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Kisuke Blue 2 Kurouchi Tsuchime Gyuto 240mm

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Kurotori Ginsan Mirror Finish Gyuto 210mm
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Kyohei Shindo Blue 2 Gyuto 210mm - Ebony
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Leszek Sikon San Mai Kiritsuke 210mm

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Leszek Sikoń San Mai Gyuto 200mm
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Leszek Sikoń San Mai Gyuto 270mm

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Leszek Sikoń San Mai Gyuto 300mm

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Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm

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Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 240mm

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Makoto Kurosaki Samidorizuki SGSTRIX Gyuto 210mm

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Masakage Kumo Gyuto 210mm - Dark Carbon Fibre

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Masakage Yuki Gyuto 210mm - Maple w/White Stripe

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Masakage Zero Blue Super Gyuto 210mm

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Masakage Zero Blue Super Gyuto 240mm

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Masamoto Sohonten KS White 2 Gyuto 210mm - Ebony & Turquoise

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Masamoto Sohonten KS White 2 Gyuto 240mm - Ebony & Turquoise

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Masamoto Sohonten KS White 2 Kiritsuke 210mm
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Masuda Blue 1 Damascus Kurouchi Gyuto 225mm - Ebony

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Masuda Migaki Gyuto 220mm - Siamese Rosewood & Blonde

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Masutani Kokuryu VG10 Gyuto 180mm
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Masutani VG10 Damascus Gyuto 180mm - Black Western

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Matsubara Hamono Blue 2 Tsuchime Gyuto 210mm
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Matsubara Hamono White 1 Kurouchi Gyuto 210mm
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Matsubara Hamono White 1 Kurouchi Gyuto 240mm

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Mazaki Blue 1 Hon-Sanmai Gyuto 210mm

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Mazaki Blue 2 Hon-Sanmai Damascus Gyuto 240mm

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Mazaki White 2 Nashiji Gyuto 210mm - Dark Maple
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Mazaki White 2 Nashiji Gyuto 240mm - Dark Maple
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Mazaki White 2 Nashiji Gyuto 270mm - Maple

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Morihei Hisamoto White 2 Kurouchi Extra Tall Gyuto 210mm - Dark Maple

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Morihei Kyomitsu Blue 2 Kurouchi Gyuto 240mm - Ebony & Blonde

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Moritaka Blue 2 Gyuto 270mm
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◆ Common Questions
Shopping for Japanese Gyuto Knives
What is a gyuto knife?
The gyuto is the Japanese chef knife, the direct equivalent of a Western chef knife. All-purpose, double-bevel, with a curved edge for rocking and a pointed tip for detail work. Standard sizes 210mm, 240mm, 270mm.
What size gyuto should I buy?
210mm (8 inch) is the most popular all-rounder, fits most kitchens, handles most tasks. 240mm (9.5 inch) for larger hands or bigger prep. 270mm (10.5 inch) is pro-chef territory.
Gyuto vs santoku: which should I pick?
Both are all-purpose. Gyuto is longer with more reach and a rocking profile; santoku is shorter with tighter control and a push-cut profile. If you have counter space and prep in volume, gyuto. If your space is tight or you want a lighter knife, santoku.
What's the best steel for a gyuto?
Are gyuto knives dishwasher safe?
No. Hand wash only, dry immediately. Carbon steel gyuto needs wiping dry after each use and occasional oil. Stainless is more forgiving but still hand-wash only.
Is a gyuto good for beginners?
Yes, it's the most familiar Japanese knife shape for anyone coming from a Western chef knife. 210mm with a stainless steel is a very safe first Japanese knife choice.


