Gyuto

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The gyuto is the Japanese take on the Western chef knife introduced during the Meiji restoration of the 1870s. As such it can be used very much like a chef knife though it has a thinner, harder blade that makes it more precise but less tolerant of rough use.

The term gyuto is often translated as "cow sword" and it was originally designed for cutting beef, but the modern gyuto has a broader range that includes cutting vegetables. Available as yo-gyuto -- western riveted handles -- and wa-gyuto -- non-riveted Japanese handles. Although the wa-gyuto looks more traditional to Japanese knife making, the yo-gyuto was made first.

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Hitohira Imojiya OKD 210mm Gyuto VG-1

$110.00
$110.00
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Hitohira Imojiya OKD 180mm Gyuto VG-1

$100.00
$100.00
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Hitohira Imojiya OKD 240mm Gyuto VG-1

$150.00
$150.00

Hitohira Imojiya OKD 210mm Gyuto VG-1 Tagayasan Handle

$110.00
$110.00

Hitohira Imojiya MZ 210mm Gyuto VG-1 Imitation Mahogany Handle

$95.00
$95.00
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Yu Kurosaki 210mm Gyuto VG XEOS Gekko Walnut Handle

$290.00
$290.00

Yu Kurosaki 240mm Gyuto VG XEOS Gekko Walnut Handle

$315.00
$315.00
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Hitohira Imojiya OKD 270mm Gyuto VG-1

$185.00
$185.00

Hitohira Imojiya OKD 180mm Gyuto VG-1 Tagayasan Handle

$90.00
$90.00