Find Your Perfect Japanese Gyuto Knife 

Gyuto knives represent a true multi-purpose addition to your knife collection. They are also artisanal heirlooms, which with the right care can last a lifetime and beyond.

There are many common slicing techniques used with the Gyuto Knife. Let’s explore them.

  • Chopping or Thrust-Cutting

For chopping or thrust-cutting with a Gyuto chef knife, we position the vegetables or goods to be sliced near the heel of the knife. This technique allows for a clean cut through tough or firm produce.

  • Rock-chopping

To rock-chop with a Gyuto kitchen knife, we can see-saw across a selection of meats or vegetables to roughly or finely dice them into chunks or mince.

  • Push-cutting/Pull-cutting

To push-cut or pull-cut with the Gyuto knife, we use the slope, from the heel of the blade to the tip to glide between pieces of meat. This style of slicing is one of the most common with Japanese kitchen knives due to the blades tending to be thinner than their Western counterparts.

The shorter the blade of a Gyuto Knife, the more nimble it is. Japanese Gyuto Knives with longer blades provide more slicing power. We recommend a medium length for general kitchen use.

Japanese Gyuto Knife Craftsmanship

Gyuto knives can be made from stainless steel, or Yasugi which is the same kind of steel used to make Japanese swords. It’s especially tough, durable, and resilient to wear-and-tear. When taken good care of Japanese Gyuto Knives can last for generations.

Gyuto chef knives come in a variety of steel, including Damascus with stainless steel cores and high carbon, Aoniko (Japanese Steel Alloy) or Blue Steel #2, and Super Blue Steel are popular choices.  Additionally, Gyuto handle styles widely vary. Some Japanese knives have an octagonal handle with a partial tang, and others have the western style handle with a full tang.

Upgrade Your Japanese Knife Collection

A Gyuto knife has all the beauty of a western chef’s knife with the added elegance of incredible Japanese craftsmanship, superior metal, and different weight distribution. While a standard western chef’s knife is weighted centrally, a Gyuto Knife’s weight is slightly closer to the tip. This weighting is particularly apparent with the Japanese style handles with the partial tang.

Gyuto Kitchen Knives are regularly compared with French Sabatier knives, with the primary difference being the weight placement and slightly different curvature of the blade. The focus of a Japanese Gyuto Knife is on sleek, nimble slices. Choose your dream Japanese Gyuto Knife today from our excellent collection.

Hasu-Seizo – your source to buy a Gyuto knife online

Looking for an opportunity to add a Gyuto Chef's knife to your collection? Hasu-Seizo offers an extensive range of blades crafted by Japanese artisans. We also stock a variety of other vegetable knives and multipurpose knives such as the Santoku, Sujihiki and the Petty (for those smaller tasks).

Gyuto Knives

Frequently Asked Questions

Japanese Gyuto knives are multi-purpose kitchen knives similar to the classic a European Chef’s knife and are ideal for a wide variety of kitchen tasks. These versatile knives can be used with many different cutting techniques, and are suitable for cutting fish, meats, vegetables, and fruits.

The Japanese chef knife, Gyuto or “牛刀”, specifically means “cow sword”. As you may have gathered from the name, this knife is well suited for working with medium to larger items. The Gyuto kitchen knife comes in a range of size, typically starting at 180mm (7.1”) and going up to 240mm (9.4”) or greater.

If you are looking to buy a Japanese Chef knife, Hasu-Seizo offer’s a great selection of both stainless steel and high carbon steel varieties.

Gyuto kitchen knives are typically used with medium to larger vegetables and proteins. The larger Gyuto Chef’s knives in particular are more suited for such things as filleting large fish or cutting roasts.

Common cutting techniques used with a Japanese chef knife include chopping, rock-chopping, and push/pull-cutting.

The Gyuto and Santoku are very similar knives though the Gyuto length tends to start where the Santoku ends, at 180mm (7.1”). Additionally, the edge profile of the Santoku’s tends to be a little flatter than the Gyuto Chef’s knife edge.

Both of these Japanese kitchen knives are versatile and multipurpose in nature. Check out our collection of Santoku chef knives if you would like another great option similar to the Gyuto or possibly a bit shorter.

The Sujihiki is one of the predominant slicers out there. With a long slender blade, it can make short work of fillets or roasts. While the lengths of the Sujihiki and the Gyuto tend to be similar, the Sujihiki is a more slender blade which creates less friction when making long pulling cuts.

The Gyuto kitchen knife is a much more multipurpose knife than the Sujihiki, however, if you are looking for a great double bevel slicer, the Sujihiki is the way to go.

Caring for a Gyuto knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion.

If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.

Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod.

Interestingly, Gyuto knives are a Japanese take on Western-style Chef knives. A literal translation of Gyuto (牛刀) is beef-sword or cow-sword. These knives are a normal component in the kitchens of Japanese Restaurants where high-end Western food such as steak is served. They originated during the Meiji period in the late 19th century. During this time period, Japanese chefs became enamored with the French and German-style knives which, unlike traditionally flat Japanese knives, had pointed tips and a double bevel.

That means Gyuto Chef’s knives were first a Western invention and then adopted, adapted, improved, and renamed by the Japanese. They were also appropriately weighted and sharpened for a Japanese chef’s discerning taste. Over time, Gyuto knives became a deeply rooted part of Japanese cutting techniques and culture.

For example, the Sakai region knives come from an area with 600-years of knife making history. Just as they always were, they are still made today by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since the very beginning, the excellent workmanship and technology that created the knives have remained unchanged and world-leading. This is also the reason why most people trust the quality and craftsmanship of Japanese knives and can understand their higher prices.

Looking for an opportunity to add a Gyuto Chef's knife to your collection? Hasu-Seizo offers an extensive range of blades crafted by Japanese artisans. We also stock a variety of other vegetable knives and multipurpose knives such as the Santoku, Sujihiki and the Petty (for those smaller tasks).