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.
Hitohira Tanaka Yohei 240mm Gyuto Aogami 1 Kasumi Ebony Handle
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- $759.05
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- $759.05
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Hitohira FJ 270mm Gyuto VG-10 Pakka Handle
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- $305.04
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- $305.04
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Isamitsu 210mm Gyuto Stainless Clad Shirogami 1 Kurouchi Taihei Zebrawood Handle
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- $461.11
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- $461.11
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Trade In Gesshin Kagekiyo 270mm Gyuto Aogami 1
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- $851.27
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- $851.27
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Nakagawa 225mm Kiritsuke Gyuto Aogami 1 Damascus Ebony Blond
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- $953.43
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- $953.43
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Nakagawa 240mm Kiritsuke Gyuto Aogami 1 Damascus Ebony Blond
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- $986.06
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- $986.06
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Trade In Kikuichi Swedish Gold Warikomi 330mm Gyuto
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- $532.05
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- $532.05
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Sakai Kikumori Nakagawa V10 210mm Gyuto VG-10 Damascus Oak Handle with Saya
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- $831.41
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- $831.41
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Morihei Hisamoto Hagane 300mm Gyuto Carbon Steel Pakka Handle
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- $368.88
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- $368.88
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Yu Kurosaki 210mm Gyuto HAP40 Gekko Oak Handle
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- $507.93
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- $507.93
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Yu Kurosaki 240mm Gyuto HAP40 Gekko Oak Handle
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- $536.30
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- $536.30
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Yu Kurosaki 270mm Gyuto HAP40 Gekko Oak Handle
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- $584.54
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- $584.54
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Sakai Kikumori Choyo 270mm Gyuto Shirogami 2 with Saya
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- $763.31
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- $763.31
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