A Gyuto knife is a Western-style Japanese knife originally used for cutting beef. Gyuto translates to ‘cow sword.’
Today, gyuto knives fall into two different categories. One is wa-gyuto and the other is yo-gyuto. The only difference between the two is the handle.
One drawback is that the thinner blade doesn’t tolerate rough handling.
Learn more about what gyuto knives are used for, and if you need one in your kitchen.
Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!
What Is a Gyuto Knife?
Western-style Japanese knives feature double bevels, while traditional Japanese knives have single bevels.
The yo-gyuto knife was the first Japanese-style knife with a Western handle. It was made of a single steel, full tang blade with a riveted handle. Today’s yo-gyuto knives have non-riveted handles with a three-quarter length tang.
Wa-gyuto knives feature a ‘wa’ handle that’s usually wooden. It’s lighter than a Japanese knife. It has a forward balanced blade, making it easier to use. This makes it a favorite of professional chefs.
What Is the Size of a Gyuto Knife?
Gyuto chef knives come in several different blade lengths. These run from 180mm to 300mm. If you want a versatile chef’s knife for home use, the 240mm is a common choice.
This blade length is ideal for cutting large produce but is still light and easy to wield.
What Is the Shape of a Gyuto Knife?
Gyuto blades are long and flat near the handle or heel. These knives have a slight midsection curve that continues to the tip.
The flat heel is convenient for chopping, while the curved tip makes it an option for rock-cutting. The tip also makes precision cuts.
What Type of Edge Does a Gyuto Knife Have?
Western gyuto knives have double-beveled edges. This makes them popular for multipurpose use. Compared to standard chef’s knives, gyuto blades are much sharper because the two edges are razor sharp.
What Kind of Handles Are Available on Gyuto Knives?
You can find gyuto knives with either traditional Japanese wooden handles or with Western-style handles. The Japanese or ‘wa’ handles are usually octagonal, oval, or D-shaped.
The Western or yo-gyuto handles are usually made of metal or plastic.
What Is a Gyuto Knife Used for?
This Western-style Japanese knife is often used for cutting a wide range of meats, poultry, fish, fruits, and vegetables. The Japanese wa gyuto has excellent balance and lightness at the tip for mastering difficult cutting tasks.
The flat heel of the blade near the handle is perfect for tapping and chopping vegetables or fruit that you need minced. Chefs use the curved part of the blade for rock chopping and the pointed tip for precision cuts.
What Is a Kiritsuke Gyuto Knife?
A Kiritsuke gyuto knife has a blade shaped differently from a gyuto. It has a curve from the center to the tip of the blade. It also has a flat edge. This knife is also called a K-tip gyuto.
The flattened edge makes it a good knife for slicing without tilting the knife. If you do a lot of rock chopping, which requires a rocking motion with the knife, you wouldn’t want to use a Kiritsuke knife.
How Do I Choose Which Gyuto Knife I Need?
If you’d like to get a high-quality chef’s knife, Gyuto is the one you need. There are four things to consider when selecting your first Gyuto knife. These include:
- Handle style
- Blade length
- Types of steel
1. Which Is the Best Gyuto Handle?
You should select a gyuto knife with a handle that fits comfortably in your hand. The handle style is what gives your knife the best balance for cutting.
Think about how you hold a knife. If you tend to hold it in the center of the handle, a shaped, Western style will fit nicely in your hand. The balance point of a Western handle is in the center.
If you grip a knife with a pinch grip, you should try a traditional wa-shaped handle. These are available in oval, octagonal, or D-shaped. These shapes have balance points further to the top of the handle.
2. Which Gyuto Blade Length Should I Choose?
The most versatile blade lengths for a gyuto are 210mm and 240mm. Keep in mind your cutting area. Do you have enough workspace for a long knife?
Also, consider what ingredients you cut most often. If you want the knife for large fruits and vegetables like cabbage or winter squash, the larger 240mm blade would work well. If you mostly cut small vegetables or small cuts of meat, 210mm would be a good selection.
A longer blade also makes rock cutting and tap cutting easier because the blade doesn’t rock as much.
3. What Type of Steel Should I Choose for a Gyuto Knife?
The life of your knife depends on the steel you select. Most quality gyuto knives are forged carbon steel or stainless steel.
The sharpness and durability of the cutting edge also depend on the steel. Carbon steel is easier to sharpen and keeps its edge longer. But, they also rust and the blade develops a dark patina over time.
Stainless steel is less expensive, more durable, and rust-resistant. Because of its hardness, this steel is harder to sharpen and gets dull quicker.
Make your choice by the qualities that are more important to you.
4. What Is a Good Price for a Gyuto Knife?
Consider how often you use a knife for chopping, slicing, rock cutting, and carving. If you think you’ll only use it occasionally, select a budget-friendly gyuto knife. There’s a huge variety to choose from.
Gyuto knives run from under $100 up to more than $500. Once you settle on a price that’s affordable for you, check out the different brands available.
An entry-level, stainless steel gyuto is the Tojiro DP. It is a double-beveled style. It’s a versatile, first Japanese style gyuto.
If you can fit a better quality gyuto chef’s knife, then Yoshiro and Suisin make handcrafted, rust-resistant knives with Western handles.
FAQs about Gyuto Knives
Which is better, Gyuto or Santoku?
Both gyuto and santoku are sharp, versatile knives. It’s a matter of personal preference which one you want to use. Both of them are superb chef’s knives.
Is Gyuto knife good?
A gyuto knife is an excellent all-around chef’s knife for cutting, mincing, carving, and chopping vegetables, meat, poultry, and fish.
Is a Gyuto a chef knife?
Yes, a gyuto knife is a chef’s knife. It’s recommended by professional chefs as a versatile, heavy-duty kitchen knife.
How do you sharpen a Gyuto knife?
Since a double-beveled Gyuto knife is such an investment, you want to make sure you sharpen it correctly. Japanese chef knives have fine-grained steel with asymmetric edges.
Sharpen the Gyuto knife only enough to expose a fresh edge. You do this by honing the blade on a grit stone or honing rod. If this is the first time you’re sharpening your Gyuto, most likely you need a 1000 grit wet stone. This grit gives a polished edge.
Start sharpening your knife at a 10 to 30-degree angle. Make sure you don’t angle down too far on the wet stone, or you’ll scratch the flat of the blade. Take your time, using long, consistent strokes. This grit gives a polished edge.
Do I need Santoku and Gyuto?
If you have a gyuto knife, you don’t really need the smaller Santoku knife. But, if you mostly cut small portions of vegetables and meat, the Santoku would be a good choice.
What’s the difference between a Gyuto knife and a chef’s knife?
Because of the shape of a gyuto blade, this knife is more functional than a traditional chef’s knife. Originally, it was only for cutting meat, but it has become an indispensable kitchen knife for cutting just about everything from product to meat.
A gyuto knife can slice, dice, chop, and carve with precision. The blade is usually longer than a chef’s blade, so it works for larger foods.
Originally, a chef’s knife was for cutting large meats. Now, it’s used as an all-around kitchen knife. The blade ranges from 8 inches to 14 inches. Chef’s knives also come with various edges, such as single or double grind, chisel, or convex.
It can do all the things a gyuto knife can do, but it’s less precise and heavier.
Best Gyuto Knife Options
Here are the current bestselling & most popular Gyuto Knife options.
- [Traditional Japanese Hand Forging] Professional Japanese chef's knife inherits the traditional Japanese hand forging method; combined with advanced technology and materials. Through the knifemaker's manual fine knife shape and pounding out the gorgeous pounding texture; into the perfect forging art and craftsmanship. Insist on completing a perfect kitchen chef's knife through 45 days of hand forging.
- [High Quality Cooking Chef Knives] Gyuto chef knife is made of 3 layers of top grade 9CR18MOV high carbon steel with precision quenching and vacuum cold nitrogen treatment. It greatly enhances the characteristics of corrosion resistance, rust prevention and toughness; the hardness is up to 58±2HRC. 2.5mm ultra-thin sharp blade can keep the ideal ripeness of fruits, vegetables in the best condition and meat in the most delicious moment when cutting.
- [Solid Rosewood Knife Handle] The Japanese high carbon knife is made of precious summer sourwood wood from Southeast Asia. And features an ergonomically designed octagonal balanced wood handle; minimizing wrist tension and different aspects giving you great flexibility to adjust your cutting angle; while providing a secure, comfortable grip.
- [Perfect Cooking Cookware Gift Choice] Japanese knives combine high-end materials and first-class craftsmanship; perfect for home cooks and professional chefs alike. And with professional gift box packaging is the perfect gift for family and friends at Christmas, weddings, birthdays, Father's Day, Mother's Day.
- [High Carbon Knives Important Notes] MITSUMOTO SAKARI products pass strict quality audits. If you find any quality problems with the chef's knife, please provide your suggestions to us promptly. Our professional service team will give you a satisfactory answer.
- 【Classic Japanese Chef Knife】 - Professional Japanese chef's knife has a unique & beautiful hammered pattern and high carbon AUS-8 stainless steel blade. Through the knifemaker's manual fine knife shape and pounding out the gorgeous pounding texture, into the perfect forging art and craftsmanship
- 【Multi-functional Chef's Knife】- The Gyutou knife is made of high carbon AUS-8 stainless steel, classified as designed to be a multipurpose knife, and features a 15° ultra-sharp edge angle for a noticeably sharper cutting face. It cuts, dices, slices, chops, and also cuts meat off bones.
- 【Comfortable & Ergonomic handle】- RASSE Japanese chef knife designed uses Mkuruti rosewood coming from tropical. And features an ergonomically designed octagonal balanced wood handle, minimizing wrist tension and different aspects giving you great flexibility to adjust your cutting angle; while providing a secure, comfortable grip
- 【How to Care Knife】 - To maximize the performance and longevity of your chef knife, carefully wash with warm soapy water, No abrasive sponges, then rinse and dry completely with a soft towel. Never put the knife in the dishwasher or leave it soaking in water. And always keep your knife dry and clean!
- 【Ideal Cooking Cookware Gift Choice】 - Japanese chef knives have a lifetime warranty, perfect for home cooks and professional chefs alike. And with gift box packaging is the perfect gift for family and friends at Christmas, weddings, birthdays, Father's Day, and Mother's Day
- 100% from Japan's High Quality Steel - FAMCUTE series uses 9CR18MOV. A great steel for the everyday use of any chef. With an HRC of 60+/-2 it will take an angled edge and hold it for long enough to help extend the life of your knife (w/ general maintenance). The clad dimple allow for easy food release while slicing or dicing. This blade is great for vegetables, fruits, fish, and meats. [Please refrain from cutting frozen products as this may detriment the knife's edge.]
- Ergonomic Design- Design inspiration are designed to show the special beauty of chef’s knives. While focusing on comfortability, and efficiency for the everyday chef. Blade length is 21.2cm and handle length is 15.3 cm with an overall length of 36.5cm. When a pinch grip is used the blade length is considered “true 8” inch” where the user will be able to maximize maneuverability of the blades cutting edge.
- Full of Natural Handles - Is crafted from African rosewood, and is a great compliment to the beauty and comfort to the knife user. The stability of the handle allows the user full manipulation of the blade. This makes for effective use for precision, and endurance cuts. This handle makes mis en plas (food prep) FUN again.
- Weight/Balance- The balance point runs heel to spine up the billet. Allowing the user a comfortable grip with precise cuts, and less wear and tear on the users hands. The weight is towards the blade of the knife making for efficient use during rock chopping motion.
- FAMCUTE's PROMISE- Quality is a massive focus of ours products. As a promise to our customers, If you find any quality problems with the chef knife, we will replace it free of charge.
- JAPANESE CHEF'S KNIFE: The Shun 8-inch Sora Chef's Knife is perfect for preparing meat, vegetables, fruit and more! It's THE must-have kitchen knife.
- GYUTO-STYLE KNIFE: This Japanese kitchen knife is also called a gyuto. It is slightly less curved than a western chef's knife with a gentle roll off the tip, cutting more food with less lifting of the blade.
- HIGH-QUALITY CONSTRUCTION: The San Mai edge construction uses VG10 steel for a corrosion-resistant, razor-sharp cutting edge supported by 420J stainless steel on the blade upper.
- COMFORTABLE, DURABLE HANDLE: Full-tang handle design made from a textured PP/TPE polymer blend for an easy-to-maintain contemporary look and offers a secure grip with strength and balance.
- TRADITIONAL, ARTISAN CUTLERY: Inspired by the traditions of ancient Japan, Shun knives are handcrafted by highly skilled artisans to produce blades of unparalleled quality and beauty.
- Our Ice Hardened Molybdenum series are made by forging a single piece of high carbon Aus-8 stainless steel. Ice hardening is a process that helps draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. These knives are perfect for those who are looking for a thin, razor sharp, double edged blade that is very light in weight.
- Aus-8 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its' expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
- The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
- Proudly made in Japan and not mass produced. These knives are complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.