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The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables, and fruits. The Gyuto is a true multi-purpose knife.

Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose Japanese knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to ‘rock’ their knife while cutting.

Gyutos start as small as 150mm and can reach a ridiculous 360mm, with 210mm being the most common for professionals and home cooks alike. The size that you pick will largely be dictated by your size and the size of the knife that you feel most comfortable wielding.

The Gyuto is the all-rounder of Japanese chef knives for most folks


  • High-end K110 Tool Steel
  • Advanced Wide Bevel Geometry for Effortless Cutting Performance
  • Fantastic Sharpness and Edge Retention
  • Hand Satin Finish
  • Handle Perfectly Counterweighted for Perfect Working Balance.
  • Completely Hand Finished.

Once your order is placed for the type of knife style and the blade steel required, I will contact you directly to discuss the handle materials available and the shape of the handle to suit your needs.

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Weight 0.276 kg
Dimensions 394 × 55 × 20 mm
Blade Steel

Bohler K110

Blade Style


Blade Finish

Kurouchi Finish

Handle Type

Japanese-style Handle

Handle Material

Ringed Gidgee, Micarta, Nickle Silver