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Shigeki Tanaka R2/SG2 Black Damascus Gyuto 240mmm
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Shiro Kamo Blue 2 Kurouchi Gyuto 210mm
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Shiro Kamo Blue 2 Kurouchi Gyuto 240mm
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Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 210mm
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Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
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Shiro Kamo SG2 Black Damascus Gyuto 210mm
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Shiro Kamo White 2 Damascus Gyuto 210mm
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Shiro Kamo White 2 Damascus Gyuto 240mm
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Shizu Hamono "Bessaku" Gyuto 210mm

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Shotaro Nomura Blue 1 Damascus Gyuto 210mm

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Shotaro Nomura Blue 1 Damascus Gyuto 240mm

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Shotaro Nomura White 1 Mizu Honyaki Mt. Fuji/Moon Gyuto 240mm

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Shotaro Nomura White 1 Mizu Honyaki Wave Gyuto 210mm

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Sukenari HAP40 Migaki Gyuto 210mm
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2 sizes available

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Sukenari HAP40 Migaki Gyuto 240mm
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2 sizes available

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Sukenari HAP40 Migaki Kiritsuke 240mm
2 sizes available

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Sukenari White 2 Honyaki Gyuto 270mm

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Tadokoro Hamono Ginsan Gyuto 210mm - Quince

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Tadokoro Hamono Ginsan Gyuto 240mm - Quince
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Takamura Chromax Gyuto 210mm
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Takamura Migaki SG2 Gyuto 210mm
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Takamura Migaki VG10 Gyuto 210mm
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Takeda NAS Gyuto 210mm (Small)
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Takeda NAS Gyuto 240mm (Medium)
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Takeda NAS Gyuto 270mm (Large)
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Takeda NAS Gyuto 300mm (Extra Large)

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Takeshi Saji Blue 2 Rainbow Damascus Gyuto 210mm

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Takeshi Saji VG10-W Nashiji Rainbow Damascus Gyuto 210mm - Dark Maple

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Takeshi Saji VG10-W Nashiji Rainbow Damascus Gyuto 240mm - Dark Maple
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Teruyasu Fujiwara Denka Gyuto 210mm
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Teruyasu Fujiwara Maboroshi Gyuto 240mm

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Teruyasu Fujiwara White 2 Nashiji Gyuto 210mm - Dark Maple
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◆ Common Questions
Shopping for Japanese Gyuto Knives
What is a gyuto knife?
The gyuto is the Japanese chef knife, the direct equivalent of a Western chef knife. All-purpose, double-bevel, with a curved edge for rocking and a pointed tip for detail work. Standard sizes 210mm, 240mm, 270mm.
What size gyuto should I buy?
210mm (8 inch) is the most popular all-rounder, fits most kitchens, handles most tasks. 240mm (9.5 inch) for larger hands or bigger prep. 270mm (10.5 inch) is pro-chef territory.
Gyuto vs santoku: which should I pick?
Both are all-purpose. Gyuto is longer with more reach and a rocking profile; santoku is shorter with tighter control and a push-cut profile. If you have counter space and prep in volume, gyuto. If your space is tight or you want a lighter knife, santoku.
What's the best steel for a gyuto?
Are gyuto knives dishwasher safe?
No. Hand wash only, dry immediately. Carbon steel gyuto needs wiping dry after each use and occasional oil. Stainless is more forgiving but still hand-wash only.
Is a gyuto good for beginners?
Yes, it's the most familiar Japanese knife shape for anyone coming from a Western chef knife. 210mm with a stainless steel is a very safe first Japanese knife choice.


