Why do Chefs all around the world love Gyuto Knives?

A Gyuto knife is a type of Japanese chef’s knife that is versatile and well-suited for a variety of kitchen tasks.

The term “gyuto” translates to “cow sword” in Japanese, reflecting its Western-style knife profile. Gyuto knives are typically designed with a pointed tip and a relatively flat belly, making them suitable for slicing, dicing, and chopping.

These knives typically have a thinner and lighter blade compared to Western chef’s knives, allowing for precision and agility in the kitchen.They are often made from high-quality steel and may have a harder edge, which helps them maintain sharpness for longer periods.

While gyuto knives are inspired by Western chef’s knives, they incorporate Japanese craftsmanship and design principles, making them popular among both professional chefs and home cooks. They are versatile tools that can handle a wide range of cutting tasks in the kitchen.

Here are our top 8 picks for Gyuto Knives at JKC at various price points.

Miyabi Isshin – 3 Layers Stainless Steel

Tojiro DP VG10 – 3 Layers VG10 Stainless Steel

Yasuo Black – 69 Layers VG10 Stainless Steel

Tomohiro – 33 Layers VG10 Stainless Steel

Takefu Aogami Super – 3 Layers Aogami Super with Black Finish

Blazen WA – 3 Layers Fully Hand Forged

Saji Craft – 129 Layers Fully Hand Made

Oukokuyru – 99 Layers Fully Hand Forged