Gyuto
(2)The Japanese chef's knife. A long blade, twenty-one to twenty-four centimetres, all-purpose, cut for rocking work. Forged in aogami (blue paper) or shirogami (white paper), with a remarkable edge in daily use.
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The Japanese chef's knife. A long blade, twenty-one to twenty-four centimetres, all-purpose, cut for rocking work. Forged in aogami (blue paper) or shirogami (white paper), with a remarkable edge in daily use.
