Gyuto Chef Knives

The gyuto is a Japanese chef's knife. Its light weight, thin blade, and optimal length make it ideal for any kitchen task. The gyuto is the perfect choice for those looking for a versatile Japanese knife for everyday use. MyGoodKnife offers gyuto chef's knives from top Japanese manufacturers and modern blacksmiths, including Tojiro, Miyabi, Sakai Takayuki, Seki Kanetsugu, Yu Kurosaki, Yoshimi Kato, and others.

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Gyuto Japanese kitchen knife Tadokoro Hamono SG2 S/S Clad MT-7130 21cm
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Gyuto Japanese kitchen knife Tadokoro Hamono SG2 S/S Clad 21cm MT-7130
The Tadokoro Hamono MT-7130 Gyuto, featuring a 210mm blade, is a striking Japanese chef’s knife that blends traditional geometry with the advantages of modern powder steel. Of particular note is the *shinogi* geometry—defined by a distinct transition line between the flat of the blade and the bevels—which gives the knife its signature Japanese profile. Each piece is handcrafted at the Tadokoro Hamono workshop, led by Makoto Tadokoro.
The core of the blade is forged from SG2 (R2) powder steel, encased in stainless steel cladding. SG2 is prized for its high hardness, wear resistance, and exceptional edge retention, ensuring the knife remains sharp even through regular, intensive use. The steel’s fine-grained structure allows for a thin, aggressive cutting edge that delivers clean, effortless slices. The stainless steel cladding enhances the knife’s practicality and simplifies daily maintenance. The design is completed by a handle crafted from exquisite quince burl, accented with a white buffalo horn bolster. The combination of rare natural materials, expert craftsmanship, and professional-grade sharpening makes this Gyuto a worthy addition for any connoisseur of Japanese knife-making.
€636.65

In stock

Gyuto Japanese kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad MT-1130 21cm
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Gyuto Japanese kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad 21cm MT-1130
The Tadokoro Hamono Gyuto—a Japanese chef’s knife with a 210 mm blade—is a versatile tool designed for a wide range of kitchen tasks. Its ideal blade length makes it excellent for slicing meat, fish, vegetables, and fruit, allowing for smooth, continuous cuts and the handling of larger ingredients. Each knife is handcrafted at the Tadokoro Hamono workshop under the supervision of Makoto Tadokoro. The master places special emphasis on the geometry of the cutting edge, sharpening, and final finishing, resulting in a blade that combines exceptional sharpness with meticulous craftsmanship. The core of the blade is made from Japanese Shirogami #1 (White Steel #1) carbon steel, encased in iron cladding. This steel is highly valued for its ability to achieve an incredibly sharp edge and for being easy to sharpen on water stones. A *kasumi* finish gives the surface a distinctive matte appearance, creating a striking contrast between the core steel and the cladding. The handle is crafted from quince burl, accented by a bolster made of white buffalo horn. As the steel is not stainless, the knife must be washed and thoroughly dried immediately after use; it should never be left in a damp environment.
€477.29

In stock

Gyuto Japanese kitchen knife Matsubara Hamono KT-404RW 21cm
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Gyuto Japanese kitchen knife Matsubara Hamono 21cm KT-404RW
The Matsubara Hamono (Tanaka Kama Industry) KT-404RW Japanese kitchen knife features a 210 mm blade, making it suitable for everyday use in both home and professional kitchens. The blade is crafted from SPG2 (SG2) powdered stainless steel, clad in Damascus steel. SPG2 steel is characterized by its high hardness, excellent wear resistance, and ability to retain a sharp edge for a long time. The handle is made of rosewood—a dense, natural timber with a striking grain pattern and rich, deep tones.
€333.86

In stock

Gyuto Japanese kitchen knife Matsubara Hamono KT-404MQ 21cm
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Gyuto Japanese kitchen knife Matsubara Hamono 21cm KT-404MQ
The Matsubara Hamono (Tanaka Kama Industry) KT-404MQ is a versatile Japanese chef’s knife designed for preparing meat, fish, vegetables, and herbs. Known as a *gyuto*, it is the Japanese equivalent of a Western-style chef’s knife. Its blade, featuring a pronounced tip, is well-suited for everything from rapid chopping and precise slicing to butchery and long, sweeping cuts. With a length of 21 cm, it offers an excellent balance between versatility and maneuverability for everyday kitchen tasks. The blade is crafted from SPG2 (SG2) powdered stainless steel—a high-carbon alloy enriched with chromium, molybdenum, and vanadium. This steel is prized for its exceptional hardness, wear resistance, and long-lasting edge retention. Thanks to its stainless composition, it is highly resistant to corrosion and does not require the same level of intensive maintenance as traditional Japanese carbon steels. Nevertheless, this knife should not be cleaned in a dishwasher; it is recommended to wash it by hand and wipe it dry immediately after use.
€333.86

In stock

Gyuto Japanese kitchen knife Sukenari STRIX S-1104 27cm
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Gyuto Japanese kitchen knife Sukenari STRIX 27cm S-1104
This large Japanese chef’s knife by Sukenari is designed for handling substantial cuts of meat, fish, vegetables, and other ingredients. Its 27 cm blade allows for long, sweeping cuts, enabling you to slice through food in a single motion. The blade is crafted from STRIX powdered stainless steel, which offers a combination of high hardness, wear resistance, and excellent edge retention, along with good corrosion resistance. The blade’s distinctive geometry features double-sided *shinogi* facets, creating a striking, contoured profile. The octagonal handle is fashioned from quince burl—a dense wood prized for its unique grain patterns and natural color variations. A light-colored buffalo horn bolster serves as a transition between the handle and the blade.
€429.48

In stock

Gyuto Japanese kitchen knife Sukenari STRIX S-1103 24cm
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Gyuto Japanese kitchen knife Sukenari STRIX 24cm S-1103
The Sukenari Gyuto is a Japanese chef’s knife designed for both professional and home kitchens, well-suited for preparing meat, fish, vegetables, and herbs. Its extended blade length is ideal for handling large ingredients, dicing, and executing long, continuous cuts. The blade is crafted from STRIX powdered stainless steel—a modern, high-tech alloy known for its exceptional hardness, wear resistance, and ability to retain a sharp edge for an extended period. The blade geometry features *shinogi* lines—distinct transitions between the flat upper section and the bevels—which accentuate the profile and lend the knife a quintessential Japanese aesthetic. The octagonal handle, made from quince burl, offers a comfortable grip and showcases a striking, natural wood grain. A bolster crafted from light-colored buffalo horn provides a seamless transition between the handle and the blade. This Japanese kitchen knife should not be cleaned in a dishwasher, nor should it be used on excessively hard or frozen ingredients.
€374.50

In stock

Gyuto Japanese kitchen knife Sukenari ZDP247 S-1002 21cm
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Gyuto Japanese kitchen knife Sukenari ZDP247 21cm S-1002
The Sukenari chef’s knife, featuring a 210 mm blade, is a versatile tool designed for precise and comfortable kitchen work. As a Japanese *gyuto* (chef’s knife), it differs from a classic European chef’s knife by being thinner, lighter, and exceptionally sharp. This geometry ensures clean cuts, allowing you to slice meat, fish, vegetables, and herbs with minimal effort. The blade is crafted from multi-layered steel with a core of ZDP-247—a high-quality Japanese tool steel produced by Hitachi Metals (now Proterial). With a hardness of 61–63 HRC, the blade offers superior edge retention and high wear resistance. A unique Damascus pattern makes every knife one-of-a-kind. While the steel possesses good corrosion resistance, the knife requires careful maintenance: it should be wiped completely dry after each use. A traditional Japanese *wa*-style handle, made from olive wood with a buffalo horn bolster, highlights the knife’s classic character. This knife must not be cleaned in a dishwasher, nor should it be used to cut hard items such as bones, coconut shells, or hard nuts.
€397.61

In stock

Gyuto Japanese kitchen knife Ryusen Hamono Bonten Unryu Kai BU-503 24cm
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Gyuto Japanese kitchen knife Ryusen Hamono Bonten Unryu Kai 24cm BU-503
The Ryusen Hamono BU-503 Japanese chef’s knife features a 24 cm blade. The Bonten Unryu "Kai" series is an updated version of the Bonten Unryu Wa line. The traditional octagonal handle has been reimagined as Ryusen’s signature "Reborn" handle; crafted from quince wood and black Pakkawood, and accented with a turquoise insert and a black bolster, it draws the eye with its striking combination of colors and textures.
The blades in this series retain the finest qualities of the earlier Bonten Unryu Wa line. A core of high-quality VG-10 steel is encased in 63 layers of nickel-based Damascus steel. Each blade is hand-forged by skilled artisans, ensuring exceptional sharpness and superior wear resistance. The matte finish of the Damascus pattern evokes the clouds found in traditional Japanese woodblock prints, highlighting the unique character of these knives and their deep connection to Japanese craftsmanship.
€291.63

In stock

Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 24cm
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Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad 24cm ISW-09
Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 from Ittetsu knife with a 24 cm blade for any task in the kitchen. Octagonal handle is made of walnut. The bolster is made of Macassar ebony. The blade is made of Aogami #2 with stainless steel clad, Nashiji finnish. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance.  This knife cannot be washed in the dishwasher. Hand wash with warm water and towel dry. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Ittetsu knives due to handmade may differ slightly from those shown in the photos and sizes. Echizen city, Japan.
€176.61

In stock

Gyuto Japanese kitchen knife Tojiro Basic F-317 20cm
Gyuto Japanese kitchen knife TOJIRO Basic 20cm F-317
Japanese knife Gyuto F-317 from the Tojiro Basic series with blade 20 cm long. Used for chopping, grinding and slicing meat, fish, vegetables and fruits. Handle is light and fits in your hand very natural, it is compressed and laminated layers of thin wood sheets – so called pakkawood – has good water-repellant, very hygienic, and firmly fixed by 3 rivets to avoid wiggling. Light and easy to handle, perfect blade thickness, TOJIRO’s new model for home-use concepting “Bringing professional sharpness to your home”. Blade is Japanese premium knife steel ‒ VG10 ‒ brings you the best sharpness and maximum edge retention. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. The model has a high resistance against rust and suitable for professional use. Each knife comes in an individual box. Weight 130 gr.
€54.98

In stock

Gyuto Japanese kitchen knife TOJIRO Classic F-808 21cm
Gyuto Japanese kitchen knife TOJIRO Classic 21cm F-808
The TOJIRO CLASSIC F-808 is a chef's knife with a 21 cm blade, designed for a wide range of kitchen tasks: slicing meat and fish, chopping vegetables, mincing herbs, and preparing other ingredients. The blade features a three-layer construction, with a hard VG10 core sandwiched between layers of 13-chrome stainless steel. This design protects the hard core, adds flexibility to the blade, and enhances corrosion resistance. The optimal blade length makes it convenient for handling large ingredients and allows for slicing in a single, confident motion. The European-style handle is crafted from a durable, moisture- and warp-resistant composite material. A metal bolster covers the junction between the blade and the handle, facilitating cleaning and preventing the accumulation of debris in that area. The TOJIRO CLASSIC F-808 chef's knife weighs 200 g. This model belongs to the professional TOJIRO CLASSIC series, which has received several industry awards, including the Good Design / Long-Life Design Award.
€110.76

In stock

Gyuto Japanese kitchen knife Kajibe KJB-006 24cm
Gyuto Japanese kitchen knife Kajibe 24cm KJB-006
The Japanese Kajibee chef's knife has a 24 cm blade. The blade is hand-forged using the San Mai method: the core is made of Shirogami (White #2) carbon steel with a hardness of 62–63 HRC, and the outside is covered with layers of stainless steel. The blade has a Kurouchi finish, a traditional dark coating. The blade is 240 mm long, 55 mm high, and 4.6 mm thick. The octagonal handle is made of walnut with a Macassar ebony bolster. The knife weighs approximately 220 g. This knife is not dishwasher safe: wash it and dry it thoroughly by hand immediately. The blade core is made of carbon steel, so rust may occur if not dried in a timely manner. This rust should be removed, and with proper care, a natural protective patina will form on the blade's surface over time.
€254.18

In stock

Gyuto Japanese kitchen knife Gihei Hamono Kazahana HAP-40 GH-204 18cm
Gyuto Japanese kitchen knife Gihei Hamono Kazahana HAP-40 18cm GH-204
A Japanese chef's knife crafted in the Gihei Hamono workshop. The 180 mm blade is suitable for most cooking tasks. Compared to European chef's knives, the gyuto has a thinner, lighter blade and is lighter in weight. The blade of the Gihei Hamono gyuto knife is forged from HAP 40 steel and additionally protected by stainless steel scales. This three-layer construction is called Sanmai and is typical of most Japanese kitchen knives. The WA-style handle, crafted from magnolia wood and equipped with a buffalo bolster, is traditionally Japanese. It is not dishwasher safe.
€258.96

In stock

Gyuto Japanese kitchen knife Kenshiro Hatono SG2 KH-20310 24cm
Gyuto Japanese kitchen knife Kenshiro Hatono SG2 24cm KH-20310
This Japanese Gyuto chef's knife by Kenshiro Hatono is designed for versatile kitchen tasks: slicing meat, fish, and vegetables, as well as making long, precise cuts in a single stroke. The 240 mm blade is crafted with a SG2 powder steel core, which boasts high hardness and long-lasting sharpness. It has a mirror polish. The WA-type handle is crafted from wenge wood and complemented by a walnut bolster. This knife is entirely handcrafted, emphasizing its uniqueness and high level of craftsmanship. This knife will make not only a professional tool but also a treasured gift for connoisseurs of Japanese cuisine and high-quality kitchen knives. Japanese chef's knives are rightfully considered among the best in the world thanks to a combination of traditional forging technologies, modern steels, and high manufacturing precision. To preserve its properties, careful use is recommended: do not use on frozen foods or hard materials, and hand wash.
€317.93

In stock

Gyuto Japanese kitchen knife Takeshi Saji VG10 damascus, bull bone HA4607 18cm
Gyuto Japanese kitchen knife Takeshi Saji VG10 damascus, bull bone 18cm HA4607
This Japanese chef's knife by Takeshi Saji is designed for a wide range of kitchen tasks: from slicing meat and fish to preparing vegetables and herbs. The 18 cm blade is crafted from multi-layer steel with a VG10 core. This multi-layer structure creates a unique surface pattern, created during the forging and subsequent heat treatment, making each knife unique. The handle is crafted with premium buffalo bone scales and brass fittings. Weighing approximately 280 grams, the knife provides stability during cutting and helps maintain precision. Crafted entirely by hand, this chef's knife by renowned Japanese blacksmith Takeshi Saji makes a useful and memorable gift.
€270.92

In stock

Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Pearl Gold 14596 19cm
Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Pearl Gold 19cm 14596
The Japanese Sakai Takayuki Gyuuto Kengata knife features a 190mm blade. The high-quality VG10 steel blade boasts exceptional hardness, excellent corrosion resistance, and long-lasting sharpening. The knife's distinctive feature is its Kengata Gyuto shape, which combines the versatility of a classic gyuto with a sharp K-tip. Thus, this knife resembles a bunka, but with a longer blade. The Japanese-style "wa" handle is made of durable ABS plastic in a pearl-gold color, adding elegance to the knife and allowing it to blend harmoniously into any interior. Crafted with respect for Japanese aesthetics, it is free from the disadvantages of wood: it is moisture-resistant, does not crack, and is easy to clean.
€129.88

In stock

Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Pearl Blue 14598 19cm
Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Pearl Blue 19cm 14598
The Japanese chef's knife, the Sakai Takayuki Gyuuto Kengata, with its 190mm blade, is the perfect blend of centuries-old tradition and modern innovation. Its VG10 steel blade guarantees exceptional hardness, superior corrosion resistance, and long-lasting sharpness, making it a reliable companion in both professional kitchens and at home, requiring little maintenance. The unique shape of the Kengata Gyuto combines the versatility of a classic gyuto with a sharp, reverse-tanto (K-tip) tip. The straight blade profile is ideal for quick chopping and slicing, while the elongated tip ensures precise cutting of small items, meat, or fish. Similar to the bunka, but with a longer blade, this knife becomes a fully functional all-purpose tool for any culinary task. The ergonomic Japanese "wa" style handle is crafted from durable ABS plastic with a captivating pearlescent blue shimmer. Handcrafted with respect for Japanese aesthetics, it is free from the drawbacks of wood: it is moisture-resistant, crack-resistant, and easy to clean. This knife offers unrivaled comfort, hygiene, and precision thanks to thoughtful ergonomics, durable materials, and a stylish design.
€129.88

In stock

Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Wine Red 14607 19cm
Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Wine Red 19cm 14607
The Sakai Takayuki Japanese Gyuto Kengata Chef's Knife. The 190 mm blade is crafted from VG10 steel. This steel is corrosion-resistant and retains its sharpness for a long time. The Kengata Gyuto is a Japanese chef's knife that combines the versatility of the Gyuto with a reverse tanto (K-tip) edge. Its distinctive feature is its nearly straight blade profile and pointed tip, ideal for precise slicing and chopping. This knife is similar in shape to the Bunka but has a longer blade. The Sakai Takayuki Gyuto Kengata's handle is made of ABS plastic in a beautiful burgundy-red color. Thanks to its modern materials, this Japanese kitchen knife is suitable for both professional kitchens and home use.
€129.88

In stock

Gyuto Japanese kitchen knife Sakai Takayuki Nanairo Retro Gold 14586 21cm
Gyuto Japanese kitchen knife Sakai Takayuki Nanairo Retro Gold 21cm 14586
The Japanese chef's knife, the Sakai Takayuki Nanairo, is suitable for use in professional kitchens. Thanks to modern materials, it requires no special care, making it ideal for those just beginning their acquaintance with Japanese knives. The blade of the Sakai Takayuki gyuto chef's knife is 21 cm long and crafted from VG10 steel. The "G" (for "gold") stands for the "gold standard" to which this grade of steel is considered to correspond. VG-10 steel is manufactured by Takefu Special Steel in Fukui, Japan. This steel retains an edge for a long time and is highly resistant to rust. The knife's "wa"-shaped handle is made of ABS plastic. Craftsmen create these handles by hand. This knife features a unique Retro Gold handle, reminiscent of aged wood. Dishwasher safe.
€128.29

In stock

Gyuto Japanese kitchen knife Sakai Takayuki Nanairo Wine Red 14592 21cm
Gyuto Japanese kitchen knife Sakai Takayuki Nanairo Wine Red 21cm 14592
The Japanese chef's knife Sakai Takayuki Nanairo combines ancient traditions with modern materials. Maintaining the shape and style of the classic Japanese gyuto chef's knife, this model, unlike traditional ones, requires no special care. The 21 cm long blade is crafted from VG10 steel. Offering all the advantages of carbon steel, it is also corrosion-resistant. The handle of this chef's knife has a traditional wa shape. However, instead of wood, it is made of a special ABS plastic, making it moisture-resistant, crack-resistant, and weather-resistant. Craftsmen handcraft these handles using traditional Japanese coloring.
€128.29

In stock

Gyuto Japanese kitchen knife Ittetsu Aogami Super IWK-208 27cm
Gyuto Japanese kitchen knife Ittetsu Aogami Super 27cm IWK-208
This large Ittetsu gyuto chef's knife features a 27 cm blade. The blade is crafted from triple-layered steel. The Aogami super steel core is protected by two outer stainless steel sheaths. Despite these sheaths, the knife is susceptible to corrosion. It should only be hand washed and wiped dry immediately after use. The knife features a traditional Japanese wa octagonal walnut handle. The bolster is made of ebony. This Ittetsu chef's knife weighs approximately 420 g.
€190.44

In stock

Gyuto Japanese kitchen knife Ittetsu Aogami Super IWK-205 18cm
Gyuto Japanese kitchen knife Ittetsu Aogami Super 18cm IWK-205
The Ittetsu gyuto chef's knife has an 18 cm blade. The blade is made of stamped Aogami super steel. This high-carbon steel holds an edge well but is susceptible to corrosion. The traditional Japanese wa octagonal handle is made of walnut wood. This Ittetsu chef's knife weighs approximately 290 g. Ittetsu knives are handcrafted in Echizen, Japan.
€147.41

In stock

Gyuto Japanese kitchen knife Sakai Takayuki Ginga 7885 24cm
Gyuto Japanese kitchen knife Sakai Takayuki Ginga 24cm 7885
The Gyuto Sakai Takayuki Ginga chef's knife is ideal for those who value quality and aesthetics in their cooking. The 24 cm blade is crafted from ZA-18 steel, a modern, high-grade Japanese stainless steel. Its high carbon and chromium content provides excellent corrosion resistance, excellent edge retention, and is relatively easy to maintain. The ZA-18 blade core is covered with 69 layers of Damascus steel with a stunning pattern. Ginga means "galaxy," and gazing at this beautiful blade truly feels like gazing at a cluster of bright stars. The traditional wa handle is crafted from wenge wood and features a buffalo horn bolster. The Gyuto Sakai Takayuki Ginga is a versatile tool for most kitchen tasks: from slicing meat and fish to preparing vegetables and herbs.
€262.95

In stock

Gyuto Japanese kitchen knife Sakai Takayuki Guren 1187 22.5cm
Gyuto Japanese kitchen knife Sakai Takayuki Guren 22.5cm 1187
The Sakai Takayuki Guren Japanese Gyuto kitchen knife features a 22.5 cm blade. The Guren series knives feature a forged pattern and charred oak handles. This knife was crafted by Mr. Itsuo Doi, son of renowned blacksmith Keijiro Doi, whose family has been crafting some of the finest forged knives for nearly 70 years. Mr. Doi's family crest is engraved next to the logo on the blade as a certificate of authenticity. The bright red flame produced by burning fine pine charcoal in the Doi forge served as inspiration for the Guren series. This name refers to red water lotuses. The knives come in a branded box, which also contains small origami figures. Unfold them and you'll find a piece of ember—a fragment of the flame in which this unique knife was created.
€317.93

In stock

Gyuto is a Japanese analogue of a chef's knife. Unlike a European chef's knife, gyuto has a narrower profile and a thin cutting edge. Gyuto began to be used in Japan only at the beginning of the 20th century and its appearance is due to the penetration and spread of Western cuisine in Japan. Initially, Gyuto (roughly translated as "cow sword") was designed for cutting beef.

The blade length of the Japanese kitchen knife Gyuto is 18-25 cm, and the thickness of the butt is 2-3 mm. Unlike traditional Japanese knives (for example, yanagiba), gyuto has a double bevel blade and a more versatile shape, which made it one of the most popular and sought-after knives in Japanese and European cuisine. It is suitable for cutting meat, shredding vegetables and other standard tasks in cooking.

In our store you can buy the best Japanese gyuto kitchen knives from famous manufacturers: Tojiro, Kasumi, Mcusta, Seki Kanetsugu, Ryusen Hamono. And also Japanese chef's knives from masters: Yu Kurosaki, Hiroshi Kato, Takeshi Saji and others.

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