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Gyuto - Chef's Knife
Gyuto is the Japanese counterpart of the Chef knife. Many professional cooks use it as a general-purpose knife. Gyuto is indispensable for cutting regular and thin cutting of medium and large vegetables and cutting large pieces of meat. Choose the best Japanese Gyuto knife that ranges from 210 mm, 240mm, or 270mm and has a shorter (home cook), middle (semi-professional & professional), or longer blade (professional). Some of these blades also work better for different cooking styles and kitchens. Choose from high-carbon steel, stainless steel, Sanmai, or Damascus steel construction. You’ll love the sharp edges and durable build for the ideal cuts, no matter what finish you prefer. Use a Rock Chop cutting technique. You’ll love this one. Offering a firm grip on the handle, you’ll surprise how easy it is to carve and pull-cut softer meat finely. The Gyuto knife is very sharp and has a thin tip for those precise cuts.
Items 1 to 16 of 75 total
This hand-forged Mandai Kogetsu Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. 240mm long blade made from Korikin stainless steel (Korikin is proprietary stainless steel and heat-treat protocol developed by Goko Hamono), heat-treated up to 59-60HRC. Round shape handles made from natural Rosewood.
454
This hand-forged Mandai Kogetsu Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. 210mm long blade made from Korikin stainless steel (Korikin is proprietary stainless steel and heat-treat protocol developed by Goko Hamono), heat-treated up to 59-60HRC. Round shape handles made from natural Rosewood.
387
This beautiful hand-forged Gyuto knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. Hammered texture (Tsuchi-me) on 210mm long Damascus blade has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Urushi Black lacquer using a Gold Dust technique.
199
This "OLD SCHOOL" Gyuto knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 240mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard core steel between softer steel) using White steel 2 as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
157
This beautiful Gyuto knife is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 210mm hand-forged, three-layer (san mai) blade made from Hitachi Metals Blue Steel 2 (Aogami#2) as the central core, sandwiched between two layers of softer stainless steel. Japanese traditional shape handle made from Rosewood.
224
This beautiful Gyuto knife is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 240mm hand-forged, three-layer (san mai) blade made from Hitachi Metals Blue Steel 2 (Aogami#2) as the central core, sandwiched between two layers of softer stainless steel. Japanese traditional shape handle made from Rosewood.
244
Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 210 mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel as a core between softer stainless steel) using spesialized cutlery powder steel Super Gold 2 (SG2)-also known as "powder high-speed stainless steel) as the central core. Western-style handle made from strong black paper micarta.
189 161
Beautiful Gyuto knife made by Japanese Miki Knife Company. With 180mm long, blade made from stainless Damascus steel, using high-purity steel VG10 as the central core. Western-style black Pakkawood handle.
131
Beautiful Gyuto knife made by Japanese Miki Knife Company. With 240mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG10 as the central core. Western Black Pakkawood handle.
261
Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
300 270
Beautiful Kasumi nagashi Damascus Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 240mm long blade made from beautiful multi-layer Damascus with high-purity (highly selected pure iron material used) steel VG10 (VG 10), as the central core. Western-style handle made from black paper micarta.
185 157
Beautiful VG10 Kasumi nagashi Damascus Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 210mm long blade made from beautiful multi-layer Damascus with high-purity (highly selected pure iron material used) steel VG10, as the central core. Western-style handle made from black paper micarta.
154 131
This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 240mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Japanese Zelkova Wood.
153
This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 240mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut wood.
163
This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 210mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut wood.
139
This all-hand-forged Shimosanokuni Kogetsu Hon-yaki Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. Shimosanokuni Kogetsu series is the highest grade series among all Goko Hamono's knives. 240mm long blade made from HITACHI White Steel 1(Shirogami#1), heat-treated (Honyaki) up to 62-63 HRC. Round shape handle made from natural Rosewood.
452
Items 1 to 16 of 75 total