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The Gyuto is the Japanese answer to the Western chef's knife — lighter in the hand, harder at the edge, and balanced for long sessions of slicing, dicing, and rocking through prep. Literally "cow sword," the Gyuto is the all-purpose workhorse of any Japanese kitchen, ground for clean push-cuts and ideal for protein, vegetables, and herbs alike. Our Gyutos are forged from high-carbon Damascus and VG10 cores, hardened to 60+ HRC for an edge that holds. Blade lengths from 180 mm to 240 mm. Every Gyuto ships sharp out of the box and is backed by our lifetime sharpening service.
20 knives
Where a German chef's knife is heavy and bevelled for crushing motion, a Gyuto is thin-bladed and ground for clean push-cuts — ideal for protein, vegetables, and herbs alike. Our Gyutos are forged from high-carbon Damascus and VG10 cores, hardened to 60+ HRC for an edge that holds far longer than a typical Western chef's knife. Choose 180 mm if your board is small or you want maximum control, 210 mm as the most popular all-rounder, or 240 mm if you regularly break down full proteins or cook for crowds. Pair with a Nakiri for vegetables or a Petty for finer work, or step up to a Kiritsuke if you want a single knife that does it all. Free UK delivery on every order.
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Common questions
A Gyuto is a multi-purpose Japanese chef's knife. It handles meat, fish, vegetables, and herbs — essentially anything a Western chef's knife can do, but with a thinner, sharper edge that prefers a push-cut motion over a heavy rock-chop.
A Gyuto is lighter, thinner, and harder than a typical Western chef's knife. Western blades sit around 56 HRC and are forgiving but require frequent honing; a Gyuto sits at 60+ HRC, holds its edge much longer, but should be used with cleaner cutting motion (no twisting on the board).
210 mm is the most popular all-rounder for home cooks. Choose 180 mm if your board is small or you want maximum control, 240 mm if you regularly break down full proteins or cook for crowds.
No — the visible Damascus pattern is the layered cladding that protects a hard cutting core (typically VG10 or AUS-10). The pattern is decorative, but the laminated construction genuinely improves toughness and corrosion resistance.
Hand-wash and dry immediately after use, never put it in the dishwasher, and avoid bones, frozen food, and glass cutting boards. Hone weekly with a ceramic rod and have it sharpened every 6–12 months depending on use.
