Three cutting techniques when using the Gyuto. Roll-cutting, slicing and chopping are all useful techniques to master in the kitchen. This allows you to easily move between tasks safely, using the right technique each time.

Another useful thing to master is the 'claw' technique. Using your off-hand as a guide for your cutting hand, this allows you to work safely, but to also have greater control over the thickness and uniformity of your ingredients. A bit of time and dedication is needed to master this technique, but when you are finished, your knife skills will show on your finished dishes. Guaranteed!

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