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Matsubara Hamono ZDP-189 Gyuto 210mm

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Sakai Kikumori "Minamo" ATS34 Damascus Gyuto 240mm - Ebony Turquoise

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Sakai Kikumori "Minamo" ATS34 Damascus Gyuto 240mm - Persimmon

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Shotaro Nomura Blue 2 Damascus Yanagiba 330mm

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Tsunehisa Ginsan Nashiji Gyuto 210mm - Carbon Fibre

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Matsubara Hamono Blue 2 Tsuchime Gyuto 240mm
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100 Knives - Super CU Integral

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Chef's Edge x Sakai Kikumori Blue 2 Gyuto 225mm
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(1)

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Fujiwara Kanefusa FKM Gyuto 270mm
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(3)

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Gihei Hamono HAP40 Gyuto 210mm

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Gihei Hamono ZDP-189 Gyuto 210mm

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HADO "Sumi" Gyuto 210mm
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(1)

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HADO "Sumi" Gyuto 240mm
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(3)

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HADO Blue 1 Damascus Gyuto 210mm - Oak

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HADO Blue 1 Damascus Gyuto 240mm - Oak
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(3)

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HADO Shiosai SG2 Kiritsuke 210mm - Grey & Black

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HADO Shiosai SG2 Kiritsuke Gyuto 210mm - Urushi Lacquer
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(1)

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HADO Sumi Gyuto 210mm - Cherry Bark

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Hajimaru Ginsan Nashiji Gyuto 210mm - Burnt Oak

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Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Bubinga
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(1)
2 sizes available

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Hajimaru Ginsan Nashiji Kiritsuke Gyuto 205mm - Mono Ebony
2 sizes available

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Hajimaru Migaki Nashiji Gyuto 195mm
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(2)

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Hajimaru VG10 Tsuchime Damascus Gyuto 210mm
★★★★★
★★★★★
(1)

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Hatsukokoro Blue 1 Damascus Gyuto 240mm

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Hatsukokoro Blue 2 Kurouchi Gyuto 210mm - Ebony & Blonde
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(4)

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Hatsukokoro Hayabusa Blue 2 Rainbow Damascus Gyuto 210mm - Ebony
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★★★★★
(1)

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Hatsukokoro Hayabusa Blue Super Gyuto 210mm - Dark Maple

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Hatsukokoro Hayabusa Blue Super Gyuto 240mm - Dark Maple
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(1)

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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 Kiritsuke Gyuto 240mm - Dark Maple

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Hatsukokoro Hayabusa SG2 3 Layer Kiritsuke Gyuto 240mm - Mono Bubinga
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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.


