How to choose a Gyuto knife - Japanese Chef's knife - Wa-gyuto

Описание: I will explain why and how to choose a Japanese Gyuto or Wa-Gyuto knife.
The Gyuto is basically the Japanese version of the western chef's knife. The Gyuto is originally created because of the western influence on Japanese cuisine; back in the days, they ate fish and vegetables, and beef was unheard of. So they sold single bevel blades with high carbon materials since they also did not have a fridge back then. Everything has changed, and you can see more western people becoming interested in Japanese knives and Gyuto's when the Japanese started making fusion knives to accommodate every cook.

Knives used in the video:

Blacksmith Takayuki Shibata: Shibata Type III 210mm - Aogami Super
Blacksmith Yu Kurosaki: Shizuku 210mm - SG-2
Blacksmith Makoto Kurosaki: Black Forged 240mm - Shirogami White #2
Tojiro - VG10: https://amzn.to/2EzVymx

Others:
GHL (Made in China): http://bit.ly/2Ho4MUM
Zwilling Pro Chef Knife: https://amzn.to/2PskCC8
Kai Shun Santoku - VG-Max: https://amzn.to/2S58VSV
Mcusta Zanmai Nakiri - VG10: https://amzn.to/2Vi9uum
Findking: Sakimura 270mm - SKD11: http://bit.ly/2n4llOg

For more Chinese knives: http://bit.ly/31Z5sXP

For more information about another steel-types, visit my website:
https://www.chefpanko.com/types-of-kn...

For more information about the steel-types and choosing your knife, you can visit my website:

https://www.chefpanko.com/choosing-yo...

If you have any questions about Japanese knives made in China or about some brands, feel free to ask it in the comment section below.

If you have seen my review videos about one of the knives and own one of them, feel free to add your experience in the comments too this will help other consumers make a decision.

Thank you all for your support and feedback.

Click on the link below if you want to search for other Chinese knives:

http://bit.ly/31Z5sXP

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TIMESTAMPS:
0:00 - Introduction
0:24 - What is a Gyuto
1:30 - Is the Gyuto something for you?
2:00 - Handle Choices
2:20 - Traditional handle
3:40 - Fusion western handle
4:26 - Gyuto Profile vs. Chef knife
5:00 - Spine Distal Taper
5:20 - What handle do I recommend?
6:24 - Summary
7:07 - Aesthetic & Functions
8:26 - What core material do I recommend?