Why Do I need the Gyuto 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.
Gyuto is the Japanese version of a western chef knife, and it is intended for any kind of use. It is a known fact that chefs in Japan who started using this knife for their work, have never returned to using any other knife ever again. Yet again, you are not a chef, so why do you need that? Well, how many times have you felt like you wasted too much time on cutting vegetables or meat, when the result was not even to your liking at all and the meat was not cut exactly the way you wanted it?
Furthermore, how many times has your knife barely cut anything, which caused you aggravation and spoiled all of the fun cooking entails? In order to prevent incidents of this sort and upgrade your cooking experience, do yourself a favor and at least try using the Gyuto knife.
The Gyuto knife is different from the standard western chef knife, since it was refined to have a more acute angle and was made of a heavier Japanese steel, as only the Japanese can. The country that brought us the tastiest sushi and the most reliable cars hits again, and this time it brings us the most quality and reliable knives. The Gyuto knife, thanks to its unique technology and a high level of craftsmanship, cuts very smoothly whatever you put underneath it, as you please.
Moreover, this knife will serve you for a very long time, thanks to the strong steel it is made of, that virtually makes it unbreakable. The safest way to verify the level of credibility of the lines above is to come and see for yourself, and we, at Hattori Israel, would be more than happy to provide you with this opportunity.