What is a Gyuto Knife, and Why Has It Quickly Become a Favorite in Kitchens Worldwide?
The gyuto knife is a versatile Japanese chef’s knife, known for its thin blade, crafted from high-carbon or stainless steel. Typically measuring 8-10 inches in length, it features a slightly curved, pointed tip, celebrated for its exceptional flexibility and precision.
In this guide, I’ll provide a comprehensive overview of the gyuto knife, covering its history, design, uses, and maintenance tips. By the end, you’ll have all the knowledge you need to appreciate and make the most of this essential kitchen tool.
How is a Gyuto Knife Defined?
The word “gyuto” translates to “cow sword” in Japanese, reflecting its origins in Japan and its influence from Western chef knives. While it shares similarities with Western knives, such as being a multipurpose tool, the gyuto is lighter, thinner, and designed for greater precision.
Purpose: A Must-Have Multipurpose Knife
The gyuto is celebrated for its versatility, capable of handling a wide range of tasks. Whether slicing vegetables, cutting meat, or performing delicate tasks like chopping herbs, this knife excels in every scenario. Its adaptability has made it a favorite among both professional chefs and home cooks.
Shape: Curved Blade with a Pointed Tip
The gyuto’s blade features a slightly curved edge, ideal for efficient rocking motions during cutting, and a pointed tip for precision tasks. Its length, typically 8 to 12 inches, offers ample surface area for handling larger ingredients while maintaining control for finer cuts.
Material: High-Carbon Steel for Superior Performance
Most gyuto knives are crafted from high-carbon or stainless steel, valued for their durability and edge retention. High-carbon steel provides exceptional sharpness and precision, while stainless steel resists rust and stains.
Which Steel is Best for a Gyuto Blade?
Top choices include VG-10, AUS-10, and powdered SG2/R2 steels. High-carbon options like VG-10 and SG2 deliver unmatched sharpness, while stainless options like AUS-10 prioritize ease of maintenance.
Common Steel Types in Gyuto Knives
- VG-10 Steel: VG-10 is a popular choice, known for excellent edge retention, corrosion resistance, and razor-sharp blades. With a Rockwell hardness of 60-62 HRC, it strikes the perfect balance between hardness and durability.
- AUS-10 Steel: Slightly softer than VG-10, AUS-10 offers higher toughness and is easier to sharpen, making it ideal for users who prioritize maintenance.
- Powdered SG2/R2 Steel: SG2, also known as R2, is a high-performance powdered steel offering exceptional sharpness and edge retention. Harder than VG-10 (62-64 HRC), it is highly durable but requires careful handling to avoid chipping due to its hardness.

What Are the Different Gyuto Handle Types?
The handle of a gyuto is as important as the blade, providing comfort, control, and balance. Japanese knives are renowned for their ergonomic handle designs, typically falling into two main styles: traditional Wa handles and Western-style handles.
Handle Materials
- Pakkawood
Pakkawood is a durable, water-resistant material made by infusing wood with resin. It combines the natural feel of wood with resistance to warping and cracking, making it a popular choice for high-quality gyuto knives. - Micarta
Micarta is a composite material made from layers of fabric and resin. It is lightweight, durable, and offers a textured grip, ideal for chefs prioritizing functionality. - Natural Wood
Traditional gyuto knives often feature handles made from natural wood, such as magnolia or rosewood. These handles are lightweight, aesthetically pleasing, and complement the knife’s traditional Japanese design.
Handle Styles
- Wa-Handle (Japanese Style)
Wa-handles are cylindrical or octagonal, crafted from lightweight wood. They are often slightly longer than Western-style handles, enhancing balance and precision control. - Western-Style Handles
Heavier and typically full-tang for added durability, Western-style handles are ergonomic and designed for those accustomed to Western chef knives.
Choosing the Right Handle
Wa handles are preferred for their lightweight feel and traditional appearance, while Western handles offer a familiar grip for those transitioning from Western-style knives. Ultimately, the choice depends on your preference and comfort.

Balance and Weight
Gyuto knives stand out for their lightweight design and excellent balance. The balance point rests where the blade meets the handle, ensuring precise control and easy maneuverability. This design reduces hand fatigue during long food prep sessions. The thin blade and balanced construction provide smooth, accurate cutting with minimal effort.
What are the Differences Between a Gyuto Knife and a Western Chef’s Knife?
The primary distinction lies in the blade shape. A gyuto knife features a slightly curved, pointed blade that is significantly thinner than a Western chef’s knife. This thinner design reduces resistance, enabling smoother, more precise cuts.
1. Thin Blade and Lightweight Design
The gyuto’s thinner blade also makes it lighter, allowing for extended use with less hand fatigue compared to the heftier Western chef’s knife.
2. Blade Curve
While Western chef’s knives often have a pronounced curve designed for rocking motions, the gyuto’s blade is straighter with a gentle curve near the tip. This design accommodates both rocking and push-cutting techniques, catering to a variety of cutting styles.
3. Pointed Tip for Precision
The gyuto’s pointed tip excels at tasks requiring precision, such as slicing meat or finely chopping herbs. This provides better control compared to the rounded tip commonly found on many Western chef’s knives.

Learn more in our article: Comparison of Gyuto Knife vs Chef Knife.
Gyuto vs. Santoku
The Santoku shares similarities with the Gyuto but has a sheep’s foot blade and shorter length (6-7 inches) offer a more compact, straight-edge design, excellent for chopping vegetables or quick, repetitive cuts. The Gyuto’s longer blade and pointed tip give it an edge for tasks requiring reach, like slicing large cuts of meat or dicing herbs with precision.
Dive deeper into the comparison here: Gyuto Knife vs Santoku.
Gyuto vs. Kiritsuke
The Kiritsuke is a more specialized knife, originally reserved for executive chefs in Japanese kitchens. Its single-bevel edge delivers unmatched sharpness but requires careful handling and sharpening skills. The reverse tanto tip and long, straight blade excel at slicing fish and vegetables with precision.
In contrast, the Gyuto’s double-bevel design makes it easier to use and maintain for everyday cooking. I use Gyuto far more practical for daily tasks, while the Kiritsuke feels like a tool for special occasions or expert-level techniques.
Curious if the Kiritsuke suits your cooking style? Learn more here: Kiritsuke vs Gyuto Knives. For more on the Kiritsuke, visit: What is a Kiritsuke Knife.
Using a Gyuto Knife: Techniques and Applications
Mastering proper techniques with a gyuto knife can elevate your knife skills and maximize its potential for various food preparation tasks.
How to Use a Gyuto Knife for Cutting Vegetables
Slicing
The gyuto’s sharp blade glides effortlessly through ingredients. Use a smooth forward and backward motion rather than pressing straight down. The thin, sharp blade is perfect for slicing meat, fish, and poultry with clean, even cuts. Its pointed tip is ideal for detailed tasks like trimming fat, portioning meat, or peeling small fruits and vegetables.
Dicing
When dicing vegetables like onions, start with vertical cuts, followed by horizontal cuts, and finish with crosscuts to create evenly sized cubes. The gyuto’s versatility ensures precision for both coarse and fine dicing.
Chopping
The gyuto excels at chopping vegetables like carrots, celery, and herbs. Use the knife’s curved edge to perform a controlled rocking motion, keeping the tip anchored on the cutting board while raising and lowering the blade. This rocking motion allows continuous chopping, ideal for quickly processing large quantities of ingredients while minimizing uneven cuts. It is especially useful for finely mincing herbs, garlic, or slicing vegetables.
While the gyuto’s curved blade supports rocking motions, it can also handle push-cutting and pull-cutting techniques with ease.
Comparing the Gyuto Knife to the Santoku Knife
Although the gyuto is highly versatile, it is often compared to the santoku, another popular Japanese chef’s knife. Key differences between these knives include:
- Blade Shape: The gyuto’s curved blade is better suited for rocking motions, while the santoku’s flat edge is ideal for push-cutting techniques.
- Size and Weight: The gyuto is typically lighter and longer, making it ideal for slicing larger ingredients and proteins.
What Size Gyuto Knife Should I Buy for My Kitchen?
When selecting a gyuto knife, blade length is one of the most important factors to consider. The right size depends on your kitchen layout, cutting tasks, and personal comfort.
Popular Blade Length Options
8 Inches (210mm)
This is the most common size for a gyuto knife, offering the perfect balance between versatility and control. It’s ideal for both home cooks and professionals, as it can handle a wide variety of tasks, from slicing vegetables to cutting proteins.
Shorter Gyuto Knives: 6-7 Inches (150-180mm)
These are great for those with smaller hands or limited counter space. They are easier to maneuver and work well for precision tasks like mincing garlic or chopping herbs.
Larger Gyuto Knives: 9-10 Inches (240-270mm)
Designed for chefs who frequently work with larger cuts of meat or large quantities of food. These knives provide more cutting surface but can be harder to control for smaller, detailed tasks.
For most home kitchens, an 8-inch (210mm) gyuto knife is the best choice. It’s versatile enough to handle almost any task without feeling cumbersome.
What’s the Best Gyuto Knife Under $200?
If you’re shopping on a budget, you’ll be glad to know that there are high-quality gyuto knives available for under $200. These knives strike a balance between performance and affordability, making them ideal for home cooks or those new to Japanese knives.
Top Picks for Gyuto Knives Under $200
Tojiro DP 210mm Gyuto:
The Tojiro DP Gyuto is one of the best Japanese knives for beginners. Its VG-10 steel offers excellent edge retention and durability, making it a fantastic entry-level choice.
- Steel Type: VG-10 Stainless Steel
- Handle Material: Traditional Western-style handle
- Price: ~$100
Mac Knife Professional Series 8-Inch Gyuto
Mac Knife lightweight gyuto is known for exceptional sharpness and precision. The thin blade makes it easy to maneuver and is highly favored by both professional and home chefs.
- Steel Type: High-carbon stainless steel
- Handle Material: Pakkawood
- Price: ~$145
Korin Suisin Inox Gyuto (210mm):
The Suisin Inox Gyuto blends a traditional Japanese handle with durable stainless steel. It’s a great mid-range option for those who appreciate traditional aesthetics.
- Steel Type: Inox stainless steel
- Handle Material: Wa-handle (Japanese-style handle)
- Price: ~$180
What’s the Best Gyuto Knife for Home Cooks?
For home cooks, the best gyuto knife strikes a balance between performance, ease of use, and durability. It should be versatile enough to handle everyday tasks while remaining comfortable for extended use.
Recommended Gyuto Knives for Home Cooks
Shun Classic 8-Inch Gyuto
The Shun Classic Gyuto is a top choice for home cooks. Its VG-MAX steel blade delivers exceptional sharpness, and the ergonomic handle ensures comfort during long cooking sessions.
- Steel Type: VG-MAX Stainless Steel
- Handle Material: Ebony Pakkawood
- Price: ~$175
Victorinox Fibrox Pro 8-Inch Chef’s Knife
While technically not a Japanese gyuto, this affordable option offers similar versatility. It’s perfect for beginners or home cooks on a budget.
- Steel Type: High-carbon stainless steel
- Handle Material: Fibrox (non-slip synthetic)
- Price: ~$50
Yoshihiro VG-10 Gyuto (210mm)
The Yoshihiro VG-10 Gyuto combines traditional Japanese craftsmanship with excellent edge retention, making it an ideal choice for home cooks who value quality and aesthetics.
- Steel Type: VG-10 Stainless Steel
- Handle Material: Wa-handle (Japanese-style)
- Price: ~$150
Factors to Consider When Choosing a Gyuto Knife
- Blade Length
Choose a length that suits your comfort level and cooking needs. An 8-inch blade is the most versatile for most users. - Steel Type
- VG-10: Known for sharpness, edge retention, and corrosion resistance.
- AUS-10: Slightly softer but easier to sharpen, ideal for beginners.
- SG2/R2: Premium powdered steel with superior sharpness and durability but prone to chipping and higher cost.
- Handle Material
- Western-style Handles: Ergonomic and heavier, offering balance for users accustomed to Western chef’s knives.
- Wa-Handles: Lightweight and traditional, providing excellent control for precision tasks.
- Price Range
- Under $100: Great for beginners, like the Tojiro DP Gyuto.
- $150–$300: Mid-range options with outstanding quality, such as Shun and Yoshihiro.
- Over $300: Premium knives for professional chefs, often crafted with materials like SG2 steel.
- Brand Reputation
Trusted brands like Shun, Tojiro, Yoshihiro, Masamoto, and Mac Knife are known for craftsmanship and reliability.
For most home cooks, an 8-inch gyuto from a reputable brand like Shun or Yoshihiro offers the perfect mix of quality and versatility.
FAQs About Gyuto Knives
Are gyuto knives better than Western chef’s knives?
It depends on personal preference and intended use. Gyuto knives excel in precision and agility, while Western chef’s knives are robust and durable for heavier tasks.
Are gyuto knives good for cutting meat?
Yes, gyuto knives are excellent for cutting meat due to their sharp blades and versatile design. The pointed tip also allows for precise trimming and slicing.
Are gyuto knives similar to santoku knives?
No. While both are Japanese knives, gyuto knives are longer with a pointed tip, making them ideal for slicing. Santoku knives are shorter with a “sheep’s foot” tip, better suited for chopping and general-purpose cutting.
Are gyuto knives suitable for beginners?
Yes, gyuto knives are beginner-friendly due to their versatility, lightweight design, and ease of use, making them a great all-around tool for any kitchen.
Are gyuto knives dishwasher-safe?
No, gyuto knives are not dishwasher-safe. Handwashing and immediate drying are recommended to maintain blade sharpness and handle integrity.
What does “gyuto” mean in Japanese?
“Gyuto” translates to “cow sword” in Japanese, reflecting its origin as a knife designed for slicing beef and other meats.
Where can I buy authentic gyuto knives online?
Reputable online retailers like Shun, Global, MAC, Tojiro, and Yoshihiro offer a wide selection of authentic gyuto knives. Specialty stores such as Knife Merchant, Japanese Knife Imports, or Chef Knives to Go are also excellent options for high-quality selections.
What is a Damascus gyuto knife?
A Damascus gyuto knife features a blade made from multiple layers of steel, creating a distinctive wavy pattern on the blade. These knives are often more expensive and highly collectible, favored by professional chefs and knife enthusiasts for their unique aesthetics and craftsmanship.
What is a single-bevel gyuto knife?
A single-bevel gyuto knife is sharpened on only one side of the blade. These knives are preferred by experienced chefs for their precision and unique cutting style. However, they require more skill to use and maintain compared to double-bevel knives.