Japanese Gyuto Knife: What It Is & How to Use It?

Gyuto are the Japanese equivalent of a typical European chef’s knife. They are the ideal multi-purpose knife and can be used for most tasks. Japanese gyuto are typically lighter and thinner than a European or Western style kitchen knives and are made out of a harder steel and as a result, hold a better edge. The design features nothing obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely.
Gyuto are the most versatile shape of all the various knife styles made in Japan. High-quality double bevel gyutos are popular among both professional chefs and home cooks for their sharpness and precision. Learn more about our most popular gyuto options, on our blog.

What Is a Gyuto Knife?

Gyuto are the Japanese version of the all-purpose chef knives that were popularized in Europe. Usually ranging in size from 7-10" inches, with a flatter belly and leaner profile than some German chefs knives.  The word gyuto in Japanese means ‘beef knife or cow sword’ and although is it a great option for a wide range of kitchen tasks, this separates the knife from the fish and vegetable heavy cuisine found in Japan during that period.

Traditional Japanese knives typically were used for one purpose, such as a deba to butcher fish, or a usuba to cut vegetables. Gyuto represented an evolution with Western chef's knives, that can perform a variety of tasks. Typically western knives feature wide blade profiles (from the spine to the cutting edge) and the blade tends to be thicker and heavier than Japanese made knives.

Key Features

Blade Material: Japanese manufacturers use a wide range of steel types, from popular stainless steel blends like molybdenum and aus 10, folded damascus steels to high carbon steel, options like Aogami Blue or White Steel.

Edge Retention: Gyutos tend to have better edge retention thanks to both the high quality steel used as well as the expertly sharpened blade angles.

Blade Length: The most common blade lengths for a gyuto is 8 or 9 inches, but some knife makers offer gyutos from 7 to 10 inches. Does Gyuto knife length make a difference? A longer blade can be helpful when dealing with very large products, like a huge loin of meat, but in general, we recommend choosing a gyuto that can be controlled comfortably in your hand.

Handle: Common materials for wood handles include magnolia, walnut, rosewood and pakka wood in octagonal shapes. You can also find wood composites designed for longevity and sanitation.

What Is a Gyuto Knife Used For?

Gyuto are useful in a variety of cutting techniques including slicing, dicing, mincing, push-cutting, pull-cutting, and rock-chopping. Because it is a little bit larger with a longer blade, it can be used in more settings than a santoku.  The pointed tip is another cutting edge that you won't find on a vegetable knife like a nakiri.

Both professional chefs and home cooks will use a gyuto in their daily tasks, from prepping vegetables like onions, carrots and celery to sllcing both raw and cooked proteins like meat and fish.  

“What do you use a Gyuto knife for?” Pretty much everything can be accomplished with a gyuto.

How to Use a Gyuto Knife Effectively

Choose a knife that feels comfortable in your hand and is an appropriate length for what you are cutting. Use a stable cutting board and try to be efficient in your blade motions. Cut off rounded edges so the ingredient lays flat and stable on the cutting board. Gyuto can be used for different cutting techniques like push-cutting, where you apply pressure away from you or and pull-cutting where you draw knife strokes toward you.
We recommend using a semi-soft cutting board, made from end grain wood or a softer synthethic material. Avoid glass, hard plastic and bamboo cutting boards to avoid chipping.

How to Sharpen a Gyuto Knife

Japanese gyutos should be sharpened periodically on a whetstone. Visit our sharpening guide to learn more about what kind of sharpening stones are best, how to establish the correct angle of sharpening for the best edge retention.

How to Choose the Right Gyuto Knife for You

How do I choose a Gyuto knife? Choosing a chef's knife might seem overwhelming with all the options available, so we put together this handy guide to walk you through all the decisions required to help you choose the perfect knife for you.
Keeping in mind the following factors will help you choose a knife that can last you a lifetime. Blade angle, knife length, weight, type of steel, hardness, type of handle and price.

Popular Brands & Styles

We work with over 18 different knife makers throughout Japan. Some are widely known and have a large availability, like Sakai Takayuki, Tojiro, Misono and Masamoto. Others blacksmiths are very small scale with more limited production such as Takeda, Shibata Koutetsu and Yu Kurosaki. Japanese blacksmiths are extremely specialized with a high level of expertise.  Many Japanese blacksmiths have been carrying on the same tradition within their families for multiple generations.

Care & Maintenance

Gyuto knives should be washed and dried immediately after use. Sharp blades should be protected by blade covers when stored. Never use Japanese knives to cut frozen ingredients or bones. Never put them in the dishwasher. Sharpen regularly to restore a dull knife edge.

Gyuto vs. Other Japanese Knives

A Gyuto knife is longer with a leaner profile than other all purpose knives like a santoku. They are slightly more all purpose than a nakiri, which is designed to cut vegetables, a deba which is perfect for butchering fish or a and kiritsuke, which is an all purpose knife that excels at filleting fish. A common question is “What is the difference between Gyuto and Santoku?”

While both are all-purpose knives, the santoku has a flatter cutting blade, a higher clearance from the cutting board and more suited to up and down chopping. You can learn more about the difference between these two knives on our blog.

H2: Shop Gyuto Knives at Chubo Knives

If you could only have one kitchen knife, a gyuto would be the most versatile option. Gyuto can handle a wide range of tasks in the kitchen, whether you are cutting meat, vegetables or fish. Explore different Gyuto knives and reach out if we can help you select one that perfectly suits your needs.