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The gyuto is the Japanese equivalent to the western chef knife. A gyuto could either be wa-handled (Japanese handle) or western handle (the handle and bolster that you expect on a western chef knife). Gyuto will commonly range in size from 180mm to 270mm, but typically fall at common intervals: 180mm (7″), 210mm (8.25″), 240mm (9.5″), 270mm (10.5″). A couple primary differences are that gyuto are typically thinner (in a good way) and hardened significantly more than western chef knives (also a good thing). Thought to originally have been included in Japanese cooking to fabricate larger cuts of beef; gyuto translates to something around “beef blade”. The gyuto is extremely versatile and is happy tackling most any task.