Gyuto

A Gyuto (牛刀) is a Japanese all-purpose chef's knife, modeled after Western chef knives but lighter, thinner, and more precise. Ranging from 180mm to 300mm (most common: 180–240mm), it's perfect for slicing meat, chopping vegetables, and detailed work.

5 Interesting Facts About the Gyuto:

1. Inspired by Western chef's knives during the Meiji era.
2. Double bevel — usable by both left- and right-handed cooks.
3. Effortlessly slices tomatoes with near-zero pressure.
4. Commonly forged with steels like Aogami or VG-10.
5. The name “beef sword” is misleading — it’s great for all foods.

Popular Makers: Sakai Takayuki, Tojiro, Masamoto