Japanese Gyuto Knives

Introducing our exceptional collection of Gyuto knives – the versatile, general-purpose chef's knife designed to tackle a wide range of culinary tasks with precision and efficiency.

The Gyuto knife is the go-to choice for cutting larger meats and vegetables, making it the most commonly found knife type in professional kitchens around the world. If you're seeking a classic, all-purpose Gyuto knife, consider our 210mm option – the staple length favoured by many chefs. For those who prefer a longer blade, our 240mm Gyuto knives offer extended reach and control. And for smaller jobs or individuals with smaller hands, our 180mm Gyuto knives provide the perfect compact solution. Expertly crafted with superior materials and ergonomic design, our Gyuto knives are the ultimate kitchen workhorses, ensuring seamless slicing, chopping, and dicing for all your culinary endeavours.

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Shigeki Tanaka R2/SG2 Black Damascus Gyuto 210mm
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Shigeki Tanaka R2/SG2 Black Damascus Gyuto 210mm
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Shigeki Tanaka R2/SG2 Black Damascus Gyuto 240mmm
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Shigeki Tanaka R2/SG2 Black Damascus Gyuto 240mmm
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Shiro Kamo Blue 2 Kurouchi Gyuto 210mm
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Shiro Kamo Blue 2 Kurouchi Gyuto 210mm
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Shiro Kamo Blue 2 Kurouchi Gyuto 240mm
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Shiro Kamo Blue 2 Kurouchi Gyuto 240mm
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Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 210mm
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Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 210mm
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Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
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Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
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Shiro Kamo SG2 Black Damascus Gyuto 210mm
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Shiro Kamo SG2 Black Damascus Gyuto 210mm
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Shiro Kamo White 2 Damascus Gyuto 210mm
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Shiro Kamo White 2 Damascus Gyuto 210mm
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Shiro Kamo White 2 Damascus Gyuto 240mm
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Shiro Kamo White 2 Damascus Gyuto 240mm
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Shizu Hamono "Bessaku" Gyuto 210mm
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Shizu Hamono "Bessaku" Gyuto 210mm
Shotaro Nomura Blue 1 Damascus Gyuto 210mm
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Shotaro Nomura Blue 1 Damascus Gyuto 210mm
Shotaro Nomura Blue 1 Damascus Gyuto 240mm
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Shotaro Nomura Blue 1 Damascus Gyuto 240mm
Shotaro Nomura White 1 Mizu Honyaki Mt. Fuji/Moon Gyuto 240mm
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Shotaro Nomura White 1 Mizu Honyaki Mt. Fuji/Moon Gyuto 240mm
Shotaro Nomura White 1 Mizu Honyaki Wave Gyuto 210mm
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Shotaro Nomura White 1 Mizu Honyaki Wave Gyuto 210mm
Sukenari HAP40 Migaki Gyuto 210mm
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Sukenari HAP40 Migaki Gyuto 210mm
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2 sizes available
Sukenari HAP40 Migaki Gyuto 240mm
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Sukenari HAP40 Migaki Gyuto 240mm
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2 sizes available
Sukenari HAP40 Migaki Kiritsuke 240mm
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Sukenari HAP40 Migaki Kiritsuke 240mm
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Sukenari White 2 Honyaki Gyuto 270mm
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Sukenari White 2 Honyaki Gyuto 270mm
Tadokoro Hamono Ginsan Gyuto 210mm - Quince
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Tadokoro Hamono Ginsan Gyuto 210mm - Quince
Tadokoro Hamono Ginsan Gyuto 240mm - Quince
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Tadokoro Hamono Ginsan Gyuto 240mm - Quince
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Takamura Chromax Gyuto 210mm
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Takamura Chromax Gyuto 210mm
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Takamura Migaki SG2 Gyuto 210mm
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Takamura Migaki SG2 Gyuto 210mm
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Takamura Migaki VG10 Gyuto 210mm
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Takamura Migaki VG10 Gyuto 210mm
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Takeda NAS Gyuto 210mm (Small)
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Takeda NAS Gyuto 210mm (Small)
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Takeda NAS Gyuto 240mm (Medium)
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Takeda NAS Gyuto 240mm (Medium)
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Takeda NAS Gyuto 270mm (Large)
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Takeda NAS Gyuto 270mm (Large)
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Takeda NAS Gyuto 300mm (Extra Large)
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Takeda NAS Gyuto 300mm (Extra Large)
Takeshi Saji Blue 2 Rainbow Damascus Gyuto 210mm
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Takeshi Saji Blue 2 Rainbow Damascus Gyuto 210mm
Takeshi Saji VG10-W Nashiji Rainbow Damascus Gyuto 210mm - Dark Maple
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Takeshi Saji VG10-W Nashiji Rainbow Damascus Gyuto 210mm - Dark Maple
Takeshi Saji VG10-W Nashiji Rainbow Damascus Gyuto 240mm - Dark Maple
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Takeshi Saji VG10-W Nashiji Rainbow Damascus Gyuto 240mm - Dark Maple
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Teruyasu Fujiwara Denka Gyuto 210mm
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Teruyasu Fujiwara Denka Gyuto 210mm
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Teruyasu Fujiwara Maboroshi Gyuto 240mm
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Teruyasu Fujiwara Maboroshi Gyuto 240mm

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Japanese Gyuto - Chef Knife
◆ Common Questions

Shopping for Japanese Gyuto Knives

What is a gyuto knife?
The gyuto is the Japanese chef knife, the direct equivalent of a Western chef knife. All-purpose, double-bevel, with a curved edge for rocking and a pointed tip for detail work. Standard sizes 210mm, 240mm, 270mm.
What size gyuto should I buy?
210mm (8 inch) is the most popular all-rounder, fits most kitchens, handles most tasks. 240mm (9.5 inch) for larger hands or bigger prep. 270mm (10.5 inch) is pro-chef territory.
Gyuto vs santoku: which should I pick?
Both are all-purpose. Gyuto is longer with more reach and a rocking profile; santoku is shorter with tighter control and a push-cut profile. If you have counter space and prep in volume, gyuto. If your space is tight or you want a lighter knife, santoku.
What's the best steel for a gyuto?
For low-maintenance daily use, stainless like VG10, SG2, or Ginsan. For enthusiast edge-holding, carbon like Aogami or White 2.
Are gyuto knives dishwasher safe?
No. Hand wash only, dry immediately. Carbon steel gyuto needs wiping dry after each use and occasional oil. Stainless is more forgiving but still hand-wash only.
Is a gyuto good for beginners?
Yes, it's the most familiar Japanese knife shape for anyone coming from a Western chef knife. 210mm with a stainless steel is a very safe first Japanese knife choice.