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Posted On: August 11th 2026, 07:57 am
Kaz showing how to cut the bluefin tuna fillet into blocks for sashimi and sushi with KAI Benifuji Gyuto Knife.
Purpose: General kitchen tasks (like a Western chef’s knife)
The Gyuto is the Japanese equivalent of a Western chef’s knife, but with a thinner, sharper blade for superior performance. Ideal for slicing, chopping, and dicing meats, fish, and vegetables with exceptional control and precision.
Benifuji Gyuto - 210mm
Available from leading tackle/marine stores
Purpose: General kitchen tasks (like a Western chef’s knife)
The Gyuto is the Japanese equivalent of a Western chef’s knife, but with a thinner, sharper blade for superior performance. Ideal for slicing, chopping, and dicing meats, fish, and vegetables with exceptional control and precision.
Benifuji Gyuto - 210mm
Available from leading tackle/marine stores
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