Gyuto

  • What Is a Gyuto?

    — The Japanese Evolution of the Chef's Knife

  • The Gyuto is the Japanese version of the Western chef’s knife, a versatile tool that has been adapted and refined through the lens of Japanese craftsmanship. Originally introduced from France and Germany during Japan’s modernization in the Meiji era, the chef’s knife found new life in Japanese kitchens.

    The name "Gyuto" (literally, 'beef sword') reflects its original purpose—to cut meat. While its shape remains similar to its Western counterpart—with a long, pointed blade designed for slicing meat, fish, and vegetables—it has evolved into something uniquely Japanese.

    Today, the Gyuto stands as a symbol of the harmony between utility and precision, offering the performance of a Western chef’s knife with the finesse of Japanese craftsmanship.

  • Features and Uses of the Gyuto

    — A Western Foundation Refined by Japanese Technique

    While the Gyuto’s roots lie in Western culinary tradition, it has taken on new dimensions thanks to Japan’s dedication to fine craftsmanship.

    One key feature is the thin, lightweight blade, which allows for highly controlled, fluid movement—ideal for chefs who value precision over brute force. Unlike heavier Western knives that rely on weight, a Gyuto responds intimately to the movements of your hand.

    Common Uses:

    • Slicing meat and trimming fat or sinew
    • Chopping vegetables with speed and precision
    • Filleting fish or preparing sashimi in delicate slices

    In short, it is a true all-purpose knife that fits seamlessly into both professional kitchens and home settings.

  • The Appeal of the Gyuto

    — A Tool That Grows With Its User

    The true charm of a Gyuto lies in how it blends practicality with artistry. Many Gyuto knives are crafted individually by skilled artisans, each one a product of careful steel selection, expert heat treatment, and ergonomic design.

    As a result, the Gyuto often feels less like a tool and more like an extension of your hand.
    With proper care—sharpening, oiling, and regular maintenance—your Gyuto becomes a lifelong companion, growing more attuned to your needs the longer you use it.

    In Japanese kitchen culture, a knife is not something to use and toss—it’s a tool to nurture. The Gyuto embodies this philosophy: a knife that sharpens not only your ingredients but your technique and intuition as well.

  • Conclusion

    The Gyuto is more than a Japanese chef’s knife—it’s a cultural bridge between Western utility and Japanese sensitivity.

    Whether you're slicing beef, chiffonading herbs, or making sashimi, the Gyuto adapts to your hand, your style, and your vision. For anyone seeking a truly versatile, precise, and beautifully made kitchen knife, the Gyuto is a choice that won’t disappoint.

    It is, simply put, a knife that elevates your craft.

  • Now that we've explored the features and versatility of the Gyuto, it's time to introduce our carefully curated Gyuto Knife Collection.

    Each knife in this collection represents a seamless fusion of Japanese craftsmanship and modern culinary needs.

    The Gyuto is truly an all-round performer, ideal for everything from home cooking to professional kitchens.

    With its perfect balance of maneuverability and cutting power, the Gyuto is a reliable partner you can count on, no matter the ingredient.

    You’re sure to find a knife that perfectly complements your cooking style.

Gyuto Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

A Longer Blade on Gyuto Knives is Highly Recommended

  • When it comes to Gyuto knives, professional chefs often choose longer blades, and for good reason. In professional kitchens, chefs frequently work with larger ingredients, and a longer blade allows them to cut through these more efficiently by covering more surface area in a single stroke.

  • One key advantage of a longer blade is how it helps maintain sharpness over time. During sliding cuts, the part of the blade that contacts the cutting board gradually dulls. With a longer knife, however, chefs can simply shift the contact point on the blade, allowing the edge to stay sharper longer and preventing excessive wear on any single section. This means your Gyuto will keep performing smoothly for longer periods.

  • Additionally, a longer blade offers greater flexibility in choosing the exact spot on the blade to cut with. Even if one part becomes slightly dull, you can adjust and use a different section tailored to the ingredient and the task at hand. This adaptability leads to better control and precision during cutting.

  • Moreover, making larger, quicker sliding cuts with a longer blade often results in cleaner, more efficient slicing. The smooth coordination between the knife and the cutting board enhances overall cutting performance.

  • For these reasons, it's no surprise that many professional chefs prefer longer Gyuto knives. Even if you are buying your first Gyuto, opting for a longer blade will elevate your cutting experience and offer greater versatility in your kitchen.

  • Differences Between Santoku and Gyuto Knives

  • When choosing between a Santoku and a Gyuto knife, it's important to understand their distinct characteristics and ideal applications. Both knives are celebrated for their versatility, yet they excel in different areas of food preparation. The Santoku is a staple in many kitchens for its all-purpose utility, designed to handle a variety of tasks from chopping vegetables to slicing meats. Its compact blade offers excellent control, making it a go-to for everyday use. In contrast, the Gyuto features a longer, curved blade that is perfect for precise push-cutting techniques. This makes it particularly advantageous for tasks requiring smooth, efficient cuts, such as in professional kitchens or when preparing larger quantities of food. Understanding these differences will help you choose the knife that best suits your culinary needs, whether you're looking for versatility or specialized performance.

  • Main Features

    Santoku:

    • Blade Length: Typically 165mm or 180mm. Some variations include 150mm and slightly longer models.
    • Blade Shape: The blade is characterized by a slightly rounded tip and a relatively straight base, making it suitable for various cutting techniques.

  • Gyuto:

    • Blade Length: Available in various lengths such as 180mm, 210mm, 240mm, 270mm, and 300mm.
    • Blade Shape: The blade features a smooth, gradual curve from the base to the tip, ideal for push-cutting techniques.

  • Advantages

    Santoku:

    • Versatility: Known for its all-purpose nature, the Santoku knife is a versatile tool suitable for cutting meat, fish, and vegetables.
    • Ease of Use: Its blade shape is designed for lifting and pulling cuts, which is beneficial for tasks like chopping and slicing.

  • Gyuto:

    • Cutting Efficiency: The Gyuto’s longer, curved blade excels in push-cutting techniques (Oshigiri), making it easier to slice through food with minimal effort.
    • Comfort: The extended blade allows for smoother and faster cuts, reducing fatigue during prolonged use, which is particularly useful in professional kitchens or for large-scale cooking.

  • Considerations

    Santoku:

    • Push-Cutting: The Santoku’s shorter blade length makes it less ideal for push-cutting compared to the Gyuto. For tasks requiring extensive push-cutting, such as in professional settings, the Gyuto may be more suitable.
    • Cutting Precision: Although versatile, the Santoku’s design is less optimized for tasks that require a high level of precision in push-cutting.

  • Gyuto:

    • Specialized Use: While the Gyuto is excellent for push-cutting and general use, it may not be as adept at certain delicate tasks where a shorter, more controlled blade like that of the Santoku could be advantageous.
    • Blade Care: The Gyuto’s extended blade can be more susceptible to damage if used on very hard materials like frozen foods or bones.

  • Summary

    The primary difference between the Santoku and Gyuto knives lies in their blade length and cutting technique suitability. The Santoku is well-suited for a variety of tasks with its all-purpose design but is less effective for push-cutting. On the other hand, the Gyuto’s longer, curved blade excels in push-cutting, making it ideal for tasks requiring extended, efficient cuts. If push-cutting is a significant part of your cooking routine, the Gyuto might be the better choice. For general versatility and ease of use, the Santoku remains a valuable option.

  • At KIREAJI, we highly recommend the Gyuto knife. The Gyuto is favored for its variety of blade lengths and its superior ease of push-cutting (Oshigiri). The key advantage of push-cutting is its reduced risk of cutting errors and increased efficiency. Compared to the Santoku knife, the Gyuto's blade length and shape make it more enjoyable and effective for cutting tasks, which is why we strongly advocate for its use.

FAQ About Gyuto

Knife_forging_process

The Gyuto (牛刀) is a versatile Japanese knife used for a wide range of purposes, including:

  • Meat Preparation:
  • Vegetable Preparation:
  • Fish Handling:
  • General Cooking Tasks:

The Gyuto is an extremely versatile knife suitable for both Japanese and Western cooking.

The reasons for using a Gyuto knife are as follows:

  1. Minimal sticking of ingredients to the blade: Due to its narrow blade thickness, ingredients are less likely to stick to the blade of the Gyuto knife, allowing for smooth and continuous cutting. This enables efficient food processing.
  2. Sharpness of the blade: The Gyuto knife's thin blade thickness ensures exceptional sharpness, allowing for clean cuts without crushing the ingredients. It can slice through food smoothly without damaging its structure.
  3. Sharp tip: The Gyuto knife's sharp tip makes it easy to make precise cuts and incisions into ingredients. This facilitates intricate tasks and precise cooking techniques.
  4. Utilization of the sharp tip: When using a Gyuto knife, it's essential to utilize its sharp tip effectively. By doing so, one can perform fine tasks and delicate cooking with ease.

These characteristics make the Gyuto knife a preferred choice among many chefs, suitable for a wide range of culinary tasks.

The Gyuto knife has a narrow blade width, which reduces the surface area in contact with the food, resulting in less resistance and making it easier to cut and slice. By utilizing its narrow blade width and long blade length, it excels at slicing tasks such as sashimi blocks, thinly slicing roast beef, and cutting through thick sandwiches without squashing them, all by drawing the knife towards you while cutting.

It is called a "Gyuto" knife because it is a Western-style knife, which in the context of its origin, is associated with a culture of eating beef, hence the name "Gyuto," which literally means "beef knife."

The Gyuto knife offers various advantages, such as its ability to perform detailed tasks like slicing through meat fibers or making precise incisions using its sharp tip, thereby expanding its versatility in cooking. However, there are also drawbacks to consider.

One notable disadvantage of the Gyuto knife is that its sharp tip poses a higher risk of accidentally injuring the user's hand compared to a Santoku knife. Therefore, users need to exercise a bit more caution and precision when handling the Gyuto knife to avoid potential accidents.

The Origin of Craftsmanship

  • The Charm of the Gyuto—A Tool for Mastering the Art of Cooking

    The Gyuto, with its beautiful curve and sharp blade, deepens the joy of cooking. It is a versatile knife that effortlessly slices through meat, vegetables, and fish, making it a favorite among professional chefs. Especially, its cutting performance stands apart from other knives, allowing for precise and meticulous cuts.

  • The natural curve of the Gyuto, from the base to the tip, ensures minimal contact with the cutting board, allowing for a smooth, gliding motion when slicing. This feature lets you cut ingredients cleanly and beautifully, while maintaining maximum efficiency.

  • For those with a deep passion for cooking, using a Gyuto will help elevate your skills. The sense of unity between the handle and the blade gives you a seamless experience, broadening your culinary world—this is the true charm of choosing a Gyuto.
Sakai Traditional Craftsmen Collection