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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503 products

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Kisuke "The Beast" ZDP‐189 Kiritsuke 210mm
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Kisuke "The Beast" ZDP‐189 Kiritsuke 210mm
Kisuke "The Beast" ZDP‐189 Kiritsuke 240mm
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Kisuke "The Beast" ZDP‐189 Kiritsuke 240mm
Kisuke Blue 2 Kurouchi Tsuchime Gyuto 210mm
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Kisuke Blue 2 Kurouchi Tsuchime Gyuto 210mm
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Kisuke Blue 2 Kurouchi Tsuchime Gyuto 240mm
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Kisuke Blue 2 Kurouchi Tsuchime Gyuto 240mm
Kurotori Ginsan Mirror Finish Gyuto 210mm
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Kurotori Ginsan Mirror Finish Gyuto 210mm
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Kyohei Shindo Blue 2 Gyuto 210mm - Ebony
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Kyohei Shindo Blue 2 Gyuto 210mm - Ebony
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Leszek Sikon San Mai Kiritsuke 210
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Leszek Sikon San Mai Kiritsuke 210mm
Leszek Sikoń San Mai Gyuto 200mm
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Leszek Sikoń San Mai Gyuto 200mm
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Leszek Sikoń San Mai Gyuto 270mm
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Leszek Sikoń San Mai Gyuto 270mm
Leszek Sikoń San Mai Gyuto 300mm
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Leszek Sikoń San Mai Gyuto 300mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
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Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 240mm
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Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 240mm
Makoto Kurosaki Samidorizuki SGSTRIX Gyuto 210mm
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Makoto Kurosaki Samidorizuki SGSTRIX Gyuto 210mm
Masakage Kumo Gyuto 210mm - Dark Carbon Fibre
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Masakage Kumo Gyuto 210mm - Dark Carbon Fibre
Masakage Yuki Gyuto 210mm - Maple w/White Stripe
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Masakage Yuki Gyuto 210mm - Maple w/White Stripe
Masakage Zero Blue Super Gyuto 210mm
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Masakage Zero Blue Super Gyuto 210mm
Masakage Zero Blue Super Gyuto 240mm
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Masakage Zero Blue Super Gyuto 240mm
Masamoto Sohonten KS White 2 Gyuto 210mm - Ebony & Turquoise
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Masamoto Sohonten KS White 2 Gyuto 210mm - Ebony & Turquoise
Masamoto Sohonten KS White 2 Gyuto 240mm - Ebony & Turquoise
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Masamoto Sohonten KS White 2 Gyuto 240mm - Ebony & Turquoise
Masamoto Sohonten KS White 2 Kiritsuke 210mm
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Masamoto Sohonten KS White 2 Kiritsuke 210mm
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Masuda Blue 1 Damascus Kurouchi Gyuto 225mm - Ebony
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Masuda Blue 1 Damascus Kurouchi Gyuto 225mm - Ebony
Masuda Migaki Gyuto 220mm - Siamese Rosewood & Blonde
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Masuda Migaki Gyuto 220mm - Siamese Rosewood & Blonde
Masutani Kokuryu VG10 Gyuto 180mm
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Masutani Kokuryu VG10 Gyuto 180mm
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Masutani VG10 Damascus Gyuto 180mm - Black Western
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Masutani VG10 Damascus Gyuto 180mm - Black Western
Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
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Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
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Matsubara Hamono White 1 Kurouchi Gyuto 210mm
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Matsubara Hamono White 1 Kurouchi Gyuto 210mm
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Matsubara Hamono White 1 Kurouchi Gyuto 240mm
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Matsubara Hamono White 1 Kurouchi Gyuto 240mm
Mazaki Blue 1 Hon-Sanmai Gyuto 210mm
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Mazaki Blue 1 Hon-Sanmai Gyuto 210mm
Mazaki Blue 2 Hon-Sanmai Damascus Gyuto 240mm
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Mazaki Blue 2 Hon-Sanmai Damascus Gyuto 240mm
Mazaki White 2 Nashiji Gyuto 210mm - Dark Maple
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Mazaki White 2 Nashiji Gyuto 210mm - Dark Maple
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Mazaki White 2 Nashiji Gyuto 240mm - Dark Maple
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Mazaki White 2 Nashiji Gyuto 240mm - Dark Maple
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Mazaki White 2 Nashiji Gyuto 270mm - Maple
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Mazaki White 2 Nashiji Gyuto 270mm - Maple

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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.