Switched from a regular knife to a Japanese gyuto for prep work

I was cutting a case of carrots for a soup base yesterday and grabbed my old chef knife first. It felt heavy and the tip kept catching. Then I used my new 8-inch gyuto and it was like butter, just smooth cuts with no effort. The difference was the thinner blade and the way it held an edge after sharpening. Has anyone else made a switch like this and found it changed their speed on the line?

3 comments

3 Comments

walker.julia22d ago

Tried a gyuto once and nearly julienned my own finger.

jennifer_jones1722d ago

Been there. My first time with a proper chef's knife was a disaster. I forced myself to slow way down and focus on the claw grip, keeping my knuckles against the blade. Practiced on a bunch of carrots, just basic slices, until the motion felt natural. It's all about control, not speed.

abby_morgan1822d ago

Relate to that feeling completely (scary, right?). It's wild how a good knife feels so different from a cheap one, like it has its own mind. You really have to respect the tool and let it do the work for you.