A German chef’s knife and a Gyuto are both types of kitchen knives that are used for cutting and chopping ingredients, but there are some differences between them.

A German chef’s knife typically has a thicker blade and is heavier than a Gyuto. The blade of a German chef’s knife is designed for chopping and slicing, and is often more suitable for handling denser ingredients such as root vegetables and meats.

On the other hand, a Gyuto is a Japanese-style chef’s knife that is lighter and thinner than a German chef’s knife. The blade is designed for precision cutting and slicing, making it ideal for handling delicate ingredients such as seafood and vegetables. Additionally, the tip of a Gyuto is more pointed, allowing for more precise work, such as peeling and trimming.

It’s fair to say this is the best knife to start your high-end kitchen knife set. You’ll find yourself reaching for this blade daily for food preparation.

8 inches is the perfect length for the everyday Gyuto. It’s long enough to support slicing with a long backstroke. But it’s not so long that tip work becomes unwieldy. Also, there’s about 4 inches of flat blade near the handle. That’s where you do all that fine straight-down chopping work for diced onions and julienne peppers.