If you buy one Japanese knife, make it this. A gyuto handles most of what a Western chef's knife does, with a thinner, sharper edge.
A gyuto is the Japanese equivalent of the Western chef's knife: a double-bevelled, all-purpose blade for meat, fish and vegetables.
The workhorse of the kitchen — rock-chop, push-cut or slice, from onions to fish to a roast.
Length is about your board and your reach. Common lengths for this type: 180 · 210 · 240 · 270 mm.
White and Blue carbon steels take the keenest edge and are easy to sharpen but react to moisture; VG10 and stainless-clad are more forgiving for daily use. See the steel guide →
Double bevel — works the same in either hand. Left-handed options available — ask us.
Hold a few and draw each through our test-cutting sponge. You will feel which steel and length is yours in seconds.