A Gyuto-style (gyoÂ·to) knife is a Japanese-style chef’s knife. It is similar to the French chef’s knife in general shape and purpose, but with a thinner blade. The usual range of Gyuto widths is between 6mmâ€”10mm, though some custom knives may be up to 12mm or wider. The Gyuto is a versatile knife that can be used to chop vegetables, slice meat, and fillet fish.
The word “Gyuto” comes from two Japanese words: giru which means to cut, and tÅ which means blade. In Japanese, Gyuto has referred to Western-style knives since the 1800s. In Japanese, Gyuto was written as such: å®œé‡Žåˆ€ (yoroidÅto) and then changed to be spelled as ç‰›åˆ€ (gyÅ«-dÅ).
The difference between a Gyuto and another traditional Japanese knife is the wider blade. That allows cutting bigger pieces of meat or fish, which makes this type of knife preferable by professional chefs. Gyutoâ€™s blade also doesnâ€™t taper (decreases) towards the edge like sashimi/sushi knife does, which gives it additional advantage.
Best Gyuto Knives
Gyuto is the cutlery equivalent of HEAVY DUTY KNIVES, which are used for any task – peeling vegetables, cutting meat/fish, and slicing bread. Japanese-style knives (Gyuto) were originally designed for professional use by butchers in Japan. Itâ€™s not unusual to find Gyuto knives with a blade length of 240mm (9.5in) and even longer! Itâ€™s a big knife for a specific task, not a daily use kitchen utensil.
Speaking about traditional Japanese kitchen knives it can be used just as global counterpart – utility knife/chef’s knife.
If you are wondering what type of Japanese knife to choose, if you are new to Japanese cuisine – I would suggest looking at santoku knives, which are multi-purpose.
Factors to Consider Before Purchasing a Gyuto
The Gyuto is the Japanese equivalent of the western chef’s knife. It is a multi-purpose kitchen blade that can be used for cutting, mincing, and slicing vegetables, meats, fish, and many other foods. With a wide variety of brands and models available on the market, it can be difficult to know what to look for when purchasing a Gyuto knife.
First and foremost it is important to consider the blade of the knife. A full tang blade will be more durable than a partial tang blade as the metal extends all the way through the handle rather than ending inside it.
Japanese blades are much wider at their base but not always thicker, so they are very sharp while being strong and light. 8-inch blades are standard but it is always best to check the measurements before purchasing a knife as some Gyutos come in unusual sizes and styles.
As well as taking into consideration the blade of the knife, it is also important to review your budget for this purchase. The price point usually has a reasonable correlation with quality so if you’re willing to spend more you will get a better quality knife, however, there are many well-made Gyutos in the lower price bracket.
The handle is another important part of any knife set. If it does not fit comfortably in your hand then it can make cutting difficult and painful which is why its shape should be carefully considered when buying.
Top 6 Best Gyuto Knives Comparison Table
|Gyuto Knife Name||Ratings||Buy Now|
|Findking Dynasty||⭐⭐⭐⭐⭐ |
|Yoshihiro Gyuto Japanese knife||⭐⭐⭐⭐⭐ |
|F&D Gyuto 8" Japanese knife||⭐⭐⭐⭐⭐ |
|Shun Cutlery 8-Inch Gyuto Knife||⭐⭐⭐⭐⭐ |
|Yoshihiro Aoko Blue Gyuto Knife||⭐⭐⭐⭐⭐ |
|Kikuchi 9.5 inch Warikomi Gyuto Knife||⭐⭐⭐⭐⭐ |
The Findking Dynasty Gyuto is noted for its quality, durability, sharpness, and elegant design. The blade is made of VG-10 steel that has been heat treated to a high hardness. The master blade smith of the Dynasty range of knives Kashimoto San uses his expertise over 30 years in the knife business to produce the blades.
The handle, which is made of black pakka wood laminate , has a smooth finish and feels very comfortable in your hand. It features a full tang with rounded spine for safety. The Dynasty Gyuto honing the blade is quite simple; however if you do not know how to use an oil stone properly, professional assistance should be sought.
It is advisable to oil the knife as you use it as this will stop the blade from corroding. The Dynasty Gyuto has a ring at the butt of the handle which allows for easy storing, and it also features a unique feature known as “The Samurai Wave Feature” on the spine of its blade which adds extravagance to its appearance.
The Findking Dynasty Japanese knife uses the highest professional grade alloy and tempered steel to create a blade that is truly the sharpest in the world.
Findking Dynasty blades have been tested by government agencies as being sharper than any other type of knife blade known, including laser cutters. Even microscopic analyses show no difference between edges created using conventional.
Yoshihiro Japanese knives are some of the best Japanese style sushi and sashimi knives that you can buy new today. They have been making quality blades for over a century, starting as far back as 1905. Yoshihiro was one of the first companies to produce a full stainless steel blade in Japan, and even the founder of Yoshihiro had an interest in metalwork.
The company itself is a family business, and what they produce is quality and finely crafted knives that can be used day to day without worry of them wearing out or becoming damaged easily. They also have some beautiful designs that will please any knife collector, and they are some of the most affordable Japanese knives on the market too.
The Yoshihiro AS Folding Chef Knife is one such example, and itâ€™s fitted with a fine edge blade that can be used for cutting bread, cakes, vegetables, meats and even your favorite fruits. The handle is made from stainless steel material.
Japanese knives have a reputation for being extremely high quality, extremely sharp and extremely pricey. This perception is not without merit â€“ high quality Japanese knives really are more expensive than their Western counterparts. However, there are a number of brands on the market that offer very good quality at a significantly lower price.
For those of us who know the F&D brand, it is not new to have an exceptional kitchen knife. The “F” in it stands for Fair, which embodies their company motto of being fair to everyone they deal with both personally and professionally. And the “D” is for Davis, where their family can be found started making knives back in the 1960s. Aren’t you always intrigued with how family businesses are able to continue their legacy?
This new addition to their lineup is an 8 inch (200mm) long Gyutou knife which runs parallel on both sides of the blade. And just like all traditional Japanese knives, it has a laminated steel construction, with a core of hard carbon steel (high-carbon) and softer stainless steel on the sides for protection, durability and ease of sharpening.
For those who own a traditional Japanese knife, you will know how thin the blade is compared to Western-style knives. And this is where I think most people fail in trying to compare knives from different countries designed.
The F&D Gyuto 8 Knife is a Japanese knife with a stainless steel blade and black plastic handle. The blade measures 8 inches long and is made of VG10 steel, which is highly durable and holds an edge well. It has a wider blade than many comparable knives, making it good for slashing cuts such as chiffonade or brunoise. It has a flat-ended handle, which is the most commonly preferred handle among professional chefs because it provides a comfortable grip and allows for easy rocking motions.
The Shun Cutlery Kanso 8-Inch Handcrafted Gyuto Style Knife is one of the highest quality knives available on today’s market. It has a carbon steel blade, an ebony handle and comes with its own sheath to protect it after use.
This knife is exactly what it says it is, handcrafted. It has its rough edges and imperfections which are only apparent to the true knife collector who understands that this gives the blade its unique character. This can be very useful if you are trying to cut something.
I have used this kitchen knife for almost 5 years now it will still be sharp, even with using it almost every day. I’m so happy with this product and recommend it to anyone looking for a great kitchen knife.
This Shun Cutlery Kanso 8-Inch handcrafted Gyuto Style Knife is not made of high carbon steel, but rather a stain-resistant alloy with some carbon content.
This knife is made out of Blue Steel, which gives it incredible edge retention. The core steel is surrounded by 32 layers of softer steel, which forms the Kurouchi (black) finish.
The handle is made out of mahogany with a buffalo horn ferrule. It has triple rivets to hold the handle together and allow for easy disassembly.
Measurements: 9 3/4″ long, 5 1/8″ at the heel, 2″ high at the heel; weight:6.7 oz (187g)
This Yoshihiro knife has a spine that tapers down to a very sharp and thin edge. The tip is slender and very sharp.
The handle is shorter than most Western knives, making it an excellent knife for smaller hands or people who prefer a shorter blade. It is very lightweight and well balanced, so it does not feel tiring to cut with despite its length. The spine tapers down into the edge of the knife more than most blades do, which makes it feel thinner behind the edge.
This is a traditional Japanese blade with a slight upswept and very thin tip. The long and slender blade penetrates easily, making this knife great for chopping and slicing through vegetables as well as meats.
The Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese Chef Knife is an excellent choice for any chef. The long lasting carbon-blue steel blade is shaped from a single piece of metal, giving the knife an exceptional balance and stability. The rust free, stainless steel blade can also be used as a slicing blade for meats and vegetables. The Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese Chef Knife has a sleek design that will look great in any kitchen.
The knife is 9.5 inches long and has a 65 layer nickel damascus blade. The handle is made of ebony wood and buffalo horn with red spacers on the side. The spine of the knife is thick and heavy, while the edge is very thin and fine which gives it great slicing capabilities, but does not do well in chopping. The gyuto is designed for right-handed cooks, but can be used by a left hander with a little practice.
A word of warning: the blade is very thin and sharp so it can chip if not taken care of properly. Also, do not put it in the dishwasher, as the heat will ruin the temper on the blade and make it dull.
This knife is made of the best steel for kitchen knives: Japanese Aogami 2 steel. This makes it extremely sharp, and holds its edge well. The handle is made by a famous blacksmith named Kikuchi Yasuyuki. The knife was handmade by Yasuhiro Iwai who is a blacksmith.
This knife is very sharp and can cut through an onion like butter. It does not have to be sharpened often, but when it does you have to use a whetstone not an electric sharpener. I have had this knife for about 6 months now, and it still works great even after being chipped by accident during tough vegetables like ginger. On the downside, do not drop this knife on any surface because it will chip easily.
The knife is 9.5 inches long and has a 65 layer nickel damascus blade. The handle is made of ebony wood and buffalo horn with red spacers on the side.
Item weight: 10 ounces
Blade length: 9.5 inches
The Kikuchi warikomi knife is made in Japan at the hands of Yasuo Fujimoto, who has more than 40 years of experience. This particular knife is forged with five different layers of pure steel that are folded over 200 times to create the pattern-welded blade. As with other pattern-welding processes, this creates a visible line pattern on the knife. This is nickel damascus steel, meaning that it has two kinds of stainless steel. The core is made of hard R2 steel which keeps its sharpness for longer than many other kinds of knives (such as VG 10).
Gyuto VS Chef Knife
The main difference between Gyuto VS Chef Knife is that chef knife is a knife that lets you do everything a Gyuto knife can do. You can use it to slice, dice, cut, polish, grind, carve, or even make sushi. The best part about Chef Knife is that it can cut meat very sharp. A Gyuto is used to cut meat, brisket or anything you want to cut because they are also very sharp and are very easy to use.
If you are reading this article right now, chances are you have already learned about the joy of cooking. Cooking is a passion that many people enjoy, but few take to the level that they want to learn how to properly and efficiently prepare their ingredients. One of the most important parts of cooking is having a proper set of knives for your kitchen.
What To Look For In A Good Knife?
The first thing to look for when purchasing a knife or knives is what you intend to use it for. If you cook at home most of the time, you will likely use your knives for most of the same functions. If you cook outdoors often or are an avid camper, you may want to look into getting more specialized equipment.
What To Expect To Spend On A Good Knife?
The price range on quality knives can vary a lot, but you should plan on spending at least one hundred dollars for a good set of knives. If you are just starting out and have never purchased a knife before, it is likely that this is an investment that you will only have to make once.
There are three main types of knives that you need for most cooking purposes.
The first type of knife is the chef’s knife. The blade on this knife is usually around eight inches long and can vary in shape. Some are straighter while others have a bit of a curve in the blade to help with certain tasks. Your chef’s knife should be able to cut almost anything in your kitchen, from meats to veggies.
The second type of knife you need is a paring knife. This is a smaller knife with two different blade options. One side of the paring knife has a small and straight blade that can be used for peeling and other delicate tasks. The other side of the paring knife is curved and perfect for more precise cutting motions, such as deveining shrimp or sectioning off the fruit to decorate a dish.
The third type of knife is your bread knife. This is a large and powerful blade that can help to break through the densest of foods, such as crusty French bread or heavy-skinned melons.
1. What is a Gyuto knife used for?
A Gyuto knife is a very important tool in any kitchen and, when you have one that can do so many things like the Wusthof 8 Inch Hollow Blade paring/slicer, it becomes even more valuable. The long handle makes for easy handling with its lightweight design while still being able to achieve precise cuts.
2. What size is best?
There are many different sizes of knives, so it is important to know the right one for your needs. For Western style kitchens gyuto’s tend be best because they have a thinner blade and can cut food more precisely than other styles such as Japanese chefâ€™s knife with its DLC ( Damascus ) steel which makes them strong enough not only slice but also dice ingredients into uniform pieces that cook quickly on both sides without getting stuck in between grinders or having too much weight will drag down performance when cutting tough meats like beef skirt steak tenderloin etc.
3. What is a Gyuto knife?
A Gyuto knife is a Japanese knife that use to cut meat, brisket, and vegetables and can cut many more things very easily and sharply.
4. Does Gyuto knife length make a difference?
Yes, if you have a larger Gyuto knife then it can be used for long time very easily and you can easily cut meat, vegetables or fish in a more easy way if they are in large quantities.
5. How to Use a Gyuto Knife?
Gyuto is easy to use a knife you just need to keep it sharp for fine and sharp easy cutting.
6. Is Gyuto a chef Knife?
Yes, the most famous Gyuto knife is a chef knife that most of the famous chefs use it for easy and sharp cutting.
If you are in the market for a high-quality, long-lasting knife set that will meet all of your kitchen needs, this article is perfect for you. We have compiled an extensive list of Gyuto knives with reviews so you can find the best one based on whatâ€™s important to you.
From style and size to blade material and price point, we have it covered! Once again, if there are any questions or concerns about which knife might be right for you feel free to contact us. Our team would love to help answer any queries or concerns that may arise while reading our blog post today. Again, thanks for taking time out of your day to read our content!
Hi, This is Sophia Ava, author of many books about Knives that uses many chefs in their shows, received my MFA in Creative Writing from Mills College is a famous Chef. Born in Oakland, California.As a expert chef i have written blogs and knives reviews that i tested by my own with the partnership of famous brands for their famous knives. With my well researched artilces and reviews about knives you can make your kitchen life easier.