A perfect all rounder and a well balanced and finished knife with a finish and edge retention that will serve you for years.
Gyuto means 'cow sword' in Japanese and is for tackling any job whether it be filleting or slicing raw meat (no bones though!), fish and vegetables.
Being narrower than the Santoku it is a great choice if you primarily want to cut meat as with its narrower blade there is less surface area for the food (especially fatty oily meat) to stick to.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 212 mm (Measurement of the cutting edge)
- Total length 349 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 49 mm Heel to spine
- Total weight 171 grams
- Blade Material Super Blue Steel cutting edge, laminated in Stainless
- Hardness 65-66 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Gyuto
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
A gold or grain patterned card storage box with black inlay and on the front - a photo of Teruyasu Fujiwara, as he makes every single knife you get to see the man himself.
You'll also get our normal knife care guide card and a couple of plasters just in case you have any little accidents!
What is a Gyuto knife?
Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.