Gyuto Explained: A Japanese Knife Feature

Found in professional kitchens and homes alike, the Gyuto knife—Japan’s answer to the Western chef’s knife—was built for slicing meat with speed and precision. Lightweight, versatile, and razor-sharp, this Japanese chef knife has become a must-have for cooks seeking balance and performance.

But the Gyuto is more than just a meat knife. With its double bevel and slightly curved edge, it handles vegetables, herbs, and fish with equal finesse—making it a trusted all-purpose knife for both professionals and serious home cooks. Whether you're carving a roast or chopping herbs, the Gyuto delivers clean, confident cuts every time.

In this article, we explore the history of the Gyuto, its unique specifications, and why it remains one of the most versatile Japanese kitchen knives today. Learn how it evolved from Western influences, and why it continues to earn its place on cutting boards around the world.

 

A Culinary Evolution: The History of the Gyuto

Japan has a long tradition of seafood-based cuisine, and for centuries, specialized knives were developed to handle fish with precision. But everything began to change in the mid-19th century.

When Japan reopened to the world after more than 200 years of isolation under the Sakoku policy, it encountered new culinary influences—particularly French cooking. These meat-heavy cuisines called for new techniques and new tools.

Officials also linked the larger builds of foreigners to their diets and began promoting meat consumption within Japan. As meat became more common in households, the need for a multipurpose meat-cutting knife emerged.

The result was the Gyuto (牛刀)—literally, “beef blade.” First developed in Sakai, Osaka, it merged Western chef knife functionality with Japanese craftsmanship. Today, along with the Santoku, it is a mainstay in both professional and home kitchens.

 

Blade Basics: Key Specs and Features

The Gyuto knife may resemble a Western chef’s knife at first glance, but its construction reflects Japan’s signature attention to detail and precision. 

• Length: Ranges from 180mm to 300mm, with 210mm (8.2") as the most common length for home cooks.

• Blade Thickness: Thinner than Western chef knives. Typically 1.5mm to 3.5mm thick, offering a lighter, more agile feel.

• Blade Shape: Slight curve toward the tip allows for both push-cutting and rocking motions. Tapered edge supports precision slicing.

• Bevel: Almost always double-beveled, making it ideal for both right—and left-handed users.

• Handle: Comes in Japanese (wa) and Western (yo) styles. Japanese handles are lightweight and wood-based, while Western handles offer ergonomic grips with rivets.

• Balance: Center balance point supports a pinch grip for improved control, reduced fatigue, and faster, more accurate prep.

 

Everyday Performance: What It’s Good For

Originally designed for slicing meat, the Gyuto has evolved into a versatile kitchen tool that can handle nearly any ingredient.

It works beautifully on boneless meats—from steaks to poultry—and handles vegetables with ease thanks to its thin, curved blade. The tip excels at precision work like trimming and mincing herbs.

Its slightly curved belly makes it ideal for rocking cuts, while the sharp edge supports long, clean slices. Though not suitable for cutting bone, it can perform nearly every other kitchen task with speed and precision.

 

Choosing Your Gyuto

Choosing the right Gyuto depends on your prep habits, space, and preferences.

Shorter blades (180–210mm) work well in compact kitchens. High-carbon steel offers elite sharpness with more upkeep, while stainless steel is low maintenance.

Handle type is a matter of feel—Japanese wa-handles are light and traditional, Western yo-handles offer a secure, ergonomic grip.

If you’re not sure where to start, Komari offers a curated selection of Gyuto knives to suit every skill level and kitchen.

 

Care and Maintenance

Like all Japanese knives, the Gyuto deserves proper care to maintain its performance and longevity.

1. Always hand wash and dry your knife immediately after use.

2. Store it safely in a sheath, magnetic strip, or knife block.

3. Sharpen with a whetstone (not a honing rod). Start with a 1000 grit for shaping and use 6000 grit to refine the edge.

4. Use a flattening stone occasionally to maintain your whetstones.

Thanks to the hardness of Japanese steel, sharpening is only needed every couple of months with regular use.

 

Interested in Learning More?

We hope this guide has helped you understand what makes the Gyuto knife a standout choice for serious home cooks.

If you have more questions or want to explore Komari's selection of Japanese kitchen knives, message us on Instagram or YouTube, or send us an email here.