A Japanese chef knife, which is offered here in Hattori Israel, together with a Western chef knife, are undoubtedly both very high quality knives. After pointing it out, let us delve into the specifics in order to find out which knife has higher quality, and what it depends on. The first criteria that has to be taken into account is the steel, which is the heart of every knife. The Europeans assume that the user will use the knife carelessly (for example: will not hesitate to throw it into a sink full of water). Thus, in order to prevent the appearance of rust on the knife, they make their knives from a much softer steel than the Japanese. The immediate consequence of this is lack of sharpness, since the harder the steel, the sharper the knife.
Gyuto is a chef knife, and thus the question that immediately arises here is: “how will it benefit me if I am not a chef? I am just a regular cook at the end of the day, who simply tries to cook myself a meal for the entire week”. In case you really believe that, the conclusion is very simple: you have never even tried using this knife, perhaps since you have never visited Hattori Israel.
Yanagiba is a knife that resembles a willow leaf, and many call it Shobu (Iris Leaf). It is the most popular filleting knife in the Middle East; you will stumble upon it in every sushi bar. It is originally designated for cutting fish sashimi from one side only, for the perfect cut.