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Gyuto
The Japanese version of a chef's knife, but with a thinner blade than in the West. Originally used for meat, but quite versatile. The point is used for precision work and the heel for chopping. Indispensable in Europe, it comes in many different sizes, 18 cm to 30 cm.
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Saji Gyuto 210mm Damascus R2
"Gyuto meat knife. 210-mm (8.3-in) Damascus blade in R2 steel. Handle in Arizona ironwood." *Weight : 196g / 6.91oz *Blade length : 210mm / 8.27inch *Total length : 340mm / 13.39inch "Gyuto meat knife. 210-mm (8.3-in) Damascus blade in R2 steel. Handle in Arizona ironwood." *Weight : 196g / 6.91oz *Blade length : 210mm / 8.27inch *Total length : 340mm / 13.39inch -
MISONO GYUTO UX10 270mm PAKKA WOOD
The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, and cutting vegetables... The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, and cutting vegetables... -
MIWA GYUTO 240mm Handle forged English
A multipurpose gyuto, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The handle is in... A multipurpose gyuto, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The handle is in... -
MISONO GYUTO UX10 240mm PAKKA WOOD
The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, cutting vegetables and... The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, cutting vegetables and... -
FUJITAKE GYUTO 210mm DAMASCUS SPG2
A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... -
Baba Gyuto 210mm VG10
A knife for meat. This double-bevelled blade has been forged from VG-10 steel for an excellent cutting edge and easy maintenance, thanks to its rustproof qualities. The lacquer covering the cypress... A knife for meat. This double-bevelled blade has been forged from VG-10 steel for an excellent cutting edge and easy maintenance, thanks to its rustproof qualities. The lacquer covering the cypress... -
TANAKA Gyuto 210mm suminagashi VG10
"The steel selected for this gyuto, is VG10, a stainless alloy very high in carbon with the addition of cobalt. It is extremely resistant to wear, warping and stains, and the edge remains very high... "The steel selected for this gyuto, is VG10, a stainless alloy very high in carbon with the addition of cobalt. It is extremely resistant to wear, warping and stains, and the edge remains very high... -
MISONO GYUTO UX10 210mm PAKKA WOOD
The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, and cutting vegetables... The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, and cutting vegetables... -
Kurosaki Gyuto 240mm VG10
A gyuto is a long, double-bevelled blade used for cutting up large pieces of meat. This gyuto by the artisan Mr. Kurosaki was hand forged from VG10 stainless steel, giving it hardness and a good... A gyuto is a long, double-bevelled blade used for cutting up large pieces of meat. This gyuto by the artisan Mr. Kurosaki was hand forged from VG10 stainless steel, giving it hardness and a good... -
Baba Gyuto 210mm
A knife for meat. This long, double-bevelled blade has been forged from yasukiko shirogami steel for the excellence of the edge and ease with which it can be sharpened. The lacquer covering the... A knife for meat. This long, double-bevelled blade has been forged from yasukiko shirogami steel for the excellence of the edge and ease with which it can be sharpened. The lacquer covering the... -
HINOURA WaGyuto Kurouchi 210mm
This 210-mm (8.27-inch) wagyuto in shirogami steel belongs to Hinoura’s new Ajigataya line. These knives are Hinoura’s most sober, simple creations. The blade was forged from resilient, hard... This 210-mm (8.27-inch) wagyuto in shirogami steel belongs to Hinoura’s new Ajigataya line. These knives are Hinoura’s most sober, simple creations. The blade was forged from resilient, hard... -
FUJITAKE WA-GYUTO 240mm PREMIUM SERIES
A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... -
TANAKA Gyuto 210mm suminagashi VG10
"The steel selected for this gyuto, is VG10, a stainless alloy very high in carbon with the addition of cobalt. It is extremely resistant to wear, warping and stains, and the edge remains very high... "The steel selected for this gyuto, is VG10, a stainless alloy very high in carbon with the addition of cobalt. It is extremely resistant to wear, warping and stains, and the edge remains very high... -
FUJITAKE GYUTO 210mm PREMIUM SERIES
A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... -
MISUZU GYUTO 210mm DAMASCUS
The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, cutting vegetables and... The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, cutting vegetables and... -
MIWA GYUTO 165mm Handle forged English
A multipurpose gyuto, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The handle is in... A multipurpose gyuto, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The handle is in... -
MIWA GYUTO 180mm Handle forged English
A multipurpose gyuto, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The handle is in... A multipurpose gyuto, oriented more towards slicing meat. This double bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. The handle is in... -
TANAKA Gyuto 190mm suminagashi VG10
"A gyuto, also known as a “chef’s knife” or “chopping knife,” is indispensable in Western cuisine, and can be used for many different tasks: chopping, slicing, cutting vegetables and meat.... "A gyuto, also known as a “chef’s knife” or “chopping knife,” is indispensable in Western cuisine, and can be used for many different tasks: chopping, slicing, cutting vegetables and meat.... -
Gihei Gyuto 200mm HAP40
"The gyuto, known as a “chef’s knife” or “chopping knife”, is indispensable in western cuisine; it is a multipurpose knife. The HAP40 alloy is a high-performance stainless steel. The handle... "The gyuto, known as a “chef’s knife” or “chopping knife”, is indispensable in western cuisine; it is a multipurpose knife. The HAP40 alloy is a high-performance stainless steel. The handle... -
FUJITAKE WA-GYUTO 210mm PREMIUM SERIES
A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... -
FUJITAKE GYUTO 240mm PREMIUM SERIES
A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... A gyuto, or chef’s knife, is multipurpose. This blade can be used for cutting meat, fish, fruit or vegetables. The VG1 steel from Takefu that has been used is a stainless steel with a high carbon... -
MISUZU GYUTO 240mm DAMASCUS
The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, cutting vegetables and... The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, cutting vegetables and... -
TAKEDA GYUTO 240mm
Takeda’s Gyuto has a very wide heel to facilitate trimming and cutting large vegetables, and this also makes it practical for mincing and cutting meat. The heart of the blade is in aogami super,... Takeda’s Gyuto has a very wide heel to facilitate trimming and cutting large vegetables, and this also makes it practical for mincing and cutting meat. The heart of the blade is in aogami super,... -
Takeda Sasanoha Gyuto 210mm
Takeda’s Sasanoha is a gyuto with a slightly smaller heel, so its dimensions more closely resemble the usual, familiar ones. The heart of the blade is in aogami super, one of the best alloys with... Takeda’s Sasanoha is a gyuto with a slightly smaller heel, so its dimensions more closely resemble the usual, familiar ones. The heart of the blade is in aogami super, one of the best alloys with... -
TANAKA (Shigeki) 240mm Gyuto 8 layers VG10
Description Coming Soon but available for sale as we have inventory. *Weight : 188g / 6.63oz *Blade length : 248mm / 9.76inch *Total length : 382mm / 15.04inch cat_vg10 cat_miki cat_tanaka Description Coming Soon but available for sale as we have inventory. *Weight : 188g / 6.63oz *Blade length : 248mm / 9.76inch *Total length : 382mm / 15.04inch cat_vg10 cat_miki cat_tanaka -
TANAKA WaGyuto KuroUchi 180mm Aogami
This rough forge-finished kuro-uchi blade is in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... This rough forge-finished kuro-uchi blade is in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... -
TANAKA Gyuto 240mm suminagashi VG10
"The steel selected for this gyuto, is VG10, a stainless alloy very high in carbon with the addition of cobalt. It is extremely resistant to wear, warping and stains, and the edge remains very high... "The steel selected for this gyuto, is VG10, a stainless alloy very high in carbon with the addition of cobalt. It is extremely resistant to wear, warping and stains, and the edge remains very high... -
TANAKA WaGyuto 180mm suminagashi Aoko
The 18-cm (7.1-in) blade is in suminagashi with a core in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... The 18-cm (7.1-in) blade is in suminagashi with a core in aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten, which also... -
TANAKA WaGyuto 210mm suminagashi Aoko
This 21-cm (8.3-in) gyuto is in suminagashi with a core made from aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten,... This 21-cm (8.3-in) gyuto is in suminagashi with a core made from aogami 2, a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten,... -
TANAKA WaGyuto 240mm suminagashi Aoko
This 24-cm (9.4-in) chef’s knife is in suminagashi with an aogami 2 core. Aogami 2 is a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and... This 24-cm (9.4-in) chef’s knife is in suminagashi with an aogami 2 core. Aogami 2 is a high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and... -
TANAKA WaGyuto 270mm suminagashi Aoko
This 27-cm (10.6-in) gyuto is in suminagashi with a core in aogami 2, a very high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten,... This 27-cm (10.6-in) gyuto is in suminagashi with a core in aogami 2, a very high-performance non-stainless carbon steel. It is harder than shirogami because it also contains chrome and tungsten,...