime Gyuto 240mm

@KnifewearKnives 2 года назад

That's an incredibly rad knife!

@weirdlywonderful829 2 года назад

I think that if your going to do that delicate work like with the tomato’s a petty knife would be perfect because it’s light,fits in the hand nice and comfy and is small

@b-radg916 2 года назад

Yes, but he was saying if you only could have ONE knife. There's no question that I would MUCH rather have a gyuto than a petty, if I could only choose one.

@okiefreemen Год назад

One high quality knife that is maintained and sharp is better than the 20 junk knives you find in most American households.

@AbhishekShah-jm4lb 10 месяцев назад

Please show a similar video with a moritaka 240mm

@therealblurrybarber 2 года назад

That's how I was taught to do onions. Except I do my horizontal cuts before my vertical cuts... And this was by a Michelin starred chef. I've seen ppl do it other ways, but if the result is the same, who cares, unless it takes forever or you're causing more waste. Most chefs would say the same

@b-radg916 2 года назад

Shallots are a slightly different animal than onions, but as a home cook not pursuing a Michelin star, I prefer "radial" cuts vs horizontal and vertical cuts when dicing onions. Besides being safer and easier, it's faster!

@markust8904 2 года назад

Ya know, i have a Masakage 240 Koishi Guyuto. It was one of my first purchases. but i also have 6 other Masakage Knives from the Petty to the Koisi, Nakiri, Santouku, Sujihiki, and the Honsetku one and to be honest. Not afraid of them I just have so many to choose from and it seems to get left out. The Bunkas and Pettys get more use because of there size and wiedability. I must practice more with my Gyuto!

@KnifewearKnives 2 года назад

It can be a fun challenge to spend more.time with an unfamiliar tool, it helps me spice things up in the kitchen!

@MaxFeken 2 года назад

A trident is a three pronged spear. A better example would be a unwieldy broadsword :) Cool video. I bought a 7 inch gyuto which was not cheap, a 8 inch Mercer chiefs knife and a super cheap kiwi bunka to see which one i like the most coming from home cooking with serrated steak knifes literally for decades. That cheap bunka may win for me! I have no problem smashing garlic with that thing. This may be the first hobby where going cheap first may have paid off in the end.

@Daniel-yj3ju Год назад

"To be perfectly honest, I don't care what you think." 🤘

@therealblurrybarber 2 года назад

I was just about to say I use the heel haha

@aquaphoenixx 2 года назад

It would be interesting to cook a whole meal with 240mm Kiritsuke. And maybe a follow up video with a 170mm or 180mm Bunka, commenting on the difference in size.

@KnifewearKnives 2 года назад

We definitely plan to do more of these!

@justinratcliff7766 Год назад

Finally, a lefty!

@KnifewearKnives Год назад

Lord love a lefty!

@TheFilletingfish Год назад

Thanks Chris, Ott he most ripe tomatoes thought

@robertwalker1849 2 года назад

I have a 240mm Gyuto feels like a sword ; most used knife is a 165mm Sakai Takayuki the first Japanese knife I bought, My Ideal knife would be a Yu Kurosaki 180mm Bunka.

@KnifewearKnives 2 года назад

It certainly is big! Those smaller sizes are great for daily use.

@flyer7773 10 месяцев назад

Concerning the dicing of the onion, if your method works, it works!!!

@aussiehardwood6196 2 года назад

Tomato concasse..."it's not something that'll come up at a party". Spat muh coffee!!

@aquaphoenixx 2 года назад

Depends on the party 😁

@donpenney8139 2 года назад

This video renews my desire to try making homemade pasta, but also reminds me I don't have a 240mm gyuto

@KnifewearKnives 2 года назад

Sounds like you've got some work to do Don!

@gilberttan7244 4 месяца назад

santtuko is still perfect

@bruceswearingen7718 Год назад

Swiss Army 🗡 ,my go to for everything

@toniespasmos 2 года назад

vinho do porto wooden box, this guy knows what is good stuff!

@KnifewearKnives 2 года назад

Thanks buddy! I got a few around my kitchen 😉

@toniespasmos 2 года назад

@@KnifewearKnives forgot to mention the beauty of that knife...

@Steelforfood 2 года назад

Lets see a meal prepared with a 500mm Zirh

@freddieslaughter1107 Год назад

How about the Makoto Sakura SG2 Gyuto 240mm?

@KnifewearKnives Год назад

That's a stunning knife, also a great performer!

@ochocabra1542 8 месяцев назад

the Knifewear Motörhead shirt is fucking DOPE!!!

@KnifewearKnives 8 месяцев назад

Thank you!

@ochocabra1542 8 месяцев назад

can I get one??

@gavinchan2028 2 года назад

May I know what is the fry pan used in the video?

@KnifewearKnives 2 года назад

Absolutely, it's this guy: knifewear.com/products/prince-kogyo-frying-pan-26cm?variant=32349210411056

@WormyLeWorm 2 года назад

What kind of finish do you have on the edge of that knife?

@KnifewearKnives 2 года назад

I believe these are finished with 800 grit on one side, 8000 on the other, but I'll have to check!

@WormyLeWorm 2 года назад

@@KnifewearKnives That sounds interesting. I ask I'm curious about where those with lots of experience are finishing higher end knives. I notice that while my technique is pretty good nowadays that if I inspect my edge I see some damage to it a lot sooner under bright light when finishing at higher grits. Could be something with my technique and a stubborn microburr but it seems to always happen and I'm led to believe that should be able to be prevented.

@sovereignyx3158 Год назад

240 Gyuto is not as agile as a smaller knife, so I prefer using something long for slicing… Sujihiki for example and a more agile knife, like a large bunka or a small chefs knife. They should also not be to expensive, because you shouldn‘ baby it the whole time… it‘s a tool in the end. I like the mixture of good knives and cheaper knives, like Victorinox.

@larsvegas1505 Год назад

200-300 dollars isnt that expensive for a knife that u can own for 20 years... like i go fishing and 1 rod is about 300 bucks and u can break them like a straw most rods dont make it 5 years... but i dont get sad anymore if i break one they are just tools.. good excuse to get another one... like a 2500 dollar blade would be too much (for my budget atleast)... But cooking every day with a 300 dollar knife vs a 20 dollar knive... easy choise..

@iggysdinners7092 2 года назад

how do commenters say to mince onions? That's how I was taught to do it in French culinary school...

@ztrinx1 10 месяцев назад

Eh, not really. For a lot of people 240mm is just too large. 210mm is likely to fit most people and needs better, be quicker and more nimble to handle. Obviously, there are jobs that the 240mm will be able to handle much better.

@johnmay9598 2 года назад

I'd go the other route and have a 150mm petty if I was using only one knife... but I'm cooking for 1-2 people 90+% of the time. Obviously if you're working in a large kitchen cooking lots of things that wouldn't work very well.

@KnifewearKnives 2 года назад

Totally, that's a super handy size too!

@Moonshine54321 9 месяцев назад

No. A 150-160mm petty does everything.

@jameyhaz 2 года назад

heat is in the placenta, not the seeds....

@bc454irocz89 Год назад

my mom had one knife to rule them all a super old dull pairing knife she use on everything lol

@trevor9606 2 года назад

#teamlordy

@davidhartley6232 2 года назад

Why not an 8" Chinese chef knife?

@KnifewearKnives 2 года назад

We'll definitely do a video on those soon!

@berwwtje 18 дней назад

I appreciate the skills and knowledge. But I'll fight all you knife-nerds, that knife is just a standard French chefs-knife but the fancy Japan edition. I'm not saying it's not high quality, or not finely crafted. I'm not blaming you for owning one, it's awesome and looks cool. I'm saying that my 15 dollar, well maintained chef knife can do everything that 200 dollar blade can. I just have to sharpen it a bit more often.