The chef's knife. The one that does almost everything.
Gyuto. A long, gently curved edge for slicing, chopping and the daily work of a kitchen.
Gyuto literally means "cow knife", but Japanese cooks long ago adopted it as the general-purpose chef's blade. Its length and gentle curve let it rock through a stack of herbs, slice a chicken breast clean in one pass, and break down most of what a home kitchen throws at it.
If you can have only one Japanese knife, this is the one we'd put in your hand. Common sizes are 18–24cm. A 21cm Gyuto is the standard. If your hands or your counter run smaller, the 18cm Santoku (the Gyuto's flatter cousin) is the easier place to start.
Available across our lines
The same shape, made five ways.
We forge a Gyuto in five of our six lines. Choose the steel, the pattern and the feel.
A note on care
Hand wash and dry immediately. Wooden cutting boards only. Sharpen on a 1000/6000 whetstone three or four times a year. The full method lives in Knife School.
Not sure which line?
A couple of questions, one knife. The quiz reads how you cook and points you to the line that fits.