5 Best Gyuto Knives in 2021: Complete Review & Buyer’s Guide

One of the most important tools in any professional kitchen is the chef’s knife. There are many types of chef’s knives on the market, and it can be difficult to find the best one; however, if you look at the reviews of the gyuto knife, you will find it is the one that many people are getting (and I’ll tell you why).

A gyuto knife is the Japanese version of a chef’s knife that has a thin, straight-edged blade and is perfect for cutting meat and vegetables. What’s so good about this knife is that it gives you the best of both worlds – you get the durability of a German steel knife and the precision of a Japanese knife.

So, if you are looking for the best gyuto knife that can be used for both professional and daily household purposes, then continue reading this article.

5 Best Gyuto Knives Reviewed

  1. Tojiro DP 8.2 – Best Overall
  2. Shun Cutlery Kanso 8-Inch Handcrafted Gyuto Style Knifee – Runner-Up
  3. Yoshihiro VG-10 46 Layers Damascus Gyuto Knife – Premium Option
  4. Traditional Japanese Professional Gyuto Knife by Simple Song
  5. Yoshihiro Kurouchi Black-Forged Blue Steel Gyuto Chefs Knife

1. Tojiro DP 8.2″ Gyutou Knife – Best Overall

The Tojiro DP 8.2″ Gyutou Knife is the best Japanese gyuto knife made for both left and right-handed users. The build quality is very good, as one would expect from a Tojiro.

This knife is made with cobalt alloy steel and has a three-layered core. This steel is well known for its strength. The knife is coated with rust-preventive oil, but that coating will wear off if you don’t maintain it properly.

The blade is quite thin, which gives it good flexibility. The difference in the polished and un-polished parts of the blade is very pronounced. The knife is quite light, weighing 7.4 ounces. The bolster of the knife is made with 18-8 stainless steel, which is very convenient to use.

The handle of the knife is made with reinforced, laminated material and has three studs. The handle is very ergonomic, even for the left-handed users. The texture is smooth without being slippery.

All in all, the Tojiro DP 8.2″ Gyutou Knife is a great value for the money. It is light, sharp, good-looking, and feels good in the hand, and like a natural extension of your arm.

It is perfect for home cooks, beginners, and also for professional cooks who want to have a small, versatile knife for various cutting tasks.

2. Shun Cutlery Kanso 8-Inch Handcrafted Gyuto Style Knife – Runner-Up

This Gyuto Style Knife by Shun is an all-purpose kitchen knife with a high-carbon blade made from vanadium stainless steel. It is handcrafted, and hand sharpened in Japan and designed after the traditional Japanese gyuto.

The handle is made from wood, and the blade is covered in a rustic Heritage Finish hide. Additionally, the blade is durable and sharp and can be used for culinary enthusiasts and beginners alike.

The knife is simple, minimalistic, and rustic, making it suitable for any kitchen décor. The Kanso Chef’s Knife will make preparing every meal a lot easier and more enjoyable.

3. Yoshihiro VG-10 46 Layers Damascus Gyuto Knife – Premium Option

Many people consider Yoshihiro VG-10 46 Layers Damascus Gyuto Knife as a work of art. It is handcrafted by master artisans in the Japanese city of Sakai. The blade is hand-forged and clad with 46 layers of Damascus stainless steel.

This handcrafted blade is made up of 46 layers of steel with a VG-10 Core. The VG-10 steel is a Japanese stainless steel that is often utilized in high-end Japanese cutlery due to its exceptional hardness. This means that the cutting edge can be constructed thinner, providing a sharper blade, and thereby it can seamlessly cut through almost any ingredient placed in front of it.

I would say that VG-10 is not appropriate for home cooking, however, it is very suitable for work tasks because it is super sharp and withstands a lot of pressure.

The blade is resilient and can handle a lot of work, as well as being attractive and coming with a protective sheath. Just be aware that the blade is thin and can be damaged easily. The only downside is that the handle is unfinished and requires oil to keep it food safe.

4. Traditional Japanese Professional Gyuto Knife by Simple Song

This Gyuto Knife by Simple Song is a quality knife made of highly durable materials. It is a full-tang knife, meaning that the blade runs throughout the full length of the handle.

The stainless steel blade is heat-treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor edge. The blade is only sharpened on one side, in order to provide a nimble and precise knife. The blade is 210mm long and has a 15 degree edge. The beautiful and ergonomic handle is made of rosewood.

The traditional Japanese Professional Gyuto Knife by Simple Song is a great knife for the price – it is balanced and is easy to use. It is a great tool for any kitchen, whether you are a professional or a novice.

This knife is probably the best bang for your buck. It is very good at chopping, but also able to do other things. For example, it is also very good at dicing, and even rocking-chopping is possible.

5. Yoshihiro Kurouchi Black-Forged Blue Steel Gyuto Chefs Knife

This Yoshihiro Kurouchi Gyuto Knife is a Japanese style chef’s knife that is made from very sharp and reactive carbon steel that is forged into a traditional Japanese finish. It is an excellent kitchen knife with 62-63 HRC.

It is a very versatile knife that is great for chefs and cooks who like to use a Japanese style chef’s knife for chopping, slicing, and dicing vegetables. It is complemented with a lightweight and ergonomic Japanese wooden handle that is unique to this particular knife.

It is the perfect knife for those who want a single all-purpose knife that can be used for everything. The Kurouchi stainless cladding provides durability and protection without sacrificing its sharp cutting edge. Mind that the knife is not machine washable.

This knife is a little pricey (as it is not mass production and high quality materials are used), but it will last a long time and needs little maintenance.

Gyuto Knife Buyer’s Guide

Shun Cutlery Kanso 8-Inch

Choosing a good knife can be a real challenge. With all the different options on the market, it can be difficult to decide which one to choose and which one is the best for you.

What to look for in a good Gyuto knife?

If you are a beginner, it is really hard to decide on what to look for in a knife. You will have to consider many factors, and you will have to be extra careful because the wrong choice can lead to a bad experience and even to poor results.

This is why we have made a list of things that you must consider when choosing a gyuto knife.

Sharpness

The knife should be sharp, very sharp to give you the best results. The sharpness of a knife depends on the quality of the steel used. The steel should be hard enough to hold an edge for a long time.

Material

In the blade, you can find two types of steel: stainless steel and carbon steel. Stainless steel is a traditional blade material, so it is more common. This steel is appropriate for making knives because it is sturdy and does not rust easily.

On the other hand, carbon steel is more resistant to oxidation and has a sharper edge. However, it is prone to rust. As a result, it is important to regularly clean it to keep it from rusting. The steel used should be high-carbon stainless steel (HRc. 60-62).

Handle

The handle of a good gyuto knife should be made from wood or plastic. The reason is that steel handles can get very slippery and hence are not safe to use. A good handle is also easier to hold.

Tang

A blade’s tang is the part of the metal that extends into the handle. A knife with a short tang might break when you use it for heavy cutting, but a knife with a long tang will have more balance.

Gyuto vs chef’s knife

A large chef’s knife is the most popular knife used in the kitchen, not just in Japan. This knife is available in both Western and Japanese style.

Japanese style chef’s knife has a sharper and thinner blade. This makes it easier and faster to cut ingredients.

On the other hand, a Western-style chef’s knife is not as sharp but is heavier and larger. The weight and size make it suitable for cutting hard ingredients such as bones and frozen vegetables.
So, the only difference is that the gyuto knife is slimmer and shorter than the chef’s knife. The size of both knives are the same, i.e. the length of both of them is around 8 to 10 inches.

Santoku vs gyuto

The Santoku is a Japanese-style knife that is commonly used for chopping vegetables, while Gyuto – for chopping meat and for other purposes.

In Japan, the Santoku is called the “3-5-7” knife, meaning the knife is used for preparing 3 main ingredients, where you cut 5 pieces of food into 7 pieces. The Santoku has a “scalloped” edge, which is designed to allow for slicing boneless proteins and vegetables with a rocking motion. The Santoku is a good choice for people who are learning to use a knife, or for cutting smaller items.

The Gyuto Knife is the Japanese version of the classic Western chef’s knife. It is the most versatile knife for everyday kitchen use and is the best knife for dicing, chopping, and slicing. The Gyuto is a good choice for people who are serious about cooking.

How to sharpen a gyuto knife?

You can sharpen a gyuto knife forming a cutting edge with a whetstone. It is a really simple process. You need a few items to begin with:

  • a whetstone;
  • water;
  • a bowl;
  • a steel (this is optional, but it’s recommended).

All of these tools will be used to form a sharp cutting edge onto your knife.

  • Step 1: Place the whetstone on a solid, flat surface. It can be a table, a board, or the floor. There must be enough space to work with the stone for a while.
  • Step 2: Pour some water into a little bowl and put it next to the whetstone.
  • Step 3: Place the blade of the knife on the stone. It must be flat and perpendicular to the stone.
  • Step 4: Start sharpening by running the blade in a downwards motion. The angle must be about 20 degrees. Don’t put too much pressure on the knife. Just let it rest on the stone.
  • Step 5: Turn the knife over. Now work with the flat side of the blade. It should be perpendicular to the stone.
  • Step 6: Make sure that you don’t work with the spine of the knife. The edge must be in your hands.
  • Step 7: Rinse the blade with water. This will remove the small particles that have been sharpened.
  • Step 8: Repeat the process. Keep sharpening the blade in small strokes until you achieve the desired sharpness.

As you can see, gyuto knives are easy to sharpen and will last you for years.

Gyuto Knife FAQ

Yoshihiro VG-10 46 Layers

Below, I answered the questions you are most probably interested about. So read on!

What is a Gyuto knife used for?

Gyuto knives are used for chopping, slicing, dicing, and mincing. It is very sharp and has a very long blade, so you can cut meat, fish, chicken, etc. very smoothly. The Gyuto Knife is a Japanese-style chef’s knife and is the Japanese equivalent of the French chef knife. It is called a gyuto knife because the Japanese word gyuto literally means “cow sword” and is often used by butchers because it is so suitable for cutting meat.

Are Gyuto knives good?

I have been using a gyuto knife for a couple of years and I am very much satisfied with the performance of this knife. It is a combination of a chef’s knife and a cleaver. So, it can be used for almost every purpose in your kitchen.

Why do you need a Gyuto knife?

If you are a person who is serious about cooking and interested in learning new recipes, a gyuto knife is a must-have in your kitchen. It is used for slicing vegetables, boneless meats, and for jointing and other heavy-duty cuts.

It is also the knife that most professional chefs use. When you want a chef’s knife, you need to make sure that you are getting the best one possible, and a Japanese gyuto chef knife is definitely the one.

Conclusion

A Gyuto knife is a versatile chef’s knife that is suitable for a wide range of kitchen tasks – slicing, dicing, and chopping vegetables, fish, and meat. It is also used in professional kitchens for cutting meat and fish for sashimi or for slicing vegetables for tempura.

The knife is so versatile that it is also used for cutting herbs, bread, and even bone. In short, a Gyuto knife is a workhorse of the kitchen.

If you are looking for a good knife for your kitchen, then you need to invest in a good chef’s knife. The gyuto knife is one of the best knives on the market, so it is the item that you need to get.

Justin Gingrich

Justin is a professional chef with more than 20 years of experience. Knives are his hobby and as a chef, he knows how important it's to pick a decent knife.

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