Gyuto Knives / Chef's Knives
Showing 73–96 of 191 resultsSorted by popularity
AUS10 45 Layer Gyuto
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Kai SHUN Classic Chef’s Knife 150mm
MAC Pro Gyuto
- Blade Material:- MV Steel
- Layers:- Single Layer
- Hardness:- ±60
- Handle:- Black Pakkawood
- Collection:- Mac Pro
- Made in Japan
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Artisan Kiritsuke
- Fully Handmade / Pro Collection
- High-Speed Powder Steel
- 3 Layers/ well balanced blade
- Hardness 64 HRC + /- 1
- Black Pakkawood Handle
- Made in Japan
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Miyabi 4500FCD Gyuto
- Miyabi Mikoto 4500FCD Collection
- Steel FC63 Damascus/multi-layer steel
- 101 layers
- Hardness HRC 63+
- Micarta Handle handle
- Made by MIYABI in Japan
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Tojiro High Speed Gyuto
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Saji Craft Gyuto
Premium collection
Fully Handmade by Master Blacksmith
VG10 stainless steel
129 Layers blade
Hardness HRC 60+ /- 1
Staghorn handle
Made in Japan
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TAKEDA Gyuto
- Handle: Octagonal Maple W/ Ebony bolster
- Blade Material: Aogami super Core w/Stainless clad
- Hardness: 64±1 HRC
- Blade: Double beveled & Half Tang
- Layer: 3 Layer
- Blacksmith: Shosui Takeda
- Blade Finish: Kurouchi finish
- Made in Japan
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JKC 63 Layer Set of 2 ( Utility & Gyuto)
Ryusen Kai Gyuto
- Handle: Wenge W/ Pakkawood Ferrule with Blue Ring
- Blade Material: VG10 Stainless Steel
- Hardness: 61±1 HRC
- Layer: 63 Layer
- Blade: Double bevelled
- Location: Echizen, JAPAN
- Maker: RYUSEN HAMONO
- Blade Finish: Matt Nickel Finish
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Oukokuryu 99 Layers Gyuto 210mm
Tanganryu Ryusen VG10 67 Layers Gyuto
Fully Hande Forged by Master
Premium Limited Collection
VG10 Damascus Stainless Steel
67 Layers Blade
Linen Micarta handle
Hardness 60±
One of the Sharpest Edge
Made in Japan
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Minamoto 33 layers VG10 Gyuto
Fully handmade
VG10 Stainless Steel
33 Layers Blade
Pakka Wood Handle
Hardness 61 HRC + /- 1
Made in Japan
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Takefu Aogami Gyuto
Fully Handmade
Aogami Super (Blue) Steel
3 Layers blade
Core layer oxidizes
Hardness HRC 63+ /- 1
Keyakiwood Handle
Made in Japan
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Kai SHUN Classic Scalloped Gyuto 200mm
MAC Chef Set of 3
Saji SG2 White Turquoise Gyuto 210mm
Enkoku Nakiri 160mm
HAP40 Kazahana Gyuto
- Handle: Octagonal Rosewood/White horn handle
- Hardness: 65±1 HRC
- Blade Material: HAP40
- Layer: 3 Layer
- Blade: Double bevelled & Half Tang
- Blacksmith: Atushi Hosokawa
- Location: Tsubame-Sanjo, Niigata, Japan
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MAC Chef Gyuto
- Blade Material:- MV Steel
- Layers:- Single Layer
- Hardness:- ±60
- Handle:- Black Pakkawood
- Collection:- MAC Chef
- Made in Japan
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Oukokuryu 99 Layers Gyuto 240mm
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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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Saku Tsuchime Gyuto 210mm
- High-carbon steel blade for sharpness and durability
- Distinctive tsuchime (hammered) finish reduces drag and sticking
- Traditional ho-style handle for a classic look and comfortable grip
- Combines timeless design with reliable cutting performance
- Ideal for everyday use in both home and professional kitchens
- Hardness- 59±
- Made in Japan
Tojiro Hammered Gyuto
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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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JKC Aogami Gyuto
Handcrafted in Japan, this Gyuto features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and ease of sharpening. Finished with a traditional Bubinga wood Wa handle, it is a versatile all-purpose chef's knife ideal for slicing, dicing, and precision food preparation.
- Fully Handmade
- Aogami No.2 Steel Core
- 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Reactive Carbon Steel Core
- Bubinga Wood Wa Handle
- Made in Japan
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