What Is a Gyuto Knife?
Sep 27, 2026
A Gyuto is a Japanese all-purpose chef's knife used for vegetables, boneless meat, fish and general slicing. It usually has more length and a more defined tip than a Santoku, making it useful for long slicing strokes and larger ingredients.
Typical sizes
For home kitchens, 180 and 210 mm are especially practical. 180 mm is compact; 210 mm provides more reach.
How is it different from a Western chef's knife?
The categories overlap. Japanese Gyuto can differ in steel, hardness, blade thickness, grind and handle, but there is no rule that every Gyuto is thinner or harder than every Western knife.
How is it different from Santoku?
Gyuto is normally longer, more pointed and more curved toward the tip. Santoku is generally shorter and compact.
What should you avoid?
Heavy bone, frozen food and lateral prying unless a specific knife is designed for it.
Read the full Gyuto Knife Guide or browse Gyuto & Chef Knives.
