For your first Japanese knife, or a reliable all-rounder, the gyuto is the answer. Built on the Western chef's knife and fused with the thinness and keen edge of a Japanese blade, it glides through meat, fish and vegetables alike.
Western versatility meets the delicate edge of a Japanese knife.
The gyuto is a double-bevel blade at home with both push-cuts and pull-cuts. From powering through a large cut of meat to fine vegetable julienne and skinning fish fillets, it handles a wide range of tasks lightly, all in one knife.
Choose to suit your kitchen space and hand size.
Choose by your care routine and the edge you want.
For the full differences and how to choose, see the See the steel guide →.
The gyuto is fundamentally a double-bevel (ryoba) blade, so it is comfortable straight away for right- and left-handers alike. We can also fine-tune the bevel to your dominant hand on request — just ask.
What matters most in choosing a knife is the balance and weight you feel when you actually hold it. In store, try our test-cutting sponge to feel the cut and how the length suits your hand.
Seki Magoroku Benifuji Gyuto 210mm
Minamoto Kotetsu Ginsai Damascus Gyuto 210mm
Misono UX10 Gyuto 21cm
Shown as examples. Many other sizes and brands are in store — please ask.
○ In stock · △ Few left, please ask · × Awaiting restock