Gyuto Knives
Discover the art of precision cutting with the Japanese Knife Company’s Gyuto knives. Inspired by the Western Chef’s knife, the Gyuto is Japan’s own interpretation, beautifully blending traditional Japanese craftsmanship with universal functionality.
Our Gyuto knives are the epitome of versatility and balance. With blade lengths ranging from 180mm to 300mm, these knives cater to a wide range of kitchen tasks. From the delicate filleting of fish to robust chopping of vegetables, the Gyuto is your multipurpose culinary partner. The 210mm variant is particularly popular among chefs, offering the optimal blend of control and cutting capacity.
The unique edge design of our Gyuto knives sets them apart. The blade is flat from the handle end for about one-third of its length and then gently curves towards the tip. This design accommodates the Western style of roll cutting while allowing for a seamless rocking motion for swift chopping and mincing. Remarkably, a 210mm Gyuto brings together the best of both worlds: it functions like a 180mm Santoku from handle to tip and a 180mm Gyuto from tip to handle, essentially giving you two knives in one.
Crafted from superior high-carbon stainless steel, the blades of our Gyuto knives offer unmatched sharpness and enduring edge retention. The blades undergo a rigorous heat-treatment process, ensuring their hardness and longevity. Complementing the blade, the traditionally crafted handle provides comfort and safety, reflecting the timeless elegance of Japanese design.
Gyuto Functions:
Our Gyuto knife serves as a multipurpose tool designed to handle a myriad of tasks in the kitchen. This is your go-to knife for slicing, dicing, and chopping an array of ingredients, from delicate vegetables to robust meats. Its slender, sharp blade makes thin slicing effortless, while the weight and balance allow for controlled, precise cuts.
Gyuto Usage:
The Gyuto knife is ideal for both professional chefs and home cooks. Its versatility makes it an indispensable tool in any kitchen. From preparing a gourmet meal to cooking a simple home dinner, the Gyuto knife ensures every cut is perfect. Remember, for optimal performance, it is recommended to use a cutting board made from soft materials like wood or rubber, and regular honing will keep the blade at its best.
Gyuto Length:
Our Gyuto knives come in a variety of lengths to suit your personal preference and the tasks at hand. The most popular sizes range from 180mm to 270mm. Smaller lengths offer more control for intricate tasks, while the larger ones are great for cutting larger produce and for those who prefer a longer knife.
Tip:
While using the Gyuto knife, it is important to utilise the ‘rocking technique’ for efficient cutting. The blade’s curvature is perfect for this method. Start with the tip of the knife on the cutting board, then lower the heel while lifting the tip, in a rocking motion. This ensures a swift and precise cut, reducing hand fatigue during extended use.
With your Gyuto knife from the Japanese Knife Company, embrace the art of cooking with a tool that marries function with elegance, tradition with innovation, and quality with durability.
Experience the difference that a Gyuto knife from the Japanese Knife Company can make in your kitchen. Invest in the legacy of quality and tradition, and elevate your culinary skills with our Gyuto knives today.
Miyabi Isshin Gyuto
Molybdenum Vanadium
Stainless steel
Three layers blade
Hardness HRC 58 + /- 1
Rosewood handle
Made in Japan
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JKC AUS10 Gyuto
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Yasuo 69 Layers Gyuto
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Yasuo Black Gyuto 210mm
Tojiro DP VG10 Gyuto
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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JKC Aogami Gyuto
Fully Handmade
Aogami No. 2 Steel
Core Material Oxidizes
3 Layers Blade
Hardness 62 HRC + /- 1
Made in Japan
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Tomohiro Gyuto
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle
Made in Japan
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Hachi Gyuto
Handmade
VG10 Stainless Steel
33 Layers blade
Hardness 62 HRC + /- 1
Octagonal Red Pakkwood handle
Made in Japan
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Shiro 3 Layer Gyuto 180mm
Tojiro Hammered Gyuto
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Suisin Inox Gyuto
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Tamahagane 35 Layers Gyuto
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Brieto 3 Layers Gyuto
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Miyako 33 Layers Gyuto
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Senzo 69 Gyuto
VG10 stainless steel
69 Layers blade
Hardness HRC 60+ /- 1
Pakkwood traditional handle
Made in Japan
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Hasegawa Gyuto
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Ironwood handle
Made in Japan
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Senzo T Gyuto
VG10 stainless steel
69 Layers blade
Hardness HRC 60+ /- 1
Pakkwood traditional handle
Made in Japan
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Seki 3 Layer Gyuto 200mm
Misono Handmade Gyuto
Molybdenum Vanadium steel
Single-layer blade
Hardness HRC 60+ /- 1
Laminated hardwood handle
Made in Japan
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Best Clad Pro Gyuto
180mm and 210mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife.
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JKC 63 Layer Gyuto
Hyper Molybdenum Vanadium
Stainless steel
63 Layers Blade
Hardness 59 HRC + /- 1
Wooden handle
Made in Japan
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Takamura Aka SG2 Gyuto
Multipurpose for Veg/Meat/Fruits
SG2 Powder Steel/ Hardness 64±
One of the Sharpest Edge
3 Layers Blade/ Light Weight
Made in Japan
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Tojiro Hammered Gyuto
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Suisin Inox Gyuto
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Tamahagane 35 Layers Gyuto
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Brieto 3 Layers Gyuto
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Miyako 33 Layers Gyuto
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