Traditional Japanese Professional Gyuto Kitchen Chefs Knife

Are you a professional or home cook trying to search for recommendations on the best cook knife? Then you are in the right place.

In this article, you will realize a kitchen utensil that almost every chef contains or looks forward to having someday and the reason behind this.

After this you will enjoy cooking and become a good one that almost everyone will love to have to prepare their meals.


What exactly is a Gyuto knife?

This is a Japanese knife, usually with a slim cutting part alongside a pointed edge.

Some people refer to it as the chef’s knife because, in the kitchen, it is suitable for several uses.

With it, you can slice your veggies as well as make beautiful cuts on your meat.


What is Gyuto for?

This is a flexible knife that you can use to cut, chop up, develop cube-shaped pieces or make portions of most kitchen food items inclusive of fish, meat, fruits, in addition to vegetables.


What is the difference between a Gyuto, Santoku, and a Chef knife?

Both Gyuto and Santoku are Japanese kitchen knives with many uses.

Nevertheless, the Santoku knife differs from the Gyuto one in that the Gyuto has a more pointed end and a cutting edge that exceeds the Santoku one in length.

Also, the Gyuto has a more rounded edging as well as a less turned down spine.

For a chef knife, the disparity lies in the make: The Gyuto is usually smaller with a more horizontal edging and steel that is more firm than the chef knife.


What is a Damascus Gyuto knife?

This is a Gyuto that is made from a Damascus steel: Characterized by irregular patterns that are curly, running all the way through the cutting part.


Are Gyuto knives good?

Absolutely, this is an excellent utensil for your kitchen.

It can accomplish many tasks not limited to cutting fish or meat precisely with the sharp cutting end, fruits and vegetables, and one which you can apply diversified cutting skills including both ‘push and pull cuts.

Additionally, if you have gone through the frustration of an encounter with a dull knife blade while in a hurry, you need this type for it is very sharp because it is manufactured with the use of traditional Japanese handcrafting skills; also, it constitutes excellent edge retention.


Guyo Knife Mura Carter (1)


The features of a good Gyuto knife to watch for in the market include:

  • The steel type: The carbon steel is not difficult to sharpen; however, you must keep it clean and dry always, to counteract rust.

If you are the lazy type or ever occupied to clean immediately after use, stainless steel is better because it is usually resistant to rust even when left dirty.

If you want excellent edge retention, choose hard steel. However, if you want a tool, you can sharpen fast; this is not a recommendable option because the hardness makes it difficult to sharpen.


  • The coating: Some are coated while others are made from only one type of steel.

Coating or cladding is mainly done to make it more attractive or aid in reactivity.

Today, you will come across those who have a Kurouchi or Damascus cladding, which can either be carbon or stainless, and the choice depends on your preference, you are the boss, and you know yourself better.


  • The Handle: Do you love a western-style or a Japanese hold? If you want a heavier one, the western-style grip is for you, and if you want a lighter one, the Japanese got you.

The choice depends entirely on your preferences and the reason why you are purchasing the tool.


  • The Length: Let nobody trick you into thinking that you should purchase a knife that equals your height.

Instead, analyze the size of your workspace or chopping board as well as your items to cut. Do you have a small chopping board? Pick a short Gyuto and vice versa.

If you love eating items like cabbages, you will need a long one.


  • Affordability: As per your income, what is your budget for knives? Everyone got a different lifestyle, and you should remember that as you go shopping for your Gyuto.

They come at different prices, therefore choose one which you will purchase and still have some cash left for what to cook.

 Quit trying to be of the same standard as your friend who earns more as this will only make you feel horrible later when you spend it all only to view it as a loss.

However, the price should not compromise the quality; you would want to buy a knife that serves you long.

Which are the types of a Gyuto knife?  

  • Yoshihiro: Their blades are usually manufactured out of stainless steel coated with Damascus. Consist of lightweight colored handles that are not moisture absorbent.
  • Masamoto: They usually have curved edges and stainless steel blades
  • Miyabi: They contain ergonomic handles, made out of powder steel
  • Shun Gyuto: Coated with Damascus steel and made out of a stainless material
  • Also: Made out of stainless steel coated with Damascus
  • Tojiro: For both left and right-handed users and hardened with a material that resists rust.


The Gyuto categories:

You will find this tool categorized to either VG10 or SG2steel. The SG2 is popular due to its hard nature, which makes its edge retention excellent, and that is why you will hear some people call it super steel.

It is manufactured with a metal powder substance constituting high carbon steel.

However, as a result, sharpening it is hard, but it possesses suitable edge retention and resists wear.

For the VG10, it is reliable high carbon steel, which is almost similar to the SG2 in terms of performance in that VG10 can go up to 61HRC(Hardness Rockwell C), while SG2 can go up to 64.


On the maintenance:

Do you desire that your Gyuto serves you long with effectiveness?

Always ensure it is sharp to prevent dullness and causing your hands harm in use, hone the cutting part alongside the grip regularly to maintain their original forms.

Always store appropriately, preferably on a knife block or in a magnetic strip.

In conclusion, for the use of a Gyuto knife, avoid hard chopping techniques as its design does not support this movement, it can cause it with cracks.

Being a versatile tool does not mean that you can use it to cut sturdy items like bones, this will only make it dull fast or damage it.

Then, of course, you cannot use this type of knife to carve your pumpkins unless you want to test whether you can be able to fracture its edges, after which you will find that you can do very well.

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