Looking for the Best Gyuto Knife for your kitchen?

Jul 11, 2025EchiKnife Team

Whether you're slicing meats, chopping vegetables, or mincing herbs, the Gyuto is a must-have blade in any kitchen. In this guide, Echi Knife will explore the top Gyuto knives of 2025, carefully curated by Japanese knife experts and based on real-world craftsmanship, steel performance, and daily utility.

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1. What is a Gyuto Knife?

A Gyuto (牛刀) translates to “beef sword” and is Japan’s version of the Western chef’s knife. Unlike Santoku or Bunka, Gyuto knives have a longer, curved blade and a pointed tip, making them more suited for slicing, rocking, and general versatility.

Key characteristics:

Blade length: typically 180mm to 240mm
Curved profile for rocking motion
Excellent for slicing, chopping, and mincing
Ideal for meats, vegetables, herbs, and more

2. Comparison: Gyuto vs. Santoku vs. Bunka

Here is the comparison table for Gyuto vs Santoku vs Bunka by experts:

Feature	Gyuto	Santoku Knife	Bunka Knife
Tip shape	Pointed, curved	Rounded, sheep’s foot	Reverse tanto (pointed)
Precision cuts	Good	Moderate	Excellent
Blade curvature	Notable curve	Flat	Slight curve or flat
Edge length	180–240mm	165–180mm	165–180mm
Best for	Versatility, rock chopping	Push cutting, dicing	Detail work, fine cuts

Comparison: Gyuto vs. Santoku vs. Bunka

Learn more: Bunka vs Gyuto - Which Knife is Right for You?

3. Best Gyuto Knife – List of Options

Here are five standout Gyuto knives for 2025:

4. Comparison Table: Top Gyuto Knives

Top 5 Gyuto Knife's comaprion table by our experts:

Knife	Steel	Blade Length	Price Range	Pros	Cons	Ideal For
Takamura R2 Gyuto 210mm	R2 Powder Steel	210mm	~$280–300	Thin grind, laser-sharp, incredible edge retention	Not ideal for heavy chopping	High-performance slicing
Shibata Koutetsu SG2 Gyuto 210mm	SG2 Powder Steel	210mm	~$320	Ultra-thin, beautifully crafted, precise	Slightly brittle if misused	Professional prep, clean slicing
Shibata Aogami Super Gyuto 210mm	Aogami Super Carbon	210mm	~$260–280	Traditional steel, high hardness, amazing edge	Needs oiling, prone to rust	Carbon steel fans, pros
Takamura R2 Gyuto 180mm	R2 Powder Steel	180mm	~$260	Nimble, lightweight, same performance in smaller size	May lack reach for larger ingredients	Smaller hands, compact prep spaces
Sakai Takayuki Sanpo White #2 Gyuto	White Steel #2 (Carbon)	210mm	~$200	Classic steel, easy to sharpen, wa-handle feel	Requires maintenance	Traditionalists, entry-level pros

5. Best Gyuto Knife – Reviews

Takamura R2 Gyuto 210mm

Takamura’s R2 Gyuto is a favorite among chefs for its unmatched sharpness and paper-thin edge geometry. It glides effortlessly through proteins, vegetables, and herbs with minimal pressure. If you want a no-compromise cutting experience with minimal upkeep, this is your go-to.

Specifications

Knife Type	Gyutou / Gyuto
Handle material	Red Pakka Wood
Blade length	210 mm - (8.2")
Thickness at spine	1.6 mm
Thickness at tip	0.7mm
Hardness (Rockwell scale)	62-63
Bevel	Double Bevel 50/50

Shibata Koutetsu SG2 Gyuto 210mm

This SG2 steel knife from Shibata offers laser-like precision in every slice. Its ultra-thin profile, fine tip, and lightweight balance make it ideal for intricate slicing tasks. The refined construction is tailored for chefs who demand control and finesse.

Specifications

Handle material	Octagonal Rosewood
Blade length	210mm (8.2")
Thickness at spine	1.7 mm
Thickness at tip	1.6 mm
Hardness (Rockwell scale)	62-63
Bevel / Edge	Double (50/50)

Shibata Koutetsu Aogami Super Gyuto 210mm

Crafted from Aogami Super carbon steel, this knife blends old-world forging with modern geometry. It takes on an ultra-sharp edge and offers exceptional responsiveness during prep work. Ideal for purists who prioritize sharpness and traditional craftsmanship.
Specifications

Handle material	Octagonal Rosewood
Blade length	210mm (8.2")
Thickness at spine	1.7 mm
Thickness at tip	1.6 mm
Hardness (Rockwell scale)	62-63
Bevel / Edge	Double (50/50)

Shibata Koutetsu Aogami Super Gyuto 210mm

Takamura R2 Gyuto 180mm

This compact version of the 210mm Gyuto delivers the same performance in a shorter, more nimble form. It’s perfect for cooks with smaller hands or for tight kitchen spaces where precision and agility matter. Don’t let its size fool you—it still slices like a laser.

Specifications

Handle material	Pakka Wood
Blade length	180 mm - (7.1")
Thickness at spine	1.6 mm
Thickness at tip	0.7mm
Hardness (Rockwell scale)	62-63
Edge / Bevel	Double (50/50)

Sakai Takayuki Sanpo White #2 Gyuto 210mm

This Gyuto is forged in Sakai by traditional artisans using White #2 carbon steel for a timeless edge feel. It offers a clean, responsive cut ideal for meat, vegetables, and fish prep. A great entry into handcrafted Japanese knives for those who value sharpening ease and heritage.
Specifications

Handle material	Wenge
Blade length	210 mm (8.2")
Thickness at spine	3 mm
Thickness at tip	0.9 mm
Hardness (Rockwell scale)	62
Bevel / Edge	Double (50/50)
Weight	200 grams

Sakai Takayuki Sanpo White #2 Gyuto 210mm

6. How to Choose the Best Gyuto Knife

Steel Type: If you want long-lasting sharpness with less maintenance, go for stainless options like R2 or SG2, which are highly regarded for their edge retention and professional-grade performance. On the other hand, traditional carbon steels like Aogami Super or White #2 deliver unmatched sharpness and a classic cutting feel, but they require careful maintenance to prevent rust.
Blade Length: A 180mm Gyuto is ideal for smaller kitchens or cooks who prefer agility and precision in tight spaces. For those seeking more versatility and power in their cuts, a 210mm–240mm blade provides better reach and leverage for larger ingredients
Handle Type: Wa-style handles are traditional, lightweight, and offer greater control for those with refined knife skills. In contrast, Western-style handles feel more ergonomic and balanced in larger hands, making them a better choice for extended use.
Maintenance: Stainless steels like R2 and SG2 are rust-resistant and easy to maintain, ideal for busy or high-humidity environments. Meanwhile, carbon steels such as Aogami or White #2 will reward you with razor sharpness but require regular drying and occasional oiling to stay in top shape.

A Gyuto knife is the backbone of any Japanese knife collection. From the razor-thin Takamura R2 to the artisan appeal of Shibata’s Aogami Super, each model serves different culinary needs. Whether you’re just starting your Japanese knife journey or upgrading your core blade, these top picks deliver world-class performance.