At a glance
- Adapted from the Western chef's knife in Japan in the late 19th and early 20th centuries.
- Thinner and harder than a German chef's knife, so it cuts cleanly but needs more care.
- The most common sizes are 21 cm and 24 cm.
- Usually double-bevelled, unlike traditional single-bevel Japanese knives.
What is a gyuto?
Gyuto (牛刀) means "cow sword" or "beef knife". Japanese makers adapted it from the Western chef's knife as European-style cooking and meat became more common in Japan from the late 19th century. Today it's the main all-purpose knife in many professional and home kitchens.
Gyuto vs Western chef's knife
| Gyuto | German-style chef's knife | |
|---|---|---|
| Blade thickness | Thin | Thicker |
| Profile | Flatter, with a gentle curve | Pronounced belly for rocking |
| Typical hardness | 59–63 HRC | 56–58 HRC |
| Edge angle | About 12–15° per side | Traditionally about 20°; many modern German knives about 15° |
| Weight | Lighter | Heavier, often with a full bolster |
| Strengths | Clean slicing and push cuts | Rocking, heavy work, forgiving |
A gyuto's harder, thinner edge cuts more cleanly but is easier to chip. Don't use it on bone, frozen food or a glass board.
Gyuto vs santoku
Both are all-rounders. A gyuto is longer, with a pointed tip and a bit more curve, so it handles bigger jobs and long slicing cuts. A santoku is shorter, with a flatter edge and a dropped tip, and suits quick chopping.
Which size gyuto?
21 cm suits most home cooks. 24 cm gives more reach for big vegetables and slicing, and is common in professional kitchens. Anything over 27 cm is a specialist choice.
Making a gyuto
A gyuto is one of the most popular projects on kitchen knife courses, and one of the hardest to grind well: the blade is long and thin, and must taper evenly from spine to edge and from heel to tip. Fine-grained steels such as AEB-L, 14C28N, 52100 or a san mai blade suit it. See types of kitchen knives.
Questions people ask
What does gyuto mean?
"Cow sword" or "beef knife" in Japanese, from gyū (beef) and tō (blade).
Is a gyuto better than a chef's knife?
It is thinner, lighter and usually harder, so it slices more cleanly. A Western chef's knife is tougher and more forgiving. Which is better depends on how you cook.
What size gyuto should I buy?
A 21 cm gyuto suits most home kitchens. Choose 24 cm if you want more reach or cut large amounts.
Can you rock-chop with a gyuto?
A little. A gyuto has a gentler curve than a German chef's knife, so it suits push cuts and slicing better than heavy rocking.
Learn to make one
27 UK forges teach this. Book directly with the forge.
A D Price Metalcraft (ADPriceMetalcraft)
from £190
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Alex Pole Ironwork
from £245
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Alfie (Wecandoo kitchen knife workshop)
from £350
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Related pages
Sources
- Nozaki, H. (2009) Japanese Kitchen Knives: Essential Techniques and Recipes. Kodansha International
- Knife Steel Nerds (Larrin Thomas): kitchen knife steels and edge geometry