Home / Japanese knives / Gyuto
Knife shape
Gyuto牛刀 · beef knife
The Japanese chef’s knife. Longer than a Santoku, with a gently curved edge that rocks through herbs and a pointed tip for fine work. A good fit if you cook for several or like long, clean slices.
The shape
What makes a Gyuto a Gyuto.
- 1Octagonal handleFor either hand
- 2Long spineReach for big slices
- 3Pointed tipFor fine work and scoring
- 4HeelPower for firmer cuts
- 5Curved bellyMade for a rocking cut
20–24 cm blade
One shape, four lines
Choose your Gyuto.
The shape stays the same. What changes is the steel, the layers and the finish.
Every Gyuto is sharpened on both sides and comes in three handle finishes: Mediterranean Blue, Natural Brown and Olive Green.
Building a kitchen?
The Gyuto set.
A Gyuto with a Nakiri for vegetables and a Petty for the small work, from one line, in one wooden box.
Is it for you?
Who a Gyuto suits.
A Gyuto suits you if
- You like a rocking cut. The curved edge rolls through herbs and garlic.
- You cook larger pieces. Squash, cabbage, a joint of meat: the length does the work.
- You have room on the board. A 21 or 24 cm blade wants space to move.
- You want one knife for most things. With a Petty beside it, it covers almost everything.
Side by side
Gyuto, Santoku, Kiritsuke or Bunka?
| GyutoThis page | Santoku | Kiritsuke | Bunka | |
|---|---|---|---|---|
| Length | 20–24 cm | 16.5–18 cm | 21–24 cm | 18–21 cm |
| Profile | Gently curved, pointed tip | Flat edge, rounded tip | Long flat edge, angled tip | Flat edge, reverse-tanto tip |
| Main cut | Rocking and slicing | Push cut | Long push and pull strokes | Push cut and tip work |
| Best for | Meat, larger vegetables | Everyday prep, herbs, fish | Fish, boneless meat, vegetables | Fine cuts, fish |
| Feels | Long reach | Forgiving, easy to control | Long and precise | Nimble at the point |
| See Santokus | See Kiritsukes | See Bunkas |
Questions
Choosing your Gyuto.
21 cm or 24 cm?
Most of our Gyutos are 21 cm, which suits most home kitchens and boards. NIJI makes a 20 cm Gyuto, and SHIN also comes in 24 cm, for long slicing strokes and larger boards.
Gyuto or Santoku?
If you like a rocking cut and long slices, choose the Gyuto. If you mostly chop and work on a smaller board, the Santoku is easier to control. Either one will do most of the work in a home kitchen.
Which steel should I choose?
KYU folds an AUS10 core into 46 hammered Damascus layers at HRC 62. RYU uses VG10 in 33 layers at HRC 60–61. NIJI adds brass and copper to the fold, at HRC 60–61. SHIN uses SG2 powder steel at HRC 62–63, the hardest we make, and holds its edge the longest.
Can I cut through bones?
No. A hard Japanese edge can chip on bones and frozen food. Keep a cheaper Western knife for those jobs.
Is a Gyuto good for left-handed cooks?
Yes. Every Gyuto we make is sharpened on both sides and has a symmetrical octagonal handle, so it works the same in either hand.
How do I keep it sharp?
Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.
Not sure which line?
Answer a few questions and we’ll suggest a knife and a line.