A beautiful knife, the Gyuto is the Japanese equivalent of a chef's knife. Stunning to look at and a pleasure to use.
*Used once, there are some light scratches on the hammered part of the blade but are barely noticeable. The handle could maybe do with a light coat of protective varnish but is fine without*
The smaller of the two Gyutos we sell in this range, the tip gets slightly thinner at the tip than the larger Gyuto. 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 215 mm (Measurement of the cutting edge)
- Total length 360 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 47 mm Heel to spine
- Total weight 150 grams
- 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
Given the one-off nature of seconds the packaging may vary in type and condition but we will include detail for each knife and of course as with all our knives we'll include the normal plasters and care tips card for you.
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.