Gyuto Knife
The GYUTO, also known as a chef's knife, is a representative type of Western-style kitchen knife. While its name, "GYUTO" (which translates to "cow sword"), might give the impression that it is exclusively for cutting meat, that is not the case. It is a versatile knife that can handle a variety of ingredients, including meat, fish, and vegetables.
How to find
Japanese Gyuto Knives
Best-Selling
Japanese Gyuto Knives
Difference between
Gyuto and Santoku knives
It is similar in shape and purpose to a Santoku knife, but there are subtle differences. The size of a Gyuto knife is larger, so small people or those who are not used to using them may find it difficult to handle.
| KINDS | GYUTO | SANTOKU |
| Appearance |  |
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| Blade Length | 180mm to 270mm, something over 300mm |
Approximately 165mm to 180mm |
| Blade Shape | The blade curves towards the edge. The tip is sharp. | Parallel to the cutting board. Slightly rounded tip. |
| How to cut | Cutting by taking advantage of the curvature, push cutting, and pull cutting | Vertical cutting/press cutting |
| Suitable ingredients | For cutting large chunks of meat, fish, vegetables, and tendons using the tip | Vegetables (shredded and peeled), fish, small fruits, and shredded meat |
| Usage scenarios | Professional chefs, semi-professionals who use a variety of ingredients and are particular about cooking, and people who are particular about tools | Small kitchen for beginner cooks, average households, and people living alone |
Choose based on the handle
| Western-style handle | Japanese-style handle |
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This is a typical Western-style chef's knife with a western-style handle. |
A Gyuto knife is a chef's knife with a Japanese style handle (octagonal handle). |
