Japanese Gyuto Knives

Gyuto Chef Knives

 

Discover the precision of the Japanese Gyuto. As the Japanese equivalent of the Western chef's knife, the Gyuto is a versatile multipurpose tool.

Our 210mm option is the perfect all-purpose knife – the staple length favoured by many chefs. For those who prefer a longer blade, our 240mm Gyuto knives offer extended reach and control. And for smaller jobs or individuals with smaller hands, our 180mm Gyuto knives provide the perfect compact solution.

With a razor-sharp edge and lighter profile, it is perfect for slicing meat, fish, and vegetables with effortless ease.

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Matsubara Hamono ZDP-189 Gyuto 210mm
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Matsubara Hamono ZDP-189 Gyuto 210mm
Sakai Kikumori "Minamo" ATS34 Damascus Gyuto 240mm - Ebony Turquoise
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Sakai Kikumori "Minamo" ATS34 Damascus Gyuto 240mm - Ebony Turquoise
Sakai Kikumori "Minamo" ATS34 Damascus Gyuto 240mm - Persimmon
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Sakai Kikumori "Minamo" ATS34 Damascus Gyuto 240mm - Persimmon
Shotaro Nomura Blue 2 Damascus Yanagiba 330mm
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Shotaro Nomura Blue 2 Damascus Yanagiba 330mm
Tsunehisa Ginsan Nashiji Gyuto 210mm - Carbon Fibre
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Tsunehisa Ginsan Nashiji Gyuto 210mm - Carbon Fibre
Matsubara Hamono Blue 2 Tsuchime Gyuto 240mm
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Matsubara Hamono Blue 2 Tsuchime Gyuto 240mm
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100 Knives - Super CU Integral
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100 Knives - Super CU Integral
Chef's Edge x Sakai Kikumori Blue 2 Gyuto 225mm
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Chef's Edge x Sakai Kikumori Blue 2 Gyuto 225mm
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Fujiwara Kanefusa FKM Gyuto 270mm
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Fujiwara Kanefusa FKM Gyuto 270mm
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Gihei Hamono HAP40 Gyuto 210mm
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Gihei Hamono HAP40 Gyuto 210mm
Gihei Hamono ZDP-189 Gyuto 210mm
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Gihei Hamono ZDP-189 Gyuto 210mm
HADO "Sumi" Gyuto 210mm
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HADO "Sumi" Gyuto 210mm
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HADO "Sumi" Gyuto 240mm
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HADO "Sumi" Gyuto 240mm
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HADO Blue 1 Damascus Gyuto 210mm - Oak
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HADO Blue 1 Damascus Gyuto 210mm - Oak
HADO Blue 1 Damascus Gyuto 240mm - Oak
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HADO Blue 1 Damascus Gyuto 240mm - Oak
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HADO Shiosai SG2 Kiritsuke 210mm - Grey & Black
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HADO Shiosai SG2 Kiritsuke 210mm - Grey & Black
HADO Shiosai SG2 Kiritsuke Gyuto 210mm - Urushi Lacquer
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HADO Shiosai SG2 Kiritsuke Gyuto 210mm - Urushi Lacquer
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HADO Sumi Gyuto 210mm - Cherry Bark
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HADO Sumi Gyuto 210mm - Cherry Bark
Hajimaru Ginsan Nashiji Gyuto 210mm - Burnt Oak
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Hajimaru Ginsan Nashiji Gyuto 210mm - Burnt Oak
Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Bubinga
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Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Bubinga
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2 sizes available
Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Ebony
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Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Ebony
2 sizes available
Hajimaru Migaki Nashiji Gyuto 195mm
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Hajimaru Migaki Nashiji Gyuto 195mm
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Hajimaru VG10 Tsuchime Damascus Gyuto 210mm
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Hajimaru VG10 Tsuchime Damascus Gyuto 210mm
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Hatsukokoro Blue 1 Damascus Gyuto 240mm
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Hatsukokoro Blue 1 Damascus Gyuto 240mm
Hatsukokoro Blue 2 Kurouchi Gyuto 210mm - Ebony & Blonde
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Hatsukokoro Blue 2 Kurouchi Gyuto 210mm - Ebony & Blonde
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Hatsukokoro Hayabusa Blue 2 Rainbow Damascus Gyuto 210mm - Ebony
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Hatsukokoro Hayabusa Blue 2 Rainbow Damascus Gyuto 210mm - Ebony
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Hatsukokoro Hayabusa Blue Super Gyuto 210mm - Dark Maple
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Hatsukokoro Hayabusa Blue Super Gyuto 210mm - Dark Maple
Hatsukokoro Hayabusa Blue Super Gyuto 240mm - Dark Maple
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Hatsukokoro Hayabusa Blue Super Gyuto 240mm - Dark Maple
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Hatsukokoro Hayabusa HAP40 Gyuto 210mm
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Hatsukokoro Hayabusa HAP40 Gyuto 210mm
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Hatsukokoro Hayabusa SG2 3 Layer Gyuto 240mm - Dark Maple
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Hatsukokoro Hayabusa SG2 3 Layer Gyuto 240mm - Dark Maple
Hatsukokoro Hayabusa SG2 3 Layer Kiritsuke Gyuto 240mm - Dark Maple
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Hatsukokoro Hayabusa SG2 3 Layer Kiritsuke Gyuto 240mm - Dark Maple
Hatsukokoro Hayabusa SG2 3 Layer Kiritsuke Gyuto 240mm - Mono Bubinga
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Hatsukokoro Hayabusa SG2 3 Layer Kiritsuke Gyuto 240mm - Mono Bubinga

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Japanese Gyuto - Chef Knife
◆ 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?
For low-maintenance daily use, stainless like VG10, SG2, or Ginsan. For enthusiast edge-holding, carbon like Aogami or White 2.
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.