What is the Best Gyuto Knife?
We have picked the Yoshihiro Cutlery Gyuto Japanese Chef’s Knife as the best Gyuto knife as it is handcrafted with 16 layers of stain resistant steel that are hammered into the traditional Damascus design. It has a beautiful, mahogany wood ergonomic handle to provide maximum control while in use. It is versatile enough that there will be no need for multiple knives if you have this one around.
Whether you are a five-star chef or the home cook, the best Japanese Gyuto knife can make a big difference in your meal prep. Everyone needs some good Japanese chef knives in their kitchen for superior slicing, dicing, and carving. The top Gyuto knives are high performing works of art.
Comparison of 10 Top Gyuto Knives
1. Yoshihiro Cutlery Gyuto Japanese Chef’s Knife (Best Overall)
The epitome of Gyuto knives. Minimize clutter and save on costs in the long run with this Japanese blade that can handle any task in your kitchen with reliable ease.
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2. Tojiro DP Gyutou (Best Budget)
If you’re looking for affordability and reliability, this Tojiro DP Gyutou blade is sharp enough to slice your kitchen problems into manageable pieces. Split handles are now in the past.
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Voted the best stainless steel Gyuto knife, this large kitchen knife boasts a handcrafted hammered finish and features a double beveled edge for ambidextrous use and an impressive lifetime warranty.
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This Gyutou knife boasts incredible sharpness due to its asymmetrical edge. The Swedish steel blade enables multiple uses on a variety of items with no possibility of staining your knife.
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This Gyuto knife comes with a magnetic box and features a sleek, G10 ergonomic handle and meticulously processed Damascus steel that envelops both sides of the carbon, stainless steel blade.
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This knife is handcrafted by some of the top Gyuto knife makers in Japan and features a natural magnolia saya with a 46 layer-Damascus steel blade sporting a textured finish.
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Versatility and reliability meet to create this Gyuto knife. The handcrafted blade is a mixture of VG-MAX stainless steel and stainless Damascus cladding that boasts edge retention and corrosion-free use.
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More than meets the ice—this CRYODUR blade not only has long-lasting sharpness, but it also boasts reliability and an unrivaled aesthetic. This handcrafted MIYABI Birchwood knife is an all-around wonder.
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This all-around blade is both durable and reliable. Cut a variety of items and keep your knuckles safe from accidents with the wide, fine-edged blade and unsurprisingly durable Pakkawood handle.
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Arm yourself with this uniquely black-forged Kurouchi knife. The rustic aesthetic and durability are unmatched and ensures that you don't have to worry about a rusted or dull blade any time soon.
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10 Best Gyuto Knives Review
To find the leading Gyuto knives, we searched through the ratings and reviews of multiple models. After careful analysis and consideration, we chose the following seven Gyuto knives based on their versatility, sharpness, quality, and materials.
What You Will Love: This Japanese steel knife is versatile enough to handle pretty much any kitchen job, eliminating your need for multiple knives.
The Yoshihiro Cutlery Gyuto Japanese Chef’s Knife is a hand-crafted tool of both beauty and strength. The 8.25” blade’s construction consists of 16 layers of steel hammered into the Damascus tradition. The ergonomic handle is beautiful mahogany wood.
This Japanese chef knife normally costs over $150, so it will not fit into all budgets. It is hand wash only and you must dry it completely after use to prevent any damage to the wood. In some cases, the handle may split apart regardless of care.
- Mahogany wood handle,
- 16 layer hammered outer steel,
- Full tang,
- Ergonomic handle,
- Versatile- ideal for slicing, dicing, chopping vegetables, and carving meat,
- Hand-crafted by japanese craftsman,
- Stain resistant
- Hand wash only,
- The handle may split apart
What You Will Love: This quality, Japanese knife is a very sharp kitchen tool.
The 8.2” Tojiro DP Gyutou is a sharp work of art created with an inner layer of cobalt alloy steel and covered with 13 layers of chrome stainless steel.
It is double beveled and has a laminated full tang, eliminating the possibility of a split wooden handle.
Though it is more affordable than many Japanese knives, it still may be a bit high for some budgets. However, this is the best Japanese Gyuto in its price range. Also, some users may find the knuckle clearance to be too low for comfort.
- Inner layer is cobalt alloy steel,
- Outer is 13 layers of chrome stainless steel,
- Reinforced laminated handle,
- Full tang, stain-resistant,
- Great for both left and right-hand users,
- More affordable than some Japanese knives,
- Double beveled
- Still a little high priced,
- Low knuckle clearance
Best Stainless Steel Gyuto Knife
What You Will Love: This handcrafted chef’s knife slices very well and comes with a lifetime warranty.
It has double beveled edge (50/50) for both left and right handed use. The black canvas micarta handle looks like wood but will not crack as wood does.
Unfortunately, the handle is not as ergonomic as it could be, so it may feel slightly awkward to some. This is also one of the more expensive Gyuto knives.
- 37 layer stainless Damascus blades,
- Hammered finish,
- Double beveled for left and right-hand use,
- Black canvas micarta handle for durability,
- Lifetime warranty,
- Handle could be more ergonomic
Best Stain Resistant Gyuto Knife
What You Will Love: This Gyuto knife has an asymmetrical edge that increases the blade’s sharpness.
It is beveled for right-handed use. It has a composite wood handle, and the knife is both lightweight and well balanced. This is a very durable kitchen tool that you can use for years to come.
On the downside, at over $170, it is also a very expensive kitchen tool. Users must be careful as it is sharp enough to slice a finger. Finally, it is difficult to remove smudges from the blade.
- Swedish steel,
- Sharp edge,
- Well balanced,
- Very durable,
- Sharp enough to slice a finger,
8 Inch Gyuto Knife
What You Will Love: The 8” blade’s granular texture is both beautiful and functional as it helps prevent food from sticking to it.
The TOKAGEH Chef Knife is a well-designed and highly rated knife. The 8” blade is a mixture of carbon steel and stainless steel core.
It is then clad on each side with 66 layers of Damascus steel. The blade has a granular texture that both looks great and prevents food from sticking onto the knife.
The handle has a weaved texture that assists in the grip. It is not a full clad though users say this does not detract from the quality or performance. Also, the knife comes in a magnetic box to store it in.
- Black G10 ergonomic handle,
- Carbon/ stainless steel blade,
- Blade clad on each side with repeatedly processed Damascus steel,
- Granular texture, rigid and durable handle,
- Magnetic box for storage,
- Lifetime warranty
- Mid to high-end pricing,
- Not full tang
Best 9.5 Inch Gyuto Knife
What You Will Love: It has an octagonal handle and comes with a natural magnolia saya.
The Yoshiro VG-10 Gyuto Japanese Chef’s Knife is a handcrafted 9.5” blade of 46 layers of Damascus steel.
It is a thin, double-edged blade that is sharp enough to easily slice, dice, and carve. The blade’s texture is both beautiful and stain-resistant.
The octagonal-shaped rosewood handle fits easily in your hand. It also comes with a natural magnolia saya to keep the blade in.
Though it is an excellent quality knife, at over $200, it is the most expensive of those reviewed on this list. There is also a chance of the wooden handle splitting over time.
- Octagonal shitan rosewood mahogany bolster handle,
- 46 layers of damascus stainless steel,
- Natural magnolia saya included,
- Thin yet sharp double edged blade,
- Handcrafted in japan,
- Textured blade,
- Stain resistant
- Very expensive,
- Wooden handle may split.
Best Professional Gyuto Knife
What You Will Love: The ebony Pakkawood handle and the textured blade make this knife very aesthetically pleasing.
The Shun Cutlery Classic 7” Asian Cook’s Knife is a durable beauty of the combination of VG-MAX steel and stainless steel Damascus outer layers.
The sharp blade retains its edge very well and it is corrosion-resistant. It is a lightweight, versatile knife made with an ebony Pakkawood handle.
The well balanced Japanese handcrafted knife provides good knuckle clearance. It comes highly recommended and it is difficult to complain about. The price puts it in the middle of our list.
- The blade is a combination of VG-MAX stainless steel and stainless Damascus cladding,
- Edge retention,
- Versatile, lightweight,
- Good knuckle clearance,
- Ebony Pakkawood handle,
- Smooth grip, corrosion-resistant,
- Handcrafted in Japan,
- Well balanced
- Mid-level pricing
What you’ll love: If you’re looking for an authentic thin Japanese Gyuto knife, then this Miyabi Chef’s knife is the perfect choice for you. Equipped with a hand-honed G2 micro-carbide powder steel, this is without a doubt the top Gyuto knife for me.
Craftsmanship, reliability, and authenticity embody this Miyabi Chef’s knife. The blade is hand-honed using the Honbazuke process that follows three steps to achieve a devastatingly sharp 9.5 to 12-degree edge. There is more than meets the eye with this aesthetically pleasing knife with a scalpel-like blade that can cut through anything with relative ease.
Top of the line Miyabi craftsmanship
The supreme craftsmanship of this knife ensures that both the blade and the attractive Miyabi Birchwood handle are reliable and perform with unmatched precision and ease. The CRYODUR blade remains sharp as ice after multiple uses, which means you don’t need to constantly sharpen your knife and you won’t be seeing any dull slices any time soon.
Perfect for professional and home use
The versatility of this knife is unparalleled which means you can use it at home or in a professional setting without any problems. The reliable structure and blade of this knife mean that you have very little to worry about during usage. In addition to this, the knife is extremely balanced in all aspects including cost.
Lightweight and extremely precise
This knife is known for being lightweight and easy to maneuver. The beauty of having a lightweight and easy to handle knife is that precise cuts are within your reach virtually every single time you pick it up.
- Lightweight and easy to handle with little strain.
- Aesthetically pleasing with a traditional Japanese look.
- Versatile and can be used by professional and amateur chefs.
- Some are shipped with horrible grind marks contrary to the professional finish as marketed.
- Poor customer service.
What you’ll love: This knife features an optimized handle that is ambidextrous. If you’re left-handed or have someone in your household who uses their left hand, then this top of the line Japanese steel knife is a great addition to your kitchen.
Aesthetic and reliability come together in the forging of this ambidextrous Shun masterpiece. The blade features a hammered tsuchime finish for a dramatic flair with functionality. Speaking of the blade, worry less about rust and dulling with the SG2 Japanese steel cutting core clad with 32 layers of Damascus nickel and stainless patterning on both sides at 64 degrees Rockwell Hardness for the ultimate edge retention reliability. Is your hand feeling a little tired? Seamlessly switch between your left and right hand with the gorgeous ambidextrous Pakkawood handle.
Superior edge retention
You never have to worry about your knife being dull for a long time! The 64 degrees Rockwell blade has a Japanese double-bevel feature sharpened at 16 degrees on both sides.
The ambidextrous handle is both functional and stunning
The dark charcoal Pakkawood handle can be easily used by both left and right-hand usage. If you’re left-handed, you probably know that there are very little knives out there that are optimized for left-hand usage. This knife is perfect for switching between hands while keeping a beautiful and structured look.
The stunning hammered tsuchime finish adds a dramatic flair with a functional design
The hammered design will surely leave you with an adoring look on your face. In addition to the stunning look, the hammered finish allows for quick and easy food release.
- Extremely durable with unparalleled edge retention.
- Gorgeous handle that is optimized for ambidextrous use.
- Gorgeous and dramatic design that adds to the functionality of the knife.
- Items like potatoes and onions tend to stick to the blade.
- A little on the pricier side.
What you’ll love: Arm yourself with a knife as black as your heart with this Kurouchi “black-forged” knife that cuts like a dream.
This Kurouchi “black-forged” stainless steel knife has a blade that is as unique as it is black. The blade features a core of blue steel number 2 that is highly regarded for its superior edge retention capabilities that not only gives you reliably smooth and sharp cuts for a long time but minimizes the need for constant sharpening.
This Kurouchi “black-forged” knife is as dark as your heart. Ruthlessly slice through various food items with ease and finesse as you behold this gorgeously devastating knife in your hand.
Durable and reliable slices each time
Enjoy the aesthetic and reliability of a Kurouchi blade that features a core of blue steel number 2 highly regarded for its superior edge retention capabilities. If you’re wondering how the blade gets that devastating black finish, it is attained by a black-forging technique using stainless steel cladding that is optimal for use with more moisturized food while keeping the edge sharp.
Versatile and all-around usage
The shape of this gorgeous knife means that it is primed for multiple uses. This Santoku knife combines the functionality of a vegetable, Usuba, and Gyuto knife all in one devastatingly gorgeous Kurouchi blade. Get the most out of its price by using it for a variety of cutting tasks without worrying that it might fail you.
- Truly Japanese authentic and hand-forged in Japan using traditional Japanese crafting processes.
- The lightweight handle means you don’t have to worry about putting too much strain on your appendages while using.
- You might have trouble sharpening the blade due to its tendency to start chipping.
- The blade is not very stain resistant.
Why We Need A Good Gyuto Knife in the Kitchen?
If you prepare any food at all at home, you know the importance of a quality knife. I am always reminded of this every single time I cut the chicken for chicken fingers.
As I try to slice the chicken, I am generally cursing myself for not buying a better knife. On top of that, trying to find different knives for each task is a very frustrating task.
The good news is that a Gyuto knife can fix both of these problems. They are Japanese handcrafted pieces that could be hanged on the wall as art. As beautiful as they are, though, they are also very functional.
Gyuto knives are all-purpose kitchen tools that can replace all of your other cooking knives. They can slice, dice, mince, carve, and complete pretty much any task you need.
As a result of the thin and sharp blade, you get a more precise cut than you do with other knives. Additionally, they tend to hold their edge for much longer than other knives, which is great because you spend much less time honing it.
Related article: Yoshihiro NSW 46 Layers Gyuto Knife Review
How To Choose A Perfect Gyuto Knives?
When you are shopping for the perfect Gyuto knife, there are a few things you need to take into consideration.
1. Gyuto VS Chef’s Knife
A Japanese Gyuto knife is the equivalent of the western style chef’s knife. There are a couple of differences, though. Basically, the Gyuto is thinner, sharper, and more precise. They hold an edge longer, too. However, they are more likely to chip or bend if you use them to cut bone and such.
Gyuto knives are very sharp, so be careful taking them out of the box. They offer different angles from 12 degrees to 16 degrees. Some are single beveled some are double beveled, so the angles will vary on those, as well. Though you probably cannot go wrong with the sharpness of a genuine Gyuto knife, be sure to check the sharpness rating just in case.
You will find Gyuto knives made from different types of steel, often with multiple layers of a combination of different steel types. The blades are tough and generally stain-resistant. However, as the edges are so sharp, they can break and chip if used on hard materials, such as bone. The handles may be made from different wood types or laminated. The wooden handles of often break or split, but the laminated hold up pretty well. Also, there is usually less of a chance for food bits to get inside the laminated handles.
4. Steel Options- Carbon, Stainless, Or Powdered Steel?
Carbon steel is most popular in Japanese knives. It is made by adding carbon to steel that is made from iron ore. Stainless steel is chrome mixed with steel, similar to carbon steel. In very simple terms, powdered steel is made by atomizing molten steel, then pressing it. All three types of steel are used in knife manufacturing.
They also come in a variety of sizes, though you will find most of those on our list to be between 8” and 9.5” inches.
These Knives can range greatly in price. On our list alone, you will find knives ranging from around $60 all the way to over $200.
Related reading: Yoshihiro VG10 16 Layered Gyuto Knife Review
While it can be difficult to choose the best Gyuto knife for you with so many great options, it is wise, to begin with, the handle size and material. Knuckle clearance is an important factor.
Also, left-handed people will need a double beveled edge. We have outlined 10 of the best performing Gyuto knives in this article to help you narrow down your choices.