The Japanese are known and revered for their impressive knife and sword making abilities. Not only are their knives incredibly functional, but they are also world-leaders when it comes to cutting performance and durability, especially in case of the best Gyuto knife.
Professional chefs know how effortless and effective a high-quality Japanese chef knife can be when it’s used and maintained well. This is even truer for the versatile Gyuto knife. Like its cousin, the Santoku knife, they’re exceptional at cutting. What makes these knives so great is their fantastic mix between traditional Japanese chef knives and Western features such as a curved blade belly for rocking.
If you’re anything like me, a lot of these Japanese knives have exotic-sounding names and you often don’t understand what they do. This guide and review will guide you through what to look for in a Gyuto knife, the type of user they best suit, what to look for, and the kind of value you can expect at different price points.
Our goal is to get you informed and ready to choose a knife with confidence. We want you to get a knife that’s just right for your needs and your kitchen. Let’s take a look at some of the best Gyuto knife options and get you prepping food like a professional!
Table of Contents
Top 3 – Best Gyuto Knife
|Tojiro DP Gyuto Knife||Check Price|
|Shun Cutlery Kanso Knife||Check Price|
|Yoshihiro Gyuto Chef Knife||Check Price|
Top 7 Best Gyuto Knifes Review in 2021
We’ve carefully chosen 7 Gyuto knives that strike a sweet balance between price, performance, usability, and durability. Each knife we’ve chosen is strong in one or more areas without sacrificing too much in other areas. Since Gyuto knives are meant to be versatile and great for general use, we’ve made sure this is reflected in our choices.
The knives here touch base with different users while still offering the standard and efficient Gyuto knife experience. You’ll find excellent value for money options and some of the most popular and reliable Gyuto knives on the market.
We’re going to show you what’s unique about each knife, why it’s worth paying attention to, and what we did and didn’t like about it. By combining any experience you have with what you learn here in this guide, you’ll have everything you need to get the perfect knife for you! Let’s get into our best Gyuto knife reviews!
With its high-quality stainless steel, this knife has all the resistance you’d need against rusting and corrosion. It has excellent edge retention and can hold a brilliantly sharp cutting edge. It’s a double-sided cutting edge means that you can effectively use it with both hands.
Gyuto knives often have an asymmetrical grind meaning that they can only be used right-handed. It’s quite rare to find genuine Gyuto knives with grinds on both sides of the blade. The blade is quite a bit larger than your standard chef knife at 9.4” long. This gives you a little more cutting power and helps you work on larger pieces of meat and bigger fruits.
There’s a bit of an adjustment period if you’re not used to using large knives, but the thinner blade and light handle help to reduce the overall weight of the knife. You get the versatility of a large knife without all the extra weight. With an HRC rating of 60, the steel is very durable and holds its edge for longer than you’d expect.
It’s a little on the brittle side compared to German knives, so stay away from bones and work on a softer cutting board for extra protection. This is one of the best Gyuto knife on the market, and one of the most popular picks you’ll find at this price!
- Stunning composite wood handle
- Excellent edge retention without being too brittle
- Lightweight despite larger blade size
- Double-edged blade
- Less accurate than most chef knives or Santokus
- Handle can be slightly slippery when oily
You’re getting excellent value for money with this Shun masterpiece. You’ll immediately notice how gorgeous both the design and appearance of the knife are. High-carbon steel gives you plenty of corrosion resistance and boosts edge-retention significantly. It competes with harder steel without being too prone to chipping.
You’re also getting a full-tang. Although the handle is thinner and appears a little weaker, it’s an exceptionally sturdy knife for both accurate and heavier-duty food prep. It’s been modeled after the traditional Japanese Gyuto, so the tip is super-sharp and fantastic for piercing and prodding.
The belly of the blade is also curved to support rocking and chopping. The contoured handle guides your hand into a perfect chef’s grip and has a balanced feel to it. It’s an attractive and durable handle that honors the original Gyuto knife design. You’ll find the blade’s finish helps hide scratches and other signs of wear.
You don’t get a glossy or shiny finish, but we think that’s a price worth paying for the added durability and longevity – especially in a professional kitchen. This is one of our favorite picks for the best Gyuto knife in this price range.
- Very resistant to scratching and corrosion
- Contoured handle is intuitive, durable, and easy to use
- Fantastic edge retention and sharpness
- Powerful tip for piercing
- Not great for left-handed users
- Curved bolster takes a while to get used to
It’s a bit more expensive than many of the knives in this review, but you get what you pay for! You’ll immediately notice the stunning Damascus hammered finish for its striking appearance. It’s crafted from 46-layer VG10 steel and hammered to create air pockets between the blade and your food.
You can chop and slice effortlessly without worrying about food sticking or tearing. Surprisingly, this knife has a double-edged design. This means you can use it comfortably in either hand and it comes to an exceptionally sharp point. It’ll take you a bit longer than usual to sharpen this knife due to it being double-sided and using relatively hard steel.
The octagonal handle seems a little odd to begin with but quickly grows on you. You’ll have no trouble switching grips as it narrows toward the blade-side of the handle. Pinch grips are intuitive and comfortable, especially for faster slicing.
In terms of handle and blade design, this knife is very similar to traditional Japanese knives while still including some functional Western features like a dual-cutting edge. Overall, this is a top-rated Gyuto knife and well worth the slightly higher price tag!
- Extremely durable steel and excellent edge retention
- Gorgeous hammered Damascus finish
- Octagonal traditional Ambrosia handle
- Comes with a high-quality sheath
- Quite difficult to sharpen
- Knife is blade-heavy and not center-balanced
If you want the power and capability of a large blade without losing functionality and ease of use, here’s an excellent choice. Its minimalistic design is still attractive and doesn’t waste anything on unnecessary additions. This is a knife designed for professional performance.
You get class-leading stain and corrosion resistance thanks to the high-carbon Molybdenum steel – which is also very robust and durable. Misono is known for its quality control and attention to detail, and you’re getting a full-taste of that with this knife. Despite the large blade, this knife is surprisingly lightweight and nimble for its size.
The handle seems small compared to the blade, but there’s plenty of room if you have bigger hands or like to use different grips. The handle thickens toward the base to give you extra grip security and to help better balance the larger blade. Unfortunately, if you’re a lefty, this knife isn’t the greatest choice for you.
There’s an asymmetrical bevel at a ratio of 70:30. This gives the knife exceptional sharpness and cutting power, but should only be used right-handed. It’s one of our top picks for the best Gyuto knife for the money and gives quite a bit of extra cutting power with the larger blade.
- Excellent cutting powers and sharpness
- Well-balanced and lightweight for its size
- Extremely resistant steel
- Well-designed handle with bacteria resistance
- Large blade means this knife isn’t as good for intricate cutting
- Not suited to left-handed users
Here’s one of our favorite picks for the best Gyuto knife. Costing quite a bit less than the knives we’ve looked at so far, this sushi knife is stunning. 67-layered VG10 steel gives this knife excellent edge-retention and sharpness that competes with knives that cost twice as much.
At over HRC 62, this is very hard steel – but means you shouldn’t be using it for extensive chopping or working near bones (or you’ll risk chipping it). The bevels are tapered at 8° – 12° giving you an extremely sharp cutting edge that smoothly glides through fish without ruining it.
You also get an exceptional military-grade G-10 handle. It’s large, ergonomically shaped, non-slip, and comfortable to use. The curved cutting edge supports rocking, but make sure you use a composite or soft cutting board to avoid chipping or damaging the edge.
- Fantastic edge retention and sharpness
- Great value for money
- Large and ergonomic handle
- Beautiful and sleek aesthetics
- Quite prone to chipping
- Tough to sharpen (higher skill requirement)
33-layered hammered Damascus steel gives this knife the premium performance you’d expect from a professional chef. It’s lightweight thanks to the slightly shorter 21cm blade. It’s just the right size to be super-functional and versatile enough to use as a normal chef knife. You get quite a bit of extra durability from the VG10 alloy core, which helps the knife better resist chipping and lateral pressure.
It comes very sharp out the box but might need to be stropped or even taken to a whetstone to get it into its best shape. You also get a stunning natural wood handle with the ergonomics and feel of a western knife. This combines well with the lighter build to bring you an exceptionally nimble and capable knife. It’s a top-rated Gyuto knife and well-worth the ever so slightly higher price.
- Beautiful handle aesthetics and feel
- Lightweight and nimble
- Durable and stylish case
- Hammered finish for improved slicing
- A little on the expensive side
- Could come sharper out the box
Our final knife is a classic 21cm Gyuto knife. Masahiro MV series are known for their exceptional sharpness and edge retention – and that’s certainly the case here. You’re getting top-notch edge retention and cutting power without needing a bigger blade.
Molybdenum is used in the steel to greatly improve its corrosion resistance and to a lesser extent, its edge retention. Blade strength is impressive considering the high-carbon content and harder steel. You can safely and effortlessly work with thicker cuts of meat (though still avoid the bones).
The larger handle with its wider base near the butt gives you both comfort and control over the capable blade. This is made even more pronounced by the balanced construction and lightweight build. Overall, this is a heavy-duty Gyuto knife that doesn’t shy away from more intricate cutting work!
- Very well-balanced
- Easy to hold and control
- High corrosion resistance and blade strength
- Fantastic edge retention and sharpness
- Slow to sharpen
- Not the most attractive knife
We’ve looked at 7 impressive and versatile knives that cater to both the professional and home enthusiast alike. Whether you’re looking to improve your skills or prepare the perfect meal, these knives can get it done. Remember not to undervalue your experience and knowledge base.
Combine this with what you’ve learned in this guide, and you’ll have everything you need to get the perfect knife for your kitchen – and you! Hopefully, you get a knife you’ll keep around and grow with for years – taking your skills to the next level – and giving the rest of us even more delicious meals! Enjoy owning a knife you can confidently call the best Gyuto knife for the money!