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Hatsukokoro Ryusui (Unbranded) Blue 2 Damascus Gyuto 240mm - Ebony
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Hatsukokoro Ryusui (Unbranded) Blue 2 Damascus Kiritsuke Gyuto 240mm - Ebony
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Hatsukokoro Ryusui Blue 2 Damascus Gyuto 210mm - Carbon Fibre
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Hatsukokoro Ryusui Blue 2 Damascus Gyuto 240mm - Ebony
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Hatsukokoro Ryusui Blue 2 Damascus Kiritsuke Gyuto 210mm - Dark Maple
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Hatsukokoro SLD Kurouchi Damascus Gyuto 210mm - Carbon Fibre
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Hatsukokoro SLD Kurouchi Damascus Gyuto 210mm - Dark Carbon Fibre
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Hatsukokoro SLD Kurouchi Damascus Gyuto 240mm - Ebony & Blonde
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Hatsukokoro Saihyo SG2 Black Damascus Gyuto 210 - Maple
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Hatsukokoro Saihyo SG2 Black Damascus Gyuto 240 - Maple
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Hatsukokoro Saihyo SG2 Damascus Gyuto 210 - Maple
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Hatsukokoro Saihyo SG2 Damascus Gyuto 210mm - Carbon Fibre
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Hatsukokoro Saihyo SG2 Damascus Kiritsuke Gyuto 210mm - Golden Birch
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Hatsukokoro Shinkiro Blue Super Damascus Kurouchi Gyuto 210mm - Dark Carbon Fibre
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Hatsukokoro Yorokobi SP Kurouchi Damascus SLD Kiritsuke 210mm
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Hatsukokoro Yorokobi SP Kurouchi Damascus SLD Kiritsuke 210mm - Siamese Rosewood
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Hatsukokoro x Nigara Hamono VGXEOS Gyuto 240mm
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Hiromune Takaba Shirogami Damascus Gyuto 240mm
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Karol Karyś Brass TSII
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Karol Karyś Semi-Production Gyuto
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Kataoka VG5 Gyuto 210mm
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Kataoka VG5 Gyuto 240mm
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Katsushige Anryu Blue Super Gyuto 210mm - Dark Maple
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Kawamura White 1 SS Clad Kurouchi Tsuchime Gyuto 210mm - Dark Maple
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Kawamura White 1 SS Clad Tsuchime Gyuto 210mm - Dark Maple
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Kei Kobayashi SG2 Damascus Gyuto 210mm
★★★★★
★★★★★
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Kei Kobayashi SG2 Damascus Gyuto 240mm
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Kei Kobayashi SG2 Gyuto 210mm
★★★★★
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Kei Kobayashi SG2 Gyuto 210mm - Rosewood
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Kei Kobayashi SG2 Gyuto 240mm
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Kisuke "The Beast" ZDP‐189 Gyuto 210mm
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Kisuke "The Beast" ZDP‐189 Gyuto 240mm
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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.