Gyuto | Japanese Chef's Knife
The Gyuto knife is the Japanese equivalent of a Western chef’s knife, designed as a versatile, multi-purpose blade for slicing, dicing, chopping, and carving meat, fish, vegetables, fruits, and herbs. Gyuto (牛刀), meaning “cow sword” in Japanese, first appeared in the late 19th to early 20th century. This blend produces a thin, slightly curved blade that combines elegance with high durability and exceptional sharpness.
Gyuto knives commonly range from 180 mm to 360 mm in blade length. The 180–210 mm Gyuto sizes are ideal for home cooks thanks to their flexibility and ease of control, while 240–270 mm and even 300 mm lengths suit restaurant environments or professional chefs who require speed and cutting power. The slender blade and forward balance toward the tip make push cuts, pull cuts, and rock chopping—rocking the blade back and forth for mincing—especially smooth.
Gyuto blades typically use steels such as VG-10, Blue Steel (Aogami), or White Steel (Shirogami). Thanks to the special steels and traditional forging methods, the Gyuto also holds its sharpness longer.
Due to their thin profile, Gyuto are not suited for chopping through bone or frozen foods. After each use, wipe the blade dry, apply a thin coat of oil to protect carbon steel, and sharpen at a consistent 15–20° angle on each side. With proper care, a Gyuto becomes an all-rounder of Japanese knives in the kitchen, delivering fast, precise slicing every time.
